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 *

123 related articles for article (PubMed ID: 22186045)

  • 1. Survival of Helicobacter pylori in Turkish fermented sucuk and heat-treated sucuk during production.
    Guner A; Kav K; Tekinsen KK; Dogruer Y; Telli N
    J Food Prot; 2011 Dec; 74(12):2055-61. PubMed ID: 22186045
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Sucuk and pastırma: microbiological changes and formation of volatile compounds.
    Kaban G
    Meat Sci; 2013 Dec; 95(4):912-8. PubMed ID: 23608196
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Efficacy of nisin against Staphylococcus aureus in experimentally contaminated sucuk, a Turkish-type fermented sausage.
    Hampikyan H
    J Food Prot; 2009 Aug; 72(8):1739-43. PubMed ID: 19722412
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Validation of a manufacturing process for fermented, semidry Turkish soudjouk to control Escherichia coli O157:H7.
    Calicioglu M; Faith NG; Buege DR; Luchansky JB
    J Food Prot; 2001 Aug; 64(8):1156-61. PubMed ID: 11510652
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effects of in situ exopolysaccharide production and fermentation conditions on physicochemical, microbiological, textural and microstructural properties of Turkish-type fermented sausage (sucuk).
    Dertli E; Yilmaz MT; Tatlisu NB; Toker OS; Cankurt H; Sagdic O
    Meat Sci; 2016 Nov; 121():156-165. PubMed ID: 27318460
    [TBL] [Abstract][Full Text] [Related]  

  • 6. The effect of different fermentation intervals on the quality characteristics of heat-treated and traditional sucuks.
    Ercoşkun H; Taği S; Ertaş AH
    Meat Sci; 2010 May; 85(1):174-81. PubMed ID: 20374882
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Biodiversity of yeast mycobiota in "sucuk," a traditional Turkish fermented dry sausage: phenotypic and genotypic identification, functional and technological properties.
    Ozturk I; Sagdic O
    J Food Sci; 2014 Nov; 79(11):M2315-22. PubMed ID: 25273925
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Inactivation of Escherichia coli, Listeria monocytogenes and Yersinia enterocolitica in fermented sausages during maturation/storage.
    Lindqvist R; Lindblad M
    Int J Food Microbiol; 2009 Jan; 129(1):59-67. PubMed ID: 19064299
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Viability of multi-strain mixtures of Listeria monocytogenes, Salmonella typhimurium, or Escherichia coli O157:H7 inoculated into the batter or onto the surface of a soudjouk-style fermented semi-dry sausage.
    Porto-Fett AC; Hwang CA; Call JE; Juneja VK; Ingham SC; Ingham BH; Luchansky JB
    Food Microbiol; 2008 Sep; 25(6):793-801. PubMed ID: 18620971
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Influence of inoculation levels and processing parameters on the survival of Campylobacter jejuni in German style fermented turkey sausages.
    Alter T; Bori A; Hamedi A; Ellerbroek L; Fehlhaber K
    Food Microbiol; 2006 Oct; 23(7):701-7. PubMed ID: 16943072
    [TBL] [Abstract][Full Text] [Related]  

  • 11. A model study of Escherichia coli O157:H7 survival in fermented dry sausages--influence of inoculum preparation, inoculation procedure, and selected process parameters.
    Naim F; Messier S; Saucier L; Piette G
    J Food Prot; 2003 Dec; 66(12):2267-75. PubMed ID: 14672223
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Viability of Escherichia coli O157:H7 during manufacturing and storage of a fermented, semidry soudjouk-style sausage.
    Calicioglu M; Faith NG; Buege DR; Luchansky JB
    J Food Prot; 2002 Oct; 65(10):1541-4. PubMed ID: 12380737
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Behavior of Salmonella spp., Listeria monocytogenes, and Staphylococcus aureus in Chouriço de Vinho, a dry fermented sausage made from wine-marinated meat.
    Díez JG; Patarata L
    J Food Prot; 2013 Apr; 76(4):588-94. PubMed ID: 23575119
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of enterocin 4231 in Slovak fermented salami Púchov after its experimental inoculation with Listeria innocua Li1.
    Lauková A; Turek P
    Acta Sci Pol Technol Aliment; 2011; 10(4):423-31. PubMed ID: 22230924
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Survival and germination of Clostridium perfringens spores during heating and cooling of ground pork.
    Márquez-González M; Cabrera-Díaz E; Hardin MD; Harris KB; Lucia LM; Castillo A
    J Food Prot; 2012 Apr; 75(4):682-9. PubMed ID: 22488055
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Inhibition of Escherichia coli O157:H7 in ripening dry fermented sausage by ground yellow mustard.
    Graumann GH; Holley RA
    J Food Prot; 2008 Mar; 71(3):486-93. PubMed ID: 18389690
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Predicting survival of Escherichia coli O157:H7 in dry fermented sausage using artificial neural networks.
    Palanichamy A; Jayas DS; Holley RA
    J Food Prot; 2008 Jan; 71(1):6-12. PubMed ID: 18236656
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Validation of a traditional Italian-style salami manufacturing process for control of Salmonella and Listeria monocytogenes.
    Nightingale KK; Thippareddi H; Phebus RK; Marsden JL; Nutsch AL
    J Food Prot; 2006 Apr; 69(4):794-800. PubMed ID: 16629021
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. Cross-contamination between processing equipment and deli meats by Listeria monocytogenes.
    Lin CM; Takeuchi K; Zhang L; Dohm CB; Meyer JD; Hall PA; Doyle MP
    J Food Prot; 2006 Jan; 69(1):71-9. PubMed ID: 16416903
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.