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 *

125 related articles for article (PubMed ID: 15330547)

  • 1. Antibotulinal activity of process cheese ingredients.
    Glass KA; Johnson EA
    J Food Prot; 2004 Aug; 67(8):1765-9. PubMed ID: 15330547
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Factors that contribute to the botulinal safety of reduced-fat and fat-free process chesse products.
    Glass KA; Johnson EA
    J Food Prot; 2004 Aug; 67(8):1687-93. PubMed ID: 15330535
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. Clostridium botulinum type A growth and toxin production in media and process cheese spread.
    Briozzo J; de Lagarde EA; Chirife J; Parada JL
    Appl Environ Microbiol; 1983 Mar; 45(3):1150-2. PubMed ID: 6342535
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of Equilibrated pH and Indigenous Spoilage Microorganisms on the Inhibition of Proteolytic Clostridium botulinum Toxin Production in Experimental Meals under Temperature Abuse.
    Golden MC; Wanless BJ; David JRD; Lineback DS; Talley RJ; Kottapalli B; Glass KA
    J Food Prot; 2017 Aug; 80(8):1252-1258. PubMed ID: 28686492
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Production of ingredient-type cheddar cheese with accelerated flavor development by addition of enzyme-modified cheese powder.
    Hannon JA; Kilcawley KN; Wilkinson MG; Delahunty CM; Beresford TP
    J Dairy Sci; 2006 Oct; 89(10):3749-62. PubMed ID: 16960049
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Clostridium botulinum spores and toxin in mascarpone cheese and other milk products.
    Franciosa G; Pourshaban M; Gianfranceschi M; Gattuso A; Fenicia L; Ferrini AM; Mannoni V; De Luca G; Aureli P
    J Food Prot; 1999 Aug; 62(8):867-71. PubMed ID: 10456738
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Short communication: Flavor and flavor stability of cheese, rennet, and acid wheys.
    Smith S; Smith TJ; Drake MA
    J Dairy Sci; 2016 May; 99(5):3434-3444. PubMed ID: 26947298
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Nonproteolytic Clostridium botulinum toxigenesis in cooked turkey stored under modified atmospheres.
    Lawlor KA; Pierson MD; Hackney CR; Claus JR; Marcy JE
    J Food Prot; 2000 Nov; 63(11):1511-6. PubMed ID: 11079692
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Use of acid whey protein concentrate as an ingredient in nonfat cup set-style yogurt.
    Wherry B; Barbano DM; Drake MA
    J Dairy Sci; 2019 Oct; 102(10):8768-8784. PubMed ID: 31351721
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Effects of modified atmosphere packaging on toxin production by Clostridium botulinum in raw aquacultured summer flounder fillets (Paralichthys dentatus).
    Arritt FM; Eifert JD; Jahncke ML; Pierson MD; Williams RC
    J Food Prot; 2007 May; 70(5):1159-64. PubMed ID: 17536674
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Utilization of cheddar cheese containing nisin as an antimicrobial agent in other foods.
    Zottola EA; Yezzi TL; Ajao DB; Roberts RF
    Int J Food Microbiol; 1994 Dec; 24(1-2):227-38. PubMed ID: 7703016
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. Short communication: norbixin and bixin partitioning in Cheddar cheese and whey.
    Smith TJ; Li XE; Drake MA
    J Dairy Sci; 2014; 97(6):3321-7. PubMed ID: 24704237
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Growth and toxin production of proteolytic Clostridium botulinum in aseptically steamed rice products at pH 4.6 to 6.8, packed under modified atmosphere, using a deoxidant pack.
    Kimura B; Kimura R; Fukaya T; Sakuma K; Miya S; Fujii T
    J Food Prot; 2008 Mar; 71(3):468-72. PubMed ID: 18389687
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Effect of sodium nitrite and sodium nitrate on botulinal toxin production and nitrosamine formation in wieners.
    Hustad GO; Cerveny JG; Trenk H; Deibel RH; Kautter DA; Fazio T; Johnston RW; Kolari OE
    Appl Microbiol; 1973 Jul; 26(1):22-6. PubMed ID: 4580194
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Growth and toxin production by Clostridium botulinum in English-style crumpets packaged under modified atmospheres.
    Daifas DP; Smith JP; Blanchfield B; Austin JW
    J Food Prot; 1999 Apr; 62(4):349-55. PubMed ID: 10419207
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.