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 *

220 related articles for article (PubMed ID: 27217360)

  • 1. Minimal inhibitory concentrations of undissociated lactic, acetic, citric and propionic acid for Listeria monocytogenes under conditions relevant to cheese.
    Wemmenhove E; van Valenberg HJ; Zwietering MH; van Hooijdonk TC; Wells-Bennik MH
    Food Microbiol; 2016 Sep; 58():63-7. PubMed ID: 27217360
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Acetic, lactic and citric acids and pH inhibition of Listeria monocytogenes Scott A and the effect on intracellular pH.
    Young KM; Foegeding PM
    J Appl Bacteriol; 1993 May; 74(5):515-20. PubMed ID: 8486558
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. Potential growth of Listeria monocytogenes in Italian mozzarella cheese as affected by microbiological and chemical-physical environment.
    Tirloni E; Bernardi C; Rosshaug PS; Stella S
    J Dairy Sci; 2019 Jun; 102(6):4913-4924. PubMed ID: 30928266
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of treating lettuce surfaces with acidulants on the behaviour of Listeria monocytogenes during storage at 5 and 20 degrees C and subsequent exposure to simulated gastric fluid.
    Samara A; Koutsoumanis KP
    Int J Food Microbiol; 2009 Jan; 129(1):1-7. PubMed ID: 19022513
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Growth and growth boundary model with terms for melting salts to predict growth responses of Listeria monocytogenes in spreadable processed cheese.
    Martinez-Rios V; Jørgensen MØ; Koukou I; Gkogka E; Dalgaard P
    Food Microbiol; 2019 Dec; 84():103255. PubMed ID: 31421751
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Predictive models of the effect of temperature, pH and acetic and lactic acids on the growth of Listeria monocytogenes.
    George SM; Richardson LC; Peck MW
    Int J Food Microbiol; 1996 Sep; 32(1-2):73-90. PubMed ID: 8880329
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Growth of Listeria monocytogenes in a Model High-Moisture Cheese on the Basis of pH, Moisture, and Acid Type.
    Engstrom SK; Cheng C; Seman D; Glass KA
    J Food Prot; 2020 Aug; 83(8):1335-1344. PubMed ID: 32221553
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Inhibition of enterobacteria and Listeria growth by lactic, acetic and formic acids.
    Ostling CE; Lindgren SE
    J Appl Bacteriol; 1993 Jul; 75(1):18-24. PubMed ID: 8365950
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Comparing organic acids and salt derivatives as antimicrobials against selected poultry-borne Listeria monocytogenes strains in vitro.
    Lues JF; Theron MM
    Foodborne Pathog Dis; 2012 Dec; 9(12):1126-9. PubMed ID: 23190165
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Modelling the effect of lactic acid bacteria from starter- and aroma culture on growth of Listeria monocytogenes in cottage cheese.
    Østergaard NB; Eklöw A; Dalgaard P
    Int J Food Microbiol; 2014 Oct; 188():15-25. PubMed ID: 25086348
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Influence of pH, water activity and acetic acid concentration on Listeria monocytogenes at 7 degrees C: data collection for the development of a growth/no growth model.
    Vermeulen A; Gysemans KP; Bernaerts K; Geeraerd AH; Van Impe JF; Debevere J; Devlieghere F
    Int J Food Microbiol; 2007 Mar; 114(3):332-41. PubMed ID: 17184866
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Modelling the growth kinetics of Listeria as a function of temperature, pH and organic acid concentration.
    Le Marc Y; Huchet V; Bourgeois CM; Guyonnet JP; Mafart P; Thuault D
    Int J Food Microbiol; 2002 Mar; 73(2-3):219-37. PubMed ID: 11934031
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Acid-adaptation does not increase the resistance of Listeria monocytogenes to irradiation in a seafood salad.
    Foley DM; Trimboli SL; Lamb J; Gogley J; Thompson J; Caporaso F; Calicchia M; Prakash A
    Int J Food Microbiol; 2005 Mar; 99(2):147-56. PubMed ID: 15734563
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Evaluation of NaCl, pH, and lactic acid on the growth of Shiga toxin-producing Escherichia coli in a liquid Cheddar cheese extract.
    Oh JH; Vinay-Lara E; McMinn R; Glass KA; Johnson ME; Steele JL
    J Dairy Sci; 2014 Nov; 97(11):6671-9. PubMed ID: 25200778
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Simplification of a complex microbial antilisterial consortium to evaluate the contribution of its flora in uncooked pressed cheese.
    Callon C; Saubusse M; Didienne R; Buchin S; Montel MC
    Int J Food Microbiol; 2011 Feb; 145(2-3):379-89. PubMed ID: 21255857
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Acidification of Model Cheese Brines To Control Listeria monocytogenes.
    Brown SRB; Millán-Borrero NC; Carbonella JC; Micheletti AJP; D'Amico DJ
    J Food Prot; 2018 Jan; 81(1):79-83. PubMed ID: 29271687
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Antifungal effect of dairy propionibacteria--contribution of organic acids.
    Lind H; Jonsson H; Schnürer J
    Int J Food Microbiol; 2005 Feb; 98(2):157-65. PubMed ID: 15681043
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Biofilm Formation and Disinfectant Susceptibility of Persistent and Nonpersistent Listeria monocytogenes Isolates from Gorgonzola Cheese Processing Plants.
    Costa A; Bertolotti L; Brito L; Civera T
    Foodborne Pathog Dis; 2016 Nov; 13(11):602-609. PubMed ID: 27462729
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Stochastic modelling of Listeria monocytogenes single cell growth in cottage cheese with mesophilic lactic acid bacteria from aroma producing cultures.
    Østergaard NB; Christiansen LE; Dalgaard P
    Int J Food Microbiol; 2015 Jul; 204():55-65. PubMed ID: 25847186
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.