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Items: 5

1.

The Significance of Mesophilic Aeromonas spp. in Minimally Processed Ready-to-Eat Seafood.

Hoel S, Vadstein O, Jakobsen AN.

Microorganisms. 2019 Mar 23;7(3). pii: E91. doi: 10.3390/microorganisms7030091. Review.

2.

Growth of mesophilic Aeromonas salmonicida in an experimental model of nigiri sushi during cold storage.

Hoel S, Vadstein O, Jakobsen AN.

Int J Food Microbiol. 2018 Nov 20;285:1-6. doi: 10.1016/j.ijfoodmicro.2018.07.008. Epub 2018 Jul 6.

PMID:
30005315
3.

Species Distribution and Prevalence of Putative Virulence Factors in Mesophilic Aeromonas spp. Isolated from Fresh Retail Sushi.

Hoel S, Vadstein O, Jakobsen AN.

Front Microbiol. 2017 May 24;8:931. doi: 10.3389/fmicb.2017.00931. eCollection 2017.

4.

Accumulation of docosahexaenoic acid-rich lipid in thraustochytrid Aurantiochytrium sp. strain T66: effects of N and P starvation and O2 limitation.

Jakobsen AN, Aasen IM, Josefsen KD, Strøm AR.

Appl Microbiol Biotechnol. 2008 Aug;80(2):297-306. doi: 10.1007/s00253-008-1537-8. Epub 2008 Jun 17.

PMID:
18560831

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