168 related articles for article (PubMed ID: 15369985)
21. Microbiological characteristics of "androlla", a Spanish traditional pork sausage.
García Fontán MC; Lorenzo JM; Parada A; Franco I; Carballo J
Food Microbiol; 2007 Feb; 24(1):52-8. PubMed ID: 16943094
[TBL] [Abstract][Full Text] [Related]
22. Microbial quality and presence of moulds in Kuflu cheese.
Hayaloglu AA; Kirbag S
Int J Food Microbiol; 2007 Apr; 115(3):376-80. PubMed ID: 17258341
[TBL] [Abstract][Full Text] [Related]
23. [Microbiological quality of muesli samples purchased in retail network].
Wójcik-Stopczyńska B
Rocz Panstw Zakl Hig; 2003; 54(3):269-74. PubMed ID: 14755854
[TBL] [Abstract][Full Text] [Related]
24. Microbial modification of the texture of grated cassava during fermentation into akyeke.
Obilie EM; Tano-Debrah K; Amoa-Awua WK
Int J Food Microbiol; 2003 Dec; 89(2-3):275-80. PubMed ID: 14623393
[TBL] [Abstract][Full Text] [Related]
25. Mycoflora and ochratoxin A producing strains of Aspergillus in Algerian wheat.
Riba A; Mokrane S; Mathieu F; Lebrihi A; Sabaou N
Int J Food Microbiol; 2008 Feb; 122(1-2):85-92. PubMed ID: 18083262
[TBL] [Abstract][Full Text] [Related]
26. Pollution status of swimming pools in south-south zone of south-eastern Nigeria using microbiological and physicochemical indices.
Itah AY; Ekpombok MU
Southeast Asian J Trop Med Public Health; 2004 Jun; 35(2):488-93. PubMed ID: 15691161
[TBL] [Abstract][Full Text] [Related]
27. [Microbiological study of dehydrated garlic (Allium sativum L.) and onion (Allium cepa L.)].
Fuselli SR; Filsinger B; Fritz R; Yeannes MI
Rev Argent Microbiol; 2004; 36(3):139-44. PubMed ID: 15559197
[TBL] [Abstract][Full Text] [Related]
28. Post-processing microflora and the shelf stability of gari marketed in Port Harcourt.
Ofuya CO; Akpoti P
J Appl Bacteriol; 1988 May; 64(5):389-94. PubMed ID: 3170384
[TBL] [Abstract][Full Text] [Related]
29. Foodborne pathogens and microbiological characteristics of raw milk soft cheese produced and on retail sale in Brazil.
Moraes PM; Viçosa GN; Yamazi AK; Ortolani MB; Nero LA
Foodborne Pathog Dis; 2009 Mar; 6(2):245-9. PubMed ID: 19099356
[TBL] [Abstract][Full Text] [Related]
30. Biochemical changes in micro-fungi fermented cassava flour produced from low- and medium-cyanide variety of cassava tubers.
Oboh G; Oladunmoye MK
Nutr Health; 2007; 18(4):355-67. PubMed ID: 18087867
[TBL] [Abstract][Full Text] [Related]
31. Microbiological and chemical changes during the fermentation of African locust bean (Parkia biglobosa) to produce afitin, iru and sonru, three traditional condiments produced in Benin.
Azokpota P; Hounhouigan DJ; Nago MC
Int J Food Microbiol; 2006 Apr; 107(3):304-9. PubMed ID: 16413077
[TBL] [Abstract][Full Text] [Related]
32. The microbiology of Ghanaian cocoa fermentations analysed using culture-dependent and culture-independent methods.
Nielsen DS; Teniola OD; Ban-Koffi L; Owusu M; Andersson TS; Holzapfel WH
Int J Food Microbiol; 2007 Mar; 114(2):168-86. PubMed ID: 17161485
[TBL] [Abstract][Full Text] [Related]
33. Lessons from the organization of a proficiency testing program in food microbiology by interlaboratory comparison: analytical methods in use, impact of methods on bacterial counts and measurement uncertainty of bacterial counts.
Augustin JC; Carlier V
Food Microbiol; 2006 Feb; 23(1):1-38. PubMed ID: 16942983
[TBL] [Abstract][Full Text] [Related]
34. [Honeys from the Ventania mountain range: microbiological quality evaluation at different points of the honey-processing plant].
Gallez LM; Fernández LA
Rev Argent Microbiol; 2009; 41(3):163-7. PubMed ID: 19831315
[TBL] [Abstract][Full Text] [Related]
35. Microbiological and biochemical profile of cv. Conservolea naturally black olives during controlled fermentation with selected strains of lactic acid bacteria.
Panagou EZ; Schillinger U; Franz CM; Nychas GJ
Food Microbiol; 2008 Apr; 25(2):348-58. PubMed ID: 18206777
[TBL] [Abstract][Full Text] [Related]
36. Microbiological quality of the bivalve Pinctada imbricata commercialized in Cumaná, Venezuela.
Villalobos de Bastardo LB; Elguezabal Aristizabal L
Acta Cient Venez; 2001; 52(1):55-61. PubMed ID: 11510429
[TBL] [Abstract][Full Text] [Related]
37. Effects of yeasts and bacteria on the levels of folates in rye sourdoughs.
Kariluoto S; Aittamaa M; Korhola M; Salovaara H; Vahteristo L; Piironen V
Int J Food Microbiol; 2006 Feb; 106(2):137-43. PubMed ID: 16213050
[TBL] [Abstract][Full Text] [Related]
38. Non-lactic acid, contaminating microbial flora in ready-to-eat foods: a potential food-quality index.
Angelidis AS; Chronis EN; Papageorgiou DK; Kazakis II; Arsenoglou KC; Stathopoulos GA
Food Microbiol; 2006 Feb; 23(1):95-100. PubMed ID: 16942992
[TBL] [Abstract][Full Text] [Related]
39. Effect of processing on the mycoflora and aflatoxin B1 level of a cassava-based product.
Adegoke GO; Akinnuoye OF; Akanni AO
Plant Foods Hum Nutr; 1993 May; 43(3):191-6. PubMed ID: 8506233
[TBL] [Abstract][Full Text] [Related]
40. Succession of dominant and antagonistic lactic acid bacteria in fermented cucumber: insights from a PCR-based approach.
Singh AK; Ramesh A
Food Microbiol; 2008 Apr; 25(2):278-87. PubMed ID: 18206770
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]