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 *

153 related articles for article (PubMed ID: 19251335)

  • 21. Effect of commercial starter cultures on volatile compound profile and sensory characteristics of dry-cured foal sausage.
    Lorenzo JM; Gómez M; Purriños L; Fonseca S
    J Sci Food Agric; 2016 Mar; 96(4):1194-201. PubMed ID: 25851258
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Acid stress response of Staphylococcus xylosus elicits changes in the proteome and cellular membrane.
    Kolbeck S; Behr J; Vogel RF; Ludwig C; Ehrmann MA
    J Appl Microbiol; 2019 May; 126(5):1480-1495. PubMed ID: 30767340
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Characterization of indigenous coagulase-negative staphylococci isolated from Chinese spontaneously fermented meat products.
    Chen J; Zhang J; Yang Z; Niu Y; Cai Z; Wang J; Yin L; Lin Y; Lu X
    Microbiol Res; 2022 Oct; 263():127160. PubMed ID: 35944356
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Characterization of coagulase-negative staphylococci isolated from Spanish dry cured meat products.
    Landeta G; Curiel JA; Carrascosa AV; Muñoz R; de las Rivas B
    Meat Sci; 2013 Mar; 93(3):387-96. PubMed ID: 23273441
    [TBL] [Abstract][Full Text] [Related]  

  • 25. 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]  

  • 26. Characterization and Technological Features of Autochthonous Coagulase-Negative Staphylococci as Potential Starters for Portuguese Dry Fermented Sausages.
    Semedo-Lemsaddek T; Carvalho L; Tempera C; Fernandes MH; Fernandes MJ; Elias M; Barreto AS; Fraqueza MJ
    J Food Sci; 2016 May; 81(5):M1197-202. PubMed ID: 27095684
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Microbiological safety of traditional and starter-mediated processes for the manufacture of Italian dry sausage.
    Holley RA; Lammerding AM; Tittiger F
    Int J Food Microbiol; 1988 Aug; 7(1):49-62. PubMed ID: 3275310
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Diversity and dynamics of communities of coagulase-negative staphylococci in traditional fermented sausages.
    Blaiotta G; Pennacchia C; Villani F; Ricciardi A; Tofalo R; Parente E
    J Appl Microbiol; 2004; 97(2):271-84. PubMed ID: 15239693
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Effects of glucose and oxygen on arginine metabolism by coagulase-negative staphylococci.
    Sánchez Mainar M; Matheuse F; De Vuyst L; Leroy F
    Food Microbiol; 2017 Aug; 65():170-178. PubMed ID: 28399999
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Formation and identification of nitrosylmyoglobin by Staphylococcus xylosus in raw meat batters: a potential solution for nitrite substitution in meat products.
    Li P; Kong B; Chen Q; Zheng D; Liu N
    Meat Sci; 2013 Jan; 93(1):67-72. PubMed ID: 22926033
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Ferritin, an iron source in meat for Staphylococcus xylosus?
    Vermassen A; Talon R; Leroy S
    Int J Food Microbiol; 2016 May; 225():20-6. PubMed ID: 26971013
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Evaluation of an autochthonous starter culture on the production of a traditional dry fermented sausage from Chaco (Argentina) at a small-scale facility.
    Palavecino Prpich NZ; Garro OA; Romero M; Judis MA; Cayré ME; Castro MP
    Meat Sci; 2016 May; 115():41-4. PubMed ID: 26820805
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Interactions between strains of Staphylococcus xylosus and Kocuria varians isolated from fermented meats.
    Tremonte P; Succi M; Reale A; Di Renzo T; Sorrentino E; Coppola R
    J Appl Microbiol; 2007 Sep; 103(3):743-51. PubMed ID: 17714408
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Formation of amino acid (L-leucine, L-phenylalanine) derived volatile flavour compounds by Moraxella phenylpyruvica and Staphylococcus xylosus in cured meat model systems.
    Møller JK; Hinrichsen LL; Andersen HJ
    Int J Food Microbiol; 1998 Jun; 42(1-2):101-17. PubMed ID: 9706803
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Impact of pre-selected autochthonous starter cultures on the flavor quality of Iberian dry-fermented "salchichón" sausage with different ripening processes.
    Casquete R; Martín A; Benito MJ; Ruiz-Moyano S; Nevado FP; Córdoba Mde G
    J Food Sci; 2011; 76(9):S535-44. PubMed ID: 22416726
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Production of esters by Staphylococci.
    Talon R; Chastagnac C; Vergnais L; Montel MC; Berdagué JL
    Int J Food Microbiol; 1998 Dec; 45(2):143-50. PubMed ID: 9924945
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Effects on Escherichia coli O157:H7 and meat starter cultures of bovine lactoferrin in broth and microencapsulated lactoferrin in dry sausage batters.
    Al-Nabulsi AA; Holley RA
    Int J Food Microbiol; 2007 Jan; 113(1):84-91. PubMed ID: 16996159
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Characterization of Staphylococcus xylosus and Staphylococcus carnosus isolated from Slovak meat products.
    Simonová M; Strompfová V; Marciňáková M; Lauková A; Vesterlund S; Moratalla ML; Bover-Cid S; Vidal-Carou C
    Meat Sci; 2006 Aug; 73(4):559-64. PubMed ID: 22062552
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Identification and characterization of potential autochthonous starter cultures from a Croatian "brand" product "Slavonski kulen".
    Babić I; Markov K; Kovačević D; Trontel A; Slavica A; Dugum J; Čvek D; Svetec IK; Posavec S; Frece J
    Meat Sci; 2011 Jul; 88(3):517-24. PubMed ID: 21377808
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Kinetics of volatile marker compounds during ripening of cured loins inoculated with Staphylococcus carnosus.
    Bosse Née Danz R; Wirth M; Gibis M; Schmidt H; Weiss J
    J Sci Food Agric; 2017 Jul; 97(9):3050-3057. PubMed ID: 27874964
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 8.