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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

300 related items for PubMed ID: 27917968

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  • 4. Elements of innovation and tradition in meat fermentation: Conflicts and synergies.
    Leroy F, Scholliers P, Amilien V.
    Int J Food Microbiol; 2015 Nov 06; 212():2-8. PubMed ID: 25497716
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  • 11. Lactic acid fermentation in the production of foods from vegetables, cereals and legumes.
    Steinkraus KH.
    Antonie Van Leeuwenhoek; 1983 Sep 06; 49(3):337-48. PubMed ID: 6354083
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  • 16. Potential of bacteriocin-producing lactic acid bacteria for safety improvements of traditional Thai fermented meat and human health.
    Swetwiwathana A, Visessanguan W.
    Meat Sci; 2015 Nov 06; 109():101-5. PubMed ID: 26100576
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  • 17. Role of lactic acid bacteria during meat conditioning and fermentation: peptides generated as sensorial and hygienic biomarkers.
    Fadda S, López C, Vignolo G.
    Meat Sci; 2010 Sep 06; 86(1):66-79. PubMed ID: 20619799
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  • 18. Application of bacteriocins in vegetable food biopreservation.
    Settanni L, Corsetti A.
    Int J Food Microbiol; 2008 Jan 31; 121(2):123-38. PubMed ID: 18022269
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  • 19. Flash heating process for efficient meat preservation.
    Mao Y, Ma P, Li T, Liu H, Zhao X, Liu S, Jia X, Rahaman SO, Wang X, Zhao M, Chen G, Xie H, Brozena AH, Zhou B, Luo Y, Tarté R, Wei CI, Wang Q, Briber RM, Hu L.
    Nat Commun; 2024 May 08; 15(1):3893. PubMed ID: 38719799
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  • 20. Study of the effect of post-packaging pasteurization and argon modified atmosphere packaging on the sensory quality and growth of endogenous microflora of a sliced cooked meat product.
    Pérez-Rodríguez F, Zamorano AR, Posada-Izquierdo GD, García-Gimeno RM.
    Food Sci Technol Int; 2014 Jan 08; 20(1):3-12. PubMed ID: 23733816
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