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: 35953191)

  • 1. Effect of Penicillium candidum and Penicillium nalgiovense and their combination on the physicochemical and sensory quality of dry-aged beef.
    Lee YE; Lee HJ; Kim CH; Ryu S; Kim Y; Jo C
    Food Microbiol; 2022 Oct; 107():104083. PubMed ID: 35953191
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Proteolytic activity of lactic acid bacteria strains and fungal biota for potential use as starter cultures in dry-cured ham.
    Toledano A; Jordano R; López C; Medina LM
    J Food Prot; 2011 May; 74(5):826-9. PubMed ID: 21549056
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Penicillium salamii strain ITEM 15302: A new promising fungal starter for salami production.
    Magistà D; Ferrara M; Del Nobile MA; Gammariello D; Conte A; Perrone G
    Int J Food Microbiol; 2016 Aug; 231():33-41. PubMed ID: 27183229
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Behavior and effect of combined starter cultures on microbiological and physicochemical characteristics of dry-cured ham.
    Toledano AM; Jordano R; Medina LM; López-Mendoza MC
    J Food Sci Technol; 2019 Jan; 56(1):122-131. PubMed ID: 30728553
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Hydrolysis of Beef Sarcoplasmic Protein by Dry-Aged Beef-Isolated
    Liu Y; Sun D; Peng A; Li T; Li H; Mu B; Wang J; Cui M; Piao C; Li G
    Foods; 2024 Mar; 13(7):. PubMed ID: 38611344
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Isolation of Penicillium nalgiovense strains impaired in penicillin production by disruption of the pcbAB gene and application as starters on cured meat products.
    Laich F; Fierro F; Martin JF
    Mycol Res; 2003 Jun; 107(Pt 6):717-26. PubMed ID: 12951798
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Identification of Microorganisms Associated with the Quality Improvement of Dry-Aged Beef Through Microbiome Analysis and DNA Sequencing, and Evaluation of Their Effects on Beef Quality.
    Oh H; Lee HJ; Lee J; Jo C; Yoon Y
    J Food Sci; 2019 Oct; 84(10):2944-2954. PubMed ID: 31553057
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Evaluating the Potential of Korean Mudflat-Derived
    Lee S; Choe J; Kang M; Kang M; Kim S; Oh S
    Food Sci Anim Resour; 2024 Jul; 44(4):912-933. PubMed ID: 38974723
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effects of different strains Penicillium nalgiovense in the Nalžovy cheese during ripening.
    Mrázek J; Pachlová V; Buňka F; Černíková M; Dráb V; Bejblová M; Staněk K; Buňková L
    J Sci Food Agric; 2016 May; 96(7):2547-54. PubMed ID: 26251231
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Sensory quality of Camembert-type cheese: Relationship between starter cultures and ripening molds.
    Galli BD; Martin JGP; da Silva PPM; Porto E; Spoto MHF
    Int J Food Microbiol; 2016 Oct; 234():71-75. PubMed ID: 27382958
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Colony interaction and secondary metabolite production of cheese-related fungi in dual culture.
    Nielsen MS; Frisvad JC; Nielsen PV
    J Food Prot; 1998 Aug; 61(8):1023-9. PubMed ID: 9713765
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of the Types of Starter on Microbiological and Physicochemical Properties of Dry-Cured Ham.
    Kim SG; Kim HY
    Food Sci Anim Resour; 2023 May; 43(3):454-470. PubMed ID: 37181225
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Contribution of a selected fungal population to the volatile compounds on dry-cured ham.
    Martín A; Córdoba JJ; Aranda E; Córdoba MG; Asensio MA
    Int J Food Microbiol; 2006 Jul; 110(1):8-18. PubMed ID: 16564595
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Quality assessment of white mold-ripened cheeses manufactured with different lactic cultures.
    Judacewski P; Los PR; Benvenutti L; Alberti A; Simões DR; Nogueira A
    J Sci Food Agric; 2016 Aug; 96(11):3831-7. PubMed ID: 26692071
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Penicillium species present in Uruguayan salami.
    Galvalisi U; Lupo S; Piccini J; Bettucci L
    Rev Argent Microbiol; 2012; 44(1):36-42. PubMed ID: 22610286
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Antagonistic activity of the food-related filamentous fungus Penicillium nalgiovense by the production of penicillin.
    Färber P; Geisen R
    Appl Environ Microbiol; 1994 Sep; 60(9):3401-4. PubMed ID: 7944371
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Changes in selected biochemical and sensory parameters as affected by the superficial inoculation of Penicillium camemberti on dry fermented sausages.
    Bruna JM; Hierro EM; de la Hoz L; Mottram DS; Fernández M; Ordóñez JA
    Int J Food Microbiol; 2003 Aug; 85(1-2):111-25. PubMed ID: 12810276
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of autochthonous starter cultures isolated from Siahmazgi cheese on physicochemical, microbiological and volatile compound profiles and sensorial attributes of sucuk, a Turkish dry-fermented sausage.
    Kargozari M; Moini S; Akhondzadeh Basti A; Emam-Djomeh Z; Gandomi H; Revilla Martin I; Ghasemlou M; Carbonell-Barrachina AA
    Meat Sci; 2014 May; 97(1):104-14. PubMed ID: 24553492
    [TBL] [Abstract][Full Text] [Related]  

  • 19. High efficiency transformation of Penicillium nalgiovense with integrative and autonomously replicating plasmids.
    Fierro F; Laich F; García-Rico RO; Martín JF
    Int J Food Microbiol; 2004 Jan; 90(2):237-48. PubMed ID: 14698104
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of Starter Culture and Temperature on the Flavor and Sensory Characteristics of Dry-Cured Ham.
    Kim SG; Kim HY
    Food Sci Anim Resour; 2024 May; 44(3):570-585. PubMed ID: 38765286
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.