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

298 related items for PubMed ID: 16782222

  • 21. Identification and characterization of potential autochthonous starter cultures from a Croatian "brand" product "Slavonski kulen".
    Babić I, Markov K, Kovačević D, Trontel A, Slavica A, Dugum J, Čvek D, Svetec IK, Posavec S, Frece J.
    Meat Sci; 2011 Jul; 88(3):517-24. PubMed ID: 21377808
    [Abstract] [Full Text] [Related]

  • 22. Development of a multiplex PCR for the identification of Staphylococcus genus and four staphylococcal species isolated from food.
    Morot-Bizot SC, Talon R, Leroy S.
    J Appl Microbiol; 2004 Jul; 97(5):1087-94. PubMed ID: 15479426
    [Abstract] [Full Text] [Related]

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

  • 24. Isolation and technological properties of coagulase negative staphylococci from fermented sausages of Southern Italy.
    Mauriello G, Casaburi A, Blaiotta G, Villani F.
    Meat Sci; 2004 May; 67(1):149-58. PubMed ID: 22061128
    [Abstract] [Full Text] [Related]

  • 25. What is the Main Processing Factor Influencing Staphylococcus Species Diversity in Different Manufacturing Units?
    Fraqueza MJ, Rocha JM, Laranjo M, Potes ME, Fialho AR, Fernandes MJ, Fernandes MH, Barreto A, Semedo-Lemsaddek T, Elias M.
    J Food Sci; 2019 Oct; 84(10):2932-2943. PubMed ID: 31524954
    [Abstract] [Full Text] [Related]

  • 26. Proteolytic activity of Staphylococcus xylosus strains on pork myofibrillar and sarcoplasmic proteins and use of selected strains in the production of "Naples type" salami.
    Mauriello G, Casaburi A, Villani F.
    J Appl Microbiol; 2002 Oct; 92(3):482-90. PubMed ID: 11872124
    [Abstract] [Full Text] [Related]

  • 27. Community dynamics of coagulase-negative staphylococci during spontaneous artisan-type meat fermentations differ between smoking and moulding treatments.
    Janssens M, Myter N, De Vuyst L, Leroy F.
    Int J Food Microbiol; 2013 Aug 16; 166(1):168-75. PubMed ID: 23880244
    [Abstract] [Full Text] [Related]

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

  • 29. [Comparative study of the proteolytic activity of staphylococci and detection of a specific protease].
    Degteva GK, Beliaeva EV, Engel'gardt VA, Grigor'eva GI, Zakhar'evskaia NS.
    Prikl Biokhim Mikrobiol; 1980 Aug 16; 16(6):841-7. PubMed ID: 7005890
    [Abstract] [Full Text] [Related]

  • 30. The narrowing down of inoculated communities of coagulase-negative staphylococci in fermented meat models is modulated by temperature and pH.
    Stavropoulou DA, Van Reckem E, De Smet S, De Vuyst L, Leroy F.
    Int J Food Microbiol; 2018 Jun 02; 274():52-59. PubMed ID: 29551445
    [Abstract] [Full Text] [Related]

  • 31.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 32. Use of molecular tools to characterize Lactobacillus spp. isolated from Greek traditional fermented sausages.
    Rantsiou K, Drosinos EH, Gialitaki M, Metaxopoulos I, Comi G, Cocolin L.
    Int J Food Microbiol; 2006 Dec 01; 112(3):215-22. PubMed ID: 17045690
    [Abstract] [Full Text] [Related]

  • 33. Species diversity and metabolic impact of the microbiota are low in spontaneously acidified Belgian sausages with an added starter culture of Staphylococcus carnosus.
    Janssens M, Myter N, De Vuyst L, Leroy F.
    Food Microbiol; 2012 Apr 01; 29(2):167-77. PubMed ID: 22202870
    [Abstract] [Full Text] [Related]

  • 34. Technological and safety characteristics of Staphylococcaceae isolated from Spanish traditional dry-cured sausages.
    Cachaldora A, Fonseca S, Franco I, Carballo J.
    Food Microbiol; 2013 Feb 01; 33(1):61-8. PubMed ID: 23122502
    [Abstract] [Full Text] [Related]

  • 35. Ecology and dynamics of coagulase-negative cocci isolated from naturally fermented Italian sausages.
    Iacumin L, Comi G, Cantoni C, Cocolin L.
    Syst Appl Microbiol; 2006 Sep 01; 29(6):480-6. PubMed ID: 16337767
    [Abstract] [Full Text] [Related]

  • 36. Microbiological characteristics of "androlla", a Spanish traditional pork sausage.
    García Fontán MC, Lorenzo JM, Parada A, Franco I, Carballo J.
    Food Microbiol; 2007 Feb 01; 24(1):52-8. PubMed ID: 16943094
    [Abstract] [Full Text] [Related]

  • 37. Characterization of Staphylococcus xylosus and Staphylococcus carnosus isolated from Slovak meat products.
    Simonová M, Strompfová V, Marciňáková M, Lauková A, Vesterlund S, Moratalla ML, Bover-Cid S, Vidal-Carou C.
    Meat Sci; 2006 Aug 01; 73(4):559-64. PubMed ID: 22062552
    [Abstract] [Full Text] [Related]

  • 38.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 39. Use of recA gene sequence analysis for the identification of Staphylococcus equorum strains predominant on dry-cured hams.
    Landeta G, Reverón I, Carrascosa AV, de las Rivas B, Muñoz R.
    Food Microbiol; 2011 Sep 01; 28(6):1205-10. PubMed ID: 21645821
    [Abstract] [Full Text] [Related]

  • 40. Effect of temperature and pH on the community dynamics of coagulase-negative staphylococci during spontaneous meat fermentation in a model system.
    Stavropoulou DA, Filippou P, De Smet S, De Vuyst L, Leroy F.
    Food Microbiol; 2018 Dec 01; 76():180-188. PubMed ID: 30166139
    [Abstract] [Full Text] [Related]

    Page: [Previous] [Next] [New Search]
    of 15.