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.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

187 related items for PubMed ID: 14751682

  • 21. Lactic acid bacteria associated with vacuum-packed cooked meat product spoilage: population analysis by rDNA-based methods.
    Chenoll E, Macián MC, Elizaquível P, Aznar R.
    J Appl Microbiol; 2007 Feb; 102(2):498-508. PubMed ID: 17241356
    [Abstract] [Full Text] [Related]

  • 22. Effects of Peroxyacetic Acid Spray and Storage Temperature on the Microbiota and Sensory Properties of Vacuum-Packed Subprimal Cuts of Meat.
    Yang X, Wang H, Hrycauk S, Klassen MD.
    Appl Environ Microbiol; 2021 May 11; 87(11):. PubMed ID: 33771784
    [Abstract] [Full Text] [Related]

  • 23. Succession of dominant and antagonistic lactic acid bacteria in fermented cucumber: insights from a PCR-based approach.
    Singh AK, Ramesh A.
    Food Microbiol; 2008 Apr 11; 25(2):278-87. PubMed ID: 18206770
    [Abstract] [Full Text] [Related]

  • 24. Characterisation of lactic acid bacteria isolated from naturally fermented Greek dry salami.
    Samelis J, Maurogenakis F, Metaxopoulos J.
    Int J Food Microbiol; 1994 Oct 11; 23(2):179-96. PubMed ID: 7848780
    [Abstract] [Full Text] [Related]

  • 25. Antimicrobial packaging to retard the growth of spoilage bacteria and to reduce the release of volatile metabolites in meat stored under vacuum at 1°C.
    Ferrocino I, La Storia A, Torrieri E, Musso SS, Mauriello G, Villani F, Ercolini D.
    J Food Prot; 2013 Jan 11; 76(1):52-8. PubMed ID: 23317856
    [Abstract] [Full Text] [Related]

  • 26. Microbiological and physicochemical properties of fresh retail cuts of beef packaged under an advanced vacuum skin system and stored at 4 degrees C.
    Barros-Velázquez J, Carreira L, Franco C, Vázquez BI, Fente C, Cepeda A.
    J Food Prot; 2003 Nov 11; 66(11):2085-92. PubMed ID: 14627287
    [Abstract] [Full Text] [Related]

  • 27. Characterization and identification of lactic acid bacteria in "morcilla de Burgos".
    Santos EM, Jaime I, Rovira J, Lyhs U, Korkeala H, Björkroth J.
    Int J Food Microbiol; 2005 Jan 01; 97(3):285-96. PubMed ID: 15582739
    [Abstract] [Full Text] [Related]

  • 28. Lactic acid bacteria in marinades used for modified atmosphere packaged broiler chicken meat products.
    Lundström HS, Björkroth J.
    J Food Prot; 2007 Mar 01; 70(3):766-70. PubMed ID: 17388074
    [Abstract] [Full Text] [Related]

  • 29. Characterisation of lactic acid bacteria from spoiled, vacuum-packaged, cold-smoked rainbow trout using ribotyping.
    Lyhs U, Björkroth J, Korkeala H.
    Int J Food Microbiol; 1999 Nov 01; 52(1-2):77-84. PubMed ID: 10573394
    [Abstract] [Full Text] [Related]

  • 30. Lactic acid bacteria population dynamics during minced beef storage under aerobic or modified atmosphere packaging conditions.
    Doulgeraki AI, Paramithiotis S, Kagkli DM, Nychas GJ.
    Food Microbiol; 2010 Dec 01; 27(8):1028-34. PubMed ID: 20832681
    [Abstract] [Full Text] [Related]

  • 31. Food Spoilage-Associated Leuconostoc, Lactococcus, and Lactobacillus Species Display Different Survival Strategies in Response to Competition.
    Andreevskaya M, Jääskeläinen E, Johansson P, Ylinen A, Paulin L, Björkroth J, Auvinen P.
    Appl Environ Microbiol; 2018 Jul 01; 84(13):. PubMed ID: 29678911
    [Abstract] [Full Text] [Related]

  • 32. Lactic acid bacteria and their controversial role in fresh meat spoilage.
    Pothakos V, Devlieghere F, Villani F, Björkroth J, Ercolini D.
    Meat Sci; 2015 Nov 01; 109():66-74. PubMed ID: 25972087
    [Abstract] [Full Text] [Related]

  • 33. Comparative evaluation of spoilage-related bacterial diversity and metabolite profiles in chilled beef stored under air and vacuum packaging.
    Mansur AR, Song EJ, Cho YS, Nam YD, Choi YS, Kim DO, Seo DH, Nam TG.
    Food Microbiol; 2019 Feb 01; 77():166-172. PubMed ID: 30297047
    [Abstract] [Full Text] [Related]

  • 34. Thermotolerance of meat spoilage lactic acid bacteria and their inactivation in vacuum-packaged vienna sausages.
    Franz CM, von Holy A.
    Int J Food Microbiol; 1996 Feb 01; 29(1):59-73. PubMed ID: 8722187
    [Abstract] [Full Text] [Related]

  • 35. Chemical, microbial and sensory changes during the anaerobic cold storage of beef inoculated with a homofermentative Lactobacillus sp. or a Leuconostoc sp.
    Borch E, Agerhem H.
    Int J Food Microbiol; 1992 Feb 01; 15(1-2):99-108. PubMed ID: 1622763
    [Abstract] [Full Text] [Related]

  • 36. 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 01; 96(2):149-64. PubMed ID: 15364469
    [Abstract] [Full Text] [Related]

  • 37. Microbiological quality and safety of vacuum-packaged white-tailed deer meat stored at 4 °C.
    Sauvala M, Johansson P, Björkroth J, Fredriksson-Ahomaa M.
    Int J Food Microbiol; 2023 Apr 02; 390():110110. PubMed ID: 36796163
    [Abstract] [Full Text] [Related]

  • 38. 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 17; 39(3):155-66. PubMed ID: 9553794
    [Abstract] [Full Text] [Related]

  • 39. Unusual compositions of microflora of vacuum-packaged beef primal cuts of very long storage life.
    Youssef MK, Gill CO, Tran F, Yang X.
    J Food Prot; 2014 Dec 17; 77(12):2161-7. PubMed ID: 25474067
    [Abstract] [Full Text] [Related]

  • 40.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

    Page: [Previous] [Next] [New Search]
    of 10.