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Journal Abstract Search

129 related items for PubMed ID: 3170384

  • 1. Post-processing microflora and the shelf stability of gari marketed in Port Harcourt.
    Ofuya CO, Akpoti P.
    J Appl Bacteriol; 1988 May; 64(5):389-94. PubMed ID: 3170384
    [Abstract] [Full Text] [Related]

  • 2. Moulds, yeasts and aerobic plate counts in ginseng supplements.
    Tournas VH, Katsoudas E, Miracco EJ.
    Int J Food Microbiol; 2006 Apr 25; 108(2):178-81. PubMed ID: 16434118
    [Abstract] [Full Text] [Related]

  • 3. Postprocessing microflora of commercial attieke (a fermented cassava product) produced in the south of Côte d'Ivoire.
    Kouamé AK, Djéni TN, N'guessan FK, Dje MK.
    Lett Appl Microbiol; 2013 Jan 25; 56(1):44-50. PubMed ID: 23078634
    [Abstract] [Full Text] [Related]

  • 4. Microbiological quality of fermented cassava flour 'kpor umilin'.
    Tsav-Wua JA, Inyang CU, Akpapunam MA.
    Int J Food Sci Nutr; 2004 Jun 25; 55(4):317-24. PubMed ID: 15369985
    [Abstract] [Full Text] [Related]

  • 5. Dynamics of culturable mesophilic bacterial communities of three fresh herbs and their production environment.
    Gekenidis MT, Gossin D, Schmelcher M, Schöner U, Remus-Emsermann MNP, Drissner D.
    J Appl Microbiol; 2017 Oct 25; 123(4):916-932. PubMed ID: 28708321
    [Abstract] [Full Text] [Related]

  • 6. Fungi in cake production chain: Occurrence and evaluation of growth potential in different cake formulations during storage.
    Morassi LLP, Bernardi AO, Amaral ALPM, Chaves RD, Santos JLP, Copetti MV, Sant'Ana AS.
    Food Res Int; 2018 Apr 25; 106():141-148. PubMed ID: 29579912
    [Abstract] [Full Text] [Related]

  • 7. [Microbiological quality of minimally processed vegetable salads].
    Wójcik-Stopczyńska B.
    Rocz Panstw Zakl Hig; 2004 Apr 25; 55(2):139-45. PubMed ID: 15493346
    [Abstract] [Full Text] [Related]

  • 8. [Microbiological quality of wheat flour consumed in Morocco].
    Ennadir J, Hassikou R, Ohmani F, Hammamouchi J, Bouazza F, Qasmaoui A, Mennane Z, Touhami AO, Charof R, Khedid K.
    Can J Microbiol; 2012 Feb 25; 58(2):145-50. PubMed ID: 22260306
    [Abstract] [Full Text] [Related]

  • 9. Prevalence of some bacteria yeasts and molds in meat foods in San Luis, Argentina.
    Stagnitta PV, Micalizzi B, de Guzmán AM.
    Cent Eur J Public Health; 2006 Sep 25; 14(3):141-4. PubMed ID: 17152228
    [Abstract] [Full Text] [Related]

  • 10. [Microbiological quality of muesli samples purchased in retail network].
    Wójcik-Stopczyńska B.
    Rocz Panstw Zakl Hig; 2003 Sep 25; 54(3):269-74. PubMed ID: 14755854
    [Abstract] [Full Text] [Related]

  • 11. Mycoflora and ochratoxin A producing strains of Aspergillus in Algerian wheat.
    Riba A, Mokrane S, Mathieu F, Lebrihi A, Sabaou N.
    Int J Food Microbiol; 2008 Feb 29; 122(1-2):85-92. PubMed ID: 18083262
    [Abstract] [Full Text] [Related]

  • 12. Microbiological profile and potential hazards associated with imported and local brands of tomato paste in Nigeria.
    Efiuvwevwere BJ, Atirike OI.
    J Appl Microbiol; 1998 Mar 29; 84(3):409-16. PubMed ID: 9721645
    [Abstract] [Full Text] [Related]

  • 13. Effect of fungi fermentation on organoleptic properties, energy content and in-vitro multienzyme digestibility of cassava products (flour & gari).
    Akindahunsi AA, Oboh G.
    Nutr Health; 2003 Mar 29; 17(2):131-8. PubMed ID: 14653508
    [Abstract] [Full Text] [Related]

  • 14. Shelf-life of a chilled precooked chicken product stored in air and under modified atmospheres: microbiological, chemical, sensory attributes.
    Patsias A, Chouliara I, Badeka A, Savvaidis IN, Kontominas MG.
    Food Microbiol; 2006 Aug 29; 23(5):423-9. PubMed ID: 16943033
    [Abstract] [Full Text] [Related]

  • 15. Lessons from the organization of a proficiency testing program in food microbiology by interlaboratory comparison: analytical methods in use, impact of methods on bacterial counts and measurement uncertainty of bacterial counts.
    Augustin JC, Carlier V.
    Food Microbiol; 2006 Feb 29; 23(1):1-38. PubMed ID: 16942983
    [Abstract] [Full Text] [Related]

  • 16. Microbiological characteristics of "androlla", a Spanish traditional pork sausage.
    García Fontán MC, Lorenzo JM, Parada A, Franco I, Carballo J.
    Food Microbiol; 2007 Feb 29; 24(1):52-8. PubMed ID: 16943094
    [Abstract] [Full Text] [Related]

  • 17. Microbiological quality of Argentinian paprika.
    Melo González MG, Romero SM, Arjona M, Larumbe AG, Vaamonde G.
    Rev Argent Microbiol; 2017 Feb 29; 49(4):339-346. PubMed ID: 28571612
    [Abstract] [Full Text] [Related]

  • 18. Microbial evaluation and deterioration of paints and paint-products.
    Obidi OF, Aboaba OO, Makanjuola MS, Nwachukwu SC.
    J Environ Biol; 2009 Sep 29; 30(5 Suppl):835-40. PubMed ID: 20143715
    [Abstract] [Full Text] [Related]

  • 19. Shelf-life extension of minimally processed carrots by gaseous chlorine dioxide.
    Gómez-López VM, Devlieghere F, Ragaert P, Debevere J.
    Int J Food Microbiol; 2007 May 10; 116(2):221-7. PubMed ID: 17306398
    [Abstract] [Full Text] [Related]

  • 20. Assessment of heavy metals and microbial contamination of gari from Liberia.
    Awoyale W, Asiedu R, Kawalawu WKC, Maziya-Dixon B, Abass A, Edet M, Adetunji MO.
    Food Sci Nutr; 2018 Jan 10; 6(1):62-66. PubMed ID: 29387362
    [Abstract] [Full Text] [Related]

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