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Items: 1 to 20 of 152

1.

Metabolism of ferulic acid during growth of Lactobacillus plantarum and Lactobacillus collinoides.

Knockaert D, Raes K, Wille C, Struijs K, Van Camp J.

J Sci Food Agric. 2012 Aug 30;92(11):2291-6. doi: 10.1002/jsfa.5623.

PMID:
22351494
2.

Microbiological and biochemical profile of cv. Conservolea naturally black olives during controlled fermentation with selected strains of lactic acid bacteria.

Panagou EZ, Schillinger U, Franz CM, Nychas GJ.

Food Microbiol. 2008 Apr;25(2):348-58. doi: 10.1016/j.fm.2007.10.005.

PMID:
18206777
3.

High-added-value antioxidants obtained from the degradation of wine phenolics by Lactobacillus plantarum.

Landete JM, Rodríguez H, De las Rivas B, Muñoz R.

J Food Prot. 2007 Nov;70(11):2670-5.

PMID:
18044455
4.
5.

Amino acid profiles of lactic acid bacteria, isolated from kefir grains and kefir starter made from them.

Simova E, Simov Z, Beshkova D, Frengova G, Dimitrov Z, Spasov Z.

Int J Food Microbiol. 2006 Mar 15;107(2):112-23.

PMID:
16297479
6.

Wine phenolic compounds influence the production of volatile phenols by wine-related lactic acid bacteria.

Silva I, Campos FM, Hogg T, Couto JA.

J Appl Microbiol. 2011 Aug;111(2):360-70. doi: 10.1111/j.1365-2672.2011.05052.x.

7.
8.

Food phenolics and lactic acid bacteria.

Rodríguez H, Curiel JA, Landete JM, de las Rivas B, López de Felipe F, Gómez-Cordovés C, Mancheño JM, Muñoz R.

Int J Food Microbiol. 2009 Jun 30;132(2-3):79-90. doi: 10.1016/j.ijfoodmicro.2009.03.025. Review.

PMID:
19419788
10.

Use of Lactobacillus strains to start cassava fermentations for Gari production.

Huch Née Kostinek M, Hanak A, Specht I, Dortu CM, Thonart P, Mbugua S, Holzapfel WH, Hertel C, Franz CM.

Int J Food Microbiol. 2008 Dec 10;128(2):258-67. doi: 10.1016/j.ijfoodmicro.2008.08.017.

PMID:
18834642
11.

Robustness of Lactobacillus plantarum starters during daily propagation of wheat flour sourdough type I.

Minervini F, De Angelis M, Di Cagno R, Pinto D, Siragusa S, Rizzello CG, Gobbetti M.

Food Microbiol. 2010 Oct;27(7):897-908. doi: 10.1016/j.fm.2010.05.021.

PMID:
20688231
12.

Microbial, chemical and sensory properties of shalgams made using different production methods.

Tanguler H, Saris PE, Erten H.

J Sci Food Agric. 2015 Mar 30;95(5):1008-15. doi: 10.1002/jsfa.6781.

PMID:
24924855
13.
14.

Characterization of the p-coumaric acid decarboxylase from Lactobacillus plantarum CECT 748(T).

Rodríguez H, Landete JM, Curiel JA, de Las Rivas B, Mancheño JM, Muñoz R.

J Agric Food Chem. 2008 May 14;56(9):3068-72. doi: 10.1021/jf703779s.

PMID:
18416556
15.

Fermentation and proteome profiles of Lactobacillus plantarum strains during growth under food-like conditions.

Siragusa S, De Angelis M, Calasso M, Campanella D, Minervini F, Di Cagno R, Gobbetti M.

J Proteomics. 2014 Jan 16;96:366-80. doi: 10.1016/j.jprot.2013.11.003.

PMID:
24231110
16.

Description of the microflora of sourdoughs by culture-dependent and culture-independent methods.

Iacumin L, Cecchini F, Manzano M, Osualdini M, Boscolo D, Orlic S, Comi G.

Food Microbiol. 2009 Apr;26(2):128-35. doi: 10.1016/j.fm.2008.10.010.

PMID:
19171253
17.

Production of volatile phenols by Lactobacillus plantarum in wine conditions.

Fras P, Campos FM, Hogg T, Couto JA.

Biotechnol Lett. 2014 Feb;36(2):281-5. doi: 10.1007/s10529-013-1351-y.

PMID:
24068507
18.

Comparison of growth-phase-dependent cytosolic proteomes of two Lactobacillus plantarum strains used in food and feed fermentations.

Koistinen KM, Plumed-Ferrer C, Lehesranta SJ, Kärenlampi SO, von Wright A.

FEMS Microbiol Lett. 2007 Aug;273(1):12-21.

19.

Taxonomic structure of the yeasts and lactic acid bacteria microbiota of pineapple (Ananas comosus L. Merr.) and use of autochthonous starters for minimally processing.

Di Cagno R, Cardinali G, Minervini G, Antonielli L, Rizzello CG, Ricciuti P, Gobbetti M.

Food Microbiol. 2010 May;27(3):381-9. doi: 10.1016/j.fm.2009.11.012.

PMID:
20227603
20.

Aflatoxin B1 binding capacity of autochthonous strains of lactic acid bacteria.

Fazeli MR, Hajimohammadali M, Moshkani A, Samadi N, Jamalifar H, Khoshayand MR, Vaghari E, Pouragahi S.

J Food Prot. 2009 Jan;72(1):189-92.

PMID:
19205485
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