BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

148 related articles for article (PubMed ID: 8005830)

  • 1. Production of histamine and tyramine by lactic acid bacteria isolated from vacuum-packed sugar-salted fish.
    Leisner JJ; Millan JC; Huss HH; Larsen LM
    J Appl Bacteriol; 1994 May; 76(5):417-23. PubMed ID: 8005830
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Evaluation of the role of Carnobacterium piscicola in spoilage of vacuum- and modified-atmosphere-packed cold-smoked salmon stored at 5 degrees C.
    Paludan-Müller C; Dalgaard P; Huss HH; Gram L
    Int J Food Microbiol; 1998 Feb; 39(3):155-66. PubMed ID: 9553794
    [TBL] [Abstract][Full Text] [Related]  

  • 3. [The content of histamine and tyramine dependent of microbiological quality of salted herring stored at different temperatures].
    Fonberg-Broczek M; Sawilska-Rautenstrauch D; Windyga B; Sciezyńska H; Jedra M; Badowski P; Urbanek-Karłowska B
    Rocz Panstw Zakl Hig; 2003; 54(1):87-95. PubMed ID: 12870301
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Histamine and tyramine degradation by food fermenting microorganisms.
    Leuschner RG; Heidel M; Hammes WP
    Int J Food Microbiol; 1998 Jan; 39(1-2):1-10. PubMed ID: 9562873
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Histamine and tyramine production by bacteria from meat products.
    Masson F; Talon R; Montel MC
    Int J Food Microbiol; 1996 Sep; 32(1-2):199-207. PubMed ID: 8880339
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 16S rRNA sequence determination for members of the genus Carnobacterium and related lactic acid bacteria and description of Vagococcus salmoninarum sp. nov.
    Wallbanks S; Martinez-Murcia AJ; Fryer JL; Phillips BA; Collins MD
    Int J Syst Bacteriol; 1990 Jul; 40(3):224-30. PubMed ID: 1697764
    [TBL] [Abstract][Full Text] [Related]  

  • 7. The spoilage flora of vacuum-packaged, sodium nitrite or potassium nitrate treated, cold-smoked rainbow trout stored at 4 degrees C or 8 degrees C.
    Lyhs U; Björkroth J; Hyytiä E; Korkeala H
    Int J Food Microbiol; 1998 Dec; 45(2):135-42. PubMed ID: 9924944
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Antibacterial activity of lactic acid bacteria isolated from vacuum-packaged meats.
    Ahn C; Stiles ME
    J Appl Bacteriol; 1990 Sep; 69(3):302-10. PubMed ID: 2123171
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Plasmid-associated bacteriocin production by a strain of Carnobacterium piscicola from meat.
    Ahn C; Stiles ME
    Appl Environ Microbiol; 1990 Aug; 56(8):2503-10. PubMed ID: 2403256
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Biodiversity of lactic acid bacteria from food-related ecosystems.
    Damelin LH; Dykes GA; von Holy A
    Microbios; 1995; 83(334):13-22. PubMed ID: 7476564
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of inoculation of Carnobacterium divergens V41, a bio-preservative strain against Listeria monocytogenes risk, on the microbiological, chemical and sensory quality of cold-smoked salmon.
    Brillet A; Pilet MF; Prevost H; Cardinal M; Leroi F
    Int J Food Microbiol; 2005 Oct; 104(3):309-24. PubMed ID: 15979753
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Improved screening procedure for biogenic amine production by lactic acid bacteria.
    Bover-Cid S; Holzapfel WH
    Int J Food Microbiol; 1999 Dec; 53(1):33-41. PubMed ID: 10598112
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Characterisation of volatile compounds produced by bacteria isolated from the spoilage flora of cold-smoked salmon.
    Joffraud JJ; Leroi F; Roy C; Berdagué JL
    Int J Food Microbiol; 2001 Jun; 66(3):175-84. PubMed ID: 11428576
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Characteristics of Potential Gamma-Aminobutyric Acid-Producing Bacteria Isolated from Korean and Vietnamese Fermented Fish Products.
    Vo T; Park JH
    J Microbiol Biotechnol; 2019 Feb; 29(2):209-221. PubMed ID: 30609884
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Selection of bioprotective cultures for preventing cold-smoked salmon spoilage.
    Leroi F; Cornet J; Chevalier F; Cardinal M; Coeuret G; Chaillou S; Joffraud JJ
    Int J Food Microbiol; 2015 Nov; 213():79-87. PubMed ID: 26044337
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Isolation and properties of a bacteriocin-producing Carnobacterium piscicola isolated from fish.
    Stoffels G; Nes IF; Guthmundsdóttir A
    J Appl Bacteriol; 1992 Oct; 73(4):309-16. PubMed ID: 1429307
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Tyramine and phenylethylamine production among lactic acid bacteria isolated from wine.
    Landete JM; Pardo I; Ferrer S
    Int J Food Microbiol; 2007 Apr; 115(3):364-8. PubMed ID: 17307265
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Amines in fresh beef of normal pH and the role of bacteria in changes in concentration observed during storage in vacuum packs at chill temperatures.
    Edwards RA; Dainty RH; Hibbard CM; Ramantanis SV
    J Appl Bacteriol; 1987 Nov; 63(5):427-34. PubMed ID: 3440765
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Growth control of Listeria innocua 2030c on vacuum-packaged cold-smoked salmon by lactic acid bacteria.
    Tomé E; Gibbs PA; Teixeira PC
    Int J Food Microbiol; 2008 Feb; 121(3):285-94. PubMed ID: 18068846
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Microbiological spoilage of fish and fish products.
    Gram L; Huss HH
    Int J Food Microbiol; 1996 Nov; 33(1):121-37. PubMed ID: 8913813
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.