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

175 related items for PubMed ID: 17613069

  • 1.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 2. Significant histamine formation in tuna (Thunnus albacares) at 2 degrees C--effect of vacuum- and modified atmosphere-packaging on psychrotolerant bacteria.
    Emborg J, Laursen BG, Dalgaard P.
    Int J Food Microbiol; 2005 Jun 15; 101(3):263-79. PubMed ID: 15925710
    [Abstract] [Full Text] [Related]

  • 3. PCR detection and identification of histamine-forming bacteria in filleted tuna fish samples.
    Ferrario C, Pegollo C, Ricci G, Borgo F, Fortina MG.
    J Food Sci; 2012 Feb 15; 77(2):M115-20. PubMed ID: 22251187
    [Abstract] [Full Text] [Related]

  • 4. Heat resistance of histamine-producing bacteria in irradiated tuna loins.
    Enache E, Kataoka A, Black DG, Weddig L, Hayman M, Bjornsdottir-Butler K.
    J Food Prot; 2013 Sep 15; 76(9):1608-14. PubMed ID: 23992506
    [Abstract] [Full Text] [Related]

  • 5. Growth, inactivation and histamine formation of Morganella psychrotolerans and Morganella morganii - development and evaluation of predictive models.
    Emborg J, Dalgaard P.
    Int J Food Microbiol; 2008 Dec 10; 128(2):234-43. PubMed ID: 18845350
    [Abstract] [Full Text] [Related]

  • 6. Histamine stability in Rihaakuru at -80, 4 and 30°C.
    Naila A, Flint S, Fletcher GC, Bremer PJ, Meerdink G.
    Food Chem; 2012 Dec 01; 135(3):1226-9. PubMed ID: 22953847
    [Abstract] [Full Text] [Related]

  • 7. The influence of storage conditions of tuna viscera before fermentation on the chemical, physical and microbiological changes in fish sauce during fermentation.
    Dissaraphong S, Benjakul S, Visessanguan W, Kishimura H.
    Bioresour Technol; 2006 Nov 01; 97(16):2032-40. PubMed ID: 16298523
    [Abstract] [Full Text] [Related]

  • 8. Storage Time and Temperature Effects on Histamine Production in Tuna Salad Preparations.
    McCarthy S, Bjornsdottir-Butler K, Benner R.
    J Food Prot; 2015 Jul 01; 78(7):1343-9. PubMed ID: 26197286
    [Abstract] [Full Text] [Related]

  • 9. Biogenic amine formation and microbial spoilage in chilled garfish (Belone belone belone)--effect of modified atmosphere packaging and previous frozen storage.
    Dalgaard P, Madsen HL, Samieian N, Emborg J.
    J Appl Microbiol; 2006 Jul 01; 101(1):80-95. PubMed ID: 16834594
    [Abstract] [Full Text] [Related]

  • 10. Effects of on-board and dockside handling on the formation of biogenic amines in mahimahi (Coryphaena hippurus), skipjack tuna (Katsuwonus pelamis), and yellowfin tuna (Thunnus albacares).
    Staruszkiewicz WF, Barnett JD, Rogers PL, Benner RA, Wong LL, Cook J.
    J Food Prot; 2004 Jan 01; 67(1):134-41. PubMed ID: 14717363
    [Abstract] [Full Text] [Related]

  • 11. [Histamine formation by Proteus species in tunafish (author's transl)].
    Yamani MI, Dickertmann D, Untermann F.
    Zentralbl Bakteriol Mikrobiol Hyg B; 1981 Sep 01; 173(6):478-87. PubMed ID: 7198852
    [Abstract] [Full Text] [Related]

  • 12. [Microbiological stability through storage period of Sphyraena ensis in Costa Rica].
    Alvarez D, Jiménez-Díaz M, Arias-Echandi ML.
    Arch Latinoam Nutr; 2011 Jun 01; 61(2):183-8. PubMed ID: 22308945
    [Abstract] [Full Text] [Related]

  • 13. Precooking as a Control for Histamine Formation during the Processing of Tuna: An Industrial Process Validation.
    Adams F, Nolte F, Colton J, De Beer J, Weddig L.
    J Food Prot; 2018 Mar 01; 81(3):444-455. PubMed ID: 29474147
    [Abstract] [Full Text] [Related]

  • 14. Formation of histamine and biogenic amines in cold-smoked tuna: an investigation of psychrotolerant bacteria from samples implicated in cases of histamine fish poisoning.
    Emborg J, Dalgaard P.
    J Food Prot; 2006 Apr 01; 69(4):897-906. PubMed ID: 16629036
    [Abstract] [Full Text] [Related]

  • 15. Histamine and cadaverine production by bacteria isolated from fresh and frozen albacore (Thunnus alalunga).
    Ben-Gigirey B, Vieites Baaptista de Sousa JM, Villa TG, Barros-Velazquez J.
    J Food Prot; 1999 Aug 01; 62(8):933-9. PubMed ID: 10456749
    [Abstract] [Full Text] [Related]

  • 16. Changes in biogenic amines and microbiological analysis in albacore (Thunnus alalunga) muscle during frozen storage.
    Ben-Gigirey B, Vieites Baptista de Sousa JM, Villa TG, Barros-Velazquez J.
    J Food Prot; 1998 May 01; 61(5):608-15. PubMed ID: 9709235
    [Abstract] [Full Text] [Related]

  • 17. Combined application of modified atmosphere packaging and superchilled storage to extend the shelf life of fresh cod (Gadus morhua) loins.
    Wang T, Sveinsdóttir K, Magnússon H, Martinsdóttir E.
    J Food Sci; 2008 Jan 01; 73(1):S11-9. PubMed ID: 18211364
    [Abstract] [Full Text] [Related]

  • 18. [The content of histamine and tyramine dependent of microbiological quality of salted herring stored at different temperatures].
    Fonberg-Broczek M, Sawilska-Rautenstrauch D, Windyga B, Sciezyńska H, Jedra M, Badowski P, Urbanek-Karłowska B.
    Rocz Panstw Zakl Hig; 2003 Jan 01; 54(1):87-95. PubMed ID: 12870301
    [Abstract] [Full Text] [Related]

  • 19. Monitoring volatile and nonvolatile amines in dried and salted roes of tuna (Thunnus thynnus L.) during manufacture and storage.
    Periago MJ, Rodrigo J, Ros G, Rodríguez-Jérez JJ, Hernández-Herrero M.
    J Food Prot; 2003 Feb 01; 66(2):335-40. PubMed ID: 12597499
    [Abstract] [Full Text] [Related]

  • 20. Microbiological safety of dry-cured fish from the raw material to the end of processing.
    Indio V, Savini F, Gardini F, Barbieri F, Prandini L, Mekonnen YT, Tomasello F, Giacometti F, Seguino A, Serraino A, De Cesare A.
    Int J Food Microbiol; 2024 Apr 16; 415():110641. PubMed ID: 38432054
    [Abstract] [Full Text] [Related]

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