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

162 related items for PubMed ID: 19157614

  • 21. Community dynamics of coagulase-negative staphylococci during spontaneous artisan-type meat fermentations differ between smoking and moulding treatments.
    Janssens M, Myter N, De Vuyst L, Leroy F.
    Int J Food Microbiol; 2013 Aug 16; 166(1):168-75. PubMed ID: 23880244
    [Abstract] [Full Text] [Related]

  • 22. Presence and molecular characterization of the major serovars of Listeria monocytogenes in ten Sardinian fermented sausage processing plants.
    Meloni D, Consolati SG, Mazza R, Mureddu A, Fois F, Piras F, Mazzette R.
    Meat Sci; 2014 Aug 16; 97(4):443-50. PubMed ID: 24769142
    [Abstract] [Full Text] [Related]

  • 23. Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits.
    Casaburi A, Di Monaco R, Cavella S, Toldrá F, Ercolini D, Villani F.
    Food Microbiol; 2008 Apr 16; 25(2):335-47. PubMed ID: 18206776
    [Abstract] [Full Text] [Related]

  • 24. Differentiation of Staphylococci from Iberian dry fermented sausages by protein fingerprinting.
    Benito MJ, Serradilla MJ, Martín A, Aranda E, Hernández A, Córdoba MG.
    Food Microbiol; 2008 Aug 16; 25(5):676-82. PubMed ID: 18541166
    [Abstract] [Full Text] [Related]

  • 25. Functional meat starter cultures for improved sausage fermentation.
    Leroy F, Verluyten J, De Vuyst L.
    Int J Food Microbiol; 2006 Feb 15; 106(3):270-85. PubMed ID: 16213053
    [Abstract] [Full Text] [Related]

  • 26. Identification of staphylococci and dominant lactic acid bacteria in spontaneously fermented Swiss meat products using PCR-RFLP.
    Marty E, Buchs J, Eugster-Meier E, Lacroix C, Meile L.
    Food Microbiol; 2012 Apr 15; 29(2):157-66. PubMed ID: 22202869
    [Abstract] [Full Text] [Related]

  • 27. Molecular, technological and safety characterization of Gram-positive catalase-positive cocci from slightly fermented sausages.
    Martín B, Garriga M, Hugas M, Bover-Cid S, Veciana-Nogués MT, Aymerich T.
    Int J Food Microbiol; 2006 Mar 15; 107(2):148-58. PubMed ID: 16297478
    [Abstract] [Full Text] [Related]

  • 28. Characterization and selection of autochthonous lactic acid bacteria isolated from traditional Iberian dry-fermented salchichón and chorizo sausages.
    Benito MJ, Martín A, Aranda E, Pérez-Nevado F, Ruiz-Moyano S, Córdoba MG.
    J Food Sci; 2007 Aug 15; 72(6):M193-201. PubMed ID: 17995686
    [Abstract] [Full Text] [Related]

  • 29. Characterization and selection of lactobacilli isolated from Spanish fermented sausages.
    Rovira A, Nieto JC, Rodríguez A, Reguera JI, González Z.
    Microbiologia; 1997 Jun 15; 13(2):201-8. PubMed ID: 9253760
    [Abstract] [Full Text] [Related]

  • 30. The narrowing down of inoculated communities of coagulase-negative staphylococci in fermented meat models is modulated by temperature and pH.
    Stavropoulou DA, Van Reckem E, De Smet S, De Vuyst L, Leroy F.
    Int J Food Microbiol; 2018 Jun 02; 274():52-59. PubMed ID: 29551445
    [Abstract] [Full Text] [Related]

  • 31. Use of molecular tools to characterize Lactobacillus spp. isolated from Greek traditional fermented sausages.
    Rantsiou K, Drosinos EH, Gialitaki M, Metaxopoulos I, Comi G, Cocolin L.
    Int J Food Microbiol; 2006 Dec 01; 112(3):215-22. PubMed ID: 17045690
    [Abstract] [Full Text] [Related]

  • 32. Monitoring the bacterial population dynamics during fermentation of artisanal Argentinean sausages.
    Fontana C, Sandro Cocconcelli P, Vignolo G.
    Int J Food Microbiol; 2005 Aug 25; 103(2):131-42. PubMed ID: 16083816
    [Abstract] [Full Text] [Related]

  • 33.
    ; . PubMed ID:
    [No 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.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 38.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 39. New developments in the study of the microbiota of naturally fermented sausages as determined by molecular methods: a review.
    Rantsiou K, Cocolin L.
    Int J Food Microbiol; 2006 Apr 25; 108(2):255-67. PubMed ID: 16481061
    [Abstract] [Full Text] [Related]

  • 40. Prolonged hospital and community-based listeriosis outbreak caused by ready-to-eat scalded sausages.
    Winter CH, Brockmann SO, Sonnentag SR, Schaupp T, Prager R, Hof H, Becker B, Stegmanns T, Roloff HU, Vollrath G, Kuhm AE, Mezger BB, Schmolz GK, Klittich GB, Pfaff G, Piechotowski I.
    J Hosp Infect; 2009 Oct 25; 73(2):121-8. PubMed ID: 19716628
    [Abstract] [Full Text] [Related]

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