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 *

175 related articles for article (PubMed ID: 28683529)

  • 1. Debaryomyces hansenii Strains from Valle De Los Pedroches Iberian Dry Meat Products: Isolation, Identification, Characterization, and Selection for Starter Cultures.
    Ramos J; Melero Y; Ramos-Moreno L; MichÁn C; Cabezas L
    J Microbiol Biotechnol; 2017 Sep; 27(9):1576-1585. PubMed ID: 28683529
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of selected strains of Debaryomyces hansenii on the volatile compound production of dry fermented sausage "salchichón".
    Andrade MA; Córdoba JJ; Casado EM; Córdoba MG; Rodríguez M
    Meat Sci; 2010 Jun; 85(2):256-64. PubMed ID: 20374895
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Impact of pre-selected autochthonous starter cultures on the flavor quality of Iberian dry-fermented "salchichón" sausage with different ripening processes.
    Casquete R; Martín A; Benito MJ; Ruiz-Moyano S; Nevado FP; Córdoba Mde G
    J Food Sci; 2011; 76(9):S535-44. PubMed ID: 22416726
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Selection of Debaryomyces hansenii isolates as starters in meat products based on phenotypic virulence factors, tolerance to abiotic stress conditions and aroma generation.
    Belloch C; Perea-Sanz L; Gamero A; Flores M
    J Appl Microbiol; 2022 Jul; 133(1):200-211. PubMed ID: 35050543
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Microbial ecology of the soppressata of Vallo di Diano, a traditional dry fermented sausage from southern Italy, and in vitro and in situ selection of autochthonous starter cultures.
    Villani F; Casaburi A; Pennacchia C; Filosa L; Russo F; Ercolini D
    Appl Environ Microbiol; 2007 Sep; 73(17):5453-63. PubMed ID: 17616625
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Biocontrol of aflatoxigenic Aspergillus parasiticus by native Debaryomyces hansenii in dry-cured meat products.
    Peromingo B; Andrade MJ; Delgado J; Sánchez-Montero L; Núñez F
    Food Microbiol; 2019 Sep; 82():269-276. PubMed ID: 31027783
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Screening of Debaryomyces hansenii Strains for Flavor Production under a Reduced Concentration of Nitrifying Preservatives Used in Meat Products.
    Flores M; Moncunill D; Montero R; López-Díez JJ; Belloch C
    J Agric Food Chem; 2017 May; 65(19):3900-3909. PubMed ID: 28447463
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Biocontrol of ochratoxigenic Penicillium nordicum in dry-cured fermented sausages by Debaryomyces hansenii and Staphylococcus xylosus.
    Cebrián E; Núñez F; Álvarez M; Roncero E; Rodríguez M
    Int J Food Microbiol; 2022 Aug; 375():109744. PubMed ID: 35660256
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Two Debaryomyces hansenii strains as starter cultures for improving the nutritional and sensory quality of dry-cured pork belly.
    Gong X; Chen X; Mi R; Qi B; Xiong S; Li J; Zhu Q; Wang S
    Food Res Int; 2024 May; 183():114227. PubMed ID: 38760146
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Selection and evaluation of Debaryomyces hansenii isolates as potential bioprotective agents against toxigenic penicillia in dry-fermented sausages.
    Núñez F; Lara MS; Peromingo B; Delgado J; Sánchez-Montero L; Andrade MJ
    Food Microbiol; 2015 Apr; 46():114-120. PubMed ID: 25475274
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Impact of Debaryomyces hansenii strains inoculation on the quality of slow dry-cured fermented sausages.
    Cano-García L; Belloch C; Flores M
    Meat Sci; 2014 Apr; 96(4):1469-77. PubMed ID: 24423452
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Application of ISSR-PCR for rapid strain typing of Debaryomyces hansenii isolated from dry-cured Iberian ham.
    Gallardo G; Ruiz-Moyano S; Hernández A; Benito MJ; Córdoba MG; Pérez-Nevado F; Martín A
    Food Microbiol; 2014 Sep; 42():205-11. PubMed ID: 24929738
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Potential of yeasts isolated from dry-cured ham to control ochratoxin A production in meat models.
    Peromingo B; Núñez F; Rodríguez A; Alía A; Andrade MJ
    Int J Food Microbiol; 2018 Mar; 268():73-80. PubMed ID: 29335227
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Yeast diversity and dynamics in the production processes of Norwegian dry-cured meat products.
    Asefa DT; Møretrø T; Gjerde RO; Langsrud S; Kure CF; Sidhu MS; Nesbakken T; Skaar I
    Int J Food Microbiol; 2009 Jul; 133(1-2):135-40. PubMed ID: 19505738
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Characterization and selection of autochthonous lactic acid bacteria isolated from traditional Iberian dry-fermented salchichón and chorizo sausages.
    Benito MJ; Martín A; Aranda E; Pérez-Nevado F; Ruiz-Moyano S; Córdoba MG
    J Food Sci; 2007 Aug; 72(6):M193-201. PubMed ID: 17995686
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Identification of Microorganisms Associated with the Quality Improvement of Dry-Aged Beef Through Microbiome Analysis and DNA Sequencing, and Evaluation of Their Effects on Beef Quality.
    Oh H; Lee HJ; Lee J; Jo C; Yoon Y
    J Food Sci; 2019 Oct; 84(10):2944-2954. PubMed ID: 31553057
    [TBL] [Abstract][Full Text] [Related]  

  • 17.
    Ramos-Moreno L; Ruiz-Pérez F; Rodríguez-Castro E; Ramos J
    Microorganisms; 2021 Jul; 9(7):. PubMed ID: 34361947
    [No Abstract]   [Full Text] [Related]  

  • 18. Exploring Biocontrol of Unwanted Fungi by Autochthonous
    Chacón-Navarrete H; Ruiz-Pérez F; Ruiz-Castilla FJ; Ramos J
    J Fungi (Basel); 2022 Aug; 8(8):. PubMed ID: 36012861
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits.
    Casaburi A; Di Monaco R; Cavella S; Toldrá F; Ercolini D; Villani F
    Food Microbiol; 2008 Apr; 25(2):335-47. PubMed ID: 18206776
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Dynamics and characterization of yeasts during natural fermentation of Italian sausages.
    Cocolin L; Urso R; Rantsiou K; Cantoni C; Comi G
    FEMS Yeast Res; 2006 Aug; 6(5):692-701. PubMed ID: 16879421
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.