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 *

76 related articles for article (PubMed ID: 22059662)

  • 1. Effect of chitosan in meat preservation.
    Darmadji P; Izumimoto M
    Meat Sci; 1994; 38(2):243-54. PubMed ID: 22059662
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of Lactobacillus-protective cultures with bacteriocin-like inhibitory substances' producing ability on microbiological, chemical and sensory changes during storage of refrigerated vacuum-packaged sliced beef.
    Katikou P; Ambrosiadis I; Georgantelis D; Koidis P; Georgakis SA
    J Appl Microbiol; 2005; 99(6):1303-13. PubMed ID: 16313402
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Exploring the use of natural antimicrobial agents and pulsed electric fields to control spoilage bacteria during a beer production process.
    Galvagno MA; Gil GR; Iannone LJ; Cerrutti P
    Rev Argent Microbiol; 2007; 39(3):170-6. PubMed ID: 17987854
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Application of chitosan-incorporated LDPE film to sliced fresh red meats for shelf life extension.
    Park SI; Marsh KS; Dawson P
    Meat Sci; 2010 Jul; 85(3):493-9. PubMed ID: 20416821
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Growth characteristics of meat starter cultures.
    Coventry J; Hickey MW
    Meat Sci; 1991; 30(1):41-8. PubMed ID: 22061650
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Chitosan effects on quality properties of Greek style fresh pork sausages.
    Soultos N; Tzikas Z; Abrahim A; Georgantelis D; Ambrosiadis I
    Meat Sci; 2008 Dec; 80(4):1150-6. PubMed ID: 22063850
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of modified atmosphere and temperature abuse on the growth from spores and cereulide production of Bacillus weihenstephanensis in a cooked chilled meat sausage.
    Thorsen L; Budde BB; Koch AG; Klingberg TD
    Int J Food Microbiol; 2009 Apr; 130(3):172-8. PubMed ID: 19230998
    [TBL] [Abstract][Full Text] [Related]  

  • 8. [Significance of starter cultures for raw sausage aging in view of food and nutrition hygiene].
    Liebetrau B; Grossmann G
    Nahrung; 1976; 20(5):489-93. PubMed ID: 8718
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Survival and growth of foodborne microorganisms in processed and individually wrapped cheese slices.
    Linton RH; Harper N
    J Environ Health; 2008 Mar; 70(7):31-7, 51. PubMed ID: 18348389
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of industrial and natural biocides on spoilage, pathogenic and technological strains grown in biofilm.
    Lebert I; Leroy S; Talon R
    Food Microbiol; 2007 May; 24(3):281-7. PubMed ID: 17188206
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Preparation of Gallic Acid-Grafted Chitosan Using Recombinant Bacterial Laccase and Its Application in Chilled Meat Preservation.
    Zheng M; Zhang C; Zhou Y; Lu Z; Zhao H; Bie X; Lu F
    Front Microbiol; 2018; 9():1729. PubMed ID: 30123192
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Use of chitosan to prolong mozzarella cheese shelf life.
    Altieri C; Scrocco C; Sinigaglia M; Del Nobile MA
    J Dairy Sci; 2005 Aug; 88(8):2683-8. PubMed ID: 16027180
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. Control of spoilage microorganisms in minced pork by a self-developed modified atmosphere induced by the respiratory activity of meat microflora.
    Koutsoumanis KP; Stamatiou AP; Drosinos EH; Nychas GJ
    Food Microbiol; 2008 Oct; 25(7):915-21. PubMed ID: 18721682
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Safety improvement and preservation of typical sensory qualities of traditional dry fermented sausages using autochthonous starter cultures.
    Talon R; Leroy S; Lebert I; Giammarinaro P; Chacornac JP; Latorre-Moratalla M; Vidal-Carou C; Zanardi E; Conter M; Lebecque A
    Int J Food Microbiol; 2008 Aug; 126(1-2):227-34. PubMed ID: 18573561
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Development and validation of a mathematical model to describe the growth of Pseudomonas spp. in raw poultry stored under aerobic conditions.
    Dominguez SA; Schaffner DW
    Int J Food Microbiol; 2007 Dec; 120(3):287-95. PubMed ID: 17949841
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Different molecular types of Pseudomonas fragi have the same overall behaviour as meat spoilers.
    Ercolini D; Casaburi A; Nasi A; Ferrocino I; Di Monaco R; Ferranti P; Mauriello G; Villani F
    Int J Food Microbiol; 2010 Aug; 142(1-2):120-31. PubMed ID: 20627208
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Packaging-specific influence of chitosan on color stability and lipid oxidation in refrigerated ground beef.
    Suman SP; Mancini RA; Joseph P; Ramanathan R; Konda MK; Dady G; Yin S
    Meat Sci; 2010 Dec; 86(4):994-8. PubMed ID: 20833484
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Glucose, the key substrate in the microbiological changes occurring in meat and certain meat products.
    Nychas GJ; Dillon VM; Board RG
    Biotechnol Appl Biochem; 1988 Jun; 10(3):203-31. PubMed ID: 3293613
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Microbial profiles of minced meat.
    Narasimha Rao D; Ramesh BS
    Meat Sci; 1988; 23(4):279-91. PubMed ID: 22055743
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 4.