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 *

155 related articles for article (PubMed ID: 26678131)

  • 21. Survival of Escherichia coli O157:H7 in Galotyri cheese stored at 4 and 12 degrees C.
    Lekkas C; Kakouri A; Paleologos E; Voutsinas LP; Kontominas MG; Samelis J
    Food Microbiol; 2006 May; 23(3):268-76. PubMed ID: 16943013
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Transformation of raw ewes' milk applying "Grana" type pressed cheese technology: Development of extra-hard "Gran Ovino" cheese.
    Gaglio R; Todaro M; Scatassa ML; Franciosi E; Corona O; Mancuso I; Di Gerlando R; Cardamone C; Settanni L
    Int J Food Microbiol; 2019 Oct; 307():108277. PubMed ID: 31404779
    [TBL] [Abstract][Full Text] [Related]  

  • 23. 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]  

  • 24. Impact of Gram-negative bacteria in interaction with a complex microbial consortium on biogenic amine content and sensory characteristics of an uncooked pressed cheese.
    Delbès-Paus C; Pochet S; Helinck S; Veisseire P; Bord C; Lebecque A; Coton M; Desmasures N; Coton E; Irlinger F; Montel MC
    Food Microbiol; 2012 May; 30(1):74-82. PubMed ID: 22265286
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Thermal inactivation kinetics of Shiga toxin-producing Escherichia coli in buffalo Mozzarella curd.
    Trevisani M; Mancusi R; Valero A
    J Dairy Sci; 2014 Feb; 97(2):642-50. PubMed ID: 24342684
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Survival and growth characteristics of Escherichia coli O157:H7 in pasteurized and unpasteurized Cheddar cheese whey.
    Marek P; Nair MK; Hoagland T; Venkitanarayanan K
    Int J Food Microbiol; 2004 Jul; 94(1):1-7. PubMed ID: 15172479
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Prevalence, serotypes and virulence genes of Shiga toxin-producing Escherichia coli isolated from ovine and caprine milk and other dairy products in Spain.
    Rey J; Sánchez S; Blanco JE; Hermoso de Mendoza J; Hermoso de Mendoza M; García A; Gil C; Tejero N; Rubio R; Alonso JM
    Int J Food Microbiol; 2006 Mar; 107(2):212-7. PubMed ID: 16260057
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Optimized enrichment for the detection of Escherichia coli O26 in French raw milk cheeses.
    Savoye F; Rozand C; Bouvier M; Gleizal A; Thevenot D
    Lett Appl Microbiol; 2011 Jun; 52(6):603-9. PubMed ID: 21395628
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Prevalence and characteristics of Shiga toxin-producing Escherichia coli in Swiss raw milk cheeses collected at producer level.
    Stephan R; Schumacher S; Corti S; Krause G; Danuser J; Beutin L
    J Dairy Sci; 2008 Jul; 91(7):2561-5. PubMed ID: 18565913
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Short communication: characterization of microflora in Mexican Chihuahua cheese.
    Renye JA; Somkuti GA; Van Hekken DL; Guerrero Prieto VM
    J Dairy Sci; 2011 Jul; 94(7):3311-5. PubMed ID: 21700016
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Occurrence of Shiga toxin-producing Escherichia coli in a Spanish raw ewe's milk cheese.
    Caro I; García-Armesto MR
    Int J Food Microbiol; 2007 May; 116(3):410-3. PubMed ID: 17428564
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Characteristics of microbial biofilm on wooden vats ('gerles') in PDO Salers cheese.
    Didienne R; Defargues C; Callon C; Meylheuc T; Hulin S; Montel MC
    Int J Food Microbiol; 2012 May; 156(2):91-101. PubMed ID: 22483401
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Antibacterial and Antibiofilm Activity of Lactic Acid Bacteria Isolated from Traditional Artisanal Milk Cheese from Northeast China Against Enteropathogenic Bacteria.
    Cui X; Shi Y; Gu S; Yan X; Chen H; Ge J
    Probiotics Antimicrob Proteins; 2018 Dec; 10(4):601-610. PubMed ID: 29218505
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Potential of lactic acid bacteria from Pico cheese for starter culture development.
    Câmara SP; Dapkevicius A; Riquelme C; Elias RB; Silva C; Malcata FX; Dapkevicius M
    Food Sci Technol Int; 2019 Jun; 25(4):303-317. PubMed ID: 30646760
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Behavior of Escherichia coli O157:H7 during the manufacture and ripening of feta and telemes cheeses.
    Govaris A; Papageorgiou DK; Papatheodorou K
    J Food Prot; 2002 Apr; 65(4):609-15. PubMed ID: 11952208
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Behavior of Listeria monocytogenes in the presence or not of intentionally-added lactic acid bacteria during ripening of artisanal Minas semi-hard cheese.
    Gonzales-Barron U; Campagnollo FB; Schaffner DW; Sant'Ana AS; Cadavez VAP
    Food Microbiol; 2020 Oct; 91():103545. PubMed ID: 32539971
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Survey of retail cheeses, dairy processing environments and raw milk for Escherichia coli O157:H7.
    Ansay SE; Kaspar CW
    Lett Appl Microbiol; 1997 Aug; 25(2):131-4. PubMed ID: 9281863
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Microbial diversity and dynamics during the production of May bryndza cheese.
    Pangallo D; Saková N; Koreňová J; Puškárová A; Kraková L; Valík L; Kuchta T
    Int J Food Microbiol; 2014 Jan; 170():38-43. PubMed ID: 24291178
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Growth and survival of Escherichia coli O157:H7 during manufacture and storage of Indian cheese (paneer).
    Wahi S; Bansal S; Ghosh M; Ganguli A
    Foodborne Pathog Dis; 2006; 3(2):184-9. PubMed ID: 16761944
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Lactic acid microbiota identification in water, raw milk, endogenous starter culture, and fresh Minas artisanal cheese from the Campo das Vertentes region of Brazil during the dry and rainy seasons.
    Castro RD; Oliveira LG; Sant'Anna FM; Luiz LMP; Sandes SHC; Silva CIF; Silva AM; Nunes AC; Penna CFAM; Souza MR
    J Dairy Sci; 2016 Aug; 99(8):6086-6096. PubMed ID: 27289151
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 8.