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 *

112 related articles for article (PubMed ID: 37689924)

  • 21. Beef Jerky: Viability of Food-Poisoning Microorganisms on Jerky during its Manufacture and Storage.
    Holley RA
    J Food Prot; 1985 Feb; 48(2):100-106. PubMed ID: 30934529
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Lethality of high-pressure carbon dioxide on Shiga toxin-producing Escherichia coli, Salmonella and surrogate organisms on beef jerky.
    Schultze DM; Couto R; Temelli F; McMullen LM; Gänzle M
    Int J Food Microbiol; 2020 May; 321():108550. PubMed ID: 32058874
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Impacts of different altitudes and natural drying times on lipolysis, lipid oxidation and flavour profile of traditional Tibetan yak jerky.
    Han G; Zhang L; Li Q; Wang Y; Chen Q; Kong B
    Meat Sci; 2020 Apr; 162():108030. PubMed ID: 31864038
    [TBL] [Abstract][Full Text] [Related]  

  • 24. 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]  

  • 25. Drying kinetics, adsorption isotherms and quality characteristics of vacuum-dried beef slices with different salt contents.
    Aykın-Dinçer E; Erbaş M
    Meat Sci; 2018 Nov; 145():114-120. PubMed ID: 29945039
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Evaluation of two thermal processing schedules at low relative humidity for elimination of Escherichia coli O157:H7 and Salmonella serovars in chopped and formed beef jerky.
    Harper NM; Roberts MN; Getty KJ; Boyle EA; Fung DY; Higgins JJ
    J Food Prot; 2009 Dec; 72(12):2476-82. PubMed ID: 20003728
    [TBL] [Abstract][Full Text] [Related]  

  • 27. A predictive model for the effect of temperature and predrying treatments in reducing Listeria monocytogenes populations during drying of beef jerky.
    Yoon Y; Skandamis PN; Kendall PA; Smith GC; Sofos JN
    J Food Prot; 2006 Jan; 69(1):62-70. PubMed ID: 16416902
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Fate of Escherichia coli O157:H7, Listeria monocytogenes , and Salmonella typhimurium during Preparation and Storage of Beef Jerky.
    Harrison JA; Harrison MA
    J Food Prot; 1996 Dec; 59(12):1336-1338. PubMed ID: 31195493
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Physical and chemical characteristics and acceptability of home style beef jerky.
    Konieczny P; Stangierski J; Kijowski J
    Meat Sci; 2007 Jun; 76(2):253-7. PubMed ID: 22064293
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Quality Characteristics of Semi-Dried Restructured Jerky Processed Using Super-Heated Steam.
    Kim SM; Kim TK; Kim HW; Jung S; Yong HI; Choi YS
    Foods; 2021 Apr; 10(4):. PubMed ID: 33918496
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Destruction of Escherichia coli O157:H7, Salmonella, Listeria monocytogenes, and Staphylococcus aureus achieved during manufacture of whole-muscle beef Jerkyin home-style dehydrators.
    Dierschke S; Ingham SC; Ingham BH
    J Food Prot; 2010 Nov; 73(11):2034-42. PubMed ID: 21219715
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Development of a predictive model for Salmonella spp. reduction in meat jerky product with temperature, potassium sorbate, pH, and water activity as controlling factors.
    Juneja VK; Valenzuela-Melendres M; Heperkan D; Bautista D; Anderson D; Hwang CA; Peña-Ramos A; Camou JP; Torrentera-Olivera N
    Int J Food Microbiol; 2016 Nov; 236():1-8. PubMed ID: 27427870
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Viability of Escherichia coli O157:H7 in ground and formed beef jerky prepared at levels of 5 and 20% fat and dried at 52, 57, 63 or 68 degrees C in a home-style dehydrator.
    Faith NG; Le Coutour NS; Alvarenga MB; Calicioglu M; Buege DR; Luchansky JB
    Int J Food Microbiol; 1998 Jun; 41(3):213-21. PubMed ID: 9706789
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Effect of a sea buckthorn pomace extract-esterified potato starch film on the quality and spoilage bacteria of beef jerky sold in supermarket.
    Guo Z; Han L; Yu QL; Lin L
    Food Chem; 2020 Oct; 326():127001. PubMed ID: 32416417
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Package systems and storage times serve as postlethality controls for Listeria monocytogenes on whole-muscle beef jerky and pork and beef smoked sausage sticks.
    Lobaton-Sulabo AS; Axman TJ; Getty KJ; Boyle EA; Harper NM; Uppal KK; Barry B; Higgins JJ
    J Food Prot; 2011 Feb; 74(2):188-92. PubMed ID: 21333136
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Effect of acid adaptation on inactivation of Salmonella during drying and storage of beef jerky treated with marinades.
    Calicioglu M; Sofos JN; Samelis J; Kendall PA; Smith GC
    Int J Food Microbiol; 2003 Dec; 89(1):51-65. PubMed ID: 14580973
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Inactivation of acid-adapted and nonadapted Escherichia coli O157:H7 during drying and storage of beef jerky treated with different marinades.
    Calicioglu M; Sofos JN; Samelis J; Kendall PA; Smith GC
    J Food Prot; 2002 Sep; 65(9):1394-405. PubMed ID: 12233848
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Effects of Replacing Sucrose with Various Sugar Alcohols on Quality Properties of Semi-dried Jerky.
    Jang SJ; Kim HW; Hwang KE; Song DH; Kim YJ; Ham YK; Lim YB; Jeong TJ; Kim SY; Kim CJ
    Korean J Food Sci Anim Resour; 2015; 35(5):622-9. PubMed ID: 26761890
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Survival of Escherichia coli O157:H7 in ground beef jerky assessed on two plating media.
    Harrison JA; Harrison MA; Rose RA
    J Food Prot; 1998 Jan; 61(1):11-3. PubMed ID: 9708245
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Effects of Humectant and Roasting on Physicochemical and Sensory Properties of Jerky Made from Spent Hen Meat.
    Sorapukdee S; Uesakulrungrueng C; Pilasombut K
    Korean J Food Sci Anim Resour; 2016; 36(3):326-34. PubMed ID: 27433103
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 6.