BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

110 related articles for article (PubMed ID: 22916889)

  • 1. High-pressure processing inactivates Listeria innocua yet compromises Queso Fresco crumbling properties.
    Hnosko J; San-Martin Gonzalez MF; Clark S
    J Dairy Sci; 2012 Sep; 95(9):4851-4862. PubMed ID: 22916889
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of high-pressure processing on reduction of Listeria monocytogenes in packaged Queso Fresco.
    Tomasula PM; Renye JA; Van Hekken DL; Tunick MH; Kwoczak R; Toht M; Leggett LN; Luchansky JB; Porto-Fett AC; Phillips JG
    J Dairy Sci; 2014 Mar; 97(3):1281-95. PubMed ID: 24440267
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of hydrostatic high-pressure processing on the chemical, functional, and rheological properties of starter-free Queso Fresco.
    Van Hekken DL; Tunick MH; Farkye NY; Tomasula PM
    J Dairy Sci; 2013 Oct; 96(10):6147-60. PubMed ID: 23972497
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Impact of curd milling on the chemical, functional, and rheological properties of starter-free Queso Fresco.
    Van Hekken DL; Tunick MH; Leggett LN; Tomasula PM
    J Dairy Sci; 2012 Oct; 95(10):5527-35. PubMed ID: 22884346
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Processing of soft Hispanic cheese ("queso fresco") using thermo-sonicated milk: a study of physicochemical characteristics and storage life.
    Bermúdez-Aguirre D; Barbosa-Cánovas GV
    J Food Sci; 2010; 75(9):S548-58. PubMed ID: 21535630
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Comparison of media and sampling locations for isolation of Listeria monocytogenes in queso fresco cheese.
    Lin CM; Zhang L; Doyle MP; Swaminathan B
    J Food Prot; 2006 Sep; 69(9):2151-6. PubMed ID: 16995517
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Predictive Model of
    Thomas M; Tiwari R; Mishra A
    J Food Prot; 2019 Dec; 82(12):2071-2079. PubMed ID: 31714806
    [No Abstract]   [Full Text] [Related]  

  • 8. Microbial analysis of commercially available US Queso Fresco.
    Holle MJ; Ibarra-Sánchez LA; Liu X; Stasiewicz MJ; Miller MJ
    J Dairy Sci; 2018 Sep; 101(9):7736-7745. PubMed ID: 30007813
    [TBL] [Abstract][Full Text] [Related]  

  • 9. High-pressure homogenization of raw and pasteurized milk modifies the yield, composition, and texture of queso fresco cheese.
    Escobar D; Clark S; Ganesan V; Repiso L; Waller J; Harte F
    J Dairy Sci; 2011 Mar; 94(3):1201-10. PubMed ID: 21338786
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Antimicrobial treatments to control Listeria monocytogenes in queso fresco.
    Lourenço A; Kamnetz MB; Gadotti C; Diez-Gonzalez F
    Food Microbiol; 2017 Jun; 64():47-55. PubMed ID: 28213034
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Use of a miniature laboratory fresh cheese model for investigating antimicrobial activities.
    Van Tassell ML; Ibarra-Sánchez LA; Takhar SR; Amaya-Llano SL; Miller MJ
    J Dairy Sci; 2015 Dec; 98(12):8515-24. PubMed ID: 26454301
    [TBL] [Abstract][Full Text] [Related]  

  • 12. High pressure processing effect on different Listeria spp. in a commercial starter-free fresh cheese.
    Evert-Arriagada K; Trujillo AJ; Amador-Espejo GG; Hernández-Herrero MM
    Food Microbiol; 2018 Dec; 76():481-486. PubMed ID: 30166177
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Short communication: Evaluation of commercial meat cultures to inhibit Listeria monocytogenes in a fresh cheese laboratory model.
    Lawton MR; Jencarelli KG; Kozak SM; Alcaine SD
    J Dairy Sci; 2020 Feb; 103(2):1269-1275. PubMed ID: 31837788
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Ultra-high pressure homogenisation of milk: technological aspects of cheese-making and microbial shelf life of a starter-free fresh cheese.
    Zamora A; Ferragut V; Quevedo JM; Guamis B; Trujillo AJ
    J Dairy Res; 2012 May; 79(2):168-75. PubMed ID: 22339779
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Survival of Listeria monocytogenes introduced as a post-aging contaminant during storage of low-salt Cheddar cheese at 4, 10, and 21°C.
    Shrestha S; Grieder JA; McMahon DJ; Nummer BA
    J Dairy Sci; 2011 Sep; 94(9):4329-35. PubMed ID: 21854905
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Bactericidal activity of lauric arginate in milk and Queso Fresco cheese against Listeria monocytogenes cold growth.
    Soni KA; Nannapaneni R; Schilling MW; Jackson V
    J Dairy Sci; 2010 Oct; 93(10):4518-25. PubMed ID: 20854985
    [TBL] [Abstract][Full Text] [Related]  

  • 17. The effects of microfluidization on the physical, microbial, chemical, and coagulation properties of milk.
    Bucci AJ; Van Hekken DL; Tunick MH; Renye JA; Tomasula PM
    J Dairy Sci; 2018 Aug; 101(8):6990-7001. PubMed ID: 29778477
    [TBL] [Abstract][Full Text] [Related]  

  • 18. A model to predict the fate of Listeria monocytogenes in different cheese types - A major role for undissociated lactic acid in addition to pH, water activity, and temperature.
    Wemmenhove E; Wells-Bennik MHJ; Zwietering MH
    Int J Food Microbiol; 2021 Nov; 357():109350. PubMed ID: 34455130
    [TBL] [Abstract][Full Text] [Related]  

  • 19. High-pressure processing of a raw milk cheese improved its food safety maintaining the sensory quality.
    Delgado FJ; Delgado J; González-Crespo J; Cava R; Ramírez R
    Food Sci Technol Int; 2013 Dec; 19(6):493-501. PubMed ID: 23729423
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Outbreaks attributed to cheese: differences between outbreaks caused by unpasteurized and pasteurized dairy products, United States, 1998-2011.
    Gould LH; Mungai E; Behravesh CB
    Foodborne Pathog Dis; 2014 Jul; 11(7):545-51. PubMed ID: 24750119
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.