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PUBMED FOR HANDHELDS

Journal Abstract Search

282 related items for PubMed ID: 15358501

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  • 5. Safety improvement and preservation of typical sensory qualities of traditional dry fermented sausages using autochthonous starter cultures.
    Talon R, Leroy S, Lebert I, Giammarinaro P, Chacornac JP, Latorre-Moratalla M, Vidal-Carou C, Zanardi E, Conter M, Lebecque A.
    Int J Food Microbiol; 2008 Aug 15; 126(1-2):227-34. PubMed ID: 18573561
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  • 7. An evaluation of the proteolytic and lipolytic potential of Penicillium spp. isolated from traditional Greek sausages in submerged fermentation.
    Papagianni M.
    Appl Biochem Biotechnol; 2014 Jan 15; 172(2):767-75. PubMed ID: 24122629
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  • 8. 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
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  • 10. Survival of Escherichia coli O157:H7 in dry fermented sausages containing micro-encapsulated probiotic lactic acid bacteria.
    Muthukumarasamy P, Holley RA.
    Food Microbiol; 2007 Feb 01; 24(1):82-8. PubMed ID: 16943098
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  • 14. Inhibition of Listeria monocytogenes by a lactic acid bacterium isolated from Italian salami.
    de Carvalho AA, de Paula RA, Mantovani HC, de Moraes CA.
    Food Microbiol; 2006 May 01; 23(3):213-9. PubMed ID: 16943007
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  • 15. Identification of potential probiotic starter cultures for Scandinavian-type fermented sausages.
    Klingberg TD, Axelsson L, Naterstad K, Elsser D, Budde BB.
    Int J Food Microbiol; 2005 Dec 15; 105(3):419-31. PubMed ID: 16076509
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  • 16. The mycobiota of three dry-cured meat products from Slovenia.
    Sonjak S, Ličen M, Frisvad JC, Gunde-Cimerman N.
    Food Microbiol; 2011 May 15; 28(3):373-6. PubMed ID: 21356440
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  • 17. Effects on Escherichia coli O157:H7 and meat starter cultures of bovine lactoferrin in broth and microencapsulated lactoferrin in dry sausage batters.
    Al-Nabulsi AA, Holley RA.
    Int J Food Microbiol; 2007 Jan 01; 113(1):84-91. PubMed ID: 16996159
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