BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

221 related articles for article (PubMed ID: 33129004)

  • 1. Assessment of the effect of marination with organic fruit vinegars on safety and quality of beef.
    Sengun IY; Yildiz Turp G; Cicek SN; Avci T; Ozturk B; Kilic G
    Int J Food Microbiol; 2021 Jan; 336():108904. PubMed ID: 33129004
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Inactivation effect of marination liquids prepared with koruk juice and dried koruk pomace on Salmonella Typhimurium, Escherichia coli O157:H7 and Listeria monocytogenes inoculated on meat.
    Ozturk B; Sengun IY
    Int J Food Microbiol; 2019 Sep; 304():32-38. PubMed ID: 31152975
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Marination liquids enriched with probiotics and their inactivation effects against food-borne pathogens inoculated on meat.
    Gargi A; Sengun IY
    Meat Sci; 2021 Dec; 182():108624. PubMed ID: 34273762
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Inactivation by lemon juice of Escherichia coli O157:H7, Salmonella Enteritidis, and Listeria monocytogenes in beef marinating for the ethnic food kelaguen.
    Yang J; Lee D; Afaisen S; Gadi R
    Int J Food Microbiol; 2013 Jan; 160(3):353-9. PubMed ID: 23290245
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Marination with aronia, grape and hawthorn vinegars affects the technological, textural, microstructural and sensory properties of spent chicken meat.
    Dilek NM; Babaoğlu AS; Unal K; Ozbek C; Pırlak L; Karakaya M
    Br Poult Sci; 2023 Jun; 64(3):357-363. PubMed ID: 36607340
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Antimicrobial susceptibility and internalization of Salmonella Typhimurium in vacuum-tumbled marinated beef products.
    Pokharel S; Brooks JC; Martin JN; Brashears MM
    Lett Appl Microbiol; 2016 Dec; 63(6):412-418. PubMed ID: 27577863
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Survival of foodborne pathogens (Escherichia coli O157:H7, Salmonella Typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Vibrio parahaemolyticus) in raw ready-to-eat crab marinated in soy sauce.
    Cho TJ; Kim NH; Kim SA; Song JH; Rhee MS
    Int J Food Microbiol; 2016 Dec; 238():50-55. PubMed ID: 27591386
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Teriyaki sauce with carvacrol or thymol effectively controls Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium, and indigenous flora in marinated beef and marinade.
    Moon H; Kim NH; Kim SH; Kim Y; Ryu JH; Rhee MS
    Meat Sci; 2017 Jul; 129():147-152. PubMed ID: 28285115
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of yogurt-based marinade combined with essential oils on the behavior of Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella spp. in camel meat chunks during storage.
    Osaili TM; Hasan F; Dhanasekaran DK; Obaid RS; Al-Nabulsi AA; Karam L; Savvaidis IN; Olaimat AN; Ayyash M; Al-Holy M; Holley R
    Int J Food Microbiol; 2021 Apr; 343():109106. PubMed ID: 33640573
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Validation of a commercial process for inactivation of Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes on the surface of whole muscle beef jerky.
    Porto-Fett AC; Call JE; Luchansky JB
    J Food Prot; 2008 May; 71(5):918-26. PubMed ID: 18522024
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Validation of commercial processes for inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on the surface of whole-muscle turkey jerky.
    Porto-Fett AC; Call JE; Hwang CA; Juneja V; Ingham S; Ingham B; Luchansky JB
    Poult Sci; 2009 Jun; 88(6):1275-81. PubMed ID: 19439640
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Viability of multi-strain mixtures of Listeria monocytogenes, Salmonella typhimurium, or Escherichia coli O157:H7 inoculated into the batter or onto the surface of a soudjouk-style fermented semi-dry sausage.
    Porto-Fett AC; Hwang CA; Call JE; Juneja VK; Ingham SC; Ingham BH; Luchansky JB
    Food Microbiol; 2008 Sep; 25(6):793-801. PubMed ID: 18620971
    [TBL] [Abstract][Full Text] [Related]  

  • 13. The Effects of the Marination Process with Different Vinegar Varieties on Various Quality Criteria and Heterocyclic Aromatic Amine Formation in Beef Steak.
    Fencioglu H; Oz E; Turhan S; Proestos C; Oz F
    Foods; 2022 Oct; 11(20):. PubMed ID: 37431000
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Inactivation of Escherichia coli O157:H7 in moisture-enhanced nonintact beef by pan-broiling or roasting with various cooking appliances set at different temperatures.
    Shen C; Geornaras I; Belk KE; Smith GC; Sofos JN
    J Food Sci; 2011; 76(1):M64-71. PubMed ID: 21535695
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of inoculum size, bacterial species, type of surfaces and contact time to the transfer of foodborne pathogens from inoculated to non-inoculated beef fillets via food processing surfaces.
    Gkana E; Chorianopoulos N; Grounta A; Koutsoumanis K; Nychas GE
    Food Microbiol; 2017 Apr; 62():51-57. PubMed ID: 27889165
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Antimicrobial and antioxidant activities of natural extracts in vitro and in ground beef.
    Ahn J; Grün IU; Mustapha A
    J Food Prot; 2004 Jan; 67(1):148-55. PubMed ID: 14717365
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of organic acids and plant extracts on Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium in broth culture model and chicken meat systems.
    Over KF; Hettiarachchy N; Johnson MG; Davis B
    J Food Sci; 2009; 74(9):M515-21. PubMed ID: 20492123
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Impact of sodium lactate, encapsulated or unencapsulated polyphosphates and their combinations on Salmonella Typhimurium, Escherichia coli O157:H7 and Staphylococcus aureus growth in cooked ground beef.
    Tenderis B; Kılıç B; Yalçın H; Şimşek A
    Int J Food Microbiol; 2020 May; 321():108560. PubMed ID: 32078866
    [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. Effect of tenderizers combined with organic acids on Escherichia coli O157:H7 thermal resistance in non-intact beef.
    Yoon Y; Mukherjee A; Belk KE; Scanga JA; Smith GC; Sofos JN
    Int J Food Microbiol; 2009 Jul; 133(1-2):78-85. PubMed ID: 19493583
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 12.