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 *

305 related articles for article (PubMed ID: 26432602)

  • 1. 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]  

  • 2. Cheese brines from Danish dairies reveal a complex microbiota comprising several halotolerant bacteria and yeasts.
    Haastrup MK; Johansen P; Malskær AH; Castro-Mejía JL; Kot W; Krych L; Arneborg N; Jespersen L
    Int J Food Microbiol; 2018 Nov; 285():173-187. PubMed ID: 30176565
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. Surface microflora of four smear-ripened cheeses.
    Mounier J; Gelsomino R; Goerges S; Vancanneyt M; Vandemeulebroecke K; Hoste B; Scherer S; Swings J; Fitzgerald GF; Cogan TM
    Appl Environ Microbiol; 2005 Nov; 71(11):6489-500. PubMed ID: 16269673
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Microbial succession of Debaryomyces hansenii strains during the production of Danish surfaced-ripened cheeses.
    Petersen KM; Westall S; Jespersen L
    J Dairy Sci; 2002 Mar; 85(3):478-86. PubMed ID: 11949849
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Microbial diversity and succession during the manufacture and ripening of traditional, Spanish, blue-veined Cabrales cheese, as determined by PCR-DGGE.
    Flórez AB; Mayo B
    Int J Food Microbiol; 2006 Jul; 110(2):165-71. PubMed ID: 16806553
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. 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]  

  • 9. Population dynamics of two antilisterial cheese surface consortia revealed by temporal temperature gradient gel electrophoresis.
    Roth E; Miescher Schwenninger S; Hasler M; Eugster-Meier E; Lacroix C
    BMC Microbiol; 2010 Mar; 10():74. PubMed ID: 20222967
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Cultivation-independent analysis of microbial communities on Austrian raw milk hard cheese rinds.
    Schornsteiner E; Mann E; Bereuter O; Wagner M; Schmitz-Esser S
    Int J Food Microbiol; 2014 Jun; 180():88-97. PubMed ID: 24794620
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Microbiota characterization of a Belgian protected designation of origin cheese, Herve cheese, using metagenomic analysis.
    Delcenserie V; Taminiau B; Delhalle L; Nezer C; Doyen P; Crevecoeur S; Roussey D; Korsak N; Daube G
    J Dairy Sci; 2014 Oct; 97(10):6046-56. PubMed ID: 25064656
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Highlighting the microbial diversity of 12 French cheese varieties.
    Dugat-Bony E; Garnier L; Denonfoux J; Ferreira S; Sarthou AS; Bonnarme P; Irlinger F
    Int J Food Microbiol; 2016 Dec; 238():265-273. PubMed ID: 27710867
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Artisanal and experimental Pecorino Siciliano cheese: microbial dynamics during manufacture assessed by culturing and PCR-DGGE analyses.
    Randazzo CL; Vaughan EE; Caggia C
    Int J Food Microbiol; 2006 May; 109(1-2):1-8. PubMed ID: 16616965
    [TBL] [Abstract][Full Text] [Related]  

  • 16. DNA typing methods for differentiation of Debaryomyces hansenii strains and other yeasts related to surface ripened cheeses.
    Petersen KM; Møller PL; Jespersen L
    Int J Food Microbiol; 2001 Sep; 69(1-2):11-24. PubMed ID: 11589549
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Yeast community in traditional Portuguese Serpa cheese by culture-dependent and -independent DNA approaches.
    Gonçalves Dos Santos MTP; Benito MJ; Córdoba MG; Alvarenga N; Ruiz-Moyano Seco de Herrera S
    Int J Food Microbiol; 2017 Dec; 262():63-70. PubMed ID: 28964999
    [TBL] [Abstract][Full Text] [Related]  

  • 18. The fate of indigenous microbiota, starter cultures, Escherichia coli, Listeria innocua and Staphylococcus aureus in Danish raw milk and cheeses determined by pyrosequencing and quantitative real time (qRT)-PCR.
    Masoud W; Vogensen FK; Lillevang S; Abu Al-Soud W; Sørensen SJ; Jakobsen M
    Int J Food Microbiol; 2012 Feb; 153(1-2):192-202. PubMed ID: 22154239
    [TBL] [Abstract][Full Text] [Related]  

  • 19. The wooden shelf surface and cheese rind mutually exchange microbiota during the traditional ripening process.
    Busetta G; Garofalo G; Claps S; Sardina MT; Franciosi E; Alfonzo A; Francesca N; Moschetti G; Settanni L; Gaglio R
    Int J Food Microbiol; 2024 Jan; 409():110478. PubMed ID: 37948980
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 16.