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 *

174 related articles for article (PubMed ID: 29291459)

  • 41. 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]  

  • 42. The microbiota of high-moisture mozzarella cheese produced with different acidification methods.
    Guidone A; Zotta T; Matera A; Ricciardi A; De Filippis F; Ercolini D; Parente E
    Int J Food Microbiol; 2016 Jan; 216():9-17. PubMed ID: 26384211
    [TBL] [Abstract][Full Text] [Related]  

  • 43. Bacterial biogeographical patterns in a cooking center for hospital foodservice.
    Stellato G; La Storia A; Cirillo T; Ercolini D
    Int J Food Microbiol; 2015 Jan; 193():99-108. PubMed ID: 25462929
    [TBL] [Abstract][Full Text] [Related]  

  • 44. Microbial communities of a variety of cheeses and comparison between core and rind region of cheeses.
    Choi J; Lee SI; Rackerby B; Goddik L; Frojen R; Ha SD; Kim JH; Park SH
    J Dairy Sci; 2020 May; 103(5):4026-4042. PubMed ID: 32173012
    [TBL] [Abstract][Full Text] [Related]  

  • 45. Genotypic characterization of non starter lactic acid bacteria involved in the ripening of artisanal Bitto PDO cheese.
    Colombo F; Borgo F; Fortina MG
    J Basic Microbiol; 2009 Dec; 49(6):521-30. PubMed ID: 19810037
    [TBL] [Abstract][Full Text] [Related]  

  • 46. Metatranscriptomics reveals temperature-driven functional changes in microbiome impacting cheese maturation rate.
    De Filippis F; Genovese A; Ferranti P; Gilbert JA; Ercolini D
    Sci Rep; 2016 Feb; 6():21871. PubMed ID: 26911915
    [TBL] [Abstract][Full Text] [Related]  

  • 47. Specific metabolic activity of ripening bacteria quantified by real-time reverse transcription PCR throughout Emmental cheese manufacture.
    Falentin H; Postollec F; Parayre S; Henaff N; Le Bivic P; Richoux R; Thierry A; Sohier D
    Int J Food Microbiol; 2010 Nov; 144(1):10-9. PubMed ID: 20630608
    [TBL] [Abstract][Full Text] [Related]  

  • 48. Fate of Listeria innocua during production and ripening of smeared hard cheese made from raw milk.
    Hammer P; Bockelmann W; Hoffmann W
    J Dairy Sci; 2017 Oct; 100(10):7846-7856. PubMed ID: 28755934
    [TBL] [Abstract][Full Text] [Related]  

  • 49. Quantitative Analysis of Milk-Derived microRNAs and Microbiota during the Manufacturing and Ripening of Soft Cheese.
    Oh S; Park MR; Ryu S; Maburutse B; Kim JU; Kim Y
    J Microbiol Biotechnol; 2017 Sep; 27(9):1566-1575. PubMed ID: 28683530
    [TBL] [Abstract][Full Text] [Related]  

  • 50. Dynamics of a natural bacterial community under technological and environmental pressures: The case of natural whey starter for Parmigiano Reggiano cheese.
    Bertani G; Levante A; Lazzi C; Bottari B; Gatti M; Neviani E
    Food Res Int; 2020 Mar; 129():108860. PubMed ID: 32036924
    [TBL] [Abstract][Full Text] [Related]  

  • 51. A Vegetable Fermentation Facility Hosts Distinct Microbiomes Reflecting the Production Environment.
    Einson JE; Rani A; You X; Rodriguez AA; Randell CL; Barnaba T; Mammel MK; Kotewicz ML; Elkins CA; Sela DA
    Appl Environ Microbiol; 2018 Nov; 84(22):. PubMed ID: 30171008
    [TBL] [Abstract][Full Text] [Related]  

  • 52. The Functional Characteristics of Goat Cheese Microbiota from a One-Health Perspective.
    Tilocca B; Soggiu A; Iavarone F; Greco V; Putignani L; Ristori MV; Macari G; Spina AA; Morittu VM; Ceniti C; Piras C; Bonizzi L; Britti D; Urbani A; Figeys D; Roncada P
    Int J Mol Sci; 2022 Nov; 23(22):. PubMed ID: 36430609
    [TBL] [Abstract][Full Text] [Related]  

  • 53. Dynamics and rRNA transcriptional activity of lactococci and lactobacilli during Cheddar cheese ripening.
    Desfossés-Foucault É; LaPointe G; Roy D
    Int J Food Microbiol; 2013 Aug; 166(1):117-24. PubMed ID: 23850855
    [TBL] [Abstract][Full Text] [Related]  

  • 54. Traditional cheeses: rich and diverse microbiota with associated benefits.
    Montel MC; Buchin S; Mallet A; Delbes-Paus C; Vuitton DA; Desmasures N; Berthier F
    Int J Food Microbiol; 2014 May; 177():136-54. PubMed ID: 24642348
    [TBL] [Abstract][Full Text] [Related]  

  • 55. Application of ARISA to assess the influence of salt content and cation type on microbiological diversity of Cheddar cheese.
    Porcellato D; Brighton C; McMahon DJ; Oberg CJ; Lefevre M; Broadbent JR; Steele JL
    Lett Appl Microbiol; 2014 Aug; 59(2):207-16. PubMed ID: 24713080
    [TBL] [Abstract][Full Text] [Related]  

  • 56. Use of chitosan and tannins as alternatives to antibiotics to control mold growth on PDO Pecorino Toscano cheese rind.
    Agnolucci M; Daghio M; Mannelli F; Secci G; Cristani C; Palla M; Giannerini F; Giovannetti M; Buccioni A
    Food Microbiol; 2020 Dec; 92():103598. PubMed ID: 32950139
    [TBL] [Abstract][Full Text] [Related]  

  • 57. Indigo- and indirubin-producing strains of Proteus and Psychrobacter are associated with purple rind defect in a surface-ripened cheese.
    Kamelamela N; Zalesne M; Morimoto J; Robbat A; Wolfe BE
    Food Microbiol; 2018 Dec; 76():543-552. PubMed ID: 30166186
    [TBL] [Abstract][Full Text] [Related]  

  • 58. 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]  

  • 59. Cheese rind communities provide tractable systems for in situ and in vitro studies of microbial diversity.
    Wolfe BE; Button JE; Santarelli M; Dutton RJ
    Cell; 2014 Jul; 158(2):422-433. PubMed ID: 25036636
    [TBL] [Abstract][Full Text] [Related]  

  • 60. 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]  

    [Previous]   [Next]    [New Search]
    of 9.