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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

298 related items for PubMed ID: 16782222

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  • 2. Staphylococcal community of a small unit manufacturing traditional dry fermented sausages.
    Corbière Morot-Bizot S, Leroy S, Talon R.
    Int J Food Microbiol; 2006 Apr 25; 108(2):210-7. PubMed ID: 16488037
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  • 3. Monitoring of staphylococcal starters in two French processing plants manufacturing dry fermented sausages.
    Corbiere Morot-Bizot S, Leroy S, Talon R.
    J Appl Microbiol; 2007 Jan 25; 102(1):238-44. PubMed ID: 17184340
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  • 8. Ecology and characterization by molecular methods of Staphylococcus species isolated from fresh sausages.
    Rantsiou K, Iacumin L, Cantoni C, Comi G, Cocolin L.
    Int J Food Microbiol; 2005 Jan 01; 97(3):277-84. PubMed ID: 15582738
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  • 10. Molecular, technological and safety characterization of Gram-positive catalase-positive cocci from slightly fermented sausages.
    Martín B, Garriga M, Hugas M, Bover-Cid S, Veciana-Nogués MT, Aymerich T.
    Int J Food Microbiol; 2006 Mar 15; 107(2):148-58. PubMed ID: 16297478
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  • 15. 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
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  • 17. Low occurrence of safety hazards in coagulase negative staphylococci isolated from fermented foodstuffs.
    Even S, Leroy S, Charlier C, Zakour NB, Chacornac JP, Lebert I, Jamet E, Desmonts MH, Coton E, Pochet S, Donnio PY, Gautier M, Talon R, Le Loir Y.
    Int J Food Microbiol; 2010 Apr 30; 139(1-2):87-95. PubMed ID: 20226555
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  • 18. Determination of growth characteristics and lipolytic and proteolytic activities of Penicillium strains isolated from Argentinean salami.
    Ludemann V, Pose G, Pollio ML, Segura J.
    Int J Food Microbiol; 2004 Oct 01; 96(1):13-8. PubMed ID: 15358501
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  • 19. Differentiation of Staphylococci from Iberian dry fermented sausages by protein fingerprinting.
    Benito MJ, Serradilla MJ, Martín A, Aranda E, Hernández A, Córdoba MG.
    Food Microbiol; 2008 Aug 01; 25(5):676-82. PubMed ID: 18541166
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  • 20. Characterization of coagulase-negative staphylococci isolated from Spanish dry cured meat products.
    Landeta G, Curiel JA, Carrascosa AV, Muñoz R, de las Rivas B.
    Meat Sci; 2013 Mar 01; 93(3):387-96. PubMed ID: 23273441
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