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 *

123 related articles for article (PubMed ID: 31728442)

  • 41. Potential of a simple HPLC-based approach for the identification of the spoilage status of minced beef stored at various temperatures and packaging systems.
    Argyri AA; Doulgeraki AI; Blana VA; Panagou EZ; Nychas GJ
    Int J Food Microbiol; 2011 Oct; 150(1):25-33. PubMed ID: 21835483
    [TBL] [Abstract][Full Text] [Related]  

  • 42. Effect of incorporation of
    Eltilib HH; Elgasim EA; Mohamed Ahmed IA
    J Food Sci Technol; 2016 Sep; 53(9):3446-3454. PubMed ID: 27777450
    [TBL] [Abstract][Full Text] [Related]  

  • 43. Effect of deboning time on the growth of Salmonella, E. coli, aerobic, and lactic acid bacteria during beef sausage processing and storage.
    Sukumaran AT; Holtcamp AJ; Englishbey AK; Campbell YL; Kim T; Schilling MW; Dinh TTN
    Meat Sci; 2018 May; 139():49-55. PubMed ID: 29413676
    [TBL] [Abstract][Full Text] [Related]  

  • 44. Characterization of moisture migration of beef during refrigeration storage by low-field NMR and its relationship to beef quality.
    Cheng S; Wang X; Yang H; Lin R; Wang H; Tan M
    J Sci Food Agric; 2020 Mar; 100(5):1940-1948. PubMed ID: 31846075
    [TBL] [Abstract][Full Text] [Related]  

  • 45. Control of spoilage microorganisms in minced pork by a self-developed modified atmosphere induced by the respiratory activity of meat microflora.
    Koutsoumanis KP; Stamatiou AP; Drosinos EH; Nychas GJ
    Food Microbiol; 2008 Oct; 25(7):915-21. PubMed ID: 18721682
    [TBL] [Abstract][Full Text] [Related]  

  • 46. Escherichia coli O26 in minced beef: prevalence, characterization and antimicrobial resistance pattern.
    Dambrosio A; Lorusso V; Quaglia NC; Parisi A; La Salandra G; Virgilio S; Mula G; Lucifora G; Celano GV; Normanno G
    Int J Food Microbiol; 2007 Sep; 118(2):218-22. PubMed ID: 17727994
    [TBL] [Abstract][Full Text] [Related]  

  • 47. Probiotic viability and storage stability of yogurts and fermented milks prepared with several mixtures of lactic acid bacteria.
    Mani-López E; Palou E; López-Malo A
    J Dairy Sci; 2014 May; 97(5):2578-90. PubMed ID: 24745665
    [TBL] [Abstract][Full Text] [Related]  

  • 48. Escherichia coli O157:H7 reduction in hamburgers with regard to premature browning of minced beef, colour score and method for determining doneness.
    Boqvist S; Fernström LL; Alsanius BW; Lindqvist R
    Int J Food Microbiol; 2015 Dec; 215():109-16. PubMed ID: 26363767
    [TBL] [Abstract][Full Text] [Related]  

  • 49. Diversity of lactic acid bacteria isolated from Brazilian water buffalo mozzarella cheese.
    Silva LF; Casella T; Gomes ES; Nogueira MC; De Dea Lindner J; Penna AL
    J Food Sci; 2015 Feb; 80(2):M411-7. PubMed ID: 25597646
    [TBL] [Abstract][Full Text] [Related]  

  • 50. Effect of chitosan in meat preservation.
    Darmadji P; Izumimoto M
    Meat Sci; 1994; 38(2):243-54. PubMed ID: 22059662
    [TBL] [Abstract][Full Text] [Related]  

  • 51. Evaluation and predictive modeling of shelf life of minced beef stored in high-oxygen modified atmosphere packaging at different temperatures.
    Limbo S; Torri L; Sinelli N; Franzetti L; Casiraghi E
    Meat Sci; 2010 Jan; 84(1):129-36. PubMed ID: 20374764
    [TBL] [Abstract][Full Text] [Related]  

  • 52. The inhibitory effect of natural microflora of food on growth of Listeria monocytogenes in enrichment broths.
    Al-Zeyara SA; Jarvis B; Mackey BM
    Int J Food Microbiol; 2011 Jan; 145(1):98-105. PubMed ID: 21176988
    [TBL] [Abstract][Full Text] [Related]  

  • 53. Survival and growth of Escherichia coli O157:H7, Yersinia enterocolitica and Salmonella enteritidis on decontaminated and untreated meat.
    Nissen H; Maugesten T; Lea P
    Meat Sci; 2001 Mar; 57(3):291-8. PubMed ID: 22061504
    [TBL] [Abstract][Full Text] [Related]  

  • 54. The antimicrobial effects of chopped garlic in ground beef and raw meatball (ciğ köfte).
    Aydin A; Bostan K; Erkan ME; Bingöl B
    J Med Food; 2007 Mar; 10(1):203-7. PubMed ID: 17472489
    [TBL] [Abstract][Full Text] [Related]  

  • 55. Bacterial spoilage of meat and cured meat products.
    Borch E; Kant-Muermans ML; Blixt Y
    Int J Food Microbiol; 1996 Nov; 33(1):103-20. PubMed ID: 8913812
    [TBL] [Abstract][Full Text] [Related]  

  • 56. Bacteriological flora of meat and meat products.
    Zahra MK; Helmy ZA; Musleh RM
    Zentralbl Mikrobiol; 1985; 140(1):55-8. PubMed ID: 3993251
    [TBL] [Abstract][Full Text] [Related]  

  • 57. Screening of antibacterial activity of lactic acid bacteria against different pathogens found in vacuum-packaged meat products.
    Awaisheh SS; Ibrahim SA
    Foodborne Pathog Dis; 2009 Nov; 6(9):1125-32. PubMed ID: 19694551
    [TBL] [Abstract][Full Text] [Related]  

  • 58. Bacterial community dynamics during cold storage of minced meat packaged under modified atmosphere and supplemented with different preservatives.
    Stoops J; Ruyters S; Busschaert P; Spaepen R; Verreth C; Claes J; Lievens B; Van Campenhout L
    Food Microbiol; 2015 Jun; 48():192-9. PubMed ID: 25791008
    [TBL] [Abstract][Full Text] [Related]  

  • 59. Microbiological and organoleptic characteristics of beef trim and ground beef treated with acetic acid, lactic acid, acidified sodium chlorite, or sterile water in a simulated commercial processing environment to reduce Escherichia coli O157:H7 and Salmonella.
    Harris D; Brashears MM; Garmyn AJ; Brooks JC; Miller MF
    Meat Sci; 2012 Mar; 90(3):783-8. PubMed ID: 22122990
    [TBL] [Abstract][Full Text] [Related]  

  • 60. Characterization and anti-salmonella activities of lactic acid bacteria isolated from cattle faeces.
    Adetoye A; Pinloche E; Adeniyi BA; Ayeni FA
    BMC Microbiol; 2018 Aug; 18(1):96. PubMed ID: 30165820
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 7.