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PUBMED FOR HANDHELDS

Journal Abstract Search

283 related items for PubMed ID: 22265286

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  • 2. Behavior of Escherichia coli O26:H11 in the presence of Hafnia alvei in a model cheese ecosystem.
    Delbès-Paus C, Miszczycha S, Ganet S, Helinck S, Veisseire P, Pochet S, Thévenot D, Montel MC.
    Int J Food Microbiol; 2013 Jan 01; 160(3):212-8. PubMed ID: 23290227
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  • 4. Diversity and assessment of potential risk factors of Gram-negative isolates associated with French cheeses.
    Coton M, Delbés-Paus C, Irlinger F, Desmasures N, Le Fleche A, Stahl V, Montel MC, Coton E.
    Food Microbiol; 2012 Feb 01; 29(1):88-98. PubMed ID: 22029922
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  • 5. The effect of ripening and storage conditions on the distribution of tyramine, putrescine and cadaverine in Edam-cheese.
    Bunková L, Bunka F, Mantlová G, Cablová A, Sedlácek I, Svec P, Pachlová V, Krácmar S.
    Food Microbiol; 2010 Oct 01; 27(7):880-8. PubMed ID: 20688229
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  • 6. Effects of Proteus vulgaris growth on the establishment of a cheese microbial community and on the production of volatile aroma compounds in a model cheese.
    Deetae P, Mounier J, Bonnarme P, Spinnler HE, Irlinger F, Helinck S.
    J Appl Microbiol; 2009 Oct 01; 107(4):1404-13. PubMed ID: 19426267
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  • 8. Evaluation of biogenic amines and microbial counts throughout the ripening of goat cheeses from pasteurized and raw milk.
    Novella-Rodríguez S, Veciana-Nogués MT, Roig-Sagués AX, Trujillo-Mesa AJ, Vidal-Carou MC.
    J Dairy Res; 2004 May 01; 71(2):245-52. PubMed ID: 15190954
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  • 12. Effect of autochthonous starter cultures on the biogenic amine content of ewe's milk cheese throughout ripening.
    Renes E, Diezhandino I, Fernández D, Ferrazza RE, Tornadijo ME, Fresno JM.
    Food Microbiol; 2014 Dec 01; 44():271-7. PubMed ID: 25084673
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  • 14. The evaluation of Zataria multiflora Boiss. essential oil effect on biogenic amines formation and microbiological profile in Gouda cheese.
    Es'haghi Gorji M, Noori N, Nabizadeh Nodehi R, Jahed Khaniki G, Rastkari N, Alimohammadi M.
    Lett Appl Microbiol; 2014 Dec 01; 59(6):621-30. PubMed ID: 25163583
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  • 15. Microbial and sensory changes throughout the ripening of Prato cheese made from milk with different levels of somatic cells.
    Vianna PC, Mazal G, Santos MV, Bolini HM, Gigante ML.
    J Dairy Sci; 2008 May 01; 91(5):1743-50. PubMed ID: 18420604
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  • 16. Microbial biodiversity in cheese consortia and comparative Listeria growth on surfaces of uncooked pressed cheeses.
    Callon C, Retureau E, Didienne R, Montel MC.
    Int J Food Microbiol; 2014 Mar 17; 174():98-109. PubMed ID: 24463156
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