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 *

604 related articles for article (PubMed ID: 22202868)

  • 1. Metabolism of nitrate in fermented meats: the characteristic feature of a specific group of fermented foods.
    Hammes WP
    Food Microbiol; 2012 Apr; 29(2):151-6. PubMed ID: 22202868
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. Effect of tocopherol extract, Staphylococcus carnosus culture, and celery concentrate addition on quality parameters of organic and conventional dry-cured sausages.
    Magrinyà N; Bou R; Tres A; Rius N; Codony R; Guardiola F
    J Agric Food Chem; 2009 Oct; 57(19):8963-72. PubMed ID: 19731935
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Relationship between nitrate/nitrite reductase activities in meat associated staphylococci and nitrosylmyoglobin formation in a cured meat model system.
    Gøtterup J; Olsen K; Knöchel S; Tjener K; Stahnke LH; Møller JK
    Int J Food Microbiol; 2007 Dec; 120(3):303-10. PubMed ID: 17920151
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Process-driven bacterial community dynamics are key to cured meat colour formation by coagulase-negative staphylococci via nitrate reductase or nitric oxide synthase activities.
    Sánchez Mainar M; Leroy F
    Int J Food Microbiol; 2015 Nov; 212():60-6. PubMed ID: 25805616
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of selected dairy starter cultures on microbiological, chemical and sensory characteristics of swine and venison (Dama dama) nitrite-free dry-cured sausages.
    Cenci-Goga BT; Rossitto PV; Sechi P; Parmegiani S; Cambiotti V; Cullor JS
    Meat Sci; 2012 Mar; 90(3):599-606. PubMed ID: 22032919
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of fermentation time and vegetable concentrate addition on quality parameters of organic Botifarra Catalana, a cured-cooked sausage.
    Magrinyà N; Bou R; Rius N; Codony R; Guardiola F
    J Agric Food Chem; 2012 Jul; 60(27):6882-90. PubMed ID: 22690840
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Survival of Listeria innocua in dry fermented sausages and changes in the typical microbiota and volatile profile as affected by the concentration of nitrate and nitrite.
    Hospital XF; Hierro E; Fernández M
    Int J Food Microbiol; 2012 Feb; 153(3):395-401. PubMed ID: 22200323
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits.
    Casaburi A; Di Monaco R; Cavella S; Toldrá F; Ercolini D; Villani F
    Food Microbiol; 2008 Apr; 25(2):335-47. PubMed ID: 18206776
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Combined use of starter cultures and preservatives to control production of biogenic amines and improve sensorial profile in low-acid salami.
    Coloretti F; Chiavari C; Armaforte E; Carri S; Castagnetti GB
    J Agric Food Chem; 2008 Dec; 56(23):11238-44. PubMed ID: 18986149
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Colour formation in fermented sausages by meat-associated staphylococci with different nitrite- and nitrate-reductase activities.
    Gøtterup J; Olsen K; Knøchel S; Tjener K; Stahnke LH; Møller JK
    Meat Sci; 2008 Apr; 78(4):492-501. PubMed ID: 22062470
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Identification of staphylococci and dominant lactic acid bacteria in spontaneously fermented Swiss meat products using PCR-RFLP.
    Marty E; Buchs J; Eugster-Meier E; Lacroix C; Meile L
    Food Microbiol; 2012 Apr; 29(2):157-66. PubMed ID: 22202869
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Reduction of verotoxigenic Escherichia coli in production of fermented sausages.
    Holck AL; Axelsson L; Rode TM; Høy M; Måge I; Alvseike O; L'abée-Lund TM; Omer MK; Granum PE; Heir E
    Meat Sci; 2011 Nov; 89(3):286-95. PubMed ID: 21620576
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Investigation of reduction and tolerance capability of lactic acid bacteria isolated from kimchi against nitrate and nitrite in fermented sausage condition.
    Paik HD; Lee JY
    Meat Sci; 2014 Aug; 97(4):609-14. PubMed ID: 24821591
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Use of tocopherol extract and different nitrite sources and starter cultures in the production of organic botifarra catalana, a cooked cured sausage.
    Magrinyà N; Bou R; Rius N; Codony R; Guardiola F
    Food Sci Technol Int; 2016 Apr; 22(3):221-34. PubMed ID: 25990636
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of nitrate and nitrite curing salts on microbial changes and sensory quality of non-fermented sausages.
    Sanz Y; Vila R; Toldrá F; Flores J
    Int J Food Microbiol; 1998 Jul; 42(3):213-7. PubMed ID: 9728693
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of curing agents on the oxidative and nitrosative damage to meat proteins during processing of fermented sausages.
    Villaverde A; Morcuende D; Estévez M
    J Food Sci; 2014 Jul; 79(7):C1331-42. PubMed ID: 25041537
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Exploring the metabolic heterogeneity of coagulase-negative staphylococci to improve the quality and safety of fermented meats: a review.
    Sánchez Mainar M; Stavropoulou DA; Leroy F
    Int J Food Microbiol; 2017 Apr; 247():24-37. PubMed ID: 27234590
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of nitrate and nitrite curing salts on microbial changes and sensory quality of rapid ripened sausages.
    Sanz Y; Vila R; Toldrá F; Nieto P; Flores J
    Int J Food Microbiol; 1997 Jul; 37(2-3):225-9. PubMed ID: 9310859
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 31.