BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

236 related articles for article (PubMed ID: 16674840)

  • 21. Enterotoxigenic properties of Staphylococcus aureus isolated from goats' milk cheese.
    Akineden O; Hassan AA; Schneider E; Usleber E
    Int J Food Microbiol; 2008 May; 124(2):211-6. PubMed ID: 18455257
    [TBL] [Abstract][Full Text] [Related]  

  • 22. A survey of the microbial and chemical composition of seven semi-ripened Provola dei Nebrodi Sicilian cheeses.
    Cronin T; Ziino M; Condurso C; McSweeney PL; Mills S; Ross RP; Stanton C
    J Appl Microbiol; 2007 Oct; 103(4):1128-39. PubMed ID: 17897218
    [TBL] [Abstract][Full Text] [Related]  

  • 23. [Determination of natamycin residues in ripening cheeses by high-performance liquid chromatography].
    Rybińska K; Postupolski J; Szczesna M
    Rocz Panstw Zakl Hig; 1997; 48(2):173-8. PubMed ID: 9381080
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Ectoine as a natural component of food: detection in red smear cheeses.
    Klein J; Schwarz T; Lentzen G
    J Dairy Res; 2007 Nov; 74(4):446-51. PubMed ID: 17961287
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Real-time TaqMan polymerase chain reaction detection and quantification of cow DNA in pure water buffalo mozzarella cheese: method validation and its application on commercial samples.
    Lopparelli RM; Cardazzo B; Balzan S; Giaccone V; Novelli E
    J Agric Food Chem; 2007 May; 55(9):3429-34. PubMed ID: 17419643
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Contribution of C. beijerinckii and C. sporogenes in association with C. tyrobutyricum to the butyric fermentation in Emmental type cheese.
    Le Bourhis AG; Doré J; Carlier JP; Chamba JF; Popoff MR; Tholozan JL
    Int J Food Microbiol; 2007 Jan; 113(2):154-63. PubMed ID: 17169455
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Tyramine content of South African cheeses.
    Sapeika N; Moodie IM; Kaplan ER
    S Afr Med J; 1975 Apr; 49(15):637-8. PubMed ID: 1135700
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Evaluation of amino acid-decarboxylative microbiota throughout the ripening of an Italian PDO cheese produced using different manufacturing practices.
    Marino M; Maifreni M; Bartolomeoli I; Rondinini G
    J Appl Microbiol; 2008 Aug; 105(2):540-9. PubMed ID: 18397262
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Effect of added proteinases and level of starter culture on the formation of biogenic amines in raw milk Manchego cheese.
    Fernández-García E; Tomillo J; Núñez M
    Int J Food Microbiol; 1999 Nov; 52(3):189-96. PubMed ID: 10733250
    [TBL] [Abstract][Full Text] [Related]  

  • 30. 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]  

  • 31. Microbial interactions in cheese: implications for cheese quality and safety.
    Irlinger F; Mounier J
    Curr Opin Biotechnol; 2009 Apr; 20(2):142-8. PubMed ID: 19342218
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Improved multiplex-PCR method for the simultaneous detection of food bacteria producing biogenic amines.
    de Las Rivas B; Marcobal A; Muñoz R
    FEMS Microbiol Lett; 2005 Mar; 244(2):367-72. PubMed ID: 15766792
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Microbial diversity and succession during the manufacture and ripening of traditional, Spanish, blue-veined Cabrales cheese, as determined by PCR-DGGE.
    Flórez AB; Mayo B
    Int J Food Microbiol; 2006 Jul; 110(2):165-71. PubMed ID: 16806553
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Diversity and assessment of potential risk factors of Gram-negative isolates associated with French cheeses.
    Coton M; Delbés-Paus C; Irlinger F; Desmasures N; Le Fleche A; Stahl V; Montel MC; Coton E
    Food Microbiol; 2012 Feb; 29(1):88-98. PubMed ID: 22029922
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Biogenic amine production by Lactococcus lactis subsp. cremoris strains in the model system of Dutch-type cheese.
    Flasarová R; Pachlová V; Buňková L; Menšíková A; Georgová N; Dráb V; Buňka F
    Food Chem; 2016 Mar; 194():68-75. PubMed ID: 26471528
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Formation of biogenic amines in raw milk Hispánico cheese manufactured with proteinases and different levels of starter culture.
    Fernandez-García E; Tomillo J; Nuñez M
    J Food Prot; 2000 Nov; 63(11):1551-5. PubMed ID: 11079699
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Microbiological quality of Pecorino Siciliano "primosale" cheese on retail sale in the street markets of Palermo, Italy.
    Giammanco GM; Pepe A; Aleo A; D'Agostino V; Milone S; Mammina C
    New Microbiol; 2011 Apr; 34(2):179-85. PubMed ID: 21617830
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Rapid detection of Listeria monocytogenes in food by polymerase chain reaction.
    Ennaji H; Timinouni M; Ennaji MM; Ait m'hand R; Hassar M; Cohen N
    Cell Mol Biol (Noisy-le-grand); 2009 Feb; 55 Suppl():OL1104-10. PubMed ID: 19267993
    [TBL] [Abstract][Full Text] [Related]  

  • 39. 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]  

  • 40. Occurrence of Streptococcus macedonicus in Italian cheeses.
    Pacini F; Cariolato D; Andrighetto C; Lombardi A
    FEMS Microbiol Lett; 2006 Aug; 261(1):69-73. PubMed ID: 16842361
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 12.