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 *

280 related articles for article (PubMed ID: 16269673)

  • 21. Interactions between yeasts and bacteria in the smear surface-ripened cheeses.
    Corsetti A; Rossi J; Gobbetti M
    Int J Food Microbiol; 2001 Sep; 69(1-2):1-10. PubMed ID: 11589547
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Assessment of the anti-listerial activity of microfloras from the surface of smear-ripened cheeses.
    Monnet C; Bleicher A; Neuhaus K; Sarthou AS; Leclercq-Perlat MN; Irlinger F
    Food Microbiol; 2010 Apr; 27(2):302-10. PubMed ID: 20141950
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Artisanal and experimental Pecorino Siciliano cheese: microbial dynamics during manufacture assessed by culturing and PCR-DGGE analyses.
    Randazzo CL; Vaughan EE; Caggia C
    Int J Food Microbiol; 2006 May; 109(1-2):1-8. PubMed ID: 16616965
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Polyphasic study of microbial communities of two Spanish farmhouse goats' milk cheeses from Sierra de Aracena.
    Martín-Platero AM; Maqueda M; Valdivia E; Purswani J; Martínez-Bueno M
    Food Microbiol; 2009 May; 26(3):294-304. PubMed ID: 19269572
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Identification of yeasts and coryneform bacteria from the surface microflora of brick cheeses.
    Valdés-Stauber N; Scherer S; Seiler H
    Int J Food Microbiol; 1997 Feb; 34(2):115-29. PubMed ID: 9039559
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Diversity of lactic acid bacteria population in ripened Parmigiano Reggiano cheese.
    Gala E; Landi S; Solieri L; Nocetti M; Pulvirenti A; Giudici P
    Int J Food Microbiol; 2008 Jul; 125(3):347-51. PubMed ID: 18524408
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Stability of microbial communities in goat milk during a lactation year: molecular approaches.
    Callon C; Duthoit F; Delbès C; Ferrand M; Le Frileux Y; De Crémoux R; Montel MC
    Syst Appl Microbiol; 2007 Nov; 30(7):547-60. PubMed ID: 17604934
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Genetic diversity of the species Debaryomyces hansenii and the use of chromosome polymorphism for typing of strains isolated from surface-ripened cheeses.
    Petersen KM; Jespersen L
    J Appl Microbiol; 2004; 97(1):205-13. PubMed ID: 15186457
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Survival of cheese-ripening microorganisms in a dynamic simulator of the gastrointestinal tract.
    Adouard N; Magne L; Cattenoz T; Guillemin H; Foligné B; Picque D; Bonnarme P
    Food Microbiol; 2016 Feb; 53(Pt A):30-40. PubMed ID: 26611167
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Isolation of cultivable thermophilic lactic acid bacteria from cheeses made with mesophilic starter and molecular comparison with dairy-related Lactobacillus helveticus strains.
    Jensen MP; Ardö Y; Vogensen FK
    Lett Appl Microbiol; 2009 Sep; 49(3):396-402. PubMed ID: 19627475
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Microbiota characterization of a Belgian protected designation of origin cheese, Herve cheese, using metagenomic analysis.
    Delcenserie V; Taminiau B; Delhalle L; Nezer C; Doyen P; Crevecoeur S; Roussey D; Korsak N; Daube G
    J Dairy Sci; 2014 Oct; 97(10):6046-56. PubMed ID: 25064656
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Genotypic identification of some lactic acid bacteria by amplified fragment length polymorphism analysis and investigation of their potential usage as starter culture combinations in Beyaz cheese manufacture.
    Karahan AG; Başyiğit Kiliç G; Kart A; Sanlidere Aloğlu H; Oner Z; Aydemir S; Erkuş O; Harsa S
    J Dairy Sci; 2010 Jan; 93(1):1-11. PubMed ID: 20059897
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Agrococcus casei sp. nov., isolated from the surfaces of smear-ripened cheeses.
    Bora N; Vancanneyt M; Gelsomino R; Swings J; Brennan N; Cogan TM; Larpin S; Desmasures N; Lechner FE; Kroppenstedt RM; Ward AC; Goodfellow M
    Int J Syst Evol Microbiol; 2007 Jan; 57(Pt 1):92-97. PubMed ID: 17220448
    [TBL] [Abstract][Full Text] [Related]  

  • 34. FTIR-based polyphasic identification of lactic acid bacteria isolated from traditional Greek Graviera cheese.
    Samelis J; Bleicher A; Delbès-Paus C; Kakouri A; Neuhaus K; Montel MC
    Food Microbiol; 2011 Feb; 28(1):76-83. PubMed ID: 21056778
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Microbial dynamics during the ripening of a mixed cow and goat milk cheese manufactured using frozen goat milk curd.
    Campos G; Robles L; Alonso R; Nuñez M; Picon A
    J Dairy Sci; 2011 Oct; 94(10):4766-76. PubMed ID: 21943728
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Deacidification by Debaryomyces hansenii of smear soft cheeses ripened under controlled conditions: relative humidity and temperature influences.
    Bonaïti C; Leclercq-Perlat MN; Latrille E; Corrieu G
    J Dairy Sci; 2004 Nov; 87(11):3976-88. PubMed ID: 15483183
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Geotrichum candidum dominates in yeast population dynamics in Livarot, a French red-smear cheese.
    Larpin S; Mondoloni C; Goerges S; Vernoux JP; Guéguen M; Desmasures N
    FEMS Yeast Res; 2006 Dec; 6(8):1243-53. PubMed ID: 17156021
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Corynebacterium mooreparkense sp. nov. and Corynebacterium casei sp. nov., isolated from the surface of a smear-ripened cheese.
    Brennan NM; Brown R; Goodfellow M; Ward AC; Beresford TP; Simpson PJ; Fox PF; Cogan TM
    Int J Syst Evol Microbiol; 2001 May; 51(Pt 3):843-852. PubMed ID: 11411705
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Surface microbiota analysis of Taleggio, Gorgonzola, Casera, Scimudin and Formaggio di Fossa Italian cheeses.
    Fontana C; Cappa F; Rebecchi A; Cocconcelli PS
    Int J Food Microbiol; 2010 Apr; 138(3):205-11. PubMed ID: 20167385
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Microbial community dynamics of a blue-veined raw milk cheese from the United Kingdom.
    Yunita D; Dodd CER
    J Dairy Sci; 2018 Jun; 101(6):4923-4935. PubMed ID: 29550118
    [TBL] [Abstract][Full Text] [Related]  

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