BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

196 related articles for article (PubMed ID: 10419207)

  • 21. Prevalence of Clostridium species and behaviour of Clostridium botulinum in gnocchi, a REPFED of italian origin.
    Del Torre M; Stecchini ML; Braconnier A; Peck MW
    Int J Food Microbiol; 2004 Nov; 96(2):115-31. PubMed ID: 15364467
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Growth and toxin production by Clostridium botulinum on sliced raw potatoes in a modified atmosphere with and without sulfite.
    Solomon HM; Rhodehamel EJ; Kautter DA
    J Food Prot; 1998 Jan; 61(1):126-8. PubMed ID: 9708268
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Toxin production by Clostridium botulinum in pasteurized milk treated with carbon dioxide.
    Glass KA; Kaufman KM; Smith AL; Johnson EA; Chen JH; Hotchkiss J
    J Food Prot; 1999 Aug; 62(8):872-6. PubMed ID: 10456739
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Evaluation of the effect of acetylsalicylic acid on Clostridium botulinum growth and toxin production.
    Ma L; Zhang G; Sobel J; Doyle MP
    J Food Prot; 2007 Dec; 70(12):2860-3. PubMed ID: 18095444
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Combined effect of water activity and pH on inhibition of toxin production by Clostridium botulinum in cooked, vacuum-packed potatoes.
    Dodds KL
    Appl Environ Microbiol; 1989 Mar; 55(3):656-60. PubMed ID: 2648990
    [TBL] [Abstract][Full Text] [Related]  

  • 26. The use of High-Pressure Processing (HPP) to improve the safety and quality of raw coconut (Cocos nucifera L) water.
    Raghubeer EV; Phan BN; Onuoha E; Diggins S; Aguilar V; Swanson S; Lee A
    Int J Food Microbiol; 2020 Oct; 331():108697. PubMed ID: 32563133
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Effect of modified atmosphere packaging on the growth of spoilage microorganisms and Listeria monocytogenes on fresh cheese.
    Brown SRB; Forauer EC; D'Amico DJ
    J Dairy Sci; 2018 Sep; 101(9):7768-7779. PubMed ID: 29960774
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Inhibition of Clostridium botulinum in Model Reduced-Sodium Pasteurized Prepared Cheese Products.
    Glass KA; Mu M; LeVine B; Rossi F
    J Food Prot; 2017 Sep; 80(9):1478-1488. PubMed ID: 28786718
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Effect of pH and NaCl on growth from spores of non-proteolytic Clostridium botulinum at chill temperature.
    Graham AF; Mason DR; Maxwell FJ; Peck MW
    Lett Appl Microbiol; 1997 Feb; 24(2):95-100. PubMed ID: 9081311
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Growth and formation of toxin by Clostridium botulinum in peeled, inoculated, vacuum-packed potatoes after a double pasteurization and storage at 25 degrees C.
    Lund BM; Graham AF; George SM
    J Appl Bacteriol; 1988 Mar; 64(3):241-6. PubMed ID: 3290178
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Antimicrobial activity of foodborne Paenibacillus and Bacillus spp. against Clostridium botulinum.
    Girardin H; Albagnac C; Dargaignaratz C; Nguyen-The C; Carlin F
    J Food Prot; 2002 May; 65(5):806-13. PubMed ID: 12030292
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Shelf Life and Toxin Development by Clostridium botulinum during Storage of Modified-Atmosphere- Packaged Fresh Aquacultured Salmon Fillets.
    Reddy NR; Solomon HM; Yep H; Roman MG; Rhodehamel EJ
    J Food Prot; 1997 Sep; 60(9):1055-1063. PubMed ID: 31207826
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Shelf-life of a chilled precooked chicken product stored in air and under modified atmospheres: microbiological, chemical, sensory attributes.
    Patsias A; Chouliara I; Badeka A; Savvaidis IN; Kontominas MG
    Food Microbiol; 2006 Aug; 23(5):423-9. PubMed ID: 16943033
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Effect of packaging atmosphere on the microbial attributes of pearlspot (Etroplus suratensis Bloch) stored at 0-2 degrees C.
    Ravi Sankar CN; Lalitha KV; Jose L; Manju S; Gopal TK
    Food Microbiol; 2008 May; 25(3):518-28. PubMed ID: 18355677
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Growth potential of Clostridium botulinum in fresh mushrooms packaged in semipermeable plastic film.
    Sugiyama H; Yang KH
    Appl Microbiol; 1975 Dec; 30(6):964-9. PubMed ID: 1108793
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Rapid, quantitative PCR monitoring of growth of Clostridium botulinum type E in modified-atmosphere-packaged fish.
    Kimura B; Kawasaki S; Nakano H; Fujii T
    Appl Environ Microbiol; 2001 Jan; 67(1):206-16. PubMed ID: 11133447
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Risk of Clostridium botulinum type E toxin production in blue crab meat packaged in four commercial-type containers.
    Harrison MA; Garren DM; Huang YW; Gates KW
    J Food Prot; 1996 Mar; 59(3):257-60. PubMed ID: 10463443
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Effect of Cultured Celery Juice, Temperature, and Product Composition on the Inhibition of Proteolytic Clostridium botulinum Toxin Production.
    Golden MC; Wanless BJ; David JRD; Kottapalli B; Lineback DS; Talley RJ; Glass KA
    J Food Prot; 2017 Aug; 80(8):1259-1265. PubMed ID: 28686493
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Thermal inactivation of nonproteolytic Clostridium botulinum type E spores in model fish media and in vacuum-packaged hot-smoked fish products.
    Lindström M; Nevas M; Hielm S; Lähteenmäki L; Peck MW; Korkeala H
    Appl Environ Microbiol; 2003 Jul; 69(7):4029-36. PubMed ID: 12839778
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Investigation of the ability of proteolytic Clostridium botulinum to multiply and produce toxin in fresh Italian pasta.
    Del Torre M; Stecchini ML; Peck MW
    J Food Prot; 1998 Aug; 61(8):988-93. PubMed ID: 9713759
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 10.