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Journal Abstract Search
160 related items for PubMed ID: 37181300
1. Production and characterization of nondairy gluten-free fermented beverage based on buckwheat and lentil. Mousavi MH, Gharekhani M, Alirezalu K, Roufegarinejad L, Azadmard-Damirchi S. Food Sci Nutr; 2023 May; 11(5):2197-2210. PubMed ID: 37181300 [Abstract] [Full Text] [Related]
2. Production and Characterization of a Novel Gluten-Free Fermented Beverage Based on Sprouted Oat Flour. Aparicio-García N, Martínez-Villaluenga C, Frias J, Peñas E. Foods; 2021 Jan 11; 10(1):. PubMed ID: 33440811 [Abstract] [Full Text] [Related]
3. Probiotic Beverage From Pineapple Juice Fermented With Lactobacillus and Bifidobacterium Strains. Nguyen BT, Bujna E, Fekete N, Tran ATM, Rezessy-Szabo JM, Prasad R, Nguyen QD. Front Nutr; 2019 Jan 11; 6():54. PubMed ID: 31143765 [Abstract] [Full Text] [Related]
4. Development and Comparative Evaluation of a Novel Fermented Juice Mixture with Probiotic Strains of Lactic Acid Bacteria and Bifidobacteria. Güney D, Güngörmüşler M. Probiotics Antimicrob Proteins; 2021 Apr 11; 13(2):495-505. PubMed ID: 32978757 [Abstract] [Full Text] [Related]
5. Characterization of Buckwheat Beverages Fermented with Lactic Acid Bacterial Cultures and Bifidobacteria. Kowalska E, Ziarno M. Foods; 2020 Nov 29; 9(12):. PubMed ID: 33260346 [Abstract] [Full Text] [Related]
6. Potentially Synbiotic Yellow Mombin Beverages: Stability during Refrigerated Storage, Physicochemical Characteristics, and Sensory Properties. Ribeiro LEGGT, Batista LDSP, Assis CF, Damasceno KSFSC, Sousa Júnior FC. Foods; 2023 May 15; 12(10):. PubMed ID: 37238811 [Abstract] [Full Text] [Related]
7. Probiotic fermented beverages based on acid whey. Skryplonek K, Dmytrów I, Mituniewicz-Małek A. J Dairy Sci; 2019 Sep 15; 102(9):7773-7780. PubMed ID: 31301827 [Abstract] [Full Text] [Related]
8. Safeguarding of quinoa beverage production by fermentation with Lactobacillus plantarum DSM 9843. Canaviri Paz P, Janny RJ, Håkansson Å. Int J Food Microbiol; 2020 Jul 02; 324():108630. PubMed ID: 32305832 [Abstract] [Full Text] [Related]
9. Lactobacillus plantarum PMO 08 as a Probiotic Starter Culture for Plant-Based Fermented Beverages. Oh YJ, Kim TS, Moon HW, Lee SY, Lee SY, Ji GE, Hwang KT. Molecules; 2020 Oct 30; 25(21):. PubMed ID: 33143293 [Abstract] [Full Text] [Related]
10. Development of sprouted wheat based probiotic beverage. Sharma M, Mridula D, Gupta RK. J Food Sci Technol; 2014 Dec 30; 51(12):3926-33. PubMed ID: 25477662 [Abstract] [Full Text] [Related]
11. Co-Culture Probiotic Fermentation of Protein-Enriched Cereal Medium (Boza). Arslan-Tontul S, Erbas M. J Am Coll Nutr; 2020 Jan 30; 39(1):72-81. PubMed ID: 31082302 [Abstract] [Full Text] [Related]
12. Design and Characterization of a Novel Fermented Beverage from Lentil Grains. Verni M, Demarinis C, Rizzello CG, Baruzzi F. Foods; 2020 Jul 07; 9(7):. PubMed ID: 32645950 [Abstract] [Full Text] [Related]
13. Teff-Based Probiotic Functional Beverage Fermented with Lactobacillus rhamnosus and Lactobacillus plantarum. Alemneh ST, Emire SA, Hitzmann B. Foods; 2021 Sep 30; 10(10):. PubMed ID: 34681382 [Abstract] [Full Text] [Related]
14. The suitability of different probiotic strains for the production of fruit-whey beverages. Sady M, Najgebauer-Lejko D, Domagała J. Acta Sci Pol Technol Aliment; 2017 Sep 30; 16(4):421-429. PubMed ID: 29241321 [Abstract] [Full Text] [Related]
15. Fermented probiotic beverages based on acid whey. Skryplonek K, Jasińska M. Acta Sci Pol Technol Aliment; 2015 Sep 30; 14(4):397-405. PubMed ID: 28068045 [Abstract] [Full Text] [Related]
16. The Biochemical, Microbiological, Antioxidant and Sensory Characterization of Fermented Skimmed Milk Drinks Supplemented with Probiotics Lacticaseibacillus casei and Lacticaseibacillus rhamnosus. Shabbir I, Al-Asmari F, Saima H, Nadeem MT, Ambreen S, Kasankala LM, Khalid MZ, Rahim MA, Özogul F, Bartkiene E, Rocha JM. Microorganisms; 2023 Oct 09; 11(10):. PubMed ID: 37894180 [Abstract] [Full Text] [Related]
17. Production of the probiotic dessert containing sprouted quinoa milk and evaluation of physicochemical and microbial properties during storage. Yarabbi H, Roshanak S, Milani E. Food Sci Nutr; 2023 Sep 09; 11(9):5596-5608. PubMed ID: 37701216 [Abstract] [Full Text] [Related]
18. Effects of fermentation with different probiotics on the quality, isoflavone content, and flavor of okara beverages. Li Y, Song H, Zhang Z, Li R, Zhang Y, Yang L, Li J, Zhu D, Liu J, Yu H, Liu H. Food Sci Nutr; 2024 Apr 09; 12(4):2619-2633. PubMed ID: 38628216 [Abstract] [Full Text] [Related]
19. Physico-chemical Properties and Sensorial Appreciation of a New Fermented Probiotic Beverage Enriched with Pea and Rice Proteins. Allahdad Z, Manus J, Aguilar-Uscanga BR, Salmieri S, Millette M, Lacroix M. Plant Foods Hum Nutr; 2022 Mar 09; 77(1):112-120. PubMed ID: 35142990 [Abstract] [Full Text] [Related]
20. Nondairy beverage produced by controlled fermentation with potential probiotic starter cultures of lactic acid bacteria and yeast. Freire AL, Ramos CL, da Costa Souza PN, Cardoso MG, Schwan RF. Int J Food Microbiol; 2017 May 02; 248():39-46. PubMed ID: 28242421 [Abstract] [Full Text] [Related] Page: [Next] [New Search]