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Journal Abstract Search

441 related items for PubMed ID: 19411125

  • 1. The influence of different preservation methods on spoilage bacteria populations inoculated in morcilla de Burgos during anaerobic cold storage.
    Diez AM, Jaime I, Rovira J.
    Int J Food Microbiol; 2009 Jun 30; 132(2-3):91-9. PubMed ID: 19411125
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  • 2. Spoilage of blood sausages morcilla de Burgos treated with high hydrostatic pressure.
    Diez AM, Urso R, Rantsiou K, Jaime I, Rovira J, Cocolin L.
    Int J Food Microbiol; 2008 Apr 30; 123(3):246-53. PubMed ID: 18367280
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  • 3. Application of organic acid salts and high-pressure treatments to improve the preservation of blood sausage.
    Diez AM, Santos EM, Jaime I, Rovira J.
    Food Microbiol; 2008 Feb 30; 25(1):154-61. PubMed ID: 17993389
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  • 7. Lactic acid bacteria associated with vacuum-packed cooked meat product spoilage: population analysis by rDNA-based methods.
    Chenoll E, Macián MC, Elizaquível P, Aznar R.
    J Appl Microbiol; 2007 Feb 30; 102(2):498-508. PubMed ID: 17241356
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  • 10. Evaluation of meat born lactic acid bacteria as protective cultures for the biopreservation of cooked meat products.
    Vermeiren L, Devlieghere F, Debevere J.
    Int J Food Microbiol; 2004 Nov 01; 96(2):149-64. PubMed ID: 15364469
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  • 11. In vitro and in situ growth characteristics and behaviour of spoilage organisms associated with anaerobically stored cooked meat products.
    Vermeiren L, Devlieghere F, De Graef V, Debevere J.
    J Appl Microbiol; 2005 Nov 01; 98(1):33-42. PubMed ID: 15610415
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  • 12. Microbial changes and growth of Listeria monocytogenes during chilled storage of brined shrimp (Pandalus borealis).
    Mejlholm O, Kjeldgaard J, Modberg A, Vest MB, Bøknaes N, Koort J, Björkroth J, Dalgaard P.
    Int J Food Microbiol; 2008 Jun 10; 124(3):250-9. PubMed ID: 18456355
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  • 15. Correlations between growth parameters of spoilage micro-organisms and shelf-life of pork stored under air and modified atmosphere at -2, 4 and 10 degrees C.
    Liu F, Yang RQ, Li YF.
    Food Microbiol; 2006 Sep 10; 23(6):578-83. PubMed ID: 16943054
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  • 16. Co-culture experiments demonstrate the usefulness of Lactobacillus sakei 10A to prolong the shelf-life of a model cooked ham.
    Vermeiren L, Devlieghere F, Debevere J.
    Int J Food Microbiol; 2006 Apr 15; 108(1):68-77. PubMed ID: 16380186
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  • 20. A mathematical modeling approach to the quantification of lactic acid bacteria in vacuum-packaged samples of cooked meat: Combining the TaqMan-based quantitative PCR method with the plate-count method.
    Martins WF, Longhi DA, de Aragão GMF, Melero B, Rovira J, Diez AM.
    Int J Food Microbiol; 2020 Apr 02; 318():108466. PubMed ID: 31865245
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