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

305 related items for PubMed ID: 27697162

  • 1.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 2. Tina wooden vat biofilm: a safe and highly efficient lactic acid bacteria delivering system in PDO Ragusano cheese making.
    Lortal S, Di Blasi A, Madec MN, Pediliggieri C, Tuminello L, Tanguy G, Fauquant J, Lecuona Y, Campo P, Carpino S, Licitra G.
    Int J Food Microbiol; 2009 Jun 01; 132(1):1-8. PubMed ID: 19361876
    [Abstract] [Full Text] [Related]

  • 3. Characteristics of microbial biofilm on wooden vats ('gerles') in PDO Salers cheese.
    Didienne R, Defargues C, Callon C, Meylheuc T, Hulin S, Montel MC.
    Int J Food Microbiol; 2012 May 15; 156(2):91-101. PubMed ID: 22483401
    [Abstract] [Full Text] [Related]

  • 4. Polyphasic approach to study physico-chemical, microbiological and sensorial characteristics of artisanal Nicastrese goat's cheese.
    Pino A, Liotta L, Randazzo CL, Todaro A, Mazzaglia A, De Nardo F, Chiofalo V, Caggia C.
    Food Microbiol; 2018 Apr 15; 70():143-154. PubMed ID: 29173621
    [Abstract] [Full Text] [Related]

  • 5. Variability of bacterial biofilms of the "tina" wood vats used in the ragusano cheese-making process.
    Licitra G, Ogier JC, Parayre S, Pediliggieri C, Carnemolla TM, Falentin H, Madec MN, Carpino S, Lortal S.
    Appl Environ Microbiol; 2007 Nov 15; 73(21):6980-7. PubMed ID: 17720831
    [Abstract] [Full Text] [Related]

  • 6.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 7. In vivo application and dynamics of lactic acid bacteria for the four-season production of Vastedda-like cheese.
    Gaglio R, Scatassa ML, Cruciata M, Miraglia V, Corona O, Di Gerlando R, Portolano B, Moschetti G, Settanni L.
    Int J Food Microbiol; 2014 May 02; 177():37-48. PubMed ID: 24598514
    [Abstract] [Full Text] [Related]

  • 8. Formation and Characterization of Early Bacterial Biofilms on Different Wood Typologies Applied in Dairy Production.
    Cruciata M, Gaglio R, Scatassa ML, Sala G, Cardamone C, Palmeri M, Moschetti G, La Mantia T, Settanni L.
    Appl Environ Microbiol; 2018 Feb 15; 84(4):. PubMed ID: 29180375
    [Abstract] [Full Text] [Related]

  • 9.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 10. Influence of the early bacterial biofilms developed on vats made with seven wood types on PDO Vastedda della valle del Belìce cheese characteristics.
    Gaglio R, Cruciata M, Scatassa ML, Tolone M, Mancuso I, Cardamone C, Corona O, Todaro M, Settanni L.
    Int J Food Microbiol; 2019 Feb 16; 291():91-103. PubMed ID: 30476738
    [Abstract] [Full Text] [Related]

  • 11. Transfer, composition and technological characterization of the lactic acid bacterial populations of the wooden vats used to produce traditional stretched cheeses.
    Scatassa ML, Gaglio R, Macaluso G, Francesca N, Randazzo W, Cardamone C, Di Grigoli A, Moschetti G, Settanni L.
    Food Microbiol; 2015 Dec 16; 52():31-41. PubMed ID: 26338114
    [Abstract] [Full Text] [Related]

  • 12. Microbial dynamics of Castelmagno PDO, a traditional Italian cheese, with a focus on lactic acid bacteria ecology.
    Dolci P, Alessandria V, Rantsiou K, Rolle L, Zeppa G, Cocolin L.
    Int J Food Microbiol; 2008 Mar 20; 122(3):302-11. PubMed ID: 18272246
    [Abstract] [Full Text] [Related]

  • 13.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 14. Microbiological quality and safety of raw milk and soft cheese and detection of autochthonous lactic acid bacteria with antagonistic activity against Listeria monocytogenes, Salmonella Spp., and Staphylococcus aureus.
    Ortolani MB, Yamazi AK, Moraes PM, Viçosa GN, Nero LA.
    Foodborne Pathog Dis; 2010 Feb 20; 7(2):175-80. PubMed ID: 19839761
    [Abstract] [Full Text] [Related]

  • 15.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 16. Persistence of wild Streptococcus thermophilus strains on wooden vat and during the manufacture of a traditional Caciocavallo type cheese.
    Settanni L, Di Grigoli A, Tornambé G, Bellina V, Francesca N, Moschetti G, Bonanno A.
    Int J Food Microbiol; 2012 Apr 02; 155(1-2):73-81. PubMed ID: 22336514
    [Abstract] [Full Text] [Related]

  • 17.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 18.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 19. Microbial Activation of Wooden Vats Used for Traditional Cheese Production and Evolution of Neoformed Biofilms.
    Gaglio R, Cruciata M, Di Gerlando R, Scatassa ML, Cardamone C, Mancuso I, Sardina MT, Moschetti G, Portolano B, Settanni L.
    Appl Environ Microbiol; 2016 Jan 15; 82(2):585-95. PubMed ID: 26546430
    [Abstract] [Full Text] [Related]

  • 20.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

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