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 *

142 related articles for article (PubMed ID: 12745229)

  • 21. Potential of bacteriocin-producing lactic acid bacteria for safety improvements of traditional Thai fermented meat and human health.
    Swetwiwathana A; Visessanguan W
    Meat Sci; 2015 Nov; 109():101-5. PubMed ID: 26100576
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Industrial application of an antilisterial strain of Lactobacillus sakei as a protective culture and its effect on the sensory acceptability of cooked, sliced, vacuum-packaged meats.
    Bredholt S; Nesbakken T; Holck A
    Int J Food Microbiol; 2001 Jun; 66(3):191-6. PubMed ID: 11428578
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Shiga toxin production by sausage-borne Escherichia coli O157:H7 in response to a post-processing in vitro digestion challenge.
    Naim F; Leblanc D; Messier S; Saucier L; Piette G; Houde A
    Food Microbiol; 2006 May; 23(3):231-40. PubMed ID: 16943009
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Microbiological and sensory quality of dry fermented sausages containing alginate-microencapsulated Lactobacillus reuteri.
    Muthukumarasamy P; Holley RA
    Int J Food Microbiol; 2006 Sep; 111(2):164-9. PubMed ID: 16884803
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Fitness of Enterohemorrhagic Escherichia coli (EHEC)/Enteroaggregative E. coli O104:H4 in Comparison to That of EHEC O157: Survival Studies in Food and In Vitro.
    Böhnlein C; Kabisch J; Meske D; Franz CM; Pichner R
    Appl Environ Microbiol; 2016 Nov; 82(21):6326-6334. PubMed ID: 27542931
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Technological characterization of a bacteriocin-producing Lactobacillus sakei and its use in fermented sausages production.
    Urso R; Rantsiou K; Cantoni C; Comi G; Cocolin L
    Int J Food Microbiol; 2006 Aug; 110(3):232-9. PubMed ID: 16814893
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Fate of Listeria monocytogenes and pediococcal starter cultures during the manufacture of chicken summer sausage.
    Baccus-Taylor G; Glass KA; Luchansky JB; Maurer AJ
    Poult Sci; 1993 Sep; 72(9):1772-8. PubMed ID: 8234138
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Characterization of two bacteriocins produced by Pediococcus acidilactici isolated from "Alheira", a fermented sausage traditionally produced in Portugal.
    Albano H; Todorov SD; van Reenen CA; Hogg T; Dicks LM; Teixeira P
    Int J Food Microbiol; 2007 May; 116(2):239-47. PubMed ID: 17368595
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Genomic analysis of Pediococcus starter cultures used to control Listeria monocytogenes in turkey summer sausage.
    Luchansky JB; Glass KA; Harsono KD; Degnan AJ; Faith NG; Cauvin B; Baccus-Taylor G; Arihara K; Bater B; Maurer AJ
    Appl Environ Microbiol; 1992 Sep; 58(9):3053-9. PubMed ID: 1444419
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Quantifying nonthermal inactivation of Listeria monocytogenes in European fermented sausages using bacteriocinogenic lactic acid bacteria or their bacteriocins: a case study for risk assessment.
    Drosinos EH; Mataragas M; Vesković-Moracanin S; Gasparik-Reichardt J; Hadziosmanović M; Alagić D
    J Food Prot; 2006 Nov; 69(11):2648-63. PubMed ID: 17133808
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Antibacterial activity of Lactobacillus sake isolated from dry fermented sausages.
    Sobrino OJ; Rodríguez JM; Moreira WL; Fernández MF; Sanz B; Hernández PE
    Int J Food Microbiol; 1991 May; 13(1):1-10. PubMed ID: 1907472
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Stimulation of starter culture for further reduction of foodborne pathogens during salami fermentation.
    Kang DH; Fung DY
    J Food Prot; 2000 Nov; 63(11):1492-5. PubMed ID: 11079689
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Survival of Listeria monocytogenes on sliced cooked sausage after treatment with pediocin AcH.
    Mattila K; Saris P; Työppönen S
    Int J Food Microbiol; 2003 Dec; 89(2-3):281-6. PubMed ID: 14623394
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Sensory evaluation of dry-fermented sausage containing ground deodorized yellow mustard.
    Li S; Aliani M; Holley RA
    J Food Sci; 2013 Oct; 78(10):S1595-S1601. PubMed ID: 24025044
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Antibiotic resistance of lactic acid bacteria isolated from dry-fermented sausages.
    Fraqueza MJ
    Int J Food Microbiol; 2015 Nov; 212():76-88. PubMed ID: 26002560
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Safety improvement and preservation of typical sensory qualities of traditional dry fermented sausages using autochthonous starter cultures.
    Talon R; Leroy S; Lebert I; Giammarinaro P; Chacornac JP; Latorre-Moratalla M; Vidal-Carou C; Zanardi E; Conter M; Lebecque A
    Int J Food Microbiol; 2008 Aug; 126(1-2):227-34. PubMed ID: 18573561
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Lyophilized preparations of bacteriocinogenic Lactobacillus curvatus and Lactococcus lactis subsp. lactis as potential protective adjuncts to control Listeria monocytogenes in dry-fermented sausages.
    Benkerroum N; Daoudi A; Hamraoui T; Ghalfi H; Thiry C; Duroy M; Evrart P; Roblain D; Thonart P
    J Appl Microbiol; 2005; 98(1):56-63. PubMed ID: 15610417
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Effect of relevant environmental stresses on survival of enterohemorrhagic Escherichia coli in dry-fermented sausage.
    McLeod A; Måge I; Heir E; Axelsson L; Holck AL
    Int J Food Microbiol; 2016 Jul; 229():15-23. PubMed ID: 27089033
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Thermal inactivation of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in breaded pork patties.
    Osaili TM; Griffis CL; Martin EM; Beard BL; Keener AE; Marcy JA
    J Food Sci; 2007 Mar; 72(2):M56-61. PubMed ID: 17995843
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Comparison of the fate of the top six non-O157 shiga-toxin producing Escherichia coli (STEC) and E. coli O157:H7 during the manufacture of dry fermented sausages.
    Balamurugan S; Ahmed R; Gao A; Strange P
    Int J Food Microbiol; 2017 Oct; 259():14-21. PubMed ID: 28779623
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 8.