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Results: 1 to 20 of 235

1.

Effect of antioxidant activity and functional properties of Chingshey purple sweet potato fermented milk by Lactobacillus acidophilus, L. delbrueckii subsp. lactis, and L. gasseri strains.

Wu TY, Tsai CC, Hwang YT, Chiu TH.

J Food Sci. 2012 Jan;77(1):M2-8. doi: 10.1111/j.1750-3841.2011.02507.x. Epub 2011 Dec 19.

PMID:
22182227
[PubMed - indexed for MEDLINE]
2.

Improvement in antioxidant activity, angiotensin-converting enzyme inhibitory activity and in vitro cellular properties of fermented pepino milk by Lactobacillus strains containing the glutamate decarboxylase gene.

Chiu TH, Tsai SJ, Wu TY, Fu SC, Hwang YT.

J Sci Food Agric. 2013 Mar 15;93(4):859-66. doi: 10.1002/jsfa.5809. Epub 2012 Jul 20.

PMID:
22821435
[PubMed - indexed for MEDLINE]
3.

Functional fermented whey-based beverage using lactic acid bacteria.

Pescuma M, Hébert EM, Mozzi F, de Valdez GF.

Int J Food Microbiol. 2010 Jun 30;141(1-2):73-81. doi: 10.1016/j.ijfoodmicro.2010.04.011. Epub 2010 Apr 18.

PMID:
20483186
[PubMed - indexed for MEDLINE]
4.

Whey fermentation by thermophilic lactic acid bacteria: evolution of carbohydrates and protein content.

Pescuma M, Hébert EM, Mozzi F, Font de Valdez G.

Food Microbiol. 2008 May;25(3):442-51. doi: 10.1016/j.fm.2008.01.007. Epub 2008 Feb 2.

PMID:
18355669
[PubMed - indexed for MEDLINE]
5.

Fermentation responses and in vitro radical scavenging activities of Fagopyrum esculentum.

Gandhi A, Dey G.

Int J Food Sci Nutr. 2013 Feb;64(1):53-7. doi: 10.3109/09637486.2012.710891. Epub 2012 Jul 31.

PMID:
22849353
[PubMed - indexed for MEDLINE]
6.

Genes involved in lactose catabolism and organic acid production during growth of Lactobacillus delbrueckii UFV H2b20 in skimmed milk.

Do Carmo AP, De Oliveira MN, Da Silva DF, Castro SB, Borges AC, De Carvalho AF, De Moraes CA.

Benef Microbes. 2012 Mar 1;3(1):23-32. doi: 10.3920/BM2011.0037.

PMID:
22348906
[PubMed - indexed for MEDLINE]
7.

Antioxidant and cholesterol assimilation activities of selected lactobacilli and lactococci cultures.

Jain S, Yadav H, Sinha PR.

J Dairy Res. 2009 Nov;76(4):385-91. doi: 10.1017/S0022029909990094. Epub 2009 Jul 29.

PMID:
19638266
[PubMed - indexed for MEDLINE]
8.

Synthesis of gamma-aminobutyric acid by lactic acid bacteria isolated from a variety of Italian cheeses.

Siragusa S, De Angelis M, Di Cagno R, Rizzello CG, Coda R, Gobbetti M.

Appl Environ Microbiol. 2007 Nov;73(22):7283-90. Epub 2007 Sep 21.

PMID:
17890341
[PubMed - indexed for MEDLINE]
Free PMC Article
9.

Development of antioxidant activity in milk whey during fermentation with lactic acid bacteria.

Virtanen T, Pihlanto A, Akkanen S, Korhonen H.

J Appl Microbiol. 2007 Jan;102(1):106-15.

PMID:
17184325
[PubMed - indexed for MEDLINE]
10.

Characterisation of lactic acid bacteria isolated from fermented milk "laban".

Chammas GI, Saliba R, Corrieu G, Béal C.

Int J Food Microbiol. 2006 Jul 1;110(1):52-61. Epub 2006 May 15.

PMID:
16701913
[PubMed - indexed for MEDLINE]
11.

Fatty acid profile, trans-octadecenoic, α-linolenic and conjugated linoleic acid contents differing in certified organic and conventional probiotic fermented milks.

Florence AC, Béal C, Silva RC, Bogsan CS, Pilleggi AL, Gioielli LA, Oliveira MN.

Food Chem. 2012 Dec 15;135(4):2207-14. doi: 10.1016/j.foodchem.2012.07.026. Epub 2012 Jul 15.

PMID:
22980792
[PubMed - indexed for MEDLINE]
Free Article
12.

Dominant lactic acid bacteria and their technological properties isolated from the Himalayan ethnic fermented milk products.

Dewan S, Tamang JP.

Antonie Van Leeuwenhoek. 2007 Oct;92(3):343-52. Epub 2007 Jun 12.

PMID:
17562218
[PubMed - indexed for MEDLINE]
13.

In vitro growth control of selected pathogens by Lactobacillus acidophilus- and Lactobacillus casei-fermented milk.

Millette M, Luquet FM, Lacroix M.

Lett Appl Microbiol. 2007 Mar;44(3):314-9.

PMID:
17309510
[PubMed - indexed for MEDLINE]
14.

Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk.

Oliveira RP, Florence AC, Silva RC, Perego P, Converti A, Gioielli LA, Oliveira MN.

Int J Food Microbiol. 2009 Jan 15;128(3):467-72. doi: 10.1016/j.ijfoodmicro.2008.10.012. Epub 2008 Oct 20.

PMID:
19000641
[PubMed - indexed for MEDLINE]
15.

Quality, antioxidative ability, and cell proliferation-enhancing activity of fermented black soybean broths with various supplemental culture medium.

Lin CC, Wu PS, Liang DW, Kwan CC, Chen YS.

J Food Sci. 2012 Jan;77(1):C95-101. doi: 10.1111/j.1750-3841.2011.02443.x. Epub 2011 Nov 1.

PMID:
22260104
[PubMed - indexed for MEDLINE]
16.

Anthocyanin content, antioxidant activity, and selected physical properties of flowable purple-fleshed sweetpotato purees.

Steed LE, Truong VD.

J Food Sci. 2008 Jun;73(5):S215-21. doi: 10.1111/j.1750-3841.2008.00774.x.

PMID:
18577013
[PubMed - indexed for MEDLINE]
17.

Lactic fermentation and antioxidant activity of Zingiberaceae plants in Taiwan.

Chen IN, Ng CC, Wang CY, Chang TL.

Int J Food Sci Nutr. 2009;60 Suppl 2:57-66. doi: 10.1080/09637480802375531. Epub 2008 Oct 22.

PMID:
18946800
[PubMed - indexed for MEDLINE]
18.

Diversity of lactic acid bacteria associated with traditional fermented dairy products in Mongolia.

Yu J, Wang WH, Menghe BL, Jiri MT, Wang HM, Liu WJ, Bao QH, Lu Q, Zhang JC, Wang F, Xu HY, Sun TS, Zhang HP.

J Dairy Sci. 2011 Jul;94(7):3229-41. doi: 10.3168/jds.2010-3727.

PMID:
21700007
[PubMed - indexed for MEDLINE]
19.

Antioxidant, antihypertensive, and immunomodulatory activities of peptide fractions from fermented skim milk with Lactobacillus delbrueckii ssp. bulgaricus LB340.

Qian B, Xing M, Cui L, Deng Y, Xu Y, Huang M, Zhang S.

J Dairy Res. 2011 Feb;78(1):72-9. doi: 10.1017/S0022029910000889.

PMID:
21214965
[PubMed - indexed for MEDLINE]
20.

Antioxidant properties of certain cereals as affected by food-grade bacteria fermentation.

Wang CY, Wu SJ, Shyu YT.

J Biosci Bioeng. 2014 Apr;117(4):449-56. doi: 10.1016/j.jbiosc.2013.10.002. Epub 2013 Nov 8.

PMID:
24216458
[PubMed - indexed for MEDLINE]

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