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 *

254 related articles for article (PubMed ID: 16879421)

  • 1. Dynamics and characterization of yeasts during natural fermentation of Italian sausages.
    Cocolin L; Urso R; Rantsiou K; Cantoni C; Comi G
    FEMS Yeast Res; 2006 Aug; 6(5):692-701. PubMed ID: 16879421
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Yeast diversity and dynamics in the production processes of Norwegian dry-cured meat products.
    Asefa DT; Møretrø T; Gjerde RO; Langsrud S; Kure CF; Sidhu MS; Nesbakken T; Skaar I
    Int J Food Microbiol; 2009 Jul; 133(1-2):135-40. PubMed ID: 19505738
    [TBL] [Abstract][Full Text] [Related]  

  • 3. The microbial ecology of a typical Italian salami during its natural fermentation.
    Aquilanti L; Santarelli S; Silvestri G; Osimani A; Petruzzelli A; Clementi F
    Int J Food Microbiol; 2007 Nov; 120(1-2):136-45. PubMed ID: 17628130
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Yeast heterogeneity during spontaneous fermentation of black Conservolea olives in different brine solutions.
    Nisiotou AA; Chorianopoulos N; Nychas GJ; Panagou EZ
    J Appl Microbiol; 2010 Feb; 108(2):396-405. PubMed ID: 20438554
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Ecology of lactic acid bacteria in Italian fermented sausages: isolation, identification and molecular characterization.
    Urso R; Comi G; Cocolin L
    Syst Appl Microbiol; 2006 Dec; 29(8):671-80. PubMed ID: 16510261
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Yeast biodiversity and dynamics during sweet wine production as determined by molecular methods.
    Urso R; Rantsiou K; Dolci P; Rolle L; Comi G; Cocolin L
    FEMS Yeast Res; 2008 Nov; 8(7):1053-62. PubMed ID: 18341578
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Occurrence and characterization of yeasts isolated from artisanal Fiore Sardo cheese.
    Fadda ME; Mossa V; Pisano MB; Deplano M; Cosentino S
    Int J Food Microbiol; 2004 Aug; 95(1):51-9. PubMed ID: 15240074
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Differentiation of yeasts growing on dry-cured Iberian ham by mitochondrial DNA restriction analysis, RAPD-PCR and their volatile compounds production.
    Andrade MJ; Rodríguez M; Casado EM; Bermúdez E; Córdoba JJ
    Food Microbiol; 2009 Sep; 26(6):578-86. PubMed ID: 19527832
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Identification of potential probiotic starter cultures for Scandinavian-type fermented sausages.
    Klingberg TD; Axelsson L; Naterstad K; Elsser D; Budde BB
    Int J Food Microbiol; 2005 Dec; 105(3):419-31. PubMed ID: 16076509
    [TBL] [Abstract][Full Text] [Related]  

  • 10. "Pecorino di Filiano" cheese as a selective habitat for the yeast species, Debaryomyces hansenii.
    Capece A; Romano P
    Int J Food Microbiol; 2009 Jun; 132(2-3):180-4. PubMed ID: 19411124
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Dynamics and characterization of yeasts during ripening of typical Italian dry-cured ham.
    Simoncini N; Rotelli D; Virgili R; Quintavalla S
    Food Microbiol; 2007 Sep; 24(6):577-84. PubMed ID: 17418308
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Biodiversity and dynamics of meat fermentations: the contribution of molecular methods for a better comprehension of a complex ecosystem.
    Cocolin L; Dolci P; Rantsiou K
    Meat Sci; 2011 Nov; 89(3):296-302. PubMed ID: 21555189
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Characterization of some yeasts isolated from foods by traditional and molecular tests.
    Senses-Ergul S; Agoston R; Belák A; Deák T
    Int J Food Microbiol; 2006 Apr; 108(1):120-4. PubMed ID: 16388865
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Use of molecular tools to characterize Lactobacillus spp. isolated from Greek traditional fermented sausages.
    Rantsiou K; Drosinos EH; Gialitaki M; Metaxopoulos I; Comi G; Cocolin L
    Int J Food Microbiol; 2006 Dec; 112(3):215-22. PubMed ID: 17045690
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Identification of yeasts associated with milk products using traditional and molecular techniques.
    Lopandic K; Zelger S; Bánszky LK; Eliskases-Lechner F; Prillinger H
    Food Microbiol; 2006 Jun; 23(4):341-50. PubMed ID: 16943023
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Culture-dependent and -independent methods to investigate the microbial ecology of Italian fermented sausages.
    Rantsiou K; Urso R; Iacumin L; Cantoni C; Cattaneo P; Comi G; Cocolin L
    Appl Environ Microbiol; 2005 Apr; 71(4):1977-86. PubMed ID: 15812029
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Biodiversity of yeast mycobiota in "sucuk," a traditional Turkish fermented dry sausage: phenotypic and genotypic identification, functional and technological properties.
    Ozturk I; Sagdic O
    J Food Sci; 2014 Nov; 79(11):M2315-22. PubMed ID: 25273925
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Microflora of Feta cheese from four Greek manufacturers.
    Rantsiou K; Urso R; Dolci P; Comi G; Cocolin L
    Int J Food Microbiol; 2008 Aug; 126(1-2):36-42. PubMed ID: 18555549
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Yeast populations associated with Ghanaian cocoa fermentations analysed using denaturing gradient gel electrophoresis (DGGE).
    Nielsen DS; Hønholt S; Tano-Debrah K; Jespersen L
    Yeast; 2005 Mar; 22(4):271-84. PubMed ID: 15704234
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Yeast dynamics during spontaneous wine fermentation of the Catalanesca grape.
    Di Maro E; Ercolini D; Coppola S
    Int J Food Microbiol; 2007 Jun; 117(2):201-10. PubMed ID: 17512625
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 13.