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Journal Abstract Search

266 related items for PubMed ID: 36364843

  • 1. FDF-DB: A Database of Traditional Fermented Dairy Foods and Their Associated Microbiota.
    Zinno P, Calabrese FM, Schifano E, Sorino P, Di Cagno R, Gobbetti M, Parente E, De Angelis M, Devirgiliis C.
    Nutrients; 2022 Nov 01; 14(21):. PubMed ID: 36364843
    [Abstract] [Full Text] [Related]

  • 2. In vitro and in vivo antioxidant potential of milks, yoghurts, fermented milks and cheeses: a narrative review of evidence.
    Fardet A, Rock E.
    Nutr Res Rev; 2018 Jun 01; 31(1):52-70. PubMed ID: 28965518
    [Abstract] [Full Text] [Related]

  • 3. Fermented Dairy Foods: Impact on Intestinal Microbiota and Health-Linked Biomarkers.
    González S, Fernández-Navarro T, Arboleya S, de Los Reyes-Gavilán CG, Salazar N, Gueimonde M.
    Front Microbiol; 2019 Jun 01; 10():1046. PubMed ID: 31191465
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  • 4. Short communication: survival of the characteristic microbiota in probiotic fermented camel, cow, goat, and sheep milks during refrigerated storage.
    Varga L, Süle J, Nagy P.
    J Dairy Sci; 2014 Jun 01; 97(4):2039-44. PubMed ID: 24485676
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  • 6. Indigenous African fermented dairy products: Processing technology, microbiology and health benefits.
    Agyei D, Owusu-Kwarteng J, Akabanda F, Akomea-Frempong S.
    Crit Rev Food Sci Nutr; 2020 Jun 01; 60(6):991-1006. PubMed ID: 30668144
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  • 7. Relation Between Gut Microbiota Composition and Traditional Spontaneous Fermented Dairy Foods Among Kazakh Nomads in Xinjiang, China.
    Li R, Zheng X, Yang J, Shen X, Jiao L, Yan Z, Chen B, Han B.
    J Food Sci; 2019 Dec 01; 84(12):3804-3814. PubMed ID: 31750942
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  • 8. Dairy starters and fermented dairy products modulate gut mucosal immunity.
    Illikoud N, Mantel M, Rolli-Derkinderen M, Gagnaire V, Jan G.
    Immunol Lett; 2022 Dec 01; 251-252():91-102. PubMed ID: 36334759
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  • 9. The Effects of Unfermented and Fermented Cow and Sheep Milk on the Gut Microbiota.
    Rettedal EA, Altermann E, Roy NC, Dalziel JE.
    Front Microbiol; 2019 Dec 01; 10():458. PubMed ID: 30930871
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  • 10. Incorporation of Propionibacteria in Fermented Milks as a Probiotic.
    Moslemi M, Mazaheri Nezhad Fard R, Hosseini SM, Homayouni-Rad A, Mortazavian AM.
    Crit Rev Food Sci Nutr; 2016 Jun 10; 56(8):1290-312. PubMed ID: 25675261
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  • 11. Fermentation of Milk into Yoghurt and Cheese Leads to Contrasting Lipid and Glyceride Profiles.
    Furse S, Torres AG, Koulman A.
    Nutrients; 2019 Sep 11; 11(9):. PubMed ID: 31514309
    [Abstract] [Full Text] [Related]

  • 12. Investigating the bacterial microbiota of traditional fermented dairy products using propidium monoazide with single-molecule real-time sequencing.
    Mo L, Yu J, Jin H, Hou Q, Yao C, Ren D, An X, Tsogtgerel T, Zhang H.
    J Dairy Sci; 2019 May 11; 102(5):3912-3923. PubMed ID: 30852020
    [Abstract] [Full Text] [Related]

  • 13. Trimethylamine-N-Oxide Postprandial Response in Plasma and Urine Is Lower After Fermented Compared to Non-Fermented Dairy Consumption in Healthy Adults.
    Burton KJ, Krüger R, Scherz V, Münger LH, Picone G, Vionnet N, Bertelli C, Greub G, Capozzi F, Vergères G.
    Nutrients; 2020 Jan 16; 12(1):. PubMed ID: 31963239
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  • 15. Construction of a dairy microbial genome catalog opens new perspectives for the metagenomic analysis of dairy fermented products.
    Almeida M, Hébert A, Abraham AL, Rasmussen S, Monnet C, Pons N, Delbès C, Loux V, Batto JM, Leonard P, Kennedy S, Ehrlich SD, Pop M, Montel MC, Irlinger F, Renault P.
    BMC Genomics; 2014 Dec 13; 15(1):1101. PubMed ID: 25496341
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  • 16. Molecular identification and quantification of lactic acid bacteria in traditional fermented dairy foods of Russia.
    Yu J, Wang HM, Zha MS, Qing YT, Bai N, Ren Y, Xi XX, Liu WJ, Menghe BL, Zhang HP.
    J Dairy Sci; 2015 Aug 13; 98(8):5143-54. PubMed ID: 26004836
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  • 18. Milk microbiota: Characterization methods and role in cheese production.
    Tilocca B, Costanzo N, Morittu VM, Spina AA, Soggiu A, Britti D, Roncada P, Piras C.
    J Proteomics; 2020 Jan 06; 210():103534. PubMed ID: 31629058
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  • 20. Omics in traditional vegetable fermented foods and beverages.
    Rizo J, Guillén D, Farrés A, Díaz-Ruiz G, Sánchez S, Wacher C, Rodríguez-Sanoja R.
    Crit Rev Food Sci Nutr; 2020 Jan 06; 60(5):791-809. PubMed ID: 30582346
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