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

163 related items for PubMed ID: 35350621

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

  • 2.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 3. The Microbiota of Modified-Atmosphere-Packaged Cooked Charcuterie Products throughout Their Shelf-Life Period, as Revealed by a Complementary Combination of Culture-Dependent and Culture-Independent Analysis.
    Duthoo E, Rasschaert G, Leroy F, Weckx S, Heyndrickx M, De Reu K.
    Microorganisms; 2021 Jun 04; 9(6):. PubMed ID: 34200022
    [Abstract] [Full Text] [Related]

  • 4.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 5. Interactions between bacterial isolates from modified-atmosphere-packaged artisan-type cooked ham in view of the development of a bioprotective culture.
    Vasilopoulos C, De Mey E, Dewulf L, Paelinck H, De Smedt A, Vandendriessche F, De Vuyst L, Leroy F.
    Food Microbiol; 2010 Dec 04; 27(8):1086-94. PubMed ID: 20832689
    [Abstract] [Full Text] [Related]

  • 6. 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
    [Abstract] [Full Text] [Related]

  • 7.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 8.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 9. Diversity of the dominant bacterial species on sliced cooked pork products at expiration date in the Belgian retail.
    Geeraerts W, Pothakos V, De Vuyst L, Leroy F.
    Food Microbiol; 2017 Aug 02; 65():236-243. PubMed ID: 28400008
    [Abstract] [Full Text] [Related]

  • 10.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 11.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 12. Carnobacterium maltaromaticum as bioprotective culture against spoilage bacteria in ground meat and cooked ham.
    de Andrade Cavalari CM, Imazaki PH, Pirard B, Lebrun S, Vanleyssem R, Gemmi C, Antoine C, Crevecoeur S, Daube G, Clinquart A, de Macedo REF.
    Meat Sci; 2024 May 02; 211():109441. PubMed ID: 38301298
    [Abstract] [Full Text] [Related]

  • 13. 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
    [Abstract] [Full Text] [Related]

  • 14.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

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

  • 16.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

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

  • 18. Identification and characterization of Leuconostoc carnosum, associated with production and spoilage of vacuum-packaged, sliced, cooked ham.
    Björkroth KJ, Vandamme P, Korkeala HJ.
    Appl Environ Microbiol; 1998 Sep 15; 64(9):3313-9. PubMed ID: 9726876
    [Abstract] [Full Text] [Related]

  • 19.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 20. Study of the Lactobacillus sakei protective effect towards spoilage bacteria in vacuum packed cooked ham analyzed by PCR-DGGE.
    Hu P, Xu XL, Zhou GH, Han YQ, Xu BC, Liu JC.
    Meat Sci; 2008 Oct 15; 80(2):462-9. PubMed ID: 22063354
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 9.