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.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

182 related articles for article (PubMed ID: 1108793)

  • 21. Failure of Clostridium botulinum to Grow in Fresh Mushrooms Packaged in Plastic Film Overwraps with Holes.
    Sugiyama H; Rutledge KS
    J Food Prot; 1978 May; 41(5):348-350. PubMed ID: 30795140
    [TBL] [Abstract][Full Text] [Related]  

  • 22. 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]  

  • 23. Growth of and toxin production by nonproteolytic Clostridium botulinum in cooked puréed vegetables at refrigeration temperatures.
    Carlin F; Peck MW
    Appl Environ Microbiol; 1996 Aug; 62(8):3069-72. PubMed ID: 8702303
    [TBL] [Abstract][Full Text] [Related]  

  • 24. 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]  

  • 25. 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]  

  • 26. Effect of packaging conditions on the growth of micro-organisms and the quality characteristics of fresh mushrooms (Agaricus bisporus) stored at inadequate temperatures.
    González-Fandos E; Giménez M; Olarte C; Sanz S; Simón A
    J Appl Microbiol; 2000 Oct; 89(4):624-32. PubMed ID: 11054166
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Effect of nitrite and nitrate on toxin production by Clostridium botulinum and on nitrosamine formation in perishable canned comminuted cured meat.
    Christiansen LN; Johnston RW; Kautter DA; Howard JW; Aunan WJ
    Appl Microbiol; 1973 Mar; 25(3):357-62. PubMed ID: 4572891
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Inhibitory effect of combinations of heat treatment, pH, and sodium chloride on a growth from spores of nonproteolytic Clostridium botulinum at refrigeration temperature.
    Graham AF; Mason DR; Peck MW
    Appl Environ Microbiol; 1996 Jul; 62(7):2664-8. PubMed ID: 8779606
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Effect of acid and salt concentration in fresh-pack pickles on the growth of Clostridium botulinum spores.
    Ito KA; Chen JK; Lerke PA; Seeger ML; Unverferth JA
    Appl Environ Microbiol; 1976 Jul; 32(1):121-4. PubMed ID: 9898
    [TBL] [Abstract][Full Text] [Related]  

  • 30. 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]  

  • 31. The combined effect of sub-optimal temperature and sub-optimal pH on growth and toxin formation from spores of Clostridium botulinum.
    Graham AF; Lund BM
    J Appl Bacteriol; 1987 Nov; 63(5):387-93. PubMed ID: 3326865
    [TBL] [Abstract][Full Text] [Related]  

  • 32. [Clostridium botulinum type C: 1. Selection of a highly toxigenic bacterial population from a pure culture].
    Vinet G; Daigneault N
    Can J Microbiol; 1976 Sep; 22(9):1229-32. PubMed ID: 788871
    [No Abstract]   [Full Text] [Related]  

  • 33. Growth and toxigenesis of C. botulinum type E in fishes packaged under modified atmospheres.
    Baker DA; Genigeorgis C; Glover J; Razavilar V
    Int J Food Microbiol; 1990 May; 10(3-4):269-89. PubMed ID: 2204405
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Growth and toxin production by Clostridium botulinum in steamed rice aseptically packed under modified atmosphere.
    Kasai Y; Kimura B; Kawasaki S; Fukaya T; Sakuma K; Fujii T
    J Food Prot; 2005 May; 68(5):1005-11. PubMed ID: 15895734
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Clostridium botulinum in the post-genomic era.
    Peck MW; Stringer SC; Carter AT
    Food Microbiol; 2011 Apr; 28(2):183-91. PubMed ID: 21315972
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Effect of sodium ascorbate and sodium nitrite on toxin formation of Clostridium botulinum in wieners.
    Bowen VG; Cerveny JG; Deibel RH
    Appl Microbiol; 1974 Mar; 27(3):605-6. PubMed ID: 4596392
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Outgrowth of naturally occurring Clostridium botulinum in vacuum-packaged fresh fish.
    Lilly T; Kautter DA
    J Assoc Off Anal Chem; 1990; 73(2):211-2. PubMed ID: 2182605
    [TBL] [Abstract][Full Text] [Related]  

  • 38. 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]  

  • 39. Growth from spores of nonproteolytic Clostridium botulinum in heat-treated vegetable juice.
    Stringer SC; Haque N; Peck MW
    Appl Environ Microbiol; 1999 May; 65(5):2136-42. PubMed ID: 10224012
    [TBL] [Abstract][Full Text] [Related]  

  • 40. 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]  

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