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

249 related items for PubMed ID: 37886066

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

  • 2. A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production.
    Guarcello R, Carpino S, Gaglio R, Pino A, Rapisarda T, Caggia C, Marino G, Randazzo CL, Settanni L, Todaro M.
    Food Microbiol; 2016 Oct; 59():66-75. PubMed ID: 27375245
    [Abstract] [Full Text] [Related]

  • 3.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 4. Greek functional Feta cheese: Enhancing quality and safety using a Lactobacillus plantarum strain with probiotic potential.
    Papadopoulou OS, Argyri AA, Varzakis EE, Tassou CC, Chorianopoulos NG.
    Food Microbiol; 2018 Sep; 74():21-33. PubMed ID: 29706334
    [Abstract] [Full Text] [Related]

  • 5.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 6. 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]

  • 7. Use of autochthonous mesophilic lactic acid bacteria as starter cultures for making Pecorino Crotonese cheese: Effect on compositional, microbiological and biochemical attributes.
    De Pasquale I, Di Cagno R, Buchin S, De Angelis M, Gobbetti M.
    Food Res Int; 2019 Feb 02; 116():1344-1356. PubMed ID: 30716924
    [Abstract] [Full Text] [Related]

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

  • 9. Control of Listeria monocytogenes in fresh cheese using protective lactic acid bacteria.
    Coelho MC, Silva CC, Ribeiro SC, Dapkevicius ML, Rosa HJ.
    Int J Food Microbiol; 2014 Nov 17; 191():53-9. PubMed ID: 25222327
    [Abstract] [Full Text] [Related]

  • 10. Selection of indigenous lactic acid bacteria presenting anti-listerial activity, and their role in reducing the maturation period and assuring the safety of traditional Brazilian cheeses.
    Campagnollo FB, Margalho LP, Kamimura BA, Feliciano MD, Freire L, Lopes LS, Alvarenga VO, Cadavez VAP, Gonzales-Barron U, Schaffner DW, Sant'Ana AS.
    Food Microbiol; 2018 Aug 17; 73():288-297. PubMed ID: 29526214
    [Abstract] [Full Text] [Related]

  • 11. Microbial Ecology of Artisanal Feta and Kefalograviera Cheeses, Part I: Bacterial Community and Its Functional Characteristics with Focus on Lactic Acid Bacteria as Determined by Culture-Dependent Methods and Phenotype Microarrays.
    Tsigkrimani M, Bakogianni M, Paramithiotis S, Bosnea L, Pappa E, Drosinos EH, Skandamis PN, Mataragas M.
    Microorganisms; 2022 Jan 13; 10(1):. PubMed ID: 35056609
    [Abstract] [Full Text] [Related]

  • 12.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

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

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

  • 15. Novel Probiotic Candidates in Artisanal Feta-Type Kefalonian Cheese: Unveiling a Still-Undisclosed Biodiversity.
    Lappa IK, Natsia A, Alimpoumpa D, Stylianopoulou E, Prapa I, Tegopoulos K, Pavlatou C, Skavdis G, Papadaki A, Kopsahelis N.
    Probiotics Antimicrob Proteins; 2024 Mar 13. PubMed ID: 38478299
    [Abstract] [Full Text] [Related]

  • 16. Evaluation of autochthonous lactic acid bacteria as starter and non-starter cultures for the production of Traditional Mountain cheese.
    Carafa I, Stocco G, Franceschi P, Summer A, Tuohy KM, Bittante G, Franciosi E.
    Food Res Int; 2019 Jan 13; 115():209-218. PubMed ID: 30599933
    [Abstract] [Full Text] [Related]

  • 17. Extension of Tosèla cheese shelf-life using non-starter lactic acid bacteria.
    Settanni L, Franciosi E, Cavazza A, Cocconcelli PS, Poznanski E.
    Food Microbiol; 2011 Aug 13; 28(5):883-90. PubMed ID: 21569930
    [Abstract] [Full Text] [Related]

  • 18. Selection of autochthonous lactic acid bacteria from goat dairies and their addition to evaluate the inhibition of Salmonella typhi in artisanal cheese.
    Ferrari Ida S, de Souza JV, Ramos CL, da Costa MM, Schwan RF, Dias FS.
    Food Microbiol; 2016 Dec 13; 60():29-38. PubMed ID: 27554143
    [Abstract] [Full Text] [Related]

  • 19. Growth Capacity of a Novel Potential Probiotic Lactobacillus paracasei K5 Strain Incorporated in Industrial White Brined Cheese as an Adjunct Culture.
    Terpou A, Bosnea L, Kanellaki M, Plessas S, Bekatorou A, Bezirtzoglou E, Koutinas AA.
    J Food Sci; 2018 Mar 13; 83(3):723-731. PubMed ID: 29473955
    [Abstract] [Full Text] [Related]

  • 20. Comparison of Activity of Commercial Protective Cultures and Thermophilic Lactic Acid Bacteria against Listeria monocytogenes: A New Perspective to Improve the Safety of Sardinian PDO Cheeses.
    Meloni MP, Piras F, Siddi G, Cabras D, Comassi E, Lai R, McAuliffe O, De Santis EPL, Scarano C.
    Foods; 2023 Mar 10; 12(6):. PubMed ID: 36981109
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 13.