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 *

128 related articles for article (PubMed ID: 23340384)

  • 1. Cheese surface microbiota complexity: RT-PCR-DGGE, a tool for a detailed picture?
    Dolci P; Zenato S; Pramotton R; Barmaz A; Alessandria V; Rantsiou K; Cocolin L
    Int J Food Microbiol; 2013 Mar; 162(1):8-12. PubMed ID: 23340384
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Microbial community dynamics of a blue-veined raw milk cheese from the United Kingdom.
    Yunita D; Dodd CER
    J Dairy Sci; 2018 Jun; 101(6):4923-4935. PubMed ID: 29550118
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Identification of microbiota present on the surface of Taleggio cheese using PCR-DGGE and RAPD-PCR.
    Feligini M; Panelli S; Buffoni JN; Bonacina C; Andrighetto C; Lombardi A
    J Food Sci; 2012 Nov; 77(11):M609-15. PubMed ID: 23094819
    [TBL] [Abstract][Full Text] [Related]  

  • 4. rRNA-based monitoring of the microbiota involved in Fontina PDO cheese production in relation to different stages of cow lactation.
    Dolci P; De Filippis F; La Storia A; Ercolini D; Cocolin L
    Int J Food Microbiol; 2014 Aug; 185():127-35. PubMed ID: 24960294
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Maturing dynamics of surface microflora in Fontina PDO cheese studied by culture-dependent and -independent methods.
    Dolci P; Barmaz A; Zenato S; Pramotton R; Alessandria V; Cocolin L; Rantsiou K; Ambrosoli R
    J Appl Microbiol; 2009 Jan; 106(1):278-87. PubMed ID: 19054234
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Diversity and dynamics of antibiotic-resistant bacteria in cheese as determined by PCR denaturing gradient gel electrophoresis.
    Flórez AB; Mayo B
    Int J Food Microbiol; 2015 Dec; 214():63-69. PubMed ID: 26241491
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Microbial diversity, dynamics and activity throughout manufacturing and ripening of Castelmagno PDO cheese.
    Dolci P; Alessandria V; Rantsiou K; Bertolino M; Cocolin L
    Int J Food Microbiol; 2010 Sep; 143(1-2):71-5. PubMed ID: 20705353
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Microbial diversity and dynamics throughout manufacturing and ripening of surface ripened semi-hard Danish Danbo cheeses investigated by culture-independent techniques.
    Ryssel M; Johansen P; Al-Soud WA; Sørensen S; Arneborg N; Jespersen L
    Int J Food Microbiol; 2015 Dec; 215():124-30. PubMed ID: 26432602
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Microbiota of an Italian Grana-Like Cheese during Manufacture and Ripening, Unraveled by 16S rRNA-Based Approaches.
    Alessandria V; Ferrocino I; De Filippis F; Fontana M; Rantsiou K; Ercolini D; Cocolin L
    Appl Environ Microbiol; 2016 Jul; 82(13):3988-3995. PubMed ID: 27107125
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Isolation and identification of the microbiota of Danish farmhouse and industrially produced surface-ripened cheeses.
    Gori K; Ryssel M; Arneborg N; Jespersen L
    Microb Ecol; 2013 Apr; 65(3):602-15. PubMed ID: 23224222
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Study of the bacterial diversity of foods: PCR-DGGE versus LH-PCR.
    Garofalo C; Bancalari E; Milanović V; Cardinali F; Osimani A; Sardaro MLS; Bottari B; Bernini V; Aquilanti L; Clementi F; Neviani E; Gatti M
    Int J Food Microbiol; 2017 Feb; 242():24-36. PubMed ID: 27866041
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Influence of pasteurization, brining conditions and production environment on the microbiota of artisan Gouda-type cheeses.
    Van Hoorde K; Heyndrickx M; Vandamme P; Huys G
    Food Microbiol; 2010 May; 27(3):425-33. PubMed ID: 20227609
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Surface microbiota analysis of Taleggio, Gorgonzola, Casera, Scimudin and Formaggio di Fossa Italian cheeses.
    Fontana C; Cappa F; Rebecchi A; Cocconcelli PS
    Int J Food Microbiol; 2010 Apr; 138(3):205-11. PubMed ID: 20167385
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Microbial diversity in natural whey cultures used for the production of Caciocavallo Silano PDO cheese.
    Ercolini D; Frisso G; Mauriello G; Salvatore F; Coppola S
    Int J Food Microbiol; 2008 May; 124(2):164-70. PubMed ID: 18455822
    [TBL] [Abstract][Full Text] [Related]  

  • 15. PCR-DGGE fingerprints of microbial succession during a manufacture of traditional water buffalo mozzarella cheese.
    Ercolini D; Mauriello G; Blaiotta G; Moschetti G; Coppola S
    J Appl Microbiol; 2004; 96(2):263-70. PubMed ID: 14723687
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Biodiversity in Oscypek, a traditional Polish cheese, determined by culture-dependent and -independent approaches.
    Alegría A; Szczesny P; Mayo B; Bardowski J; Kowalczyk M
    Appl Environ Microbiol; 2012 Mar; 78(6):1890-8. PubMed ID: 22247135
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Molecular approaches to analysing the microbial composition of raw milk and raw milk cheese.
    Quigley L; O'Sullivan O; Beresford TP; Ross RP; Fitzgerald GF; Cotter PD
    Int J Food Microbiol; 2011 Nov; 150(2-3):81-94. PubMed ID: 21868118
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Study of microbial diversity in raw milk and fresh curd used for Fontina cheese production by culture-independent methods.
    Giannino ML; Marzotto M; Dellaglio F; Feligini M
    Int J Food Microbiol; 2009 Apr; 130(3):188-95. PubMed ID: 19232767
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Diversity and evolution of the microbial populations during manufacture and ripening of Casín, a traditional Spanish, starter-free cheese made from cow's milk.
    Alegría A; Alvarez-Martín P; Sacristán N; Fernández E; Delgado S; Mayo B
    Int J Food Microbiol; 2009 Nov; 136(1):44-51. PubMed ID: 19822375
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Bacterial ecology of artisanal Minas cheeses assessed by culture-dependent and -independent methods.
    Perin LM; Savo Sardaro ML; Nero LA; Neviani E; Gatti M
    Food Microbiol; 2017 Aug; 65():160-169. PubMed ID: 28399998
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.