BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

142 related articles for article (PubMed ID: 8484913)

  • 1. 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]  

  • 2. [Technology for the production of cured ham].
    Arnau J
    Microbiologia; 1993 Feb; 9 Spec No():3-9. PubMed ID: 8484915
    [TBL] [Abstract][Full Text] [Related]  

  • 3. [Evolution of the microbiological parameters of cured ham].
    Hernández E; Huerta T
    Microbiologia; 1993 Feb; 9 Spec No():10-9. PubMed ID: 8484910
    [TBL] [Abstract][Full Text] [Related]  

  • 4. [Lipid- and protein-degrading processes during the maturation of ham].
    López Bote C; Córdoba JJ; Antequera T
    Microbiologia; 1993 Feb; 9 Spec No():20-5. PubMed ID: 8484912
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Control of Listeria monocytogenes on ham steaks by antimicrobials incorporated into chitosan-coated plastic films.
    Ye M; Neetoo H; Chen H
    Food Microbiol; 2008 Apr; 25(2):260-8. PubMed ID: 18206768
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Inactivation of Escherichia coli, Listeria monocytogenes and Yersinia enterocolitica in fermented sausages during maturation/storage.
    Lindqvist R; Lindblad M
    Int J Food Microbiol; 2009 Jan; 129(1):59-67. PubMed ID: 19064299
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. Shelf life evaluation for ready-to-eat sliced uncured turkey breast and cured ham under probable storage conditions based on Listeria monocytogenes and psychrotroph growth.
    Pal A; Labuza TP; Diez-Gonzalez F
    Int J Food Microbiol; 2008 Aug; 126(1-2):49-56. PubMed ID: 18544466
    [TBL] [Abstract][Full Text] [Related]  

  • 9. [Characteristics and variability of microflora of popular steamed sausage during post-production preservation].
    Libelt K
    Pol Arch Weter; 1984; 24(1):51-64. PubMed ID: 6537488
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Combined use of starter cultures and preservatives to control production of biogenic amines and improve sensorial profile in low-acid salami.
    Coloretti F; Chiavari C; Armaforte E; Carri S; Castagnetti GB
    J Agric Food Chem; 2008 Dec; 56(23):11238-44. PubMed ID: 18986149
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Bacteriocin-based strategies for food biopreservation.
    Gálvez A; Abriouel H; López RL; Ben Omar N
    Int J Food Microbiol; 2007 Nov; 120(1-2):51-70. PubMed ID: 17614151
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Upflow anaerobic sludge blanket reactor--a review.
    Bal AS; Dhagat NN
    Indian J Environ Health; 2001 Apr; 43(2):1-82. PubMed ID: 12397675
    [TBL] [Abstract][Full Text] [Related]  

  • 13. [Content of volatile and non-volatile fatty acids and volatile carbonylic compounds of the fat of fresh and cured hams].
    Cantoni C; Bianchi MA; D'Aubert S; Renon P; Cerutti F
    Arch Vet Ital; 1970 Aug; 21(4):213-28. PubMed ID: 5505510
    [No Abstract]   [Full Text] [Related]  

  • 14. Antimicrobial properties of salt (NaCl) used for the preservation of natural casings.
    Wijnker JJ; Koop G; Lipman LJ
    Food Microbiol; 2006 Oct; 23(7):657-62. PubMed ID: 16943065
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of extended aging of parma dry-cured ham on the content of oligopeptides and free amino acids.
    Sforza S; Galaverna G; Schivazappa C; Marchelli R; Dossena A; Virgili R
    J Agric Food Chem; 2006 Dec; 54(25):9422-9. PubMed ID: 17147428
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Control of spoilage microorganisms in minced pork by a self-developed modified atmosphere induced by the respiratory activity of meat microflora.
    Koutsoumanis KP; Stamatiou AP; Drosinos EH; Nychas GJ
    Food Microbiol; 2008 Oct; 25(7):915-21. PubMed ID: 18721682
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Microbiological and physico-chemical aspects in dry-salted Spanish ham.
    Huerta T; Hernandez J; Guamis B; Hernandez E
    Zentralbl Mikrobiol; 1988; 143(6):475-82. PubMed ID: 3223111
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Behavior of Listeria monocytogenes at 7 degrees C in commercial turkey breast, with or without antimicrobials, after simulated contamination for manufacturing, retail and consumer settings.
    Lianou A; Geornaras I; Kendall PA; Scanga JA; Sofos JN
    Food Microbiol; 2007 Aug; 24(5):433-43. PubMed ID: 17367676
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Microbial transglutaminase for cold-set binding of unsalted/salted pork models and restructured dry ham.
    Romero de Avila MD; Ordóñez JA; de la Hoz L; Herrero AM; Cambero MI
    Meat Sci; 2010 Apr; 84(4):747-54. PubMed ID: 20374852
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Evaluation of meat born lactic acid bacteria as protective cultures for the biopreservation of cooked meat products.
    Vermeiren L; Devlieghere F; Debevere J
    Int J Food Microbiol; 2004 Nov; 96(2):149-64. PubMed ID: 15364469
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.