BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

272 related articles for article (PubMed ID: 12430775)

  • 21. Microbial interaction in cooked cured meat products under vacuum or modified atmosphere at 4 degrees C.
    Metaxopoulos J; Mataragas M; Drosinos EH
    J Appl Microbiol; 2002; 93(3):363-73. PubMed ID: 12174033
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Influence of lactate and acetate removal on the microbiota of French fresh pork sausages.
    Bouju-Albert A; Pilet MF; Guillou S
    Food Microbiol; 2018 Dec; 76():328-336. PubMed ID: 30166158
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Spoilage-related microbiota associated with chilled beef stored in air or vacuum pack.
    Pennacchia C; Ercolini D; Villani F
    Food Microbiol; 2011 Feb; 28(1):84-93. PubMed ID: 21056779
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Observations on the succession dynamics of lactic acid bacteria populations in chill-stored vacuum-packaged beef.
    Jones RJ
    Int J Food Microbiol; 2004 Feb; 90(3):273-82. PubMed ID: 14751682
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Diversity of lactic acid bacteria from modified atmosphere packaged sliced cooked meat products at sell-by date assessed by PCR-denaturing gradient gel electrophoresis.
    Audenaert K; D'Haene K; Messens K; Ruyssen T; Vandamme P; Huys G
    Food Microbiol; 2010 Feb; 27(1):12-8. PubMed ID: 19913685
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Evaluation of the spoilage lactic acid bacteria in modified-atmosphere-packaged artisan-type cooked ham using culture-dependent and culture-independent approaches.
    Vasilopoulos C; Ravyts F; De Maere H; De Mey E; Paelinck H; De Vuyst L; Leroy F
    J Appl Microbiol; 2008 May; 104(5):1341-53. PubMed ID: 18070037
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Development of spoilage bacterial community and volatile compounds in chilled beef under vacuum or high oxygen atmospheres.
    Jääskeläinen E; Hultman J; Parshintsev J; Riekkola ML; Björkroth J
    Int J Food Microbiol; 2016 Apr; 223():25-32. PubMed ID: 26874863
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Characterisation of lactic acid bacteria from spoiled, vacuum-packaged, cold-smoked rainbow trout using ribotyping.
    Lyhs U; Björkroth J; Korkeala H
    Int J Food Microbiol; 1999 Nov; 52(1-2):77-84. PubMed ID: 10573394
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Microbiota of sliced cooked ham packaged in modified atmosphere throughout the shelf life: Microbiota of sliced cooked ham in MAP.
    Raimondi S; Luciani R; Sirangelo TM; Amaretti A; Leonardi A; Ulrici A; Foca G; D'Auria G; Moya A; Zuliani V; Seibert TM; Søltoft-Jensen J; Rossi M
    Int J Food Microbiol; 2019 Jan; 289():200-208. PubMed ID: 30268907
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Co-culture experiments demonstrate the usefulness of Lactobacillus sakei 10A to prolong the shelf-life of a model cooked ham.
    Vermeiren L; Devlieghere F; Debevere J
    Int J Food Microbiol; 2006 Apr; 108(1):68-77. PubMed ID: 16380186
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Effect of Lactobacillus-protective cultures with bacteriocin-like inhibitory substances' producing ability on microbiological, chemical and sensory changes during storage of refrigerated vacuum-packaged sliced beef.
    Katikou P; Ambrosiadis I; Georgantelis D; Koidis P; Georgakis SA
    J Appl Microbiol; 2005; 99(6):1303-13. PubMed ID: 16313402
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Identification of lactic acid bacteria from spoiled, vacuum-packaged 'gravad' rainbow trout using ribotyping.
    Lyhs U; Korkeala H; Björkroth J
    Int J Food Microbiol; 2002 Jan; 72(1-2):147-53. PubMed ID: 11843406
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Identification and characterization of Leuconostoc carnosum, associated with production and spoilage of vacuum-packaged, sliced, cooked ham.
    Björkroth KJ; Vandamme P; Korkeala HJ
    Appl Environ Microbiol; 1998 Sep; 64(9):3313-9. PubMed ID: 9726876
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Effects of temperature and pH on the growth of bacteria isolated from blown packs of vacuum-packaged beef.
    Yang X; Gill CO; Balamurugan S
    J Food Prot; 2009 Nov; 72(11):2380-5. PubMed ID: 19903404
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Thermotolerance of meat spoilage lactic acid bacteria and their inactivation in vacuum-packaged vienna sausages.
    Franz CM; von Holy A
    Int J Food Microbiol; 1996 Feb; 29(1):59-73. PubMed ID: 8722187
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Changes in the microbial communities in vacuum-packaged smoked bacon during storage.
    Li X; Li C; Ye H; Wang Z; Wu X; Han Y; Xu B
    Food Microbiol; 2019 Feb; 77():26-37. PubMed ID: 30297053
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Food Spoilage-Associated Leuconostoc, Lactococcus, and Lactobacillus Species Display Different Survival Strategies in Response to Competition.
    Andreevskaya M; Jääskeläinen E; Johansson P; Ylinen A; Paulin L; Björkroth J; Auvinen P
    Appl Environ Microbiol; 2018 Jul; 84(13):. PubMed ID: 29678911
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Intraspecific diversity of Lactobacillus curvatus, Lactobacillus plantarum, Lactobacillus sakei, and Leuconostoc mesenteroides associated with vacuum-packed meat product spoilage analyzed by randomly amplified polymorphic DNA PCR.
    Aznar R; Chenoll E
    J Food Prot; 2006 Oct; 69(10):2403-10. PubMed ID: 17066919
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Spoilage potential of psychrotrophic lactic acid bacteria (LAB) species: Leuconostoc gelidum subsp. gasicomitatum and Lactococcus piscium, on sweet bell pepper (SBP) simulation medium under different gas compositions.
    Pothakos V; Nyambi C; Zhang BY; Papastergiadis A; De Meulenaer B; Devlieghere F
    Int J Food Microbiol; 2014 May; 178():120-9. PubMed ID: 24690877
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Lactobacillus alimentarius: a specific spoilage organism in marinated herring.
    Lyhs U; Korkeala H; Vandamme P; Björkroth J
    Int J Food Microbiol; 2001 Mar; 64(3):355-60. PubMed ID: 11294357
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 14.