196 related articles for article (PubMed ID: 18465155)
1. Use of a D-optimal design with constrains to quantify the effects of the mixture of sodium, potassium, calcium and magnesium chloride salts on the growth parameters of Saccharomyces cerevisiae.
Bautista-Gallego J; Arroyo-López FN; Chiesa A; Durán-Quintana MC; Garrido-Fernández A
J Ind Microbiol Biotechnol; 2008 Aug; 35(8):889-900. PubMed ID: 18465155
[TBL] [Abstract][Full Text] [Related]
2. Use of a D-optimal mixture design to estimate the effects of diverse chloride salts on the growth parameters of Lactobacillus pentosus.
Arroyo-López FN; Bautista-Gallego J; Chiesa A; Durán-Quintana MC; Garrido-Fernández A
Food Microbiol; 2009 Jun; 26(4):396-403. PubMed ID: 19376461
[TBL] [Abstract][Full Text] [Related]
3. Fermentation profiles of Manzanilla-Aloreña cracked green table olives in different chloride salt mixtures.
Bautista-Gallego J; Arroyo-López FN; Durán-Quintana MC; Garrido-Fernández A
Food Microbiol; 2010 May; 27(3):403-12. PubMed ID: 20227606
[TBL] [Abstract][Full Text] [Related]
4. Individual effects of sodium, potassium, calcium, and magnesium chloride salts on Lactobacillus pentosus and Saccharomyces cerevisiae growth.
Bautista-Gallego J; Arroyo-López FN; Durán-Quintana MC; Garrido-Fernandez A
J Food Prot; 2008 Jul; 71(7):1412-21. PubMed ID: 18680941
[TBL] [Abstract][Full Text] [Related]
5. Effect of NaCl reduction and replacement on the growth of fungi important to the spoilage of bread.
Samapundo S; Deschuyffeleer N; Van Laere D; De Leyn I; Devlieghere F
Food Microbiol; 2010 Sep; 27(6):749-56. PubMed ID: 20630316
[TBL] [Abstract][Full Text] [Related]
6. Influence of NaCl reduction and replacement on the growth of Lactobacillus sakei in broth, cooked ham and white sauce.
Samapundo S; Ampofo-Asiama J; Anthierens T; Xhaferi R; Van Bree I; Szczepaniak S; Goemaere O; Steen L; Dhooge M; Paelinck H; Dewettinck K; Devlieghere F
Int J Food Microbiol; 2010 Sep; 143(1-2):9-16. PubMed ID: 20696491
[TBL] [Abstract][Full Text] [Related]
7. Comparison of hyperkalemic cardioplegia with altered [CaCl2] and [MgCl2] on [Ca2+]i transients and function after warm global ischemia in isolated hearts.
Camara AK; Chen Q; An J; Novalija E; Riess ML; Rhodes SS; Stowe DF
J Cardiovasc Surg (Torino); 2004 Feb; 45(1):1-13. PubMed ID: 15041929
[TBL] [Abstract][Full Text] [Related]
8. MICRURGICAL STUDIES IN CELL PHYSIOLOGY : I. THE ACTION OF THE CHLORIDES OF NA, K, CA, AND MG ON THE PROTOPLASM OF AMOEBA PROTEUS.
Chambers R; Reznikoff P
J Gen Physiol; 1926 Apr; 8(4):369-401. PubMed ID: 19872206
[TBL] [Abstract][Full Text] [Related]
9. Manufacture of reduced-sodium Cheddar-style cheese with mineral salt replacers.
Grummer J; Karalus M; Zhang K; Vickers Z; Schoenfuss TC
J Dairy Sci; 2012 Jun; 95(6):2830-9. PubMed ID: 22612920
[TBL] [Abstract][Full Text] [Related]
10. Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts.
Armenteros M; Aristoy MC; Barat JM; Toldrá F
Meat Sci; 2012 Feb; 90(2):361-7. PubMed ID: 21871742
[TBL] [Abstract][Full Text] [Related]
11. The effect of NaCl reduction in the microbiological quality of cracked green table olives of the Maçanilha Algarvia cultivar.
Mateus T; Santo D; Saúde C; Pires-Cabral P; Quintas C
Int J Food Microbiol; 2016 Feb; 218():57-65. PubMed ID: 26613162
[TBL] [Abstract][Full Text] [Related]
12. Effect of salt reduction on growth of Listeria monocytogenes in meat and poultry systems.
Harper NM; Getty KJ
J Food Sci; 2012 Dec; 77(12):M669-74. PubMed ID: 23164056
[TBL] [Abstract][Full Text] [Related]
13. Physico-chemical and sensory properties of reduced-fat mortadella prepared with blends of calcium, magnesium and potassium chloride as partial substitutes for sodium chloride.
Horita CN; Morgano MA; Celeghini RM; Pollonio MA
Meat Sci; 2011 Dec; 89(4):426-33. PubMed ID: 21645975
[TBL] [Abstract][Full Text] [Related]
14. Foam separation of Pseudomonas fluorescens and Bacillus subtilis var. niger.
Grieves RB; Wang SL
Appl Microbiol; 1967 Jan; 15(1):76-81. PubMed ID: 4961933
[TBL] [Abstract][Full Text] [Related]
15. MICRURGICAL STUDIES IN CELL PHYSIOLOGY : V. THE ANTAGONISM OF CATIONS IN THEIR ACTIONS ON THE PROTOPLASM OF AMOEBA DUBIA.
Reznikoff P
J Gen Physiol; 1928 Jan; 11(3):221-32. PubMed ID: 19872392
[TBL] [Abstract][Full Text] [Related]
16. Antimutagenesis in yeast by sodium chloride, potassium chloride, and sodium saccharin.
Parker KR; von Borstel RC
Basic Life Sci; 1990; 52():367-71. PubMed ID: 2183776
[TBL] [Abstract][Full Text] [Related]
17. Differential salt-induced stabilization of structure in the initial folding intermediate ensemble of barstar.
Pradeep L; Udgaonkar JB
J Mol Biol; 2002 Nov; 324(2):331-47. PubMed ID: 12441111
[TBL] [Abstract][Full Text] [Related]
18. Membrane potentials recorded from the mucosa of the toad's tongue during chemical stimulation.
Eyzaguirre C; Fidone S; Zapata P
J Physiol; 1972 Mar; 221(3):515-32. PubMed ID: 5016359
[TBL] [Abstract][Full Text] [Related]
19. Effect of salt types and concentrations on the high-pressure inactivation of Listeria monocytogenes in ground chicken.
Balamurugan S; Ahmed R; Chibeu A; Gao A; Koutchma T; Strange P
Int J Food Microbiol; 2016 Feb; 218():51-6. PubMed ID: 26613161
[TBL] [Abstract][Full Text] [Related]
20. Influence of partial replacement of NaCl with KCl and CaCl(2) on texture and color of dry fermented sausages.
Gimeno O; Astiasarán I; Bello J
J Agric Food Chem; 1999 Mar; 47(3):873-7. PubMed ID: 10552384
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
