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 *

115 related articles for article (PubMed ID: 199113)

  • 1. Thermal inactivation of ileal loop-reactive Clostridium perfringens type A strains in phosphate buffer and beef gravy.
    Bradshaw JG; Peeler JT; Twedt RM
    Appl Environ Microbiol; 1977 Sep; 34(3):280-4. PubMed ID: 199113
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Inactivation of Clostridium perfringens type A spores at ultrahigh temperatures.
    Adams DM
    Appl Microbiol; 1973 Sep; 26(3):282-7. PubMed ID: 4356457
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Requirement for and sensitivity to lysozyme by Clostridium perfringens spores heated at ultrahigh temperatures.
    Adams DM
    Appl Microbiol; 1974 Apr; 27(4):797-801. PubMed ID: 4363559
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Sensitization by ethylenediaminetetraacetate of Clostridium perfringens type A spores to germination by lysozyme.
    Adams DM
    J Bacteriol; 1973 Oct; 116(1):500-2. PubMed ID: 4355485
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Inhibition of Clostridium perfringens spore germination and outgrowth by lemon juice and vinegar product in reduced NaCl roast beef.
    Li L; Valenzuela-Martinez C; Redondo M; Juneja VK; Burson DE; Thippareddi H
    J Food Sci; 2012 Nov; 77(11):M598-603. PubMed ID: 23163907
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Use of power ultrasound to enhance the thermal inactivation of Clostridium perfringens spores in beef slurry.
    Evelyn ; Silva FV
    Int J Food Microbiol; 2015 Aug; 206():17-23. PubMed ID: 25912313
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Increased inactivation of ozone-treated Clostridium perfringens vegetative cells and spores on fabricated beef surfaces using mild heat.
    Novak JS; Yuan JT
    J Food Prot; 2004 Feb; 67(2):342-6. PubMed ID: 14968967
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Sporulation of Clostridium perfringens type A in vacuum-sealed meats.
    Dework FM
    Appl Microbiol; 1972 Nov; 24(5):834-6. PubMed ID: 4344962
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of lysozyme on ionic forms of spores of Clostridium perfringens type A.
    Ando Y
    J Bacteriol; 1975 May; 122(2):794-5. PubMed ID: 236284
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Heat resistance of ileal loop reactive Bacillus cereus strains isolated from commercially canned food.
    Bradshaw JG; Peeler JT; Twedt RM
    Appl Microbiol; 1975 Dec; 30(6):943-5. PubMed ID: 2108
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Strategy to inactivate Clostridium perfringens spores in meat products.
    Akhtar S; Paredes-Sabja D; Torres JA; Sarker MR
    Food Microbiol; 2009 May; 26(3):272-7. PubMed ID: 19269568
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Efficacy of heat and ethanol spore treatments for the isolation of psychrotrophic Clostridium spp. associated with the spoilage of chilled vacuum-packed meats.
    Broda DM; De Lacy KM; Bell RG
    Int J Food Microbiol; 1998 Jan; 39(1-2):61-8. PubMed ID: 9562877
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Recovery of heat-injured spores of Clostridium perfringens types B, C and D by lysozyme and an initiation protein.
    Labbé RG; Chang CA
    Lett Appl Microbiol; 1995 Nov; 21(5):302-6. PubMed ID: 7576525
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Germination of heat- and alkali-altered spores of Clostridium perfringens type A by lysozyme and an initiation protein.
    Duncan CL; Labbe RG; Reich RR
    J Bacteriol; 1972 Feb; 109(2):550-9. PubMed ID: 4333607
    [TBL] [Abstract][Full Text] [Related]  

  • 15. [Effect of heating beef at 55 degrees C on the growth of Clostridium perfringens and Staphylococcus aureus].
    Labadie J; Boucheteil M; Laroche M
    Zentralbl Bakteriol Mikrobiol Hyg B; 1984 Jan; 178(5-6):542-50. PubMed ID: 6326429
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of grape seed extract on heat resistance of Clostridium perfringens vegetative cells in sous vide processed ground beef.
    Cosansu S; Juneja VK; Osoria M; Mukhopadhyay S
    Food Res Int; 2019 Jun; 120():33-37. PubMed ID: 31000246
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Growth/no growth boundary of Clostridium perfringens from spores in cooked meat: A logistic analysis.
    Huang L; Li C; Hwang CA
    Int J Food Microbiol; 2018 Feb; 266():257-266. PubMed ID: 29274481
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Influence of heating and cooling rates on spore germination and growth of Clostridium perfringens in media and in roast beef.
    Shigehisa T; Nakagami T; Taji S
    Nihon Juigaku Zasshi; 1985 Apr; 47(2):259-67. PubMed ID: 2861305
    [No Abstract]   [Full Text] [Related]  

  • 19. Repair of heat-injured Clostridium perfringens spores during outgrowth.
    Barach JT; Flowers RS; Adams DM
    Appl Microbiol; 1975 Nov; 30(5):873-5. PubMed ID: 173240
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Thermal inactivation of Bacillus cereus and Clostridium perfringens vegetative cells and spores in pork luncheon roll.
    Byrne B; Dunne G; Bolton DJ
    Food Microbiol; 2006 Dec; 23(8):803-8. PubMed ID: 16943086
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.