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Results 1 to 25 of 652

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Toxinogenic and spoilage potential of aerobic spore-formers isolated from raw milkDE JONGHE, Valerie; COOREVITS, An; DE BLOCK, Jan et al.International journal of food microbiology. 2010, Vol 136, Num 3, pp 318-325, issn 0168-1605, 8 p.Article

Sources of Clostridia in Raw Milk on FarmsJULIEN, Marie-Claude; DION, Patrice; LAFRENIERE, Carole et al.Applied and environmental microbiology (Print). 2008, Vol 74, Num 20, pp 6348-6357, issn 0099-2240, 10 p.Article

Clostridium difficile in raw products of animal originJÖBSTL, M; HEUBERGER, S; INDRA, A et al.International journal of food microbiology. 2010, Vol 138, Num 1-2, pp 172-175, issn 0168-1605, 4 p.Article

Physicochemical, microbiological, textural and sensory characterisation of Mexican Añejo cheeseHERNANDEZ-MORALES, Carolina; HERNANDEZ-MONTES, Arturo; AGUIRRE-MANDUJANO, Eleazar et al.International journal of dairy technology. 2010, Vol 63, Num 4, pp 552-560, issn 1364-727X, 9 p.Article

Characterization of antilisterial bacteriocins produced by Enterococcus faecium and Enterococcus durans isolates from Hispanic-style cheesesRENYE, John A; SOMKUTI, George A; PAUL, Moushumi et al.Journal of industrial microbiology & biotechnology. 2009, Vol 36, Num 2, pp 261-268, issn 1367-5435, 8 p.Article

Genetic diversity of Gram-negative, proteolytic, psychrotrophic bacteria isolated from refrigerated raw milkMARTINS, Maurilio L; PINTO, Claudia L. O; ROCHA, Rodrigo B et al.International journal of food microbiology. 2006, Vol 111, Num 2, pp 144-148, issn 0168-1605, 5 p.Article

Two outbreaks of campylobacteriosis associated with the consumption of raw cows' milkHEUVELINK, Annet E; VAN HEERWAARDEN, Caroliene; ZWARTKRUIS-NAHUIS, Ans et al.International journal of food microbiology. 2009, Vol 134, Num 1-2, pp 70-74, issn 0168-1605, 5 p.Conference Paper

Effect of growth phase on the subsequent growth kinetics of psychrotrophic bacteria of raw milk originROWE, Michael T; DUNSTALL, George; KILPATRICK, David et al.International journal of dairy technology. 2003, Vol 56, Num 1, pp 35-38, issn 1364-727X, 4 p.Article

High-throughput sequencing of microbial communities in Poro cheese, an artisanal Mexican cheeseALDRETE-TAPIA, Alejandro; ESCOBAR-RAMIREZ, Meyli C; TAMPLIN, Mark L et al.Food microbiology. 2014, Vol 44, pp 136-141, issn 0740-0020, 6 p.Article

Proteolysis, texture and colour of a raw goat milk cheese throughout the maturationDELGADO, Francisco Jose; GONZALEZ-CRESPO, José; CAVA, Ramón et al.European food research & technology (Print). 2011, Vol 233, Num 3, pp 483-488, issn 1438-2377, 6 p.Article

Study of microbial diversity in raw milk and fresh curd used for Fontina cheese production by culture-independent methodsGIANNINO, Maria Laura; MARZOTTO, Marta; DELLAGLIO, Franco et al.International journal of food microbiology. 2009, Vol 130, Num 3, pp 188-195, issn 0168-1605, 8 p.Article

Control of Listeria monocytogenes in raw-milk cheesesMILLET, L; SAUBUSSE, M; DIDIENNE, R et al.International journal of food microbiology. 2006, Vol 108, Num 1, pp 105-114, issn 0168-1605, 10 p.Article

Traditional cheeses: Rich and diverse microbiota with associated benefitsMONTEL, Marie-Christine; BUCHIN, Solange; MALLET, Adrien et al.International journal of food microbiology. 2014, Vol 177, pp 136-154, issn 0168-1605, 19 p.Article

Chemical composition and microbial evaluation of Argentinean Corrientes cheeseVASEK, Olga M; LEBLANC, Jean Guy; FUSCO, Angel et al.International journal of dairy technology. 2008, Vol 61, Num 3, pp 222-228, issn 1364-727X, 7 p.Article

Indigenous raw milk microbiota influences the bacterial development in traditional cheese from an alpine natural parkPOZNANSKI, E; CAVAZZA, A; CAPPA, F et al.International journal of food microbiology. 2004, Vol 92, Num 2, pp 141-151, issn 0168-1605, 11 p.Article

Rapid on-site determination of melamine in raw milk by an immunochromatographic stripFENGXIA SUN; LIQIANG LIU; WENWEI MA et al.International journal of food science & technology. 2012, Vol 47, Num 7, pp 1505-1510, issn 0950-5423, 6 p.Article

A comparison of methods used to extract bacterial DNA from raw milk and raw milk cheeseQUIGLEY, L; O'SULLIVAN, O; BERESFORD, T. P et al.Journal of applied microbiology (Print). 2012, Vol 113, Num 1, pp 96-105, issn 1364-5072, 10 p.Article

A NMR metabolomics study of the ripening process of the Fiore Sardo cheese produced with autochthonous adjunct culturesPIRAS, Cristina; MARINCOLA, Flaminia Cesare; SAVORANI, Francesco et al.Food chemistry. 2013, Vol 141, Num 3, pp 2137-2147, issn 0308-8146, 11 p.Article

Raw cow milk bacterial population shifts attributable to refrigerationLAFARGE, Véronique; OGIER, Jean-Claude; GIRARD, Victoria et al.Applied and environmental microbiology (Print). 2004, Vol 70, Num 9, pp 5644-5650, issn 0099-2240, 7 p.Article

Bacteriological quality and safety of raw milk in MalaysiaFOOK YEE CHYE; ABDULLAH, Aminah; MOHD KHAN AYOB et al.Food microbiology. 2004, Vol 21, Num 5, pp 535-541, issn 0740-0020, 7 p.Article

Mexican chihuahua cheese : Sensory profiles of young cheeseVAN HEKKEN, D. L; DRAKE, M. A; MOLINA CORRAL, F. J et al.Journal of dairy science. 2006, Vol 89, Num 10, pp 3729-3738, issn 0022-0302, 10 p.Article

Organophosphorus pesticide residues in raw milk and infant formulas from Spanish northwestMELGAR, M. J; SANTAEUFEMIA, M; GARCIA, M. A et al.Journal of environmental science and health. Part B. Pesticides, food contaminants, and agricultural wastes. 2010, Vol 45, Num 7, pp 595-600, issn 0360-1234, 6 p.Article

Effect of CO2 addition to raw milk on proteolysis and lipolysis at 4°CMA, Y; BARBANO, U. M; SANTOS, M et al.Journal of dairy science. 2003, Vol 86, Num 5, pp 1616-1631, issn 0022-0302, 16 p.Article

Survival of Escherichia coli 026:H11 exceeds that of Escherichia coli 0157: H7 as assessed by simulated human digestion of contaminated raw milk cheesesMISZCZYCHA, Stéphane D; THEVENOT, Jonathan; DENIS, Sylvain et al.International journal of food microbiology. 2014, Vol 172, pp 40-48, issn 0168-1605, 9 p.Article

Behavior of Escherichia coli O26:H11 in the presence of Hafnia alvei in a model cheese ecosystemDELBES-PAUS, C; MISZCZYCH, S; GANET, S et al.International journal of food microbiology. 2013, Vol 160, Num 3, pp 212-218, issn 0168-1605, 7 p.Article

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