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

162 related items for PubMed ID: 15954307

  • 21. Fate of acid-resistant and non-acid resistant Shiga toxin-producing Escherichia coli strains in experimentally contaminated French fermented raw meat sausages.
    Montet MP, Christieans S, Thevenot D, Coppet V, Ganet S, Muller ML, Dunière L, Miszczycha S, Vernozy-Rozand C.
    Int J Food Microbiol; 2009 Feb 28; 129(3):264-70. PubMed ID: 19157612
    [Abstract] [Full Text] [Related]

  • 22.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 23.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 24. Technological characterization of a bacteriocin-producing Lactobacillus sakei and its use in fermented sausages production.
    Urso R, Rantsiou K, Cantoni C, Comi G, Cocolin L.
    Int J Food Microbiol; 2006 Aug 01; 110(3):232-9. PubMed ID: 16814893
    [Abstract] [Full Text] [Related]

  • 25.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 26. Sequencing and expression analysis of the sakacin P bacteriocin produced by a Lactobacillus sakei strain isolated from naturally fermented sausages.
    Urso R, Rantsiou K, Cantoni C, Comi G, Cocolin L.
    Appl Microbiol Biotechnol; 2006 Jul 01; 71(4):480-5. PubMed ID: 16231175
    [Abstract] [Full Text] [Related]

  • 27.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 28.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 29.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 30. Functional meat starter cultures for improved sausage fermentation.
    Leroy F, Verluyten J, De Vuyst L.
    Int J Food Microbiol; 2006 Feb 15; 106(3):270-85. PubMed ID: 16213053
    [Abstract] [Full Text] [Related]

  • 31. Characterization and selection of autochthonous lactic acid bacteria isolated from traditional Iberian dry-fermented salchichón and chorizo sausages.
    Benito MJ, Martín A, Aranda E, Pérez-Nevado F, Ruiz-Moyano S, Córdoba MG.
    J Food Sci; 2007 Aug 15; 72(6):M193-201. PubMed ID: 17995686
    [Abstract] [Full Text] [Related]

  • 32.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 33. Genetic diversity and biofilm formation of Staphylococcus equorum isolated from naturally fermented sausages and their manufacturing environment.
    Leroy S, Lebert I, Chacornac JP, Chavant P, Bernardi T, Talon R.
    Int J Food Microbiol; 2009 Aug 31; 134(1-2):46-51. PubMed ID: 19157614
    [Abstract] [Full Text] [Related]

  • 34. A peptidomic approach to study the contribution of added casein proteins to the peptide profile in Spanish dry-fermented sausages.
    Mora L, Escudero E, Aristoy MC, Toldrá F.
    Int J Food Microbiol; 2015 Nov 06; 212():41-8. PubMed ID: 26116420
    [Abstract] [Full Text] [Related]

  • 35. Microbial ecology of food contact surfaces and products of small-scale facilities producing traditional sausages.
    Gounadaki AS, Skandamis PN, Drosinos EH, Nychas GJ.
    Food Microbiol; 2008 Apr 06; 25(2):313-23. PubMed ID: 18206774
    [Abstract] [Full Text] [Related]

  • 36. Incidence of Staphylococcus aureus and associated risk factors in Nham, a Thai fermented pork product.
    Chokesajjawatee N, Pornaem S, Zo YG, Kamdee S, Luxananil P, Wanasen S, Valyasevi R.
    Food Microbiol; 2009 Aug 06; 26(5):547-51. PubMed ID: 19465253
    [Abstract] [Full Text] [Related]

  • 37. Fermented fish and meat products: the present position and future possibilities.
    Erichsen I.
    Soc Appl Bacteriol Symp Ser; 1983 Aug 06; 11():271-86. PubMed ID: 6648574
    [No Abstract] [Full Text] [Related]

  • 38. Modeling the survival of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium during fermentation, drying, and storage of soudjouk-style fermented sausage.
    Hwang CA, Porto-Fett AC, Juneja VK, Ingham SC, Ingham BH, Luchansky JB.
    Int J Food Microbiol; 2009 Feb 28; 129(3):244-52. PubMed ID: 19157610
    [Abstract] [Full Text] [Related]

  • 39. Influence of meat source, pH and production time on zinc protoporphyrin IX formation as natural colouring agent in nitrite-free dry fermented sausages.
    De Maere H, Chollet S, De Brabanter J, Michiels C, Paelinck H, Fraeye I.
    Meat Sci; 2018 Jan 28; 135():46-53. PubMed ID: 28889035
    [Abstract] [Full Text] [Related]

  • 40. Contribution of a selected fungal population to the volatile compounds on dry-cured ham.
    Martín A, Córdoba JJ, Aranda E, Córdoba MG, Asensio MA.
    Int J Food Microbiol; 2006 Jul 01; 110(1):8-18. PubMed ID: 16564595
    [Abstract] [Full Text] [Related]

    Page: [Previous] [Next] [New Search]
    of 9.