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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

262 related items for PubMed ID: 22416714

  • 21. Activity of caprylic acid, carvacrol, ε-polylysine and their combinations against Salmonella in not-ready-to-eat surface-browned, frozen, breaded chicken products.
    Moschonas G, Geornaras I, Stopforth JD, Wach D, Woerner DR, Belk KE, Smith GC, Sofos JN.
    J Food Sci; 2012 Jul; 77(7):M405-11. PubMed ID: 22670620
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  • 25. Study of the effect of lethal and sublethal pH and a(w) stresses on the inactivation or growth of Listeria monocytogenes and Salmonella Typhimurium.
    Tiganitas A, Zeaki N, Gounadaki AS, Drosinos EH, Skandamis PN.
    Int J Food Microbiol; 2009 Aug 31; 134(1-2):104-12. PubMed ID: 19356819
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  • 26. Reduction of counts of Listeria monocytogenes in cheese by means of high hydrostatic pressure.
    López-Pedemonte T, Roig-Sagués A, De Lamo S, Hernández-Herrero M, Guamis B.
    Food Microbiol; 2007 Feb 31; 24(1):59-66. PubMed ID: 16943095
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  • 27. Growth of Aeromonas hydrophila in the whey cheeses Myzithra, Anthotyros, and Manouri during storage at 4 and 12 degrees C.
    Papageorgiou DK, Melas DS, Abrahim A, Angelidis AS.
    J Food Prot; 2006 Feb 31; 69(2):308-14. PubMed ID: 16496570
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  • 28. The effect of substituting NaCl with KCl on Nabulsi cheese: chemical composition, total viable count, and texture profile.
    Ayyash MM, Shah NP.
    J Dairy Sci; 2011 Jun 31; 94(6):2741-51. PubMed ID: 21605743
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  • 29. Behavior of Salmonella During Preparation of a Fermented Cashew Cheese Analog.
    Louvau HS, Wang H, Shaposhnikov MM, Harris LJ.
    J Food Prot; 2024 Aug 31; 87(8):100311. PubMed ID: 38852816
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  • 30. Growth and survival of Salmonella in ground black pepper (Piper nigrum).
    Keller SE, VanDoren JM, Grasso EM, Halik LA.
    Food Microbiol; 2013 May 31; 34(1):182-8. PubMed ID: 23498196
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  • 33. Use of used vs. fresh cheese brines and the effect of pH and salt concentration on the survival of Listeria monocytogenes.
    Schirmer BC, Heir E, Lindstedt BA, Møretrø T, Langsrud S.
    J Dairy Res; 2014 Feb 31; 81(1):113-9. PubMed ID: 24433588
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  • 35. Application of salt whey in process cheese food made from Cheddar cheese containing exopolysaccharides.
    Janevski O, Hassan AN, Metzger L.
    J Dairy Sci; 2012 Jul 31; 95(7):3609-16. PubMed ID: 22720918
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  • 36. Characterization of starter-free Queso Fresco made with sodium-potassium salt blends over 12 weeks of 4°C storage.
    Van Hekken DL, Tunick MH, Renye JA, Tomasula PM.
    J Dairy Sci; 2017 Jul 31; 100(7):5153-5166. PubMed ID: 28478004
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  • 38. Fate of Escherichia coli O157:H7 during the processing and storage of Ergo and Ayib, traditional Ethiopian dairy products.
    Tsegaye M, Ashenafi M.
    Int J Food Microbiol; 2005 Aug 15; 103(1):11-21. PubMed ID: 16081180
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  • 40. Potential growth and control of Salmonella in Hispanic type soft cheese.
    Kasrazadeh M, Genigeorgis C.
    Int J Food Microbiol; 1994 May 15; 22(2-3):127-40. PubMed ID: 8074967
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