BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

147 related articles for article (PubMed ID: 6342535)

  • 1. Clostridium botulinum type A growth and toxin production in media and process cheese spread.
    Briozzo J; de Lagarde EA; Chirife J; Parada JL
    Appl Environ Microbiol; 1983 Mar; 45(3):1150-2. PubMed ID: 6342535
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Inhibition of Clostridium botulinum in Model Reduced-Sodium Pasteurized Prepared Cheese Products.
    Glass KA; Mu M; LeVine B; Rossi F
    J Food Prot; 2017 Sep; 80(9):1478-1488. PubMed ID: 28786718
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of water activity and pH on growth and toxin production by Clostridium botulinum type G.
    Briozzo J; de Lagarde EA; Chirife J; Parada JL
    Appl Environ Microbiol; 1986 Apr; 51(4):844-8. PubMed ID: 3518631
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of pH and NaCl on growth from spores of non-proteolytic Clostridium botulinum at chill temperature.
    Graham AF; Mason DR; Maxwell FJ; Peck MW
    Lett Appl Microbiol; 1997 Feb; 24(2):95-100. PubMed ID: 9081311
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Minimal growth temperature, sodium chloride tolerance, pH sensitivity, and toxin production of marine and terrestrial strains of Clostridium botulinum type C.
    Segner WP; Schmidt CF; Boltz JK
    Appl Microbiol; 1971 Dec; 22(6):1025-9. PubMed ID: 4944801
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Clostridium botulinum spores and toxin in mascarpone cheese and other milk products.
    Franciosa G; Pourshaban M; Gianfranceschi M; Gattuso A; Fenicia L; Ferrini AM; Mannoni V; De Luca G; Aureli P
    J Food Prot; 1999 Aug; 62(8):867-71. PubMed ID: 10456738
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of Equilibrated pH and Indigenous Spoilage Microorganisms on the Inhibition of Proteolytic Clostridium botulinum Toxin Production in Experimental Meals under Temperature Abuse.
    Golden MC; Wanless BJ; David JRD; Lineback DS; Talley RJ; Kottapalli B; Glass KA
    J Food Prot; 2017 Aug; 80(8):1252-1258. PubMed ID: 28686492
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Optimization of culture conditions for toxin production of type G Clostridium botulinum.
    Calleri de Milan MC; Mayorga LS; Puig de Centorbi ON
    Zentralbl Bakteriol; 1992 Jul; 277(2):161-9. PubMed ID: 1520974
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Antibotulinal activity of process cheese ingredients.
    Glass KA; Johnson EA
    J Food Prot; 2004 Aug; 67(8):1765-9. PubMed ID: 15330547
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Clostridium botulinum growth and toxin production in tomato juice containing Aspergillus gracilis.
    Odlaug TE; Pflug IJ
    Appl Environ Microbiol; 1979 Mar; 37(3):496-504. PubMed ID: 36843
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Factors that contribute to the botulinal safety of reduced-fat and fat-free process chesse products.
    Glass KA; Johnson EA
    J Food Prot; 2004 Aug; 67(8):1687-93. PubMed ID: 15330535
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Growth and toxin production by Clostridium botulinum in moldy tomato juice.
    Huhtanen CN; Naghski J; Custer CS; Russell RW
    Appl Environ Microbiol; 1976 Nov; 32(5):711-5. PubMed ID: 10844
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Growth and toxin production of proteolytic Clostridium botulinum in aseptically steamed rice products at pH 4.6 to 6.8, packed under modified atmosphere, using a deoxidant pack.
    Kimura B; Kimura R; Fukaya T; Sakuma K; Miya S; Fujii T
    J Food Prot; 2008 Mar; 71(3):468-72. PubMed ID: 18389687
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Toxin production by Clostridium botulinum in grass.
    Notermans S; Kozaki S; van Schothorst M
    Appl Environ Microbiol; 1979 Nov; 38(5):767-71. PubMed ID: 44443
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Combined effect of water activity and pH on inhibition of toxin production by Clostridium botulinum in cooked, vacuum-packed potatoes.
    Dodds KL
    Appl Environ Microbiol; 1989 Mar; 55(3):656-60. PubMed ID: 2648990
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of sodium ascorbate and sodium nitrite on toxin formation of Clostridium botulinum in wieners.
    Bowen VG; Cerveny JG; Deibel RH
    Appl Microbiol; 1974 Mar; 27(3):605-6. PubMed ID: 4596392
    [TBL] [Abstract][Full Text] [Related]  

  • 17. The combined effect of sub-optimal temperature and sub-optimal pH on growth and toxin formation from spores of Clostridium botulinum.
    Graham AF; Lund BM
    J Appl Bacteriol; 1987 Nov; 63(5):387-93. PubMed ID: 3326865
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Influence of pH and temperature on the growth of and toxin production by neurotoxigenic strains of Clostridium butyricum type E.
    Anniballi F; Fenicia L; Franciosa G; Aureli P
    J Food Prot; 2002 Aug; 65(8):1267-70. PubMed ID: 12182478
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Toxin production by Clostridium botulinum type A under various fermentation conditions.
    Siegel LS; Metzger JF
    Appl Environ Microbiol; 1979 Oct; 38(4):606-11. PubMed ID: 44175
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Growth and toxin production by Clostridium botulinum on inoculated fresh-cut packaged vegetables.
    Austin JW; Dodds KL; Blanchfield B; Farber JM
    J Food Prot; 1998 Mar; 61(3):324-8. PubMed ID: 9708304
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.