238 related articles for article (PubMed ID: 31447161)
21. Invited review: Artisanal Mexican cheeses.
González-Córdova AF; Yescas C; Ortiz-Estrada ÁM; De la Rosa-Alcaraz MLÁ; Hernández-Mendoza A; Vallejo-Cordoba B
J Dairy Sci; 2016 May; 99(5):3250-3262. PubMed ID: 26830738
[TBL] [Abstract][Full Text] [Related]
22. Microbiological quality and safety of Brazilian artisanal cheeses.
Camargo AC; de Araújo JPA; Fusieger A; de Carvalho AF; Nero LA
Braz J Microbiol; 2021 Mar; 52(1):393-409. PubMed ID: 33394458
[TBL] [Abstract][Full Text] [Related]
23. S. epidermidis strains from artisanal cheese made from unpasteurized milk in Poland - Genetic characterization of antimicrobial resistance and virulence determinants.
Chajęcka-Wierzchowska W; Zadernowska A; Gajewska J
Int J Food Microbiol; 2019 Apr; 294():55-59. PubMed ID: 30771666
[TBL] [Abstract][Full Text] [Related]
24. Microbial shifts in Minas artisanal cheeses from the Serra do Salitre region of Minas Gerais, Brazil throughout ripening time.
Sant'Anna FM; Wetzels SU; Cicco SHS; Figueiredo RC; Sales GA; Figueiredo NC; Nunes CA; Schmitz-Esser S; Mann E; Wagner M; Souza MR
Food Microbiol; 2019 Sep; 82():349-362. PubMed ID: 31027793
[TBL] [Abstract][Full Text] [Related]
25. Artisanal and experimental Pecorino Siciliano cheese: microbial dynamics during manufacture assessed by culturing and PCR-DGGE analyses.
Randazzo CL; Vaughan EE; Caggia C
Int J Food Microbiol; 2006 May; 109(1-2):1-8. PubMed ID: 16616965
[TBL] [Abstract][Full Text] [Related]
26. Brazilian Artisanal Cheeses: An Overview of their Characteristics, Main Types and Regulatory Aspects.
Kamimura BA; Magnani M; Luciano WA; Campagnollo FB; Pimentel TC; Alvarenga VO; Pelegrino BO; Cruz AG; Sant'Ana AS
Compr Rev Food Sci Food Saf; 2019 Sep; 18(5):1636-1657. PubMed ID: 33336917
[TBL] [Abstract][Full Text] [Related]
27. Bacterial microbiota of Kazakhstan cheese revealed by single molecule real time (SMRT) sequencing and its comparison with Belgian, Kalmykian and Italian artisanal cheeses.
Li J; Zheng Y; Xu H; Xi X; Hou Q; Feng S; Wuri L; Bian Y; Yu Z; Kwok LY; Sun Z; Sun T
BMC Microbiol; 2017 Jan; 17(1):13. PubMed ID: 28068902
[TBL] [Abstract][Full Text] [Related]
28. High Level of Interaction between Phages and Bacteria in an Artisanal Raw Milk Cheese Microbial Community.
Queiroz LL; Lacorte GA; Isidorio WR; Landgraf M; de Melo Franco BDG; Pinto UM; Hoffmann C
mSystems; 2023 Feb; 8(1):e0056422. PubMed ID: 36475872
[TBL] [Abstract][Full Text] [Related]
29. Foodborne pathogens and microbiological characteristics of raw milk soft cheese produced and on retail sale in Brazil.
Moraes PM; Viçosa GN; Yamazi AK; Ortolani MB; Nero LA
Foodborne Pathog Dis; 2009 Mar; 6(2):245-9. PubMed ID: 19099356
[TBL] [Abstract][Full Text] [Related]
30. Amplicon sequencing reveals the bacterial diversity in milk, dairy premises and Serra da Canastra artisanal cheeses produced by three different farms.
Kamimura BA; Cabral L; Noronha MF; Baptista RC; Nascimento HM; Sant'Ana AS
Food Microbiol; 2020 Aug; 89():103453. PubMed ID: 32138999
[TBL] [Abstract][Full Text] [Related]
31. Risk Assessment of Human Listeriosis from Semisoft Cheeses Made from Raw Sheep's Milk in Lazio and Tuscany (Italy).
Condoleo R; Mezher Z; Marozzi S; Guzzon A; Fischetti R; Senese M; Sette S; Bucchini L
Risk Anal; 2017 Apr; 37(4):661-676. PubMed ID: 27285819
[TBL] [Abstract][Full Text] [Related]
32. Minas Artisanal Cheese As Potential Source of Multidrug-Resistant
Dos Santos RA; Araújo GB; Correia EF; Costa Sobrinho PS
Foodborne Pathog Dis; 2022 May; 19(5):316-323. PubMed ID: 35263183
[TBL] [Abstract][Full Text] [Related]
33. Poro de Tabasco cheese: Chemical composition and microbiological quality during its artisanal manufacturing process.
De la Rosa-Alcaraz MLÁ; Ortiz-Estrada ÁM; Heredia-Castro PY; Hernández-Mendoza A; Reyes-Díaz R; Vallejo-Cordoba B; González-Córdova AF
J Dairy Sci; 2020 Apr; 103(4):3025-3037. PubMed ID: 32008781
[TBL] [Abstract][Full Text] [Related]
34. Unveiling ochratoxin A and ochratoxigenic fungi in Brazilian artisanal Cheeses: Insights from production to consumption.
Marcelão CVP; Souza MC; Silva JJ; Couto FA; Lacorte GA; Pinto UM; Maffei JT; Zacarchenco PB; Iamanaka BT; Taniwaki MH
Food Res Int; 2024 May; 183():114214. PubMed ID: 38760141
[TBL] [Abstract][Full Text] [Related]
35. Tracking microbial quality, safety and environmental contamination sources in artisanal goat cheesemaking factories.
Bonilla-Luque OM; Possas A; Cabo ML; Rodríguez-López P; Valero A
Food Microbiol; 2023 Sep; 114():104301. PubMed ID: 37290877
[TBL] [Abstract][Full Text] [Related]
36. Microbiological aspects of the biofilm on wooden utensils used to make a Brazilian artisanal cheese.
Galinari É; da Nóbrega JE; de Andrade NJ; de Luces Fortes Ferreira CL
Braz J Microbiol; 2014; 45(2):713-20. PubMed ID: 25242963
[TBL] [Abstract][Full Text] [Related]
37. Production technology and characterization of Fior di latte cheeses made from sheep and goat milks.
Faccia M; Trani A; Gambacorta G; Loizzo P; Cassone A; Caponio F
J Dairy Sci; 2015 Mar; 98(3):1402-10. PubMed ID: 25547300
[TBL] [Abstract][Full Text] [Related]
38. Microbiological quality and safety of raw milk and soft cheese and detection of autochthonous lactic acid bacteria with antagonistic activity against Listeria monocytogenes, Salmonella Spp., and Staphylococcus aureus.
Ortolani MB; Yamazi AK; Moraes PM; Viçosa GN; Nero LA
Foodborne Pathog Dis; 2010 Feb; 7(2):175-80. PubMed ID: 19839761
[TBL] [Abstract][Full Text] [Related]
39. Enterotoxigenic potential of Staphylococcus spp. isolates recovered from raw milk and artisanal cheese.
Melo FD; Sfaciotte RAP; Dalmina KA; Wildemann P; Parussolo L; Wosiacki SR; Costa UMD; Ferraz SM
An Acad Bras Cienc; 2020; 92(3):e20180925. PubMed ID: 33053101
[TBL] [Abstract][Full Text] [Related]
40. Influence of bacterial dynamics upon the final characteristics of model Portuguese traditional cheeses.
Pereira CI; Graça JA; Ogando NS; Gomes AM; Malcata FX
Food Microbiol; 2010 May; 27(3):339-46. PubMed ID: 20227598
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
