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Journal Abstract Search

198 related items for PubMed ID: 21726655

  • 21. Intrinsic tolerance of Bifidobacterium species to heat and oxygen and survival following spray drying and storage.
    Simpson PJ, Stanton C, Fitzgerald GF, Ross RP.
    J Appl Microbiol; 2005; 99(3):493-501. PubMed ID: 16108790
    [Abstract] [Full Text] [Related]

  • 22. Use of mild-heat treatment following high-pressure processing to prevent recovery of pressure-injured Listeria monocytogenes in milk.
    Koseki S, Mizuno Y, Yamamoto K.
    Food Microbiol; 2008 Apr; 25(2):288-93. PubMed ID: 18206771
    [Abstract] [Full Text] [Related]

  • 23. Comparison of four methods to enumerate probiotic bifidobacteria in a fermented food product.
    Lahtinen SJ, Gueimonde M, Ouwehand AC, Reinikainen JP, Salminen SJ.
    Food Microbiol; 2006 Sep; 23(6):571-7. PubMed ID: 16943053
    [Abstract] [Full Text] [Related]

  • 24. pH and solute concentration of suspension media affect the outcome of high hydrostatic pressure treatment of Listeria monocytogenes.
    Koseki S, Yamamoto K.
    Int J Food Microbiol; 2006 Sep 01; 111(2):175-9. PubMed ID: 16844252
    [Abstract] [Full Text] [Related]

  • 25. Modelling the bacterial survival/death interface induced by high pressure processing.
    Koseki S, Yamamoto K.
    Int J Food Microbiol; 2007 May 01; 116(1):136-43. PubMed ID: 17307266
    [Abstract] [Full Text] [Related]

  • 26. Interactions among lactic acid starter and probiotic bacteria used for fermented dairy products.
    Vinderola CG, Mocchiutti P, Reinheimer JA.
    J Dairy Sci; 2002 Apr 01; 85(4):721-9. PubMed ID: 12018416
    [Abstract] [Full Text] [Related]

  • 27. Survival of Escherichia coli O157:H7 in dry fermented sausages containing micro-encapsulated probiotic lactic acid bacteria.
    Muthukumarasamy P, Holley RA.
    Food Microbiol; 2007 Feb 01; 24(1):82-8. PubMed ID: 16943098
    [Abstract] [Full Text] [Related]

  • 28. Inactivation of Salmonella and Escherichia coli O157:H7 on artificially contaminated alfalfa seeds using high hydrostatic pressure.
    Neetoo H, Chen H.
    Food Microbiol; 2010 May 01; 27(3):332-8. PubMed ID: 20227597
    [Abstract] [Full Text] [Related]

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  • 30. Stationary-phase acid and heat treatments for improvement of the viability of probiotic lactobacilli and bifidobacteria.
    Saarela M, Rantala M, Hallamaa K, Nohynek L, Virkajärvi I, Mättö J.
    J Appl Microbiol; 2004 May 01; 96(6):1205-14. PubMed ID: 15139911
    [Abstract] [Full Text] [Related]

  • 31. Conditions for high pressure inactivation of Vibrio parahaemolyticus in oysters.
    Kural AG, Shearer AE, Kingsley DH, Chen H.
    Int J Food Microbiol; 2008 Sep 30; 127(1-2):1-5. PubMed ID: 18547664
    [Abstract] [Full Text] [Related]

  • 32. Use of tuf gene-based primers for the PCR detection of probiotic Bifidobacterium species and enumeration of bifidobacteria in fermented milk by cultural and quantitative real-time PCR methods.
    Sheu SJ, Hwang WZ, Chiang YC, Lin WH, Chen HC, Tsen HY.
    J Food Sci; 2010 Oct 30; 75(8):M521-7. PubMed ID: 21535508
    [Abstract] [Full Text] [Related]

  • 33. C. botulinum inactivation kinetics implemented in a computational model of a high-pressure sterilization process.
    Juliano P, Knoerzer K, Fryer PJ, Versteeg C.
    Biotechnol Prog; 2009 Oct 30; 25(1):163-75. PubMed ID: 19197999
    [Abstract] [Full Text] [Related]

  • 34. Inactivation of Bacillus cereus spores in milk by mild pressure and heat treatments.
    Van Opstal I, Bagamboula CF, Vanmuysen SC, Wuytack EY, Michiels CW.
    Int J Food Microbiol; 2004 Apr 15; 92(2):227-34. PubMed ID: 15109800
    [Abstract] [Full Text] [Related]

  • 35. Temperature-assisted pressure inactivation of Listeria monocytogenes in turkey breast meat.
    Chen H.
    Int J Food Microbiol; 2007 Jun 10; 117(1):55-60. PubMed ID: 17462773
    [Abstract] [Full Text] [Related]

  • 36. Viability of bifidobacteria strains in yogurt with added oat beta-glucan and corn starch during cold storage.
    Rosburg V, Boylston T, White P.
    J Food Sci; 2010 Jun 10; 75(5):C439-44. PubMed ID: 20629865
    [Abstract] [Full Text] [Related]

  • 37. Low-fat set yogurt made from milk subjected to combinations of high hydrostatic pressure and thermal processing.
    Harte F, Luedecke L, Swanson B, Barbosa-Cánovas GV.
    J Dairy Sci; 2003 Apr 10; 86(4):1074-82. PubMed ID: 12741531
    [Abstract] [Full Text] [Related]

  • 38. Modeling the survival of Salmonella spp. in chorizos.
    Hajmeer M, Basheer I, Hew C, Cliver DO.
    Int J Food Microbiol; 2006 Mar 01; 107(1):59-67. PubMed ID: 16303199
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  • 39. Thermal and high-pressure inactivation kinetics of polyphenol oxidase in Victoria grape must.
    Rapeanu G, Van Loey A, Smout C, Hendrickx M.
    J Agric Food Chem; 2005 Apr 20; 53(8):2988-94. PubMed ID: 15826049
    [Abstract] [Full Text] [Related]

  • 40. Manufacturing of fermented goat milk with a mixed starter culture of Bifidobacterium animalis and Lactobacillus acidophilus in a controlled bioreactor.
    Kongo JM, Gomes AM, Malcata FX.
    Lett Appl Microbiol; 2006 Jun 20; 42(6):595-9. PubMed ID: 16706898
    [Abstract] [Full Text] [Related]

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