127 related articles for article (PubMed ID: 10983796)
21. Survival of listeria innocua in salmon following cold-smoke application.
Sabanadesan S; Lammerding AM; Griffiths MW
J Food Prot; 2000 Jun; 63(6):715-20. PubMed ID: 10852563
[TBL] [Abstract][Full Text] [Related]
22. Numbers and types of microorganisms in vacuum-packed cold-smoked freshwater fish at the retail level.
González-Rodríguez MN; Sanz JJ; Santos JA; Otero A; García-López ML
Int J Food Microbiol; 2002 Jul; 77(1-2):161-8. PubMed ID: 12076034
[TBL] [Abstract][Full Text] [Related]
23. Significance of volatile compounds produced by spoilage bacteria in vacuum-packed cold-smoked salmon (Salmo salar) analyzed by GC-MS and multivariate regression.
Jørgensen LV; Huss HH; Dalgaard P
J Agric Food Chem; 2001 May; 49(5):2376-81. PubMed ID: 11368607
[TBL] [Abstract][Full Text] [Related]
24. Inhibition of Listeria monocytogenes on cold-smoked salmon by nisin and carbon dioxide atmosphere.
Nilsson L; Huss HH; Gram L
Int J Food Microbiol; 1997 Sep; 38(2-3):217-27. PubMed ID: 9506287
[TBL] [Abstract][Full Text] [Related]
25. Selection of bioprotective cultures for preventing cold-smoked salmon spoilage.
Leroi F; Cornet J; Chevalier F; Cardinal M; Coeuret G; Chaillou S; Joffraud JJ
Int J Food Microbiol; 2015 Nov; 213():79-87. PubMed ID: 26044337
[TBL] [Abstract][Full Text] [Related]
26. Influence of food preservation parameters and associated microbiota on production rate, profile and stability of acylated homoserine lactones from food-derived Enterobacteriaceae.
Ravn Flodgaard L; Christensen AB; Molin S; Givskov M; Gram L
Int J Food Microbiol; 2003 Jul; 84(2):145-56. PubMed ID: 12781938
[TBL] [Abstract][Full Text] [Related]
27. Growth control of Listeria innocua 2030c on vacuum-packaged cold-smoked salmon by lactic acid bacteria.
Tomé E; Gibbs PA; Teixeira PC
Int J Food Microbiol; 2008 Feb; 121(3):285-94. PubMed ID: 18068846
[TBL] [Abstract][Full Text] [Related]
28. Psychrotrophic lactic acid bacteria used to improve the safety and quality of vacuum-packaged cooked and peeled tropical shrimp and cold-smoked salmon.
Matamoros S; Leroi F; Cardinal M; Gigout F; Kasbi Chadli F; Cornet J; Prévost H; Pilett MF
J Food Prot; 2009 Feb; 72(2):365-74. PubMed ID: 19350982
[TBL] [Abstract][Full Text] [Related]
29. Modeling and predicting the growth boundary of Listeria monocytogenes in lightly preserved seafood.
Mejlholm O; Dalgaard P
J Food Prot; 2007 Jan; 70(1):70-84. PubMed ID: 17265863
[TBL] [Abstract][Full Text] [Related]
30. Listeria monocytogenes in the smoked salmon industry.
Rørvik LM
Int J Food Microbiol; 2000 Dec; 62(3):183-90. PubMed ID: 11156261
[TBL] [Abstract][Full Text] [Related]
31. Commercial biopreservatives combined with salt and sugar to control Listeria monocytogenes during smoked salmon processing.
Montiel R; Bravo D; Medina M
J Food Prot; 2013 Aug; 76(8):1463-5. PubMed ID: 23905807
[TBL] [Abstract][Full Text] [Related]
32. Impact of -2 degrees C superchilling before refrigerated storage (4 and 8 degrees C) on the microbiological and sensory qualities of cold-smoked salmon.
Midelet-Bourdin G; Beaufort A; Leroi F; Cardinal M; Rudelle S; Leleu G; Copin S; Malle P
J Food Prot; 2008 Nov; 71(11):2198-207. PubMed ID: 19044261
[TBL] [Abstract][Full Text] [Related]
33. Development of a novel smoke-flavoured salmon product by sodium replacement using water vapour permeable bags.
Rizo A; Fuentes A; Barat JM; Fernández-Segovia I
J Sci Food Agric; 2018 May; 98(7):2721-2728. PubMed ID: 29095496
[TBL] [Abstract][Full Text] [Related]
34. Behavior of Listeria spp. in smoked fish products affected by liquid smoke, NaCl concentration, and temperature.
Thurette J; Membré JM; Ching LH; Tailliez R; Catteau M
J Food Prot; 1998 Nov; 61(11):1475-9. PubMed ID: 9829188
[TBL] [Abstract][Full Text] [Related]
35. Efficacy of different antimicrobials on inhibition of Listeria monocytogenes growth in laboratory medium and on cold-smoked salmon.
Tang S; Stasiewicz MJ; Wiedmann M; Boor KJ; Bergholz TM
Int J Food Microbiol; 2013 Aug; 165(3):265-75. PubMed ID: 23803569
[TBL] [Abstract][Full Text] [Related]
36. Controlling Listeria monocytogenes in Cold Smoked Salmon with the Antimicrobial Peptide Salmine.
Cheng C; Arritt F; Stevenson C
J Food Sci; 2015 Jun; 80(6):M1314-8. PubMed ID: 25920744
[TBL] [Abstract][Full Text] [Related]
37. Effect of the sodium reduction and smoking system on quality and safety of smoked salmon (Salmo salar).
Muñoz I; Guàrdia MD; Arnau J; Dalgaard P; Bover S; Fernandes JO; Monteiro C; Cunha SC; Gonçalves A; Nunes ML; Oliveira H
Food Chem Toxicol; 2020 Sep; 143():111554. PubMed ID: 32640353
[TBL] [Abstract][Full Text] [Related]
38. Predicted and observed growth of Listeria monocytogenes in seafood challenge tests and in naturally contaminated cold-smoked salmon.
Dalgaard P; Jørgensen LV
Int J Food Microbiol; 1998 Mar; 40(1-2):105-15. PubMed ID: 9600616
[TBL] [Abstract][Full Text] [Related]
39. Could modifications of processing parameters enhance the growth and selection of lactic acid bacteria in cold-smoked salmon to improve preservation by natural means?
Tomé E; Gibbs PA; Teixeira PC
J Food Prot; 2007 Jul; 70(7):1607-14. PubMed ID: 17685332
[TBL] [Abstract][Full Text] [Related]
40. The bacterial flora of vacuum-packed cold-smoked salmon stored at 7 degrees C, identified by direct 16S rRNA gene analysis and pure culture technique.
Olofsson TC; Ahrné S; Molin G
J Appl Microbiol; 2007 Jul; 103(1):109-19. PubMed ID: 17584457
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]