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 *

247 related articles for article (PubMed ID: 11872124)

  • 1. Proteolytic activity of Staphylococcus xylosus strains on pork myofibrillar and sarcoplasmic proteins and use of selected strains in the production of "Naples type" salami.
    Mauriello G; Casaburi A; Villani F
    J Appl Microbiol; 2002; 92(3):482-90. PubMed ID: 11872124
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits.
    Casaburi A; Di Monaco R; Cavella S; Toldrá F; Ercolini D; Villani F
    Food Microbiol; 2008 Apr; 25(2):335-47. PubMed ID: 18206776
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Interactions between strains of Staphylococcus xylosus and Kocuria varians isolated from fermented meats.
    Tremonte P; Succi M; Reale A; Di Renzo T; Sorrentino E; Coppola R
    J Appl Microbiol; 2007 Sep; 103(3):743-51. PubMed ID: 17714408
    [TBL] [Abstract][Full Text] [Related]  

  • 4. The role of bacterial fermentation in the hydrolysis and oxidation of sarcoplasmic and myofibrillar proteins in Harbin dry sausages.
    Chen Q; Kong B; Han Q; Liu Q; Xu L
    Meat Sci; 2016 Nov; 121():196-206. PubMed ID: 27341621
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Technological activities of Staphylococcus carnosus and Staphylococcus simulans strains isolated from fermented sausages.
    Casaburi A; Blaiotta G; Mauriello G; Pepe O; Villani F
    Meat Sci; 2005 Dec; 71(4):643-50. PubMed ID: 22061209
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Microbial dynamics of model Fabriano-like fermented sausages as affected by starter cultures, nitrates and nitrites.
    Cardinali F; Milanović V; Osimani A; Aquilanti L; Taccari M; Garofalo C; Polverigiani S; Clementi F; Franciosi E; Tuohy K; Mercuri ML; Altissimi MS; Haouet MN
    Int J Food Microbiol; 2018 Aug; 278():61-72. PubMed ID: 29702317
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Monitoring of staphylococcal starters in two French processing plants manufacturing dry fermented sausages.
    Corbiere Morot-Bizot S; Leroy S; Talon R
    J Appl Microbiol; 2007 Jan; 102(1):238-44. PubMed ID: 17184340
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Monitoring of Staphylococcus xylosus DSM 20266 added as starter during fermentation and ripening of soppressata molisana, a typical Italian sausage.
    Di Maria S; Basso AL; Santoro E; Grazia L; Coppola R
    J Appl Microbiol; 2002; 92(1):158-64. PubMed ID: 11849340
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of processing methods and starter culture (Staphylococcus xylosus and Pediococcus pentosaceus) on proteolytic changes in Turkish sausages (sucuk) during ripening and storage.
    Dalmış U; Soyer A
    Meat Sci; 2008 Oct; 80(2):345-54. PubMed ID: 22063339
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Technological and safety characteristics of Staphylococcaceae isolated from Spanish traditional dry-cured sausages.
    Cachaldora A; Fonseca S; Franco I; Carballo J
    Food Microbiol; 2013 Feb; 33(1):61-8. PubMed ID: 23122502
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Evaluation of proteolytic activity of micro-organisms isolated from dry cured ham.
    Rodríguez M; Núñez F; Córdoba JJ; Bermúdez ME; Asensio MA
    J Appl Microbiol; 1998 Nov; 85(5):905-12. PubMed ID: 9830127
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Predominant processing adaptability of Staphylococcus xylosus strains isolated from Chinese traditional low-salt fermented whole fish.
    Zeng X; He L; Guo X; Deng L; Yang W; Zhu Q; Duan Z
    Int J Food Microbiol; 2017 Feb; 242():141-151. PubMed ID: 28011132
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Characterization of proteolysis during the ripening of semi-dry fermented sausages.
    Hughes MC; Kerry JP; Arendt EK; Kenneally PM; McSweeney PL; O'Neill EE
    Meat Sci; 2002 Oct; 62(2):205-16. PubMed ID: 22061413
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Microbial ecology of the soppressata of Vallo di Diano, a traditional dry fermented sausage from southern Italy, and in vitro and in situ selection of autochthonous starter cultures.
    Villani F; Casaburi A; Pennacchia C; Filosa L; Russo F; Ercolini D
    Appl Environ Microbiol; 2007 Sep; 73(17):5453-63. PubMed ID: 17616625
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Proteolytic activity of Saccharomyces cerevisiae strains associated with Italian dry-fermented sausages in a model system.
    Chaves-López C; Paparella A; Tofalo R; Suzzi G
    Int J Food Microbiol; 2011 Oct; 150(1):50-8. PubMed ID: 21849218
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of proteolytic starter cultures of Staphylococcus spp. on biogenic amine formation during the ripening of dry fermented sausages.
    Bover-Cid S; Izquierdo-Pulido M; Vidal-Carou MC
    Int J Food Microbiol; 1999 Feb; 46(2):95-104. PubMed ID: 10728610
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages.
    Pasini F; Soglia F; Petracci M; Caboni MF; Marziali S; Montanari C; Gardini F; Grazia L; Tabanelli G
    Nutrients; 2018 Oct; 10(10):. PubMed ID: 30322117
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Application of isolated
    Najjari A; Boumaiza M; Jaballah S; Boudabous A; Ouzari HI
    Food Sci Nutr; 2020 Aug; 8(8):4172-4184. PubMed ID: 32884698
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Contribution of starter cultures to the proteolytic process of a fermented non-dried whole muscle ham product.
    Scannell AG; Kenneally PM; Arendt EK
    Int J Food Microbiol; 2004 Jun; 93(2):219-30. PubMed ID: 15135960
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Prevalence of antibiotic resistance in coagulase-negative staphylococci from spontaneously fermented meat products and safety assessment for new starters.
    Marty E; Bodenmann C; Buchs J; Hadorn R; Eugster-Meier E; Lacroix C; Meile L
    Int J Food Microbiol; 2012 Oct; 159(2):74-83. PubMed ID: 23072691
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 13.