775 related articles for article (PubMed ID: 16943094)
1. 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]
2. Study of the lactic acid bacteria throughout the manufacture of dry-cured lacón (a Spanish traditional meat product). Effect of some additives.
Lorenzo JM; García Fontán MC; Cachaldora A; Franco I; Carballo J
Food Microbiol; 2010 Apr; 27(2):229-35. PubMed ID: 20141940
[TBL] [Abstract][Full Text] [Related]
3. A survey on the microbiological changes during the manufacture of dry-cured lacón, a Spanish traditional meat product.
Vilar I; García Fontán MC; Prieto B; Tornadijo ME; Carballo J
J Appl Microbiol; 2000 Dec; 89(6):1018-26. PubMed ID: 11123475
[TBL] [Abstract][Full Text] [Related]
4. Enterococcus species dominating in fresh modified-atmosphere-packaged, marinated broiler legs are overgrown by Carnobacterium and Lactobacillus species during storage at 6 degrees C.
Björkroth J; Ristiniemi M; Vandamme P; Korkeala H
Int J Food Microbiol; 2005 Jan; 97(3):267-76. PubMed ID: 15582737
[TBL] [Abstract][Full Text] [Related]
5. Microbiological quality of fresh, minimally-processed fruit and vegetables, and sprouts from retail establishments.
Abadias M; Usall J; Anguera M; Solsona C; Viñas I
Int J Food Microbiol; 2008 Mar; 123(1-2):121-9. PubMed ID: 18237811
[TBL] [Abstract][Full Text] [Related]
6. Staphylococcal community of a small unit manufacturing traditional dry fermented sausages.
Corbière Morot-Bizot S; Leroy S; Talon R
Int J Food Microbiol; 2006 Apr; 108(2):210-7. PubMed ID: 16488037
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. Identification of lactic acid bacteria and Gram-positive catalase-positive cocci isolated from naturally fermented sausage (sucuk).
Kaban G; Kaya M
J Food Sci; 2008 Oct; 73(8):M385-8. PubMed ID: 19019118
[TBL] [Abstract][Full Text] [Related]
9. Method for reliable isolation of Lactobacillus sakei strains originating from Tunisian seafood and meat products.
Najjari A; Ouzari H; Boudabous A; Zagorec M
Int J Food Microbiol; 2008 Feb; 121(3):342-51. PubMed ID: 18155310
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Identification of staphylococci and dominant lactic acid bacteria in spontaneously fermented Swiss meat products using PCR-RFLP.
Marty E; Buchs J; Eugster-Meier E; Lacroix C; Meile L
Food Microbiol; 2012 Apr; 29(2):157-66. PubMed ID: 22202869
[TBL] [Abstract][Full Text] [Related]
12. The microbiota of Lafun, an African traditional cassava food product.
Wilfrid Padonou S; Nielsen DS; Hounhouigan JD; Thorsen L; Nago MC; Jakobsen M
Int J Food Microbiol; 2009 Jul; 133(1-2):22-30. PubMed ID: 19493582
[TBL] [Abstract][Full Text] [Related]
13. Isolation and characterisation of selected lactic acid bacteria for improved processing of Nem chua, a traditional fermented meat from Vietnam.
Nguyen HT; Elegado FB; Librojo-Basilio NT; Mabesa RC; Dizon EI
Benef Microbes; 2010 Mar; 1(1):67-74. PubMed ID: 21831751
[TBL] [Abstract][Full Text] [Related]
14. Safety improvement and preservation of typical sensory qualities of traditional dry fermented sausages using autochthonous starter cultures.
Talon R; Leroy S; Lebert I; Giammarinaro P; Chacornac JP; Latorre-Moratalla M; Vidal-Carou C; Zanardi E; Conter M; Lebecque A
Int J Food Microbiol; 2008 Aug; 126(1-2):227-34. PubMed ID: 18573561
[TBL] [Abstract][Full Text] [Related]
15. A field study of the microbiological quality of fresh produce of domestic and Mexican origin.
Johnston LM; Jaykus LA; Moll D; Anciso J; Mora B; Moe CL
Int J Food Microbiol; 2006 Nov; 112(2):83-95. PubMed ID: 17045687
[TBL] [Abstract][Full Text] [Related]
16. Amino acid decarboxylase capability of microorganisms isolated in Spanish fermented meat products.
Santos MH
Int J Food Microbiol; 1998 Feb; 39(3):227-30. PubMed ID: 9553801
[TBL] [Abstract][Full Text] [Related]
17. Effects of Lactobacillus plantarum and Staphylococcus xylosus on the quality characteristics of dry fermented sausage "sucuk".
Kaban G; Kaya M
J Food Sci; 2009; 74(1):S58-63. PubMed ID: 19200122
[TBL] [Abstract][Full Text] [Related]
18. Microbiological evaluation of ghanaian maize dough co-fermented with cowpea.
Sanni AI; Sefa-Dedeh S; Sakyi-Dawson E; Asiedu M
Int J Food Sci Nutr; 2002 Sep; 53(5):367-73. PubMed ID: 12396461
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. Microbiological characterization of artisanal Raschera PDO cheese: analysis of its indigenous lactic acid bacteria.
Dolci P; Alessandria V; Zeppa G; Rantsiou K; Cocolin L
Food Microbiol; 2008 Apr; 25(2):392-9. PubMed ID: 18206782
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]