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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

202 related items for PubMed ID: 23387897

  • 1. Optimum cooking conditions for shrimp and Atlantic salmon.
    Brookmire L, Mallikarjunan P, Jahncke M, Grisso R.
    J Food Sci; 2013 Feb; 78(2):S303-13. PubMed ID: 23387897
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  • 2. Demonstration of Inappropriate Validation Method for a Cracker Baking Process Using Predictive Modeling.
    Hildebrandt IM, Riddell LM, Hall NO, James MK, Marks BP.
    J Food Prot; 2024 Jul; 87(7):100298. PubMed ID: 38734415
    [Abstract] [Full Text] [Related]

  • 3. Quantification of viable Brochothrix thermosphacta in cooked shrimp and salmon by real-time PCR.
    Mamlouk K, Macé S, Guilbaud M, Jaffrès E, Ferchichi M, Prévost H, Pilet MF, Dousset X.
    Food Microbiol; 2012 May; 30(1):173-9. PubMed ID: 22265298
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  • 8. Microbial changes and growth of Listeria monocytogenes during chilled storage of brined shrimp (Pandalus borealis).
    Mejlholm O, Kjeldgaard J, Modberg A, Vest MB, Bøknaes N, Koort J, Björkroth J, Dalgaard P.
    Int J Food Microbiol; 2008 Jun 10; 124(3):250-9. PubMed ID: 18456355
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  • 11. The effect of different cooking procedures on microbiological and chemical quality characteristics of Tekirdağ meatballs.
    Yilmaz I, Yetim H, Ockerman HW.
    Nahrung; 2002 Aug 10; 46(4):276-8. PubMed ID: 12224424
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  • 12. Survival of Salmonella Typhimurium in poultry-based meat preparations during grilling, frying and baking.
    Roccato A, Uyttendaele M, Cibin V, Barrucci F, Cappa V, Zavagnin P, Longo A, Ricci A.
    Int J Food Microbiol; 2015 Mar 16; 197():1-8. PubMed ID: 25540842
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  • 15. The prevalence and number of Salmonella in sausages and their destruction by frying, grilling or barbecuing.
    Mattick KL, Bailey RA, Jørgensen F, Humphrey TJ.
    J Appl Microbiol; 2002 Mar 16; 93(4):541-7. PubMed ID: 12234336
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  • 18. Applying the food safety objective and related standards to thermal inactivation of Salmonella in poultry meat.
    Membré JM, Bassett J, Gorris LG.
    J Food Prot; 2007 Sep 16; 70(9):2036-44. PubMed ID: 17900080
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  • 20. Effect of cooking on the loss of persistent organic pollutants from salmon.
    Bayen S, Barlow P, Lee HK, Obbard JP.
    J Toxicol Environ Health A; 2005 Feb 27; 68(4):253-65. PubMed ID: 15799450
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