These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

128 related items for PubMed ID: 8494688

  • 21. Microbiological and fermentation characteristics of togwa, a Tanzanian fermented food.
    Mugula JK, Nnko SA, Narvhus JA, Sørhaug T.
    Int J Food Microbiol; 2003 Feb 15; 80(3):187-99. PubMed ID: 12423921
    [Abstract] [Full Text] [Related]

  • 22.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 23. Metabolism of phenolic acids in whole wheat and rye malt sourdoughs.
    Ripari V, Bai Y, Gänzle MG.
    Food Microbiol; 2019 Feb 15; 77():43-51. PubMed ID: 30297055
    [Abstract] [Full Text] [Related]

  • 24. Biodiversity of lactic acid bacteria and yeasts in spontaneously-fermented buckwheat and teff sourdoughs.
    Moroni AV, Arendt EK, Dal Bello F.
    Food Microbiol; 2011 May 15; 28(3):497-502. PubMed ID: 21356457
    [Abstract] [Full Text] [Related]

  • 25. Characteristics and significance of yeasts' involvement in cassava fermentation for 'fufu' production.
    Oyewole OB.
    Int J Food Microbiol; 2001 May 10; 65(3):213-8. PubMed ID: 11393690
    [Abstract] [Full Text] [Related]

  • 26. Metabolic engineering of sugar catabolism in lactic acid bacteria.
    de Vos WM.
    Antonie Van Leeuwenhoek; 1996 Oct 10; 70(2-4):223-42. PubMed ID: 8879408
    [Abstract] [Full Text] [Related]

  • 27. Reduction of soybean oligosaccharides and properties of alpha-D-galactosidase from Lactobacillus curvatus R08 and Leuconostoc mesenteroides [corrected] JK55.
    Yoon MY, Hwang HJ.
    Food Microbiol; 2008 Sep 10; 25(6):815-23. PubMed ID: 18620974
    [Abstract] [Full Text] [Related]

  • 28.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 29. Significance of yeasts in the fermentation of maize for ogi production.
    Omemu AM, Oyewole OB, Bankole MO.
    Food Microbiol; 2007 Sep 10; 24(6):571-6. PubMed ID: 17418307
    [Abstract] [Full Text] [Related]

  • 30. Glucose and sucrose fermenting capacity of homofermentative lactic acid bacteria used as starters in fermented salads.
    Bonestroo MH, Kusters BJ, de Wit JC, Rombouts FM.
    Int J Food Microbiol; 1992 Sep 10; 15(3-4):365-76. PubMed ID: 1419542
    [Abstract] [Full Text] [Related]

  • 31.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 32. Influence of invertase activity and glycerol synthesis and retention on fermentation of media with a high sugar concentration by Saccharomyces cerevisiae.
    Myers DK, Lawlor DT, Attfield PV.
    Appl Environ Microbiol; 1997 Jan 10; 63(1):145-50. PubMed ID: 8979348
    [Abstract] [Full Text] [Related]

  • 33. Effects of initial air removal methods on microorganisms and characteristics of fermented plant beverages.
    Kantachote D, Charernjiratrakul W.
    Pak J Biol Sci; 2008 Jan 15; 11(2):173-80. PubMed ID: 18817186
    [Abstract] [Full Text] [Related]

  • 34. Taxonomic and molecular characterization of lactic acid bacteria and yeasts in nunu, a Ghanaian fermented milk product.
    Akabanda F, Owusu-Kwarteng J, Tano-Debrah K, Glover RL, Nielsen DS, Jespersen L.
    Food Microbiol; 2013 Jun 15; 34(2):277-83. PubMed ID: 23541194
    [Abstract] [Full Text] [Related]

  • 35. Identification and characterization of lactic acid bacteria and yeasts of PDO Tuscan bread sourdough by culture dependent and independent methods.
    Palla M, Cristani C, Giovannetti M, Agnolucci M.
    Int J Food Microbiol; 2017 Jun 05; 250():19-26. PubMed ID: 28364622
    [Abstract] [Full Text] [Related]

  • 36.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 37. Reduction of acrylamide in whole-wheat bread by combining lactobacilli and yeast fermentation.
    Nasiri Esfahani B, Kadivar M, Shahedi M, Soleimanian-Zad S.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2017 Nov 05; 34(11):1904-1914. PubMed ID: 28952425
    [Abstract] [Full Text] [Related]

  • 38.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 39. Diversity and technological properties of predominant lactic acid bacteria from fermented cassava used for the preparation of Gari, a traditional African food.
    Kostinek M, Specht I, Edward VA, Schillinger U, Hertel C, Holzapfel WH, Franz CM.
    Syst Appl Microbiol; 2005 Aug 05; 28(6):527-40. PubMed ID: 16104351
    [Abstract] [Full Text] [Related]

  • 40. Evaluating the individual effects of temperature and salt on table olive related microorganisms.
    Romero-Gil V, Bautista-Gallego J, Rodríguez-Gómez F, García-García P, Jiménez-Díaz R, Garrido-Fernández A, Arroyo-López FN.
    Food Microbiol; 2013 Apr 05; 33(2):178-84. PubMed ID: 23200650
    [Abstract] [Full Text] [Related]

    Page: [Previous] [Next] [New Search]
    of 7.