BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

209 related articles for article (PubMed ID: 31997433)

  • 1. Modulation of the bacterial population in commercial cucumber fermentations by brining salt type.
    Pérez-Díaz IM; Dickey AN; Fitria R; Ravishankar N; Hayes J; Campbell K; Arritt F
    J Appl Microbiol; 2020 Jun; 128(6):1678-1693. PubMed ID: 31997433
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Identification of potential causative agents of the CO
    Zhai Y; Pérez-Díaz IM
    Int J Food Microbiol; 2021 Apr; 344():109115. PubMed ID: 33662901
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Commercial Scale Cucumber Fermentations Brined with Calcium Chloride Instead of Sodium Chloride.
    Pérez-Díaz IM; McFeeters RF; Moeller L; Johanningsmeier SD; Hayes J; Fornea DS; Rosenberg L; Gilbert C; Custis N; Beene K; Bass D
    J Food Sci; 2015 Dec; 80(12):M2827-36. PubMed ID: 26512798
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Prevention of microbes-induced spoilage in sodium chloride-free cucumber fermentations employing preservatives.
    Pérez-Díaz IM; Medina E; Page CA; Johanningsmeier SD; Daughtry KV; Moeller L
    J Food Sci; 2022 Nov; 87(11):5054-5069. PubMed ID: 36254496
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Assessment of the non-lactic acid bacteria microbiota in fresh cucumbers and commercially fermented cucumber pickles brined with 6% NaCl.
    Pérez-Díaz IM; Hayes JS; Medina E; Webber AM; Butz N; Dickey AN; Lu Z; Azcarate-Peril MA
    Food Microbiol; 2019 Feb; 77():10-20. PubMed ID: 30297040
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of Brine Acidification on Fermentation Microbiota, Chemistry, and Texture Quality of Cucumbers Fermented in Calcium or Sodium Chloride Brines.
    McMurtrie EK; Johanningsmeier SD; Breidt F; Price RE
    J Food Sci; 2019 May; 84(5):1129-1137. PubMed ID: 30994935
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Evaluation of the use of malic acid decarboxylase-deficient starter culture in NaCl-free cucumber fermentations to reduce bloater incidence.
    Zhai Y; Pérez-Díaz IM; Diaz JT; Lombardi RL; Connelly LE
    J Appl Microbiol; 2018 Jan; 124(1):197-208. PubMed ID: 29091336
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Fermentation Cover Brine Reformulation for Cucumber Processing with Low Salt to Reduce Bloater Defect.
    Zhai Y; Pérez-Díaz IM
    J Food Sci; 2017 Dec; 82(12):2987-2996. PubMed ID: 29125622
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Fermentation of cucumbers brined with calcium chloride instead of sodium chloride.
    McFeeters RF; Pérez-Díaz I
    J Food Sci; 2010 Apr; 75(3):C291-6. PubMed ID: 20492282
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Growth of ɣ-Proteobacteria in Low Salt Cucumber Fermentation Is Prevented by Lactobacilli and the Cover Brine Ingredients.
    Rothwell MAR; Zhai Y; Pagán-Medina CG; Pérez-Díaz IM
    Microbiol Spectr; 2022 Jun; 10(3):e0103121. PubMed ID: 35543556
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Contribution of Leuconostocaceae to CO
    Zhai Y; Pérez-Díaz IM
    Food Microbiol; 2020 Oct; 91():103536. PubMed ID: 32539962
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Influence of sodium chloride, pH, and lactic acid bacteria on anaerobic lactic acid utilization during fermented cucumber spoilage.
    Johanningsmeier SD; Franco W; Perez-Diaz I; McFeeters RF
    J Food Sci; 2012 Jul; 77(7):M397-404. PubMed ID: 22757713
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Content of xylose, trehalose and l-citrulline in cucumber fermentations and utilization of such compounds by certain lactic acid bacteria.
    Ucar RA; Pérez-Díaz IM; Dean LL
    Food Microbiol; 2020 Oct; 91():103454. PubMed ID: 32539957
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Reassessment of the succession of lactic acid bacteria in commercial cucumber fermentations and physiological and genomic features associated with their dominance.
    Pérez-Díaz IM; Hayes J; Medina E; Anekella K; Daughtry K; Dieck S; Levi M; Price R; Butz N; Lu Z; Azcarate-Peril MA
    Food Microbiol; 2017 May; 63():217-227. PubMed ID: 28040172
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Development of a model system for the study of spoilage associated secondary cucumber fermentation during long-term storage.
    Franco W; Pérez-Díaz IM
    J Food Sci; 2012 Oct; 77(10):M586-92. PubMed ID: 22924596
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Influence of salt concentration and iodized table salt on the microbiota of fermented cucumbers.
    Stoll DA; Müller A; Meinhardt AK; Dötsch A; Greiner R; Kulling SE; Huch M
    Food Microbiol; 2020 Dec; 92():103552. PubMed ID: 32950146
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Time Evolution of Microbial Composition and Metabolic Profile for Biogenic Amines and Free Amino Acids in a Model Cucumber Fermentation System Brined with 0.5% to 5.0% Sodium Chloride.
    Świder O; Wójcicki M; Bujak M; Juszczuk-Kubiak E; Szczepańska M; Roszko MŁ
    Molecules; 2021 Sep; 26(19):. PubMed ID: 34641340
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Genotypic and phenotypic diversity among Lactobacillus plantarum and Lactobacillus pentosus isolated from industrial scale cucumber fermentations.
    Pérez-Díaz IM; Johanningsmeier SD; Anekella K; Pagán-Medina CG; Méndez-Sandoval L; Arellano C; Price R; Daughtry KV; Borges M; Bream C; Connelly L; Dieck SE; Levi MT; McMurtrie EK; Smith RE; Theora JC; Wendland P; Gómez-Rodríguez F; Arroyo-López FN
    Food Microbiol; 2021 Apr; 94():103652. PubMed ID: 33279077
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Consumer Acceptability of Cucumber Pickles Produced by Fermentation in Calcium Chloride Brine for Reduced Environmental Impact.
    Wilson EM; Johanningsmeier SD; Osborne JA
    J Food Sci; 2015 Jun; 80(6):S1360-7. PubMed ID: 25981784
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Survival of Escherichia coli O157:H7 in cucumber fermentation brines.
    Breidt F; Caldwell JM
    J Food Sci; 2011 Apr; 76(3):M198-203. PubMed ID: 21535844
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.