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.
140 related articles for article (PubMed ID: 31071769)
1. Fate of Listeria monocytogenes During the Manufacture of Mozzarella Cheese. Buazzi MM; Johnson ME; Marth EH J Food Prot; 1992 Feb; 55(2):80-83. PubMed ID: 31071769 [TBL] [Abstract][Full Text] [Related]
2. Survival of Listeria monocytogenes during the manufacture and ripening of Swiss cheese. Buazzi MM; Johnson ME; Marth EH J Dairy Sci; 1992 Feb; 75(2):380-6. PubMed ID: 1560131 [TBL] [Abstract][Full Text] [Related]
3. Fate of Listeria monocytogenes during the manufacture and ripening of Parmesan cheese. Yousef AE; Marth EH J Dairy Sci; 1990 Dec; 73(12):3351-6. PubMed ID: 2129167 [TBL] [Abstract][Full Text] [Related]
4. Fate of Listeria monocytogenes During the Manufacture and Ripening of Blue Cheese. Papageorgiou DK; Marth EH J Food Prot; 1989 Jul; 52(7):459-465. PubMed ID: 31003393 [TBL] [Abstract][Full Text] [Related]
5. Time and temperature of stretching as critical control points for Listeria monocytogenes during production of mozzarella cheese. Kim J; Schmidt KA; Phebus RK; Jeon IJ J Food Prot; 1998 Jan; 61(1):116-8. PubMed ID: 9708265 [TBL] [Abstract][Full Text] [Related]
6. Behaviour of Listeria monocytogenes during the traditional manufacture of water-buffalo Mozzarella cheese. Villani F; Pepe O; Mauriello G; Moschetti G; Sannino L; Coppola S Lett Appl Microbiol; 1996 May; 22(5):357-60. PubMed ID: 8672274 [TBL] [Abstract][Full Text] [Related]
7. Fate of Listeria monocytogenes during the Manufacture, Ripening and Storage of Feta Cheese. Papageorgiou DK; Marth EH J Food Prot; 1989 Feb; 52(2):82-87. PubMed ID: 30991481 [TBL] [Abstract][Full Text] [Related]
8. Survival of Listeria monocytogenes in Frozen Ewe's Milk and Feta Cheese Curd. Papageorgiou DK; Bori M; Mantis A J Food Prot; 1997 Sep; 60(9):1041-1045. PubMed ID: 31207842 [TBL] [Abstract][Full Text] [Related]
9. Survival of Listeria monocytogenes During Manufacture and Storage of Cottage Cheese. Ryser ET; Marth EH; Doyle MP J Food Prot; 1985 Sep; 48(9):746-750. PubMed ID: 30939681 [TBL] [Abstract][Full Text] [Related]
10. Behavior of Listeria monocytogenes during manufacture and ripening of brick cheese. Ryser ET; Marth EH J Dairy Sci; 1989 Apr; 72(4):838-53. PubMed ID: 2501363 [TBL] [Abstract][Full Text] [Related]
11. Behavior of Listeria monocytogenes in the presence of gluconic acid and during preparation of cottage cheese curd using gluconic acid. el-Shenawy MA; Marth EH J Dairy Sci; 1990 Jun; 73(6):1429-38. PubMed ID: 2117028 [TBL] [Abstract][Full Text] [Related]
12. Behavior of Listeria monocytogenes During the Manufacture and Ripening of Cheddar Cheese. Ryser ET; Marth EH J Food Prot; 1987 Jan; 50(1):7-13. PubMed ID: 30965530 [TBL] [Abstract][Full Text] [Related]
13. Fate of Listeria monocytogenes During the Manufacture and Ripening of Camembert Cheese. Ryser ET; Marth EH J Food Prot; 1987 May; 50(5):372-378. PubMed ID: 30965516 [TBL] [Abstract][Full Text] [Related]
14. Behavior of Listeria monocytogenes During the Manufacture and Storage of Colby Cheese. Yousef AE; Marth EH J Food Prot; 1988 Jan; 51(1):12-15. PubMed ID: 30978871 [TBL] [Abstract][Full Text] [Related]
15. Fate of Escherichia coli O157:H7 during the manufacture of Mozzarella cheese. Spano G; Goffredo E; Beneduce L; Tarantino D; Dupuy A; Massa S Lett Appl Microbiol; 2003; 36(2):73-6. PubMed ID: 12535124 [TBL] [Abstract][Full Text] [Related]
16. Heat Resistance of Ricci A; Alinovi M; Martelli F; Bernini V; Garofalo A; Perna G; Neviani E; Mucchetti G Front Microbiol; 2020; 11():581934. PubMed ID: 33488535 [TBL] [Abstract][Full Text] [Related]
17. Application of Enterococcus faecium KE82, an Enterocin A-B-P-Producing Strain, as an Adjunct Culture Enhances Inactivation of Listeria monocytogenes during Traditional Protected Designation of Origin Galotyri Processing. Sameli N; Skandamis PN; Samelis J J Food Prot; 2021 Jan; 84(1):87-98. PubMed ID: 33411927 [TBL] [Abstract][Full Text] [Related]
18. The effect of compression, stretching, and cooking temperature on free oil formation in mozzarella curd. Rowney MK; Roupas P; Hickey MW; Everett DW J Dairy Sci; 2003 Feb; 86(2):449-56. PubMed ID: 12647951 [TBL] [Abstract][Full Text] [Related]
19. Survival of Escherichia coli, strain W, during the manufacture of cottage cheese. Vecchionacce RA; Bassette R; Metha RS J Dairy Sci; 1978 Dec; 61(12):1704-8. PubMed ID: 370165 [TBL] [Abstract][Full Text] [Related]
20. The effect of sodium reduction with and without potassium chloride on the survival of Listeria monocytogenes in Cheddar cheese. Hystead E; Diez-Gonzalez F; Schoenfuss TC J Dairy Sci; 2013 Oct; 96(10):6172-85. PubMed ID: 23910550 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]