Guo M - Search Results

1

Isolation and preliminary probiotic selection of lactobacilli from koumiss in Inner Mongolia.

Wu R, Wang L, Wang J, Li H, Menghe B, Wu J, Guo M, Zhang H. Wu R, et al. Among authors: guo m. J Basic Microbiol. 2009 Jun;49(3):318-26. doi: 10.1002/jobm.200800047. J Basic Microbiol. 2009. PMID: 19219898

2

Nutritive composition of Tarag, the traditional naturally-fermented goat milk in China.

Zhang H, Wang J, Menghebilige, Chen Y, Yun Y, Sun T, Li H, Guo M. Zhang H, et al. Among authors: guo m. Ecol Food Nutr. 2009 Mar-Apr;48(2):112-22. doi: 10.1080/03670240802634209. Ecol Food Nutr. 2009. PMID: 21883074

3

Physiochemical Properties and Probiotic Survivability of Symbiotic Corn-Based Yogurt-Like Product.

Wang C, Zheng H, Liu T, Wang D, Guo M. Wang C, et al. Among authors: guo m. J Food Sci. 2017 Sep;82(9):2142-2150. doi: 10.1111/1750-3841.13823. Epub 2017 Aug 10. J Food Sci. 2017. PMID: 28796363

4

Autogenic successions of bacteria and fungi in kefir grains from different origins when sub-cultured in goat milk.

Wang H, Wang C, Guo M. Wang H, et al. Among authors: guo m. Food Res Int. 2020 Dec;138(Pt B):109784. doi: 10.1016/j.foodres.2020.109784. Epub 2020 Oct 16. Food Res Int. 2020. PMID: 33288170

5

Chemical, Physiochemical, and Microstructural Properties, and Probiotic Survivability of Fermented Goat Milk Using Polymerized Whey Protein and Starter Culture Kefir Mild 01.

Wang H, Wang C, Wang M, Guo M. Wang H, et al. Among authors: guo m. J Food Sci. 2017 Nov;82(11):2650-2658. doi: 10.1111/1750-3841.13935. J Food Sci. 2017. PMID: 29125639

6

Physiochemical properties, microstructure, and probiotic survivability of nonfat goats' milk yogurt using heat-treated whey protein concentrate as fat replacer.

Zhang T, McCarthy J, Wang G, Liu Y, Guo M. Zhang T, et al. Among authors: guo m. J Food Sci. 2015 Apr;80(4):M788-94. doi: 10.1111/1750-3841.12834. Epub 2015 Mar 21. J Food Sci. 2015. PMID: 25808084

7

Microencapsulation of Lactobacillus acidophilus NCFM using polymerized whey proteins as wall material.

Jiang Y, Zheng Z, Zhang T, Hendricks G, Guo M. Jiang Y, et al. Among authors: guo m. Int J Food Sci Nutr. 2016 Sep;67(6):670-7. doi: 10.1080/09637486.2016.1194810. Epub 2016 Jun 16. Int J Food Sci Nutr. 2016. PMID: 27309796

8

Proteomic analysis of whey proteins in the colostrum and mature milk of Xinong Saanen goats.

Sun Y, Wang C, Sun X, Guo M. Sun Y, et al. Among authors: guo m. J Dairy Sci. 2020 Feb;103(2):1164-1174. doi: 10.3168/jds.2019-17159. Epub 2019 Dec 16. J Dairy Sci. 2020. PMID: 31837799 Free article.

9

Physiochemical, rheological, microstructural, and antioxidant properties of yogurt using monk fruit extract as a sweetener.

Ban Q, Liu Z, Yu C, Sun X, Jiang Y, Cheng J, Guo M. Ban Q, et al. Among authors: guo m. J Dairy Sci. 2020 Nov;103(11):10006-10014. doi: 10.3168/jds.2020-18703. Epub 2020 Aug 26. J Dairy Sci. 2020. PMID: 32861489 Free article.

10

Effects of kefir grains from different origins on proteolysis and volatile profile of goat milk kefir.

Wang H, Sun X, Song X, Guo M. Wang H, et al. Among authors: guo m. Food Chem. 2021 Mar 1;339:128099. doi: 10.1016/j.foodchem.2020.128099. Epub 2020 Sep 17. Food Chem. 2021. PMID: 33152884

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