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 *

120 related articles for article (PubMed ID: 36137354)

  • 1. The effect of production parameters on the spatial distribution of bacterial cells in the sausage meat matrix.
    Bardischewski T; Kraft C; Dörtelmann A; Stühmeier-Niehe C; Sieksmeyer T; Ostendorf J; Schmitz HP; Chanos P; Hertel C
    Meat Sci; 2022 Dec; 194():108983. PubMed ID: 36137354
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. Lyophilized preparations of bacteriocinogenic Lactobacillus curvatus and Lactococcus lactis subsp. lactis as potential protective adjuncts to control Listeria monocytogenes in dry-fermented sausages.
    Benkerroum N; Daoudi A; Hamraoui T; Ghalfi H; Thiry C; Duroy M; Evrart P; Roblain D; Thonart P
    J Appl Microbiol; 2005; 98(1):56-63. PubMed ID: 15610417
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 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. Inhibition of Listeria monocytogenes and Escherichia coli O157:H7 in liquid broth medium and during processing of fermented sausage using autochthonous starter cultures.
    Pragalaki T; Bloukas JG; Kotzekidou P
    Meat Sci; 2013 Nov; 95(3):458-64. PubMed ID: 23793080
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Reduction of verotoxigenic Escherichia coli in production of fermented sausages.
    Holck AL; Axelsson L; Rode TM; Høy M; Måge I; Alvseike O; L'abée-Lund TM; Omer MK; Granum PE; Heir E
    Meat Sci; 2011 Nov; 89(3):286-95. PubMed ID: 21620576
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of caliber size and fat level on the inactivation of E. coli O157:H7 in dry fermented sausages.
    De Souza J; Ahmed R; Strange P; Barbut S; Balamurugan S
    Int J Food Microbiol; 2018 Feb; 266():167-172. PubMed ID: 29223034
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Technological characterization of a bacteriocin-producing Lactobacillus sakei and its use in fermented sausages production.
    Urso R; Rantsiou K; Cantoni C; Comi G; Cocolin L
    Int J Food Microbiol; 2006 Aug; 110(3):232-9. PubMed ID: 16814893
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Competitiveness and antibacterial potential of bacteriocin-producing starter cultures in different types of fermented sausages.
    Ravyts F; Barbuti S; Frustoli MA; Parolari G; Saccani G; De Vuyst L; Leroy F
    J Food Prot; 2008 Sep; 71(9):1817-27. PubMed ID: 18810865
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. Safety improvement and preservation of typical sensory qualities of traditional dry fermented sausages using autochthonous starter cultures.
    Talon R; Leroy S; Lebert I; Giammarinaro P; Chacornac JP; Latorre-Moratalla M; Vidal-Carou C; Zanardi E; Conter M; Lebecque A
    Int J Food Microbiol; 2008 Aug; 126(1-2):227-34. PubMed ID: 18573561
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. 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]  

  • 15. Survival of Listeria monocytogenes strains in a dry sausage model.
    Tolvanen R; Hellström S; Elsser D; Morgenstern H; Björkroth J; Korkeala H
    J Food Prot; 2008 Aug; 71(8):1550-5. PubMed ID: 18724747
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Applicability of bacteriocinogenic Lactobacillus pentosus 31-1 as a novel functional starter culture or coculture for fermented sausage manufacture.
    Liu G; Griffiths MW; Shang N; Chen S; Li P
    J Food Prot; 2010 Feb; 73(2):292-8. PubMed ID: 20132674
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Influence of an industrial dry-fermented sausage processing on ochratoxin A production by Penicillium nordicum.
    Delgado J; Rondán JJ; Núñez F; Rodríguez A
    Int J Food Microbiol; 2021 Feb; 339():109016. PubMed ID: 33360159
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Functional meat starter cultures for improved sausage fermentation.
    Leroy F; Verluyten J; De Vuyst L
    Int J Food Microbiol; 2006 Feb; 106(3):270-85. PubMed ID: 16213053
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Use of green fluorescent protein to monitor Lactobacillus sakei in fermented meat products.
    Gory L; Montel MC; Zagorec M
    FEMS Microbiol Lett; 2001 Jan; 194(2):127-33. PubMed ID: 11164296
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Use of the gfp gene in monitoring bacteriocin-producing Lactobacillus plantarum N014, a potential starter culture in nham fermentation.
    Phumkhachorn P; Rattanachaikunsopon P; Khunsook S
    J Food Prot; 2007 Feb; 70(2):419-24. PubMed ID: 17340878
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.