BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

720 related articles for article (PubMed ID: 19527841)

  • 41. Microbial community dynamics during the Scamorza Altamurana cheese natural fermentation.
    Baruzzi F; Matarante A; Morea M; Cocconcelli PS
    J Dairy Sci; 2002 Jun; 85(6):1390-7. PubMed ID: 12146469
    [TBL] [Abstract][Full Text] [Related]  

  • 42. Bacterial ecology of artisanal Minas cheeses assessed by culture-dependent and -independent methods.
    Perin LM; Savo Sardaro ML; Nero LA; Neviani E; Gatti M
    Food Microbiol; 2017 Aug; 65():160-169. PubMed ID: 28399998
    [TBL] [Abstract][Full Text] [Related]  

  • 43. Diversity, dynamics, and activity of bacterial communities during production of an artisanal Sicilian cheese as evaluated by 16S rRNA analysis.
    Randazzo CL; Torriani S; Akkermans AD; de Vos WM; Vaughan EE
    Appl Environ Microbiol; 2002 Apr; 68(4):1882-92. PubMed ID: 11916708
    [TBL] [Abstract][Full Text] [Related]  

  • 44. Rep-PCR characterization and biochemical selection of lactic acid bacteria isolated from the Delta area of Egypt.
    Mohammed M; Abd El-Aziz H; Omran N; Anwar S; Awad S; El-Soda M
    Int J Food Microbiol; 2009 Jan; 128(3):417-23. PubMed ID: 18992953
    [TBL] [Abstract][Full Text] [Related]  

  • 45. Preliminary characterization of lactic acid bacteria isolated from Zlatar cheese.
    Veljovic K; Terzic-Vidojevic A; Vukasinovic M; Strahinic I; Begovic J; Lozo J; Ostojic M; Topisirovic L
    J Appl Microbiol; 2007 Dec; 103(6):2142-52. PubMed ID: 18045397
    [TBL] [Abstract][Full Text] [Related]  

  • 46. Microbial community dynamics of a blue-veined raw milk cheese from the United Kingdom.
    Yunita D; Dodd CER
    J Dairy Sci; 2018 Jun; 101(6):4923-4935. PubMed ID: 29550118
    [TBL] [Abstract][Full Text] [Related]  

  • 47. Biodiversity of the microbial community in a Spanish farmhouse cheese as revealed by culture-dependent and culture-independent methods.
    Abriouel H; Martín-Platero A; Maqueda M; Valdivia E; Martínez-Bueno M
    Int J Food Microbiol; 2008 Oct; 127(3):200-8. PubMed ID: 18692931
    [TBL] [Abstract][Full Text] [Related]  

  • 48. Use of RAPD-PCR and TTGE for the evaluation of biodiversity of whey cultures for Grana Padano cheese.
    Andrighetto C; Marcazzan G; Lombardi A
    Lett Appl Microbiol; 2004; 38(5):400-5. PubMed ID: 15059211
    [TBL] [Abstract][Full Text] [Related]  

  • 49. Biodiversity of lactic acid bacteria in French wheat sourdough as determined by molecular characterization using species-specific PCR.
    Robert H; Gabriel V; Fontagné-Faucher C
    Int J Food Microbiol; 2009 Sep; 135(1):53-9. PubMed ID: 19651455
    [TBL] [Abstract][Full Text] [Related]  

  • 50. Influence of pasteurization, brining conditions and production environment on the microbiota of artisan Gouda-type cheeses.
    Van Hoorde K; Heyndrickx M; Vandamme P; Huys G
    Food Microbiol; 2010 May; 27(3):425-33. PubMed ID: 20227609
    [TBL] [Abstract][Full Text] [Related]  

  • 51. Biogenic amine-forming microbial communities in cheese.
    Burdychova R; Komprda T
    FEMS Microbiol Lett; 2007 Nov; 276(2):149-55. PubMed ID: 17956420
    [TBL] [Abstract][Full Text] [Related]  

  • 52. Phenotypic and genotypic characterization of lactic acid bacteria isolated from raw goat milk and effect of farming practices on the dominant species of lactic acid bacteria.
    Tormo H; Ali Haimoud Lekhal D; Roques C
    Int J Food Microbiol; 2015 Oct; 210():9-15. PubMed ID: 26082325
    [TBL] [Abstract][Full Text] [Related]  

  • 53. Evaluation of different primers for PCR-DGGE analysis of cheese-associated enterococci.
    Lorbeg PM; Majhenic AC; Rogelj I
    J Dairy Res; 2009 Aug; 76(3):265-71. PubMed ID: 19250575
    [TBL] [Abstract][Full Text] [Related]  

  • 54. Biodiversity and growth dynamics of lactic acid bacteria in artisanal PDO Ossau-Iraty cheeses made from raw ewe's milk with different starters.
    Feutry F; Oneca M; Berthier F; Torre P
    Food Microbiol; 2012 Feb; 29(1):33-42. PubMed ID: 22029916
    [TBL] [Abstract][Full Text] [Related]  

  • 55. Microbial diversity and dynamics during the production of May bryndza cheese.
    Pangallo D; Saková N; Koreňová J; Puškárová A; Kraková L; Valík L; Kuchta T
    Int J Food Microbiol; 2014 Jan; 170():38-43. PubMed ID: 24291178
    [TBL] [Abstract][Full Text] [Related]  

  • 56. Pecorino Crotonese cheese: study of bacterial population and flavour compounds.
    Randazzo CL; Pitino I; Ribbera A; Caggia C
    Food Microbiol; 2010 May; 27(3):363-74. PubMed ID: 20227601
    [TBL] [Abstract][Full Text] [Related]  

  • 57. Phenotypic and genotypic characterization of lactic acid bacteria isolated from Artisanal Italian goat cheese.
    Colombo E; Franzetti L; Frusca M; Scarpellini M
    J Food Prot; 2010 Apr; 73(4):657-62. PubMed ID: 20377953
    [TBL] [Abstract][Full Text] [Related]  

  • 58. Quantification by real-time PCR of Lactococcus lactis subsp. cremoris in milk fermented by a mixed culture.
    Grattepanche F; Lacroix C; Audet P; Lapointe G
    Appl Microbiol Biotechnol; 2005 Jan; 66(4):414-21. PubMed ID: 15599522
    [TBL] [Abstract][Full Text] [Related]  

  • 59. Microbial dynamics during the ripening of a mixed cow and goat milk cheese manufactured using frozen goat milk curd.
    Campos G; Robles L; Alonso R; Nuñez M; Picon A
    J Dairy Sci; 2011 Oct; 94(10):4766-76. PubMed ID: 21943728
    [TBL] [Abstract][Full Text] [Related]  

  • 60. Evaluation of microbial diversity during the manufacture of Fior di Latte di Agerola, a traditional raw milk pasta-filata cheese of the Naples area.
    Coppola S; Fusco V; Andolfi R; Aponte M; Blaiotta G; Ercolini D; Moschetti G
    J Dairy Res; 2006 Aug; 73(3):264-72. PubMed ID: 16569276
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 36.