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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

257 related items for PubMed ID: 17995647

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  • 4. Development of a model system for the study of spoilage associated secondary cucumber fermentation during long-term storage.
    Franco W, Pérez-Díaz IM.
    J Food Sci; 2012 Oct; 77(10):M586-92. PubMed ID: 22924596
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  • 9. Role of selected oxidative yeasts and bacteria in cucumber secondary fermentation associated with spoilage of the fermented fruit.
    Franco W, Pérez-Díaz IM.
    Food Microbiol; 2012 Dec; 32(2):338-44. PubMed ID: 22986199
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  • 13. Effects of a brief blanching process on quality, safety, and shelf life of refrigerated cucumber pickles.
    LaFountain LJ, Johanningsmeier SD, Breidt F, Stoforos GN, Price RE.
    J Food Sci; 2022 Apr; 87(4):1475-1488. PubMed ID: 35292980
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  • 14. Metabolic footprinting of Lactobacillus buchneri strain LA1147 during anaerobic spoilage of fermented cucumbers.
    Johanningsmeier SD, McFeeters RF.
    Int J Food Microbiol; 2015 Dec 23; 215():40-8. PubMed ID: 26325599
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  • 15. Microbial interactions associated with secondary cucumber fermentation.
    Franco W, Pérez-Díaz IM.
    J Appl Microbiol; 2013 Jan 23; 114(1):161-72. PubMed ID: 23013318
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  • 17. Tartrazine: a yellow hazard.
    Drug Ther Bull; 1980 Jul 04; 18(14):53-5. PubMed ID: 7398537
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  • 18. Influence of microbial growth on the redox potential of fermented cucumbers.
    Olsen MJ, Pérez-Díaz IM.
    J Food Sci; 2009 Jul 04; 74(4):M149-53. PubMed ID: 19490331
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  • 20. Tartrazine sensitivity.
    Dipalma JR.
    Am Fam Physician; 1990 Nov 04; 42(5):1347-50. PubMed ID: 2239641
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