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Journal Abstract Search

175 related items for PubMed ID: 17613069

  • 21. Quality assessment of filtered smoked yellowfin tuna (Thunnus albacares) steaks.
    Pivarnik LF, Faustman C, Rossi S, Suman SP, Palmer C, Richard NL, Ellis PC, DiLiberti M.
    J Food Sci; 2011 Aug; 76(6):S369-79. PubMed ID: 22417519
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  • 22. Tracking spoilage bacteria in the tuna microbiome.
    Gadoin E, Desnues C, Bouvier T, Roque D'orbcastel E, Auguet JC, Crochemore S, Adingra A, Bettarel Y.
    FEMS Microbiol Ecol; 2022 Sep 29; 98(10):. PubMed ID: 36124730
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  • 23. Modelling the effect of temperature, carbon dioxide, water activity and pH on growth and histamine formation by Morganella psychrotolerans.
    Emborg J, Dalgaard P.
    Int J Food Microbiol; 2008 Dec 10; 128(2):226-33. PubMed ID: 18845351
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  • 27. Effect of Storage Temperature on the Outgrowth and Toxin Production of Staphylococcus aureus in Freeze-Thawed Precooked Tuna Meat.
    Kataoka A, Enache E, Napier C, Hayman M, Weddig L.
    J Food Prot; 2016 Apr 10; 79(4):620-7. PubMed ID: 27052867
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  • 28. Detection and identification of histamine-producing bacteria associated with harvesting and processing mahimahi and yellowfin tuna.
    Allen DG, Green DP, Bolton GE, Jaykus LA, Cope WG.
    J Food Prot; 2005 Aug 10; 68(8):1676-82. PubMed ID: 21132978
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  • 30. High temperature, short time pasteurization temperatures inversely affect bacterial numbers during refrigerated storage of pasteurized fluid milk.
    Ranieri ML, Huck JR, Sonnen M, Barbano DM, Boor KJ.
    J Dairy Sci; 2009 Oct 10; 92(10):4823-32. PubMed ID: 19762797
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  • 32. Source and identification of histamine-producing bacteria from fresh and temperature-abused albacore.
    Kim SH, Field KG, Morrissey MT, Price RJ, Wei CI, An H.
    J Food Prot; 2001 Jul 10; 64(7):1035-44. PubMed ID: 11456189
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  • 37. Influence of storage and preservation on microbiological quality of silo ovine milk.
    de Garnica ML, Santos JA, Gonzalo C.
    J Dairy Sci; 2011 Apr 10; 94(4):1922-7. PubMed ID: 21426983
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  • 38. Endotoxin and biogenic amine levels in Atlantic mackerel (Scomber scombrus), sardine (Sardina pilchardus) and Mediterranean hake (Merluccius merluccius) stored at 22 degrees C.
    Prester L, Macan J, Varnai VM, Orct T, Vukusic J, Kipcic D.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2009 Mar 10; 26(3):355-62. PubMed ID: 19680909
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  • 39. Evaluation and predictive modeling of shelf life of minced beef stored in high-oxygen modified atmosphere packaging at different temperatures.
    Limbo S, Torri L, Sinelli N, Franzetti L, Casiraghi E.
    Meat Sci; 2010 Jan 10; 84(1):129-36. PubMed ID: 20374764
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  • 40. Migration of bisphenol A (BPA) from can coatings into a fatty-food simulant and tuna fish.
    Munguía-López EM, Gerardo-Lugo S, Peralta E, Bolumen S, Soto-Valdez H.
    Food Addit Contam; 2005 Sep 10; 22(9):892-8. PubMed ID: 16192075
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