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 *

107 related articles for article (PubMed ID: 30934514)

  • 41. Differentiation of the virulence potential of Campylobacter jejuni strains by use of gene transcription analysis and a Caco-2 assay.
    Poli VF; Thorsen L; Olesen I; Wik MT; Jespersen L
    Int J Food Microbiol; 2012 Apr; 155(1-2):60-8. PubMed ID: 22336513
    [TBL] [Abstract][Full Text] [Related]  

  • 42. Antimicrobial efficacy of lauric arginate against Campylobacter jejuni and spoilage organisms on chicken breast fillets.
    Nair DV; Nannapaneni R; Kiess A; Mahmoud B; Sharma CS
    Poult Sci; 2014 Oct; 93(10):2636-40. PubMed ID: 25104765
    [TBL] [Abstract][Full Text] [Related]  

  • 43. Efficacy of media and methods for detecting and enumerating Campylobacter jejuni in refrigerated chicken meat.
    Beuchat LR
    Appl Environ Microbiol; 1985 Oct; 50(4):934-9. PubMed ID: 4083888
    [TBL] [Abstract][Full Text] [Related]  

  • 44. A modified Weibull model for describing the survival of Campylobacter jejuni in minced chicken meat.
    González M; Skandamis PN; Hänninen ML
    Int J Food Microbiol; 2009 Nov; 136(1):52-8. PubMed ID: 19833401
    [TBL] [Abstract][Full Text] [Related]  

  • 45. Survival of Campylobacter jejuni, Salmonella, and Listeria monocytogenes and Temperature Change in Low-Temperature-Longtime-Cooked Chicken Meat.
    Shimojima Y; Shimojima H; Morita Y
    J Food Prot; 2022 Aug; 85(8):1166-1171. PubMed ID: 35687739
    [TBL] [Abstract][Full Text] [Related]  

  • 46. Retail liver juices enhance the survivability of Campylobacter jejuni and Campylobacter coli at low temperatures.
    Karki AB; Wells H; Fakhr MK
    Sci Rep; 2019 Feb; 9(1):2733. PubMed ID: 30804407
    [TBL] [Abstract][Full Text] [Related]  

  • 47. Growth of autobioluminescent Campylobacter jejuni in response to various environmental conditions.
    Kelana LC; Griffiths MW
    J Food Prot; 2003 Jul; 66(7):1190-7. PubMed ID: 12870752
    [TBL] [Abstract][Full Text] [Related]  

  • 48. Effect of refrigeration and frozen storage on the Campylobacter jejuni recovery from naturally contaminated broiler carcasses.
    Maziero MT; de Oliveira TC
    Braz J Microbiol; 2010 Apr; 41(2):501-5. PubMed ID: 24031523
    [TBL] [Abstract][Full Text] [Related]  

  • 49. Effect of various gas atmospheres on the growth and survival of Campylobacter jejuni on beef.
    Hänninen ML; Korkeala H; Pakkala P
    J Appl Bacteriol; 1984 Aug; 57(1):89-94. PubMed ID: 6436224
    [TBL] [Abstract][Full Text] [Related]  

  • 50. Survival and persistence of Campylobacter and Salmonella species under various organic loads on food contact surfaces.
    De Cesare A; Sheldon BW; Smith KS; Jaykus LA
    J Food Prot; 2003 Sep; 66(9):1587-94. PubMed ID: 14503710
    [TBL] [Abstract][Full Text] [Related]  

  • 51. Survival of Campylobacter jejuni in foods and comparison with a predictive model.
    Curtis LM; Patrick M; Blackburn CD
    Lett Appl Microbiol; 1995 Sep; 21(3):194-7. PubMed ID: 7576507
    [TBL] [Abstract][Full Text] [Related]  

  • 52. Effect of NaCl Concentration and Cooking Temperature on the Color and Pigment Characteristics of Presalted Ground Chicken Breasts.
    Bae SM; Cho MG; Hong GT; Jeong JY
    Korean J Food Sci Anim Resour; 2018 Apr; 38(2):417-430. PubMed ID: 29805289
    [TBL] [Abstract][Full Text] [Related]  

  • 53. Inhibition of Campylobacter jejuni on fresh chicken breasts by κ-carrageenan/chitosan-based coatings containing allyl isothiocyanate or deodorized oriental mustard extract.
    Olaimat AN; Fang Y; Holley RA
    Int J Food Microbiol; 2014 Sep; 187():77-82. PubMed ID: 25058687
    [TBL] [Abstract][Full Text] [Related]  

  • 54. Effect of propionic acid on Campylobacter jejuni attached to chicken skin during refrigerated storage.
    González-Fandos E; Maya N; Pérez-Arnedo I
    Int Microbiol; 2015 Sep; 18(3):171-5. PubMed ID: 27036744
    [TBL] [Abstract][Full Text] [Related]  

  • 55. Survival of Campylobacter spp. in poultry meat preparations subjected to freezing, refrigeration, minor salt concentration, and heat treatment.
    Sampers I; Habib I; De Zutter L; Dumoulin A; Uyttendaele M
    Int J Food Microbiol; 2010 Feb; 137(2-3):147-53. PubMed ID: 20006911
    [TBL] [Abstract][Full Text] [Related]  

  • 56. Fate of Shiga toxin-producing O157:H7 and non-O157:H7 Escherichia coli cells within refrigerated, frozen, or frozen then thawed ground beef patties cooked on a commercial open-flame gas or a clamshell electric grill.
    Luchansky JB; Porto-Fett AC; Shoyer BA; Phillips J; Chen V; Eblen DR; Cook LV; Mohr TB; Esteban E; Bauer N
    J Food Prot; 2013 Sep; 76(9):1500-12. PubMed ID: 23992494
    [TBL] [Abstract][Full Text] [Related]  

  • 57. Effects of commercial marinade seasoning and a natural blend of cultured sugar and vinegar on Campylobacter jejuni and Salmonella Typhimurium and the texture of chicken breasts.
    Park NY; Hong SH; Yoon KS
    Poult Sci; 2014 Mar; 93(3):719-27. PubMed ID: 24604867
    [TBL] [Abstract][Full Text] [Related]  

  • 58. Survival of Campylobacter jejuni on beef trimmings during freezing and frozen storage.
    Moorhead SM; Dykes GA
    Lett Appl Microbiol; 2002; 34(1):72-6. PubMed ID: 11849497
    [TBL] [Abstract][Full Text] [Related]  

  • 59. Survival of Salmonella serovars introduced as a post-aging contaminant during storage of low-salt Cheddar cheese at 4, 10, and 21 °C.
    Shrestha S; Grieder JA; McMahon DJ; Nummer BA
    J Food Sci; 2011; 76(9):M616-21. PubMed ID: 22416714
    [TBL] [Abstract][Full Text] [Related]  

  • 60. Enumeration and Reduction of Campylobacter jejuni in Poultry and Red Meats.
    Stern NJ; Rothenberg PJ; Stone JM
    J Food Prot; 1985 Jul; 48(7):606-610. PubMed ID: 30943628
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 6.