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 *

129 related articles for article (PubMed ID: 33710304)

  • 1. Quality Changes and Shelf-Life Prediction of Cooked Cured Ham Stored at Different Temperatures.
    Ran M; He L; Li C; Zhu Q; Zeng X
    J Food Prot; 2021 Jul; 84(7):1252-1264. PubMed ID: 33710304
    [TBL] [Abstract][Full Text] [Related]  

  • 2. New insights on Listeria monocytogenes growth in pressurised cooked ham: A piezo-stimulation effect enhanced by organic acids during storage.
    Bover-Cid S; Serra-Castelló C; Dalgaard P; Garriga M; Jofré A
    Int J Food Microbiol; 2019 Feb; 290():150-158. PubMed ID: 30340113
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Evaluation of Listeria monocytogenes and Staphylococcus aureus Survival and Growth during Cooling of Hams Cured with Natural-Source Nitrite.
    Wu J; Acuff J; Waterman K; Ponder M
    J Food Prot; 2021 Feb; 84(2):286-290. PubMed ID: 33003208
    [TBL] [Abstract][Full Text] [Related]  

  • 4. A mathematical model to predict the antilisteria bioprotective effect of Latilactobacillus sakei CTC494 in vacuum packaged cooked ham.
    Serra-Castelló C; Costa JCCP; Jofré A; Bolívar A; Pérez-Rodríguez F; Bover-Cid S
    Int J Food Microbiol; 2022 Feb; 363():109491. PubMed ID: 34862040
    [TBL] [Abstract][Full Text] [Related]  

  • 5. High-pressure processing and antimicrobial biodegradable packaging to control Listeria monocytogenes during storage of cooked ham.
    Marcos B; Aymerich T; Monfort JM; Garriga M
    Food Microbiol; 2008 Feb; 25(1):177-82. PubMed ID: 17993392
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Antimicrobial activity of essential oils and natural plant extracts against Listeria monocytogenes in a dry-cured ham-based model.
    Dos Santos LR; Alía A; Martin I; Gottardo FM; Rodrigues LB; Borges KA; Furian TQ; Córdoba JJ
    J Sci Food Agric; 2022 Mar; 102(4):1729-1735. PubMed ID: 34378213
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Shelf life evaluation for ready-to-eat sliced uncured turkey breast and cured ham under probable storage conditions based on Listeria monocytogenes and psychrotroph growth.
    Pal A; Labuza TP; Diez-Gonzalez F
    Int J Food Microbiol; 2008 Aug; 126(1-2):49-56. PubMed ID: 18544466
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of Hops Beta Acids on the Survival of Unstressed- or Acid-Stress-Adapted-Listeria Monocytogenes and on the Quality and Sensory Attributes of Commercially Cured Ham Slices.
    Wang L; McKeith AG; Shen C; Carter K; Huff A; McKeith R; Zhang X; Chen Z
    J Food Sci; 2016 Feb; 81(2):M445-53. PubMed ID: 26748557
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Domestic refrigerator temperatures in Spain: Assessment of its impact on the safety and shelf-life of cooked meat products.
    Jofré A; Latorre-Moratalla ML; Garriga M; Bover-Cid S
    Food Res Int; 2019 Dec; 126():108578. PubMed ID: 31732083
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Control of Listeria monocytogenes on cooked cured ham by formulation with a lactate-diacetate blend and surface treatment with lauric arginate.
    Stopforth JD; Visser D; Zumbrink R; van Dijk L; Bontenbal EW
    J Food Prot; 2010 Mar; 73(3):552-5. PubMed ID: 20202344
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Shelf life determination of sliced Portuguese traditional blood sausage--Morcela de Arroz de Monchique through microbiological challenge and consumer test.
    Pereira JA; Silva P; Matos TJ; Patarata L
    J Food Sci; 2015 Mar; 80(3):M642-8. PubMed ID: 25627176
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Prevalence and challenge tests of Listeria monocytogenes in Belgian produced and retailed mayonnaise-based deli-salads, cooked meat products and smoked fish between 2005 and 2007.
    Uyttendaele M; Busschaert P; Valero A; Geeraerd AH; Vermeulen A; Jacxsens L; Goh KK; De Loy A; Van Impe JF; Devlieghere F
    Int J Food Microbiol; 2009 Jul; 133(1-2):94-104. PubMed ID: 19515447
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Lack of growth of Listeria monocytogenes and Staphylococcus aureus in temperature abuse of E-beam treated ready-to-eat (RTE) cooked ham.
    Cabeza MC; Cambero MI; Núñez M; Medina M; de la Hoz L; Ordóñez JA
    Food Microbiol; 2010 Sep; 27(6):777-82. PubMed ID: 20630319
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Modeling the lag phase and growth rate of Listeria monocytogenes in ground ham containing sodium lactate and sodium diacetate at various storage temperatures.
    Hwang CA; Tamplin ML
    J Food Sci; 2007 Sep; 72(7):M246-53. PubMed ID: 17995648
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of E-beam treatment on expression of virulence and stress-response genes of Listeria monocytogenes in dry-cured ham.
    Lucas JR; Alía A; Velasco R; Selgas MD; Cabeza MC
    Int J Food Microbiol; 2021 Feb; 340():109057. PubMed ID: 33460999
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Determination of the shelf life of sliced cooked ham based on the growth of lactic acid bacteria in different steps of the chain.
    Kreyenschmidt J; Hübner A; Beierle E; Chonsch L; Scherer A; Petersen B
    J Appl Microbiol; 2010 Feb; 108(2):510-20. PubMed ID: 19664065
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effects of sodium lactate and other additives in a cooked ham product on sensory quality and development of a strain of Lactobacillus curvatus and Listeria monocytogenes.
    Stekelenburg FK; Kant-Muermans ML
    Int J Food Microbiol; 2001 Jun; 66(3):197-203. PubMed ID: 11428579
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Characterization of
    Mustedanagic A; Schrattenecker A; Dzieciol M; Tichy A; Thalguter S; Wagner M; Stessl B
    Foods; 2023 Jun; 12(13):. PubMed ID: 37444213
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Enterocin A-based antimicrobial film exerted strong antilisterial activity in sliced dry-cured ham immediately and after 6 months at 8 °C.
    Aymerich T; Jofré A; Bover-Cid S
    Food Microbiol; 2022 Aug; 105():104005. PubMed ID: 35473983
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Influence of reduced levels or suppression of sodium nitrite on the outgrowth and toxinogenesis of psychrotrophic Clostridium botulinum Group II type B in cooked ham.
    Lebrun S; Van Nieuwenhuysen T; Crèvecoeur S; Vanleyssem R; Thimister J; Denayer S; Jeuge S; Daube G; Clinquart A; Fremaux B
    Int J Food Microbiol; 2020 Dec; 334():108853. PubMed ID: 32932195
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.