673 related articles for article (PubMed ID: 17106084)
1. Fate of Staphylococcus aureus in cheese treated by ultrahigh pressure homogenization and high hydrostatic pressure.
López-Pedemonte T; Brinez WJ; Roig-Sagués AX; Guamis B
J Dairy Sci; 2006 Dec; 89(12):4536-44. PubMed ID: 17106084
[TBL] [Abstract][Full Text] [Related]
2. Reduction of counts of Listeria monocytogenes in cheese by means of high hydrostatic pressure.
López-Pedemonte T; Roig-Sagués A; De Lamo S; Hernández-Herrero M; Guamis B
Food Microbiol; 2007 Feb; 24(1):59-66. PubMed ID: 16943095
[TBL] [Abstract][Full Text] [Related]
3. Inactivation of spores of Bacillus cereus in cheese by high hydrostatic pressure with the addition of nisin or lysozyme.
López-Pedemonte TJ; Roig-Sagués AX; Trujillo AJ; Capellas M; Guamis B
J Dairy Sci; 2003 Oct; 86(10):3075-81. PubMed ID: 14594224
[TBL] [Abstract][Full Text] [Related]
4. Short communication: Inactivation of microbial contaminants in raw milk La Serena cheese by high-pressure treatments.
Arqués JL; Garde S; Gaya P; Medina M; Nuñez M
J Dairy Sci; 2006 Mar; 89(3):888-91. PubMed ID: 16507682
[TBL] [Abstract][Full Text] [Related]
5. Fate of enterotoxigenic Staphylococcus aureus and staphylococcal enterotoxins in Feta and Galotyri cheeses.
Pexara A; Solomakos N; Sergelidis D; Govaris A
J Dairy Res; 2012 Nov; 79(4):405-13. PubMed ID: 22849852
[TBL] [Abstract][Full Text] [Related]
6. Inactivation of Staphylococcus aureus in raw milk cheese by combinations of high-pressure treatments and bacteriocin-producing lactic acid bacteria.
Arqués JL; Rodríguez E; Gaya P; Medina M; Guamis B; Nuñez M
J Appl Microbiol; 2005; 98(2):254-60. PubMed ID: 15659179
[TBL] [Abstract][Full Text] [Related]
7. Use of mild-heat treatment following high-pressure processing to prevent recovery of pressure-injured Listeria monocytogenes in milk.
Koseki S; Mizuno Y; Yamamoto K
Food Microbiol; 2008 Apr; 25(2):288-93. PubMed ID: 18206771
[TBL] [Abstract][Full Text] [Related]
8. Fat content increases the lethality of ultra-high-pressure homogenization on Listeria monocytogenes in milk.
Roig-Sagués AX; Velázquez RM; Montealegre-Agramont P; López-Pedemonte TJ; Briñez-Zambrano WJ; Guamis-López B; Hernandez-Herrero MM
J Dairy Sci; 2009 Nov; 92(11):5396-402. PubMed ID: 19841200
[TBL] [Abstract][Full Text] [Related]
9. Microbial and sensory changes throughout the ripening of Prato cheese made from milk with different levels of somatic cells.
Vianna PC; Mazal G; Santos MV; Bolini HM; Gigante ML
J Dairy Sci; 2008 May; 91(5):1743-50. PubMed ID: 18420604
[TBL] [Abstract][Full Text] [Related]
10. Response of two Salmonella enterica strains inoculated in model cheese treated with high hydrostatic pressure.
De Lamo-Castellví S; Roig-Sagués AX; López-Pedemonte T; Hernández-Herrero MM; Guamis B; Capellas M
J Dairy Sci; 2007 Jan; 90(1):99-109. PubMed ID: 17183079
[TBL] [Abstract][Full Text] [Related]
11. Effects of ultra-high pressure homogenization on the cheese-making properties of milk.
Zamora A; Ferragut V; Jaramillo PD; Guamis B; Trujillo AJ
J Dairy Sci; 2007 Jan; 90(1):13-23. PubMed ID: 17183071
[TBL] [Abstract][Full Text] [Related]
12. Sensitivity of Staphylococcus aureus and Lactobacillus helveticus in ovine milk subjected to high hydrostatic pressure.
Gervilla R; Sendra E; Ferragut V; Guamis B
J Dairy Sci; 1999 Jun; 82(6):1099-107. PubMed ID: 10386295
[TBL] [Abstract][Full Text] [Related]
13. Effect of high pressure homogenisation of milk on cheese yield and microbiology, lipolysis and proteolysis during ripening of Caciotta cheese.
Lanciotti R; Vannini L; Patrignani F; Iucci L; Vallicelli M; Ndagijimana M; Guerzoni ME
J Dairy Res; 2006 May; 73(2):216-26. PubMed ID: 16476182
[TBL] [Abstract][Full Text] [Related]
14. Inactivation of Salmonella Enteritidis in chicken breast fillets by single-cycle and multiple-cycle high pressure treatments.
Morales P; Calzada J; Rodríguez B; De Paz M; Nuñez M
Foodborne Pathog Dis; 2009 Jun; 6(5):577-81. PubMed ID: 19388832
[TBL] [Abstract][Full Text] [Related]
15. Combined effect of enterocin AS-48 and high hydrostatic pressure to control food-borne pathogens inoculated in low acid fermented sausages.
Ananou S; Garriga M; Jofré A; Aymerich T; Gálvez A; Maqueda M; Martínez-Bueno M; Valdivia E
Meat Sci; 2010 Apr; 84(4):594-600. PubMed ID: 20374829
[TBL] [Abstract][Full Text] [Related]
16. Effect of UHPH on indigenous microbiota of apple juice: a preliminary study of microbial shelf-life.
Suárez-Jacobo A; Gervilla R; Guamis B; Roig-Sagués AX; Saldo J
Int J Food Microbiol; 2010 Jan; 136(3):261-7. PubMed ID: 19954853
[TBL] [Abstract][Full Text] [Related]
17. Nonstarter lactic acid bacteria biofilms and calcium lactate crystals in Cheddar cheese.
Agarwal S; Sharma K; Swanson BG; Yüksel GU; Clark S
J Dairy Sci; 2006 May; 89(5):1452-66. PubMed ID: 16606716
[TBL] [Abstract][Full Text] [Related]
18. Low-sodium Cheddar cheese: Effect of fortification of cheese milk with ultrafiltration retentate and high-hydrostatic pressure treatment of cheese.
Ozturk M; Govindasamy-Lucey S; Jaeggi JJ; Johnson ME; Lucey JA
J Dairy Sci; 2015 Oct; 98(10):6713-26. PubMed ID: 26277316
[TBL] [Abstract][Full Text] [Related]
19. Behaviour and enterotoxin production by Staphylococcus aureus during the manufacture and ripening of raw goats' milk lactic cheeses.
Vernozy-Rozand C; Meyrand A; Mazuy C; Delignette-Muller ML; Jaubert G; Perrin G; Lapeyre C; Richard Y
J Dairy Res; 1998 May; 65(2):273-81. PubMed ID: 9627846
[TBL] [Abstract][Full Text] [Related]
20. Effects of high pressure treatment on volatile profile during ripening of ewe milk cheese.
Juan B; Barron LJ; Ferragut V; Trujillo AJ
J Dairy Sci; 2007 Jan; 90(1):124-35. PubMed ID: 17183081
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
