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 *

117 related articles for article (PubMed ID: 6706887)

  • 1. Role of micro-organisms in biltong flavour development.
    Prior BA
    J Appl Bacteriol; 1984 Feb; 56(1):41-5. PubMed ID: 6706887
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Physicochemical and microbiological characteristics of biltong, a traditional salted dried meat of South Africa.
    Petit T; Caro Y; Petit AS; Santchurn SJ; Collignan A
    Meat Sci; 2014 Mar; 96(3):1313-7. PubMed ID: 24334054
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Microbial Profiling of Biltong Processing Using Culture-Dependent and Culture-Independent Microbiome Analysis.
    Karolenko C; DeSilva U; Muriana PM
    Foods; 2023 Feb; 12(4):. PubMed ID: 36832921
    [TBL] [Abstract][Full Text] [Related]  

  • 4. [South African biltong--another close look].
    Osterhoff DR; Leistner L
    J S Afr Vet Assoc; 1984 Dec; 55(4):201-2. PubMed ID: 6533308
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of γ-irradiation on the sensory quality of moist beef biltong.
    Nortjé K; Buys EM; Minnaar A
    Meat Sci; 2005 Dec; 71(4):603-11. PubMed ID: 22061205
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Evaluation of Various Lactic Acid Bacteria and Generic
    Karolenko CE; Wilkinson J; Muriana PM
    Microorganisms; 2022 Aug; 10(8):. PubMed ID: 36014065
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Use of gamma-irradiation to reduce high levels of Staphylococcus aureus on casein-whey protein coated moist beef biltong.
    Nortjé K; Buys EM; Minnaar A
    Food Microbiol; 2006 Dec; 23(8):729-37. PubMed ID: 16943075
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Quantification of Process Lethality (5-Log Reduction) of
    Karolenko C; Muriana P
    Foods; 2020 Oct; 9(11):. PubMed ID: 33138173
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Nitrate reduction in the fermentation process of salt reduced dry sausages: Impact on microbial and physicochemical parameters and aroma profile.
    Perea-Sanz L; Montero R; Belloch C; Flores M
    Int J Food Microbiol; 2018 Oct; 282():84-91. PubMed ID: 29933128
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Search for an index for the taste of Japanese Black cattle beef by panel testing and chemical composition analysis.
    Suzuki K; Shioura H; Yokota S; Katoh K; Roh SG; Iida F; Komatsu T; Syoji N; Sakuma H; Yamada S
    Anim Sci J; 2017 Mar; 88(3):421-432. PubMed ID: 27461065
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Modelling the Thin-Layer Drying Kinetics of Marinated Beef during Infrared-Assisted Hot Air Processing of Biltong.
    Muga FC; Marenya MO; Workneh TS
    Int J Food Sci; 2021; 2021():8819780. PubMed ID: 33628771
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Sensory quality and fatty acid content of springbok (Antidorcas marsupialis) meat: influence of farm location and sex.
    Neethling J; Muller M; van der Rijst M; Hoffman LC
    J Sci Food Agric; 2018 May; 98(7):2548-2556. PubMed ID: 29034984
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Biochemical and microbiological events of Parma ham production technology.
    Chizzolini R; Rosa P; Novelli E
    Microbiologia; 1993 Feb; 9 Spec No():26-34. PubMed ID: 8484913
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Controlling microbial contamination on beef and lamb meat during processing.
    Widders PR; Coates KJ; Warner S; Beattie JC; Morgan IR; Hickey MW
    Aust Vet J; 1995 Jun; 72(6):208-11. PubMed ID: 8526812
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Variability in microbiological counts on beef carcasses.
    Kotula AW; Lusby WR; Crouse JD
    J Anim Sci; 1975 May; 40(5):834-7. PubMed ID: 1133102
    [No Abstract]   [Full Text] [Related]  

  • 16. [Microfloral study of beef in refrigeration and storage].
    Pavlov A
    Vet Med Nauki; 1979; 16(3):8-14. PubMed ID: 524752
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Infrared Drying as a Potential Alternative to Convective Drying for
    Cherono K; Mwithiga G; Schmidt S
    Ital J Food Saf; 2016 Jun; 5(3):5625. PubMed ID: 27853706
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Tunisian Salvia officinalis L. and Schinus molle L. essential oils: their chemical compositions and their preservative effects against Salmonella inoculated in minced beef meat.
    Hayouni el A; Chraief I; Abedrabba M; Bouix M; Leveau JY; Mohammed H; Hamdi M
    Int J Food Microbiol; 2008 Jul; 125(3):242-51. PubMed ID: 18511141
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Evolution of free amino acids, biogenic amines and n-nitrosoamines throughout ageing in organic fermented beef.
    Wójciak KM; Solska E
    Acta Sci Pol Technol Aliment; 2016; 15(2):191-200. PubMed ID: 28071009
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Prevalence and characterization of Escherichia coli O157:H7 isolates from meat and meat products sold in Amathole District, Eastern Cape Province of South Africa.
    Abong'o BO; Momba MN
    Food Microbiol; 2009 Apr; 26(2):173-6. PubMed ID: 19171259
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.