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

308 related items for PubMed ID: 20546411

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

  • 22. Effects of a mixture of lactic acid bacteria applied as a freeze-dried or fresh culture on the fermentation of alfalfa silage.
    Kizilsimsek M, Schmidt RJ, Kung L.
    J Dairy Sci; 2007 Dec; 90(12):5698-705. PubMed ID: 18024762
    [Abstract] [Full Text] [Related]

  • 23. Growth/no growth models describing the influence of pH, lactic and acetic acid on lactic acid bacteria developed to determine the stability of acidified sauces.
    Vermeulen A, Devlieghere F, Bernaerts K, Van Impe J, Debevere J.
    Int J Food Microbiol; 2007 Nov 01; 119(3):258-69. PubMed ID: 17868939
    [Abstract] [Full Text] [Related]

  • 24. Antimicrobial activity of nisin against Oenococcus oeni and other wine bacteria.
    Rojo-Bezares B, Sáenz Y, Zarazaga M, Torres C, Ruiz-Larrea F.
    Int J Food Microbiol; 2007 May 01; 116(1):32-6. PubMed ID: 17320991
    [Abstract] [Full Text] [Related]

  • 25.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 26. Prevention of microbes-induced spoilage in sodium chloride-free cucumber fermentations employing preservatives.
    Pérez-Díaz IM, Medina E, Page CA, Johanningsmeier SD, Daughtry KV, Moeller L.
    J Food Sci; 2022 Nov 01; 87(11):5054-5069. PubMed ID: 36254496
    [Abstract] [Full Text] [Related]

  • 27.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 28. Characterisation of the microflora of attiéké, a fermented cassava product, during traditional small-scale preparation.
    Coulin P, Farah Z, Assanvo J, Spillmann H, Puhan Z.
    Int J Food Microbiol; 2006 Feb 01; 106(2):131-6. PubMed ID: 16213052
    [Abstract] [Full Text] [Related]

  • 29. Lactobacilli and tartrazine as causative agents of red-color spoilage in cucumber pickle products.
    Pérez-Díaz IM, Kelling RE, Hale S, Breidt F, McFeeters RF.
    J Food Sci; 2007 Sep 01; 72(7):M240-5. PubMed ID: 17995647
    [Abstract] [Full Text] [Related]

  • 30. Optimisation of lactic acid fermentation for improved vinegar flavour during rosy vinegar brewing.
    Jiang Y, Guo J, Li Y, Lin S, Wang L, Li J.
    J Sci Food Agric; 2010 Jun 01; 90(8):1334-9. PubMed ID: 20474052
    [Abstract] [Full Text] [Related]

  • 31.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 32.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 33. Evaluation of the inhibitory effect of dimethyl dicarbonate (DMDC) against wine microorganisms.
    Costa A, Barata A, Malfeito-Ferreira M, Loureiro V.
    Food Microbiol; 2008 Apr 01; 25(2):422-7. PubMed ID: 18206786
    [Abstract] [Full Text] [Related]

  • 34. Bacteriocin-based strategies for food biopreservation.
    Gálvez A, Abriouel H, López RL, Ben Omar N.
    Int J Food Microbiol; 2007 Nov 30; 120(1-2):51-70. PubMed ID: 17614151
    [Abstract] [Full Text] [Related]

  • 35.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 36.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 37. Metabolism of lactic acid in fermented cucumbers by Lactobacillus buchneri and related species, potential spoilage organisms in reduced salt fermentations.
    Johanningsmeier SD, McFeeters RF.
    Food Microbiol; 2013 Sep 30; 35(2):129-35. PubMed ID: 23664264
    [Abstract] [Full Text] [Related]

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

  • 39. Microbial, chemical and sensory properties of shalgams made using different production methods.
    Tanguler H, Saris PE, Erten H.
    J Sci Food Agric; 2015 Mar 30; 95(5):1008-15. PubMed ID: 24924855
    [Abstract] [Full Text] [Related]

  • 40. 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]

    Page: [Previous] [Next] [New Search]
    of 16.