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

448 related items for PubMed ID: 17958552

  • 21. Biogenic amine-forming microbial communities in cheese.
    Burdychova R, Komprda T.
    FEMS Microbiol Lett; 2007 Nov; 276(2):149-55. PubMed ID: 17956420
    [Abstract] [Full Text] [Related]

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

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

  • 24.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

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

  • 26. Biogenic amines in wines: role of lactic acid bacteria.
    Lonvaud-Funel A.
    FEMS Microbiol Lett; 2001 May 15; 199(1):9-13. PubMed ID: 11356560
    [Abstract] [Full Text] [Related]

  • 27. Interaction between Oenococcus oeni and Lactobacillus hilgardii isolated from wine. Modification of available nitrogen and biogenic amine production.
    Aredes Fernández PA, Farías ME, de Nadra MC.
    Biotechnol Lett; 2010 Aug 15; 32(8):1095-102. PubMed ID: 20361233
    [Abstract] [Full Text] [Related]

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

  • 29. In vitro synthesis of biogenic amines by Brochothrix thermosphacta isolates from meat and meat products and the influence of other microorganisms.
    Nowak A, Czyzowska A.
    Meat Sci; 2011 Jul 15; 88(3):571-4. PubMed ID: 21382674
    [Abstract] [Full Text] [Related]

  • 30.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 31. Formation of biogenic amines throughout the industrial manufacture of red wine.
    Marcobal A, Martín-Alvarez PJ, Polo MC, Muñoz R, Moreno-Arribas MV.
    J Food Prot; 2006 Feb 15; 69(2):397-404. PubMed ID: 16496582
    [Abstract] [Full Text] [Related]

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

  • 33. Amino acid-decarboxylase activity of bacteria isolated from fermented pork sausages.
    Bover-Cid S, Hugas M, Izquierdo-Pulido M, Vidal-Carou MC.
    Int J Food Microbiol; 2001 Jun 15; 66(3):185-9. PubMed ID: 11428577
    [Abstract] [Full Text] [Related]

  • 34.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 35.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 36.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 37. Comparative survey of putrescine production from agmatine deamination in different bacteria.
    Landete JM, Arena ME, Pardo I, Manca de Nadra MC, Ferrer S.
    Food Microbiol; 2008 Oct 15; 25(7):882-7. PubMed ID: 18721677
    [Abstract] [Full Text] [Related]

  • 38. Impact of Cell-free Supernatant of Lactic Acid Bacteria on Putrescine and Other Polyamine Formation by Foodborne Pathogens in Ornithine Decarboxylase Broth.
    Ozogul F, Tabanelli G, Toy N, Gardini F.
    J Agric Food Chem; 2015 Jun 24; 63(24):5828-35. PubMed ID: 26043863
    [Abstract] [Full Text] [Related]

  • 39. Molecular screening of wine lactic acid bacteria degrading hydroxycinnamic acids.
    de las Rivas B, Rodríguez H, Curiel JA, Landete JM, Muñoz R.
    J Agric Food Chem; 2009 Jan 28; 57(2):490-4. PubMed ID: 19099460
    [Abstract] [Full Text] [Related]

  • 40. Characterization of lactic acid bacteria from naturally-fermented Manzanilla Aloreña green table olives.
    Abriouel H, Benomar N, Cobo A, Caballero N, Fernández Fuentes MÁ, Pérez-Pulido R, Gálvez A.
    Food Microbiol; 2012 Dec 28; 32(2):308-16. PubMed ID: 22986194
    [Abstract] [Full Text] [Related]

    Page: [Previous] [Next] [New Search]
    of 23.