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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

160 related items for PubMed ID: 20442004

  • 21. [Indoor moulds: results of the environmental study in office rooms].
    Buczyńska A, Cyprowski M, Piotrowska M, Szadkowska-Stańczyk I.
    Med Pr; 2007; 58(6):521-5. PubMed ID: 18421934
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  • 22. Dynamics and characterization of yeasts during ripening of typical Italian dry-cured ham.
    Simoncini N, Rotelli D, Virgili R, Quintavalla S.
    Food Microbiol; 2007 Sep; 24(6):577-84. PubMed ID: 17418308
    [Abstract] [Full Text] [Related]

  • 23. Investigation for possible source(s) of contamination of ready-to-eat meat products with Listeria spp. and other pathogens in a meat processing plant in Trinidad.
    Gibbons IS, Adesiyun A, Seepersadsingh N, Rahaman S.
    Food Microbiol; 2006 Jun; 23(4):359-66. PubMed ID: 16943025
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  • 24. Contribution of a selected fungal population to the volatile compounds on dry-cured ham.
    Martín A, Córdoba JJ, Aranda E, Córdoba MG, Asensio MA.
    Int J Food Microbiol; 2006 Jul 01; 110(1):8-18. PubMed ID: 16564595
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  • 28. Differentiation of yeasts growing on dry-cured Iberian ham by mitochondrial DNA restriction analysis, RAPD-PCR and their volatile compounds production.
    Andrade MJ, Rodríguez M, Casado EM, Bermúdez E, Córdoba JJ.
    Food Microbiol; 2009 Sep 01; 26(6):578-86. PubMed ID: 19527832
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  • 29. Mycobiota and mycotoxins in Portuguese pork, goat and sheep dry-cured hams.
    Rodrigues P, Silva D, Costa P, Abrunhosa L, Venâncio A, Teixeira A.
    Mycotoxin Res; 2019 Nov 01; 35(4):405-412. PubMed ID: 31494812
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  • 30. Fresh vegetables and ready-to eat salads: phenotypic characterization of moulds and molecular characterization of yeasts.
    Marinelli L, Maggi O, Aurigemma C, Tufi D, De Giusti M.
    Ann Ig; 2012 Nov 01; 24(4):301-9. PubMed ID: 22913173
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  • 32. Detection and identification of Penicillium spp. in a frozen chicken nuggets production facility.
    Wigmann ÉF, Jahn RC, Scherer CD, Saccomori F, Alcano-González MJ, Copetti MV.
    Food Microbiol; 2018 Apr 01; 70():42-48. PubMed ID: 29173638
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  • 35. Serological and molecular ecology of Listeria monocytogenes isolates collected from 13 French pork meat salting-curing plants and their products.
    Thévenot D, Delignette-Muller ML, Christieans S, Leroy S, Kodjo A, Vernozy-Rozand C.
    Int J Food Microbiol; 2006 Nov 01; 112(2):153-61. PubMed ID: 16843563
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  • 37. [Risk of fungal infection from foods, particularly in immunocompromised patients].
    Tomsíková A.
    Epidemiol Mikrobiol Imunol; 2002 Apr 01; 51(2):78-81. PubMed ID: 11987585
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  • 39. A study of surface moulds and mycotoxins in Croatian traditional dry-cured meat products.
    Zadravec M, Vahčić N, Brnić D, Markov K, Frece J, Beck R, Lešić T, Pleadin J.
    Int J Food Microbiol; 2020 Mar 16; 317():108459. PubMed ID: 31786413
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  • 40. The effect of storage time and agroecological zone on mould incidence and aflatoxin contamination of maize from traders in Uganda.
    Kaaya AN, Kyamuhangire W.
    Int J Food Microbiol; 2006 Aug 01; 110(3):217-23. PubMed ID: 16822572
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