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

755 related items for PubMed ID: 18022269

  • 21.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 22. Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows.
    Di Cagno R, Surico RF, Siragusa S, De Angelis M, Paradiso A, Minervini F, De Gara L, Gobbetti M.
    Int J Food Microbiol; 2008 Oct 31; 127(3):220-8. PubMed ID: 18710789
    [Abstract] [Full Text] [Related]

  • 23. Biopreservatives.
    Elsser-Gravesen D, Elsser-Gravesen A.
    Adv Biochem Eng Biotechnol; 2014 Oct 31; 143():29-49. PubMed ID: 24185748
    [Abstract] [Full Text] [Related]

  • 24. The antimicrobial efficacy of plant essential oil combinations and interactions with food ingredients.
    Gutierrez J, Barry-Ryan C, Bourke P.
    Int J Food Microbiol; 2008 May 10; 124(1):91-7. PubMed ID: 18378032
    [Abstract] [Full Text] [Related]

  • 25. Antibacterial Activity of Lactic Acid Bacteria to Improve Shelf Life of Raw Meat.
    Hernández-Aquino S, Miranda-Romero LA, Fujikawa H, Maldonado-Simán EJ, Alarcón-Zuñiga B.
    Biocontrol Sci; 2019 May 10; 24(4):185-192. PubMed ID: 31875610
    [Abstract] [Full Text] [Related]

  • 26. Bacteriocins, A Natural Weapon Against Bacterial Contamination for Greater Safety and Preservation of Food: A Review.
    Fuochi V, Emma R, Furneri PM.
    Curr Pharm Biotechnol; 2021 May 10; 22(2):216-231. PubMed ID: 32621714
    [Abstract] [Full Text] [Related]

  • 27. Potential of bacteriocins from lab to improve microbial quality of dry-cured and fermented meat products.
    Kęska P, Stadnik J, Zielińska D, Kołożyn-Krajewska D.
    Acta Sci Pol Technol Aliment; 2017 May 10; 16(2):119-126. PubMed ID: 28703952
    [Abstract] [Full Text] [Related]

  • 28. [Enterocin-35, a bacteriocin with activity against Listeria monocytogenes. Possible use in the food industry].
    Concha R, Farías ME, Kümmerlin R, Sesma F.
    Rev Latinoam Microbiol; 1999 May 10; 41(3):133-8. PubMed ID: 10979837
    [Abstract] [Full Text] [Related]

  • 29. Microbiological and biochemical profile of cv. Conservolea naturally black olives during controlled fermentation with selected strains of lactic acid bacteria.
    Panagou EZ, Schillinger U, Franz CM, Nychas GJ.
    Food Microbiol; 2008 Apr 10; 25(2):348-58. PubMed ID: 18206777
    [Abstract] [Full Text] [Related]

  • 30. Inhibition of Listeria innocua and Brochothrix thermosphacta in vacuum-packaged meat by addition of bacteriocinogenic Lactobacillus curvatus CRL705 and its bacteriocins.
    Castellano P, Vignolo G.
    Lett Appl Microbiol; 2006 Aug 10; 43(2):194-9. PubMed ID: 16869904
    [Abstract] [Full Text] [Related]

  • 31. Role of lactic acid bacteria during meat conditioning and fermentation: peptides generated as sensorial and hygienic biomarkers.
    Fadda S, López C, Vignolo G.
    Meat Sci; 2010 Sep 10; 86(1):66-79. PubMed ID: 20619799
    [Abstract] [Full Text] [Related]

  • 32. Discovery of novel biopreservation agents with inhibitory effects on growth of food-borne pathogens and their application to seafood products.
    Chahad OB, El Bour M, Calo-Mata P, Boudabous A, Barros-Velàzquez J.
    Res Microbiol; 2012 Jan 10; 163(1):44-54. PubMed ID: 22041547
    [Abstract] [Full Text] [Related]

  • 33. Bacteriocins as food preservatives: Challenges and emerging horizons.
    Johnson EM, Jung DY, Jin DY, Jayabalan DR, Yang DSH, Suh JW.
    Crit Rev Food Sci Nutr; 2018 Jan 10; 58(16):2743-2767. PubMed ID: 28880573
    [Abstract] [Full Text] [Related]

  • 34. "Green preservatives": combating fungi in the food and feed industry by applying antifungal lactic acid bacteria.
    Pawlowska AM, Zannini E, Coffey A, Arendt EK.
    Adv Food Nutr Res; 2012 Jan 10; 66():217-38. PubMed ID: 22909981
    [Abstract] [Full Text] [Related]

  • 35. Effects of gassericins A and T, bacteriocins produced by Lactobacillus gasseri, with glycine on custard cream preservation.
    Arakawa K, Kawai Y, Iioka H, Tanioka M, Nishimura J, Kitazawa H, Tsurumi K, Saito T.
    J Dairy Sci; 2009 Jun 10; 92(6):2365-72. PubMed ID: 19447968
    [Abstract] [Full Text] [Related]

  • 36. From gene to function: metabolic traits of starter cultures for improved quality of cereal foods.
    Gänzle MG.
    Int J Food Microbiol; 2009 Aug 31; 134(1-2):29-36. PubMed ID: 19515445
    [Abstract] [Full Text] [Related]

  • 37. Functional properties of lactic acid bacteria isolated from ethnic fermented vegetables of the Himalayas.
    Tamang JP, Tamang B, Schillinger U, Guigas C, Holzapfel WH.
    Int J Food Microbiol; 2009 Sep 30; 135(1):28-33. PubMed ID: 19666197
    [Abstract] [Full Text] [Related]

  • 38. Acid adaptation affects the viability of Salmonella typhimurium during the lactic fermentation of skim milk and product storage.
    Shen HW, Yu RC, Chou CC.
    Int J Food Microbiol; 2007 Mar 20; 114(3):380-5. PubMed ID: 17218032
    [Abstract] [Full Text] [Related]

  • 39. Enhanced bactericidal activity of enterocin AS-48 in combination with essential oils, natural bioactive compounds and chemical preservatives against Listeria monocytogenes in ready-to-eat salad.
    Antonio CM, Abriouel H, López RL, Omar NB, Valdivia E, Gálvez A.
    Food Chem Toxicol; 2009 Sep 20; 47(9):2216-23. PubMed ID: 19520136
    [Abstract] [Full Text] [Related]

  • 40. Production of phenyllactic acid by lactic acid bacteria: an approach to the selection of strains contributing to food quality and preservation.
    Valerio F, Lavermicocca P, Pascale M, Visconti A.
    FEMS Microbiol Lett; 2004 Apr 15; 233(2):289-95. PubMed ID: 15063498
    [Abstract] [Full Text] [Related]

    Page: [Previous] [Next] [New Search]
    of 38.