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 *

117 related articles for article (PubMed ID: 22062161)

  • 1. Microbial succession during ripening of Naples-type salami, a southern Italian fermented sausage.
    Coppola S; Mauriello G; Aponte M; Moschetti G; Villani F
    Meat Sci; 2000 Dec; 56(4):321-9. PubMed ID: 22062161
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Stability and safety of traditional Greek salami -- a microbiological ecology study.
    Samelis J; Metaxopoulos J; Vlassi M; Pappa A
    Int J Food Microbiol; 1998 Oct; 44(1-2):69-82. PubMed ID: 9849785
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Characterization of the microbial flora from a traditional Greek fermented sausage.
    Drosinos EH; Mataragas M; Xiraphi N; Moschonas G; Gaitis F; Metaxopoulos J
    Meat Sci; 2005 Feb; 69(2):307-17. PubMed ID: 22062823
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Microbial analyses of traditional Italian salami reveal microorganisms transfer from the natural casing to the meat matrix.
    Pisacane V; Callegari ML; Puglisi E; Dallolio G; Rebecchi A
    Int J Food Microbiol; 2015 Aug; 207():57-65. PubMed ID: 26001060
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Microbial dynamics of model Fabriano-like fermented sausages as affected by starter cultures, nitrates and nitrites.
    Cardinali F; Milanović V; Osimani A; Aquilanti L; Taccari M; Garofalo C; Polverigiani S; Clementi F; Franciosi E; Tuohy K; Mercuri ML; Altissimi MS; Haouet MN
    Int J Food Microbiol; 2018 Aug; 278():61-72. PubMed ID: 29702317
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Microbiological characteristics of "androlla", a Spanish traditional pork sausage.
    García Fontán MC; Lorenzo JM; Parada A; Franco I; Carballo J
    Food Microbiol; 2007 Feb; 24(1):52-8. PubMed ID: 16943094
    [TBL] [Abstract][Full Text] [Related]  

  • 7. The microbial ecology of a typical Italian salami during its natural fermentation.
    Aquilanti L; Santarelli S; Silvestri G; Osimani A; Petruzzelli A; Clementi F
    Int J Food Microbiol; 2007 Nov; 120(1-2):136-45. PubMed ID: 17628130
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Proteolytic activity of Staphylococcus xylosus strains on pork myofibrillar and sarcoplasmic proteins and use of selected strains in the production of "Naples type" salami.
    Mauriello G; Casaburi A; Villani F
    J Appl Microbiol; 2002; 92(3):482-90. PubMed ID: 11872124
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Microbial ecology of the soppressata of Vallo di Diano, a traditional dry fermented sausage from southern Italy, and in vitro and in situ selection of autochthonous starter cultures.
    Villani F; Casaburi A; Pennacchia C; Filosa L; Russo F; Ercolini D
    Appl Environ Microbiol; 2007 Sep; 73(17):5453-63. PubMed ID: 17616625
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Identification of lactic acid bacteria and Gram-positive catalase-positive cocci isolated from naturally fermented sausage (sucuk).
    Kaban G; Kaya M
    J Food Sci; 2008 Oct; 73(8):M385-8. PubMed ID: 19019118
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Characterisation of Micrococcaceae isolated from different varieties of chorizo.
    García-Varona M; Santos EM; Jaime I; Rovira J
    Int J Food Microbiol; 2000 Mar; 54(3):189-95. PubMed ID: 10777069
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of autochthonous starter cultures isolated from Siahmazgi cheese on physicochemical, microbiological and volatile compound profiles and sensorial attributes of sucuk, a Turkish dry-fermented sausage.
    Kargozari M; Moini S; Akhondzadeh Basti A; Emam-Djomeh Z; Gandomi H; Revilla Martin I; Ghasemlou M; Carbonell-Barrachina AA
    Meat Sci; 2014 May; 97(1):104-14. PubMed ID: 24553492
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Fat Inclusion Level, NaCl Content and LAB Starter Cultures in the Manufacturing of Italian-Type Ostrich Salami: Weight Loss and Nutritional Traits.
    Cullere M; Novelli E; Dalle Zotte A
    Foods; 2020 Apr; 9(4):. PubMed ID: 32290184
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Use of starter cultures of dairy origin in the production of Salame nostrano, an Italian dry-cured sausage.
    Cenci-Goga BT; Ranucci D; Miraglia D; Cioffi A
    Meat Sci; 2008 Apr; 78(4):381-90. PubMed ID: 22062456
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of Selected Starter Cultures on Physical, Chemical and Microbiological Characteristics and Biogenic Amine Content in Protected Geographical Indication
    Ranucci D; Loschi AR; Miraglia D; Stocchi R; Branciari R; Rea S
    Ital J Food Saf; 2016 Jan; 5(1):5568. PubMed ID: 27800431
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Bacterial diversity in typical Italian salami at different ripening stages as revealed by high-throughput sequencing of 16S rRNA amplicons.
    Połka J; Rebecchi A; Pisacane V; Morelli L; Puglisi E
    Food Microbiol; 2015 Apr; 46():342-356. PubMed ID: 25475305
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Characterisation of lactic acid bacteria isolated from naturally fermented Greek dry salami.
    Samelis J; Maurogenakis F; Metaxopoulos J
    Int J Food Microbiol; 1994 Oct; 23(2):179-96. PubMed ID: 7848780
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Two efficient nitrite-reducing Lactobacillus strains isolated from traditional fermented pork (Nanx Wudl) as competitive starter cultures for Chinese fermented dry sausage.
    Chen X; Li J; Zhou T; Li J; Yang J; Chen W; Xiong YL
    Meat Sci; 2016 Nov; 121():302-309. PubMed ID: 27395823
    [TBL] [Abstract][Full Text] [Related]  

  • 19. A novel polymerase chain reaction (PCR) - denaturing gradient gel electrophoresis (DGGE) for the identification of Micrococcaceae strains involved in meat fermentations. Its application to naturally fermented Italian sausages.
    Cocolin L; Manzano M; Aggio D; Cantoni C; Comi G
    Meat Sci; 2001 May; 58(1):59-64. PubMed ID: 22061920
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of proteolytic starter cultures of Staphylococcus spp. on biogenic amine formation during the ripening of dry fermented sausages.
    Bover-Cid S; Izquierdo-Pulido M; Vidal-Carou MC
    Int J Food Microbiol; 1999 Feb; 46(2):95-104. PubMed ID: 10728610
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.