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Journal Abstract Search

203 related items for PubMed ID: 12076034

  • 1. Numbers and types of microorganisms in vacuum-packed cold-smoked freshwater fish at the retail level.
    González-Rodríguez MN, Sanz JJ, Santos JA, Otero A, García-López ML.
    Int J Food Microbiol; 2002 Jul 25; 77(1-2):161-8. PubMed ID: 12076034
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  • 3. Anti-listerial inhibitory lactic acid bacteria isolated from commercial cold smoked salmon.
    Tomé E, Teixeira P, Gibbs PA.
    Food Microbiol; 2006 Jun 25; 23(4):399-405. PubMed ID: 16943030
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  • 4. Psychrotrophic lactic acid bacteria used to improve the safety and quality of vacuum-packaged cooked and peeled tropical shrimp and cold-smoked salmon.
    Matamoros S, Leroi F, Cardinal M, Gigout F, Kasbi Chadli F, Cornet J, Prévost H, Pilett MF.
    J Food Prot; 2009 Feb 25; 72(2):365-74. PubMed ID: 19350982
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  • 7. 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 25; 104(3):309-24. PubMed ID: 15979753
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  • 8. Inhibition of Listeria innocua growth by antimicrobial-producing lactic acid cultures in vacuum-packed cold-smoked salmon.
    Vescovo M, Scolari G, Zacconi C.
    Food Microbiol; 2006 Oct 25; 23(7):689-93. PubMed ID: 16943070
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  • 9. The bacterial flora of vacuum-packed cold-smoked salmon stored at 7 degrees C, identified by direct 16S rRNA gene analysis and pure culture technique.
    Olofsson TC, Ahrné S, Molin G.
    J Appl Microbiol; 2007 Jul 25; 103(1):109-19. PubMed ID: 17584457
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  • 10. Assessment of the bioprotective potential of lactic acid bacteria against Listeria monocytogenes on vacuum-packed cold-smoked salmon stored at 8 °C.
    Aymerich T, Rodríguez M, Garriga M, Bover-Cid S.
    Food Microbiol; 2019 Oct 25; 83():64-70. PubMed ID: 31202420
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  • 11. Potassium lactate combined with sodium diacetate can inhibit growth of Listeria monocytogenes in vacuum-packed cold-smoked salmon and has no adverse sensory effects.
    Vogel BF, Ng YY, Hyldig G, Mohr M, Gram L.
    J Food Prot; 2006 Sep 25; 69(9):2134-42. PubMed ID: 16995515
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  • 13. Bacteriological quality of aquacultured freshwater fish portions in prepackaged trays stored at 3 degrees C.
    González-Rodríguez MN, Sanz JJ, Santos JA, Otero A, García-López ML.
    J Food Prot; 2001 Sep 25; 64(9):1399-404. PubMed ID: 11563518
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  • 15. Use of nisin-coated plastic films to control Listeria monocytogenes on vacuum-packaged cold-smoked salmon.
    Neetoo H, Ye M, Chen H, Joerger RD, Hicks DT, Hoover DG.
    Int J Food Microbiol; 2008 Feb 29; 122(1-2):8-15. PubMed ID: 18086503
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  • 16. Significance of Biogenic Amines in Cold-Smoked Fish and Their Relation to Microbiological Characteristics of Products Available in Portuguese Retail Markets.
    da Silva MV, Gibbs P.
    J Toxicol Environ Health A; 2015 Feb 29; 78(13-14):945-57. PubMed ID: 26167759
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  • 17. Growth control of Listeria monocytogenes on cold-smoked salmon using a competitive lactic acid bacteria flora.
    Nilsson L, Gram L, Huss HH.
    J Food Prot; 1999 Apr 29; 62(4):336-42. PubMed ID: 10419205
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  • 18. Modeling and predicting the growth of lactic acid bacteria in lightly preserved seafood and their inhibiting effect on Listeria monocytogenes.
    Mejlholm O, Dalgaard P.
    J Food Prot; 2007 Nov 29; 70(11):2485-97. PubMed ID: 18044425
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  • 19. Reduction and inhibition of Listeria monocytogenes in cold-smoked salmon by Verdad N6, a buffered vinegar fermentate, and UV-C treatments.
    Heir E, Liland KH, Carlehög M, Holck AL.
    Int J Food Microbiol; 2019 Feb 16; 291():48-58. PubMed ID: 30445285
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  • 20. Research of quality indices for cold-smoked salmon using a stepwise multiple regression of microbiological counts and physico-chemical parameters.
    Leroi F, Joffraud JJ, Chevalier F, Cardinal M.
    J Appl Microbiol; 2001 Apr 16; 90(4):578-87. PubMed ID: 11309070
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