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 *

126 related articles for article (PubMed ID: 4736793)

  • 1. Identification of the volatile compounds produced in sterile fish muscle (Sebastes melanops) by Pseudomonas fragi.
    Miller A; Scanlan RA; Lee JS; Libbey LM
    Appl Microbiol; 1973 Jun; 25(6):952-5. PubMed ID: 4736793
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Volatile compounds produced in sterile fish muscle (Sebastes melanops) by Pseudomonas perolens.
    Miller A; Scanlan RA; Lee JS; Libbey LM; Morgan ME
    Appl Microbiol; 1973 Feb; 25(2):257-61. PubMed ID: 4694344
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Volatile compounds produced in sterile fish muscle (Sebastes melanops) by Pseudomonas putrefaciens, Pseudomonas fluorescens, and an Achromobacter species.
    Miller A; Scanlan RA; Lee JS; Libbey LM
    Appl Microbiol; 1973 Jul; 26(1):18-21. PubMed ID: 4199335
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Ester production by Pseudomonas fragi. II. Factors influencing ester levels in milk cultures.
    Reddy MC; Bills DD; Lindsay RC
    Appl Microbiol; 1969 Jun; 17(6):779-82. PubMed ID: 5819608
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Symposium on microbial changes in foods. Bacteria active in the spoilage of certain sea foods.
    Herbert RA; Hendrie MS; Gibson DM; Shewan JM
    J Appl Bacteriol; 1971 Mar; 34(1):41-50. PubMed ID: 5564382
    [No Abstract]   [Full Text] [Related]  

  • 6. Production of volatile compounds in cheese by Pseudomonas fragi strains of dairy origin.
    Morales P; Fernández-García E; Nuñez M
    J Food Prot; 2005 Jul; 68(7):1399-407. PubMed ID: 16013377
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Volatiles produced by microorganisms isolated from refrigerated chicken at spoilage.
    Freeman LR; Silverman GJ; Angelini P; Merritt C; Esselen WB
    Appl Environ Microbiol; 1976 Aug; 32(2):222-31. PubMed ID: 970942
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Aroma Profile Characterization of Mahi-Mahi and Tuna for Determining Spoilage Using Purge and Trap Gas Chromatography-Mass Spectrometry.
    Bai J; Baker SM; Goodrich-Schneider RM; Montazeri N; Sarnoski PJ
    J Food Sci; 2019 Mar; 84(3):481-489. PubMed ID: 30775780
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Genomic and metabolic characterization of spoilage-associated Pseudomonas species.
    Stanborough T; Fegan N; Powell SM; Singh T; Tamplin M; Chandry PS
    Int J Food Microbiol; 2018 Mar; 268():61-72. PubMed ID: 29335226
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Production of off odours by isolates from poultry skin with particular reference to volatile sulphides.
    Thomas CJ; McMeekin TA
    J Appl Bacteriol; 1981 Dec; 51(3):529-34. PubMed ID: 7199523
    [No Abstract]   [Full Text] [Related]  

  • 11. BACTERIOLOGY OF SPOILAGE OF FISH MUSCLE. I. STERILE PRESS JUICE AS A SUITABLE EXPERIMENTAL MEDIUM.
    LERKE P; ADAMS R; FARBER L
    Appl Microbiol; 1963 Sep; 11(5):458-62. PubMed ID: 14063792
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Volatile components associated with bacterial spoilage of tropical prawns.
    Chinivasagam HN; Bremner HA; Wood AF; Nottingham SM
    Int J Food Microbiol; 1998 Jun; 42(1-2):45-55. PubMed ID: 9706797
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Spoilage Potential of
    Papadopoulou OS; Iliopoulos V; Mallouchos A; Panagou EZ; Chorianopoulos N; Tassou CC; Nychas GE
    Foods; 2020 May; 9(5):. PubMed ID: 32423080
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Volatile sulfur compounds responsible for an offensive odor of the flat-head, Calliurichthys doryssus.
    Shiomi K; Noguchi A; Yamanaka H; Kikuchi T; Iida H
    Comp Biochem Physiol B; 1982; 71(1):29-31. PubMed ID: 7060356
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Production of natural fruity aroma by Geotrichum candidum.
    Mdaini N; Gargouri M; Hammami M; Monser L; Hamdi M
    Appl Biochem Biotechnol; 2006 Mar; 128(3):227-35. PubMed ID: 16632883
    [TBL] [Abstract][Full Text] [Related]  

  • 16. [On the formation of volatile by-products of fermentation by lactic acid bacteria].
    Radler F; Gerwarth B
    Arch Mikrobiol; 1971; 76(4):299-307. PubMed ID: 5092512
    [No Abstract]   [Full Text] [Related]  

  • 17. Behavior of flavor compounds in model food systems: a thermodynamic study.
    Philippe E; Seuvre AM; Colas B; Langendorff V; Schippa C; Voilley A
    J Agric Food Chem; 2003 Feb; 51(5):1393-8. PubMed ID: 12590487
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Characterization of aroma compounds of Chinese famous liquors by gas chromatography-mass spectrometry and flash GC electronic-nose.
    Xiao Z; Yu D; Niu Y; Chen F; Song S; Zhu J; Zhu G
    J Chromatogr B Analyt Technol Biomed Life Sci; 2014 Jan; 945-946():92-100. PubMed ID: 24333641
    [TBL] [Abstract][Full Text] [Related]  

  • 19. [Odor Emission Characteristics from Biochemical Treatment Facilities of Kichen Waste in China].
    Zhang Y; Wang YG; Lu ZQ; Han M; Shang XB; Cao Y; Zhang J
    Huan Jing Ke Xue; 2015 Oct; 36(10):3603-10. PubMed ID: 26841591
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Spoilage association of chicken breast muscle.
    McMeekin TA
    Appl Microbiol; 1975 Jan; 29(1):44-7. PubMed ID: 1167387
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.