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 *

127 related articles for article (PubMed ID: 32835)

  • 1. Injury to Staphylococcus aureus during sausage fermentation.
    Smith JL; Palumbo SA
    Appl Environ Microbiol; 1978 Dec; 36(6):857-60. PubMed ID: 32835
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of intestinal Lactobacillus starter cultures on the behaviour of Staphylococcus aureus in fermented sausage.
    Sameshima T; Magome C; Takeshita K; Arihara K; Itoh M; Kondo Y
    Int J Food Microbiol; 1998 May; 41(1):1-7. PubMed ID: 9631333
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Staphylococcus aureus and Escherichia coli in nham (Thai-style fermented pork sausage).
    Petchsing U; Woodburn MJ
    Int J Food Microbiol; 1990 May; 10(3-4):183-92. PubMed ID: 2204404
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Destruction of Staphylococcus aureus during frankfurter processing.
    Palumbo SA; Smith JL; Kissinger JC
    Appl Environ Microbiol; 1977 Dec; 34(6):740-4. PubMed ID: 563701
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Growth potential of exponential- and stationary-phase Salmonella Typhimurium during sausage fermentation.
    Birk T; Henriksen S; Müller K; Hansen TB; Aabo S
    Meat Sci; 2016 Nov; 121():342-349. PubMed ID: 27423056
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Occurrence and significance of streptococci in fermented Italian type dry sausage.
    Holley RA; Lammerding AM; Tittiger F
    Int J Food Microbiol; 1988 Aug; 7(1):63-72. PubMed ID: 3275311
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Staphtox predictor - A dynamic mathematical model to predict formation of Staphylococcus enterotoxin during heating and fermentation of meat products.
    Gunvig A; Andresen MS; Jacobsen T; Borggaard C
    Int J Food Microbiol; 2018 Nov; 285():81-91. PubMed ID: 30071496
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of relevant environmental stresses on survival of enterohemorrhagic Escherichia coli in dry-fermented sausage.
    McLeod A; Måge I; Heir E; Axelsson L; Holck AL
    Int J Food Microbiol; 2016 Jul; 229():15-23. PubMed ID: 27089033
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Inactivation of Escherichia coli, Listeria monocytogenes and Yersinia enterocolitica in fermented sausages during maturation/storage.
    Lindqvist R; Lindblad M
    Int J Food Microbiol; 2009 Jan; 129(1):59-67. PubMed ID: 19064299
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Factors affecting the viability of Staphylococcus aureus and production of enterotoxin during processing and storage of white-brined cheese.
    Al-Nabulsi AA; Osaili TM; AbuNaser RA; Olaimat AN; Ayyash M; Al-Holy MA; Kadora KM; Holley RA
    J Dairy Sci; 2020 Aug; 103(8):6869-6881. PubMed ID: 32505390
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Fate of Escherichia coli O157:H7 as affected by pH or sodium chloride and in fermented, dry sausage.
    Glass KA; Loeffelholz JM; Ford JP; Doyle MP
    Appl Environ Microbiol; 1992 Aug; 58(8):2513-6. PubMed ID: 1514799
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of chosen lactic acid bacteria strains on Staphylococcus aureus in vitro as well as in meat and raw sausages.
    Gomółka-Pawlicka M; Uradziński J; Wiszniewska A
    Pol J Vet Sci; 2004; 7(4):251-9. PubMed ID: 15633784
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of selected dairy starter cultures on microbiological, chemical and sensory characteristics of swine and venison (Dama dama) nitrite-free dry-cured sausages.
    Cenci-Goga BT; Rossitto PV; Sechi P; Parmegiani S; Cambiotti V; Cullor JS
    Meat Sci; 2012 Mar; 90(3):599-606. PubMed ID: 22032919
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Improvement of raw sausage fermentation by stress-conditioning of the starter organism Lactobacillus sakei.
    Hüfner E; Hertel C
    Curr Microbiol; 2008 Nov; 57(5):490-6. PubMed ID: 18820967
    [TBL] [Abstract][Full Text] [Related]  

  • 15. The effect of kimchi on the microbiological stability of fermented sausage.
    Park YS; Lee JY
    Meat Sci; 2012 Dec; 92(4):721-7. PubMed ID: 22840359
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Microbiological safety of traditional and starter-mediated processes for the manufacture of Italian dry sausage.
    Holley RA; Lammerding AM; Tittiger F
    Int J Food Microbiol; 1988 Aug; 7(1):49-62. PubMed ID: 3275310
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Sensory evaluation of dry-fermented sausage containing ground deodorized yellow mustard.
    Li S; Aliani M; Holley RA
    J Food Sci; 2013 Oct; 78(10):S1595-S1601. PubMed ID: 24025044
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Survival of salmonellae during pepperoni manufacture.
    Smith JL; Huhtanen CN; Kissinger JC; Palumbo SA
    Appl Microbiol; 1975 Nov; 30(5):759-63. PubMed ID: 951
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Modeling the survival of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium during fermentation, drying, and storage of soudjouk-style fermented sausage.
    Hwang CA; Porto-Fett AC; Juneja VK; Ingham SC; Ingham BH; Luchansky JB
    Int J Food Microbiol; 2009 Feb; 129(3):244-52. PubMed ID: 19157610
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effects on Escherichia coli O157:H7 and meat starter cultures of bovine lactoferrin in broth and microencapsulated lactoferrin in dry sausage batters.
    Al-Nabulsi AA; Holley RA
    Int J Food Microbiol; 2007 Jan; 113(1):84-91. PubMed ID: 16996159
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.