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Journal Abstract Search

317 related items for PubMed ID: 30268907

  • 1. Microbiota of sliced cooked ham packaged in modified atmosphere throughout the shelf life: Microbiota of sliced cooked ham in MAP.
    Raimondi S, Luciani R, Sirangelo TM, Amaretti A, Leonardi A, Ulrici A, Foca G, D'Auria G, Moya A, Zuliani V, Seibert TM, Søltoft-Jensen J, Rossi M.
    Int J Food Microbiol; 2019 Jan 16; 289():200-208. PubMed ID: 30268907
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  • 2. Bacterial community of industrial raw sausage packaged in modified atmosphere throughout the shelf life.
    Raimondi S, Nappi MR, Sirangelo TM, Leonardi A, Amaretti A, Ulrici A, Magnani R, Montanari C, Tabanelli G, Gardini F, Rossi M.
    Int J Food Microbiol; 2018 Sep 02; 280():78-86. PubMed ID: 29783046
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  • 4. Microbiota Survey of Sliced Cooked Ham During the Secondary Shelf Life.
    Spampinato G, Candeliere F, Amaretti A, Licciardello F, Rossi M, Raimondi S.
    Front Microbiol; 2022 Sep 02; 13():842390. PubMed ID: 35350621
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  • 7. Changes in the microbial communities in vacuum-packaged smoked bacon during storage.
    Li X, Li C, Ye H, Wang Z, Wu X, Han Y, Xu B.
    Food Microbiol; 2019 Feb 02; 77():26-37. PubMed ID: 30297053
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  • 14. Exploring lot-to-lot variation in spoilage bacterial communities on commercial modified atmosphere packaged beef.
    Säde E, Penttinen K, Björkroth J, Hultman J.
    Food Microbiol; 2017 Apr 02; 62():147-152. PubMed ID: 27889141
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  • 15. Co-culture experiments demonstrate the usefulness of Lactobacillus sakei 10A to prolong the shelf-life of a model cooked ham.
    Vermeiren L, Devlieghere F, Debevere J.
    Int J Food Microbiol; 2006 Apr 15; 108(1):68-77. PubMed ID: 16380186
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