198 related articles for article (PubMed ID: 17445929)
1. Modelling of the growth-no growth interface of Issatchenkia occidentalis, an olive spoiling yeast, as a function of the culture media, NaCl, citric and sorbic acid concentrations: study of its inactivation in the no growth region.
Arroyo López FN; Quintana MC; Fernández AG
Int J Food Microbiol; 2007 Jun; 117(2):150-9. PubMed ID: 17445929
[TBL] [Abstract][Full Text] [Related]
2. Modelling the inhibition of sorbic and benzoic acids on a native yeast cocktail from table olives.
Arroyo-López FN; Bautista-Gallego J; Durán-Quintana MC; Garrido-Fernández A
Food Microbiol; 2008 Jun; 25(4):566-74. PubMed ID: 18456111
[TBL] [Abstract][Full Text] [Related]
3. Fermentation profiles of Manzanilla-Aloreña cracked green table olives in different chloride salt mixtures.
Bautista-Gallego J; Arroyo-López FN; Durán-Quintana MC; Garrido-Fernández A
Food Microbiol; 2010 May; 27(3):403-12. PubMed ID: 20227606
[TBL] [Abstract][Full Text] [Related]
4. Use of logistic regression with dummy variables for modeling the growth-no growth limits of Saccharomyces cerevisiae IGAL01 as a function of sodium chloride, acid type, and potassium sorbate concentration according to growth media.
Arroyo López FN; Durán Quintana MC; Garrido Fernández A
J Food Prot; 2007 Feb; 70(2):456-65. PubMed ID: 17340883
[TBL] [Abstract][Full Text] [Related]
5. The use of a D-optimal design to model the effects of temperature, NaCl, type and acid concentration on Lactobacillus pentosus IGLAC01.
López FN; Quintana MC; Fernández AG
J Appl Microbiol; 2006 Oct; 101(4):913-26. PubMed ID: 16968303
[TBL] [Abstract][Full Text] [Related]
6. Use of a D-optimal mixture design to estimate the effects of diverse chloride salts on the growth parameters of Lactobacillus pentosus.
Arroyo-López FN; Bautista-Gallego J; Chiesa A; Durán-Quintana MC; Garrido-Fernández A
Food Microbiol; 2009 Jun; 26(4):396-403. PubMed ID: 19376461
[TBL] [Abstract][Full Text] [Related]
7. Modelling the effect of ascorbic acid, sodium metabisulphite and sodium chloride on the kinetic responses of lactic acid bacteria and yeasts in table olive storage using a specifically implemented Quasi-chemical primary model.
Echevarria R; Bautista-Gallego J; Arroyo-López FN; Garrido-Fernández A
Int J Food Microbiol; 2010 Apr; 138(3):212-22. PubMed ID: 20185187
[TBL] [Abstract][Full Text] [Related]
8. Determination of killer activity in yeasts isolated from the elaboration of seasoned green table olives.
Hernández A; Martín A; Córdoba MG; Benito MJ; Aranda E; Pérez-Nevado F
Int J Food Microbiol; 2008 Jan; 121(2):178-88. PubMed ID: 18077043
[TBL] [Abstract][Full Text] [Related]
9. Inactivation kinetics of Yersinia enterocolitica by citric and lactic acid at different temperatures.
Virto R; Sanz D; Alvarez I; Condón ; Raso J
Int J Food Microbiol; 2005 Sep; 103(3):251-7. PubMed ID: 16099310
[TBL] [Abstract][Full Text] [Related]
10. Microbial changes and growth of Listeria monocytogenes during chilled storage of brined shrimp (Pandalus borealis).
Mejlholm O; Kjeldgaard J; Modberg A; Vest MB; Bøknaes N; Koort J; Björkroth J; Dalgaard P
Int J Food Microbiol; 2008 Jun; 124(3):250-9. PubMed ID: 18456355
[TBL] [Abstract][Full Text] [Related]
11. Relationship between time-to-detection (TTD) and the biological parameters of Pichia anomala IG02; modelling of TTD as a function of temperature, NaCl concentration, and pH and quantification of their effects.
Arroyo López FN; Durán Quintana MC; Garrido Fernández A
Food Microbiol; 2006 Jun; 23(4):315-24. PubMed ID: 16943020
[TBL] [Abstract][Full Text] [Related]
12. Characterization and implications of Enterobacter cloacae strains, isolated from Italian table olives "Bella di Cerignola".
Bevilacqua A; Cannarsi M; Gallo M; Sinigaglia M; Corbo MR
J Food Sci; 2010; 75(1):M53-60. PubMed ID: 20492186
[TBL] [Abstract][Full Text] [Related]
13. Growth/no growth interfaces of table olive related yeasts for natamycin, citric acid and sodium chloride.
Arroyo-López FN; Bautista-Gallego J; Romero-Gil V; Rodríguez-Gómez F; Garrido-Fernández A
Int J Food Microbiol; 2012 Apr; 155(3):257-62. PubMed ID: 22373571
[TBL] [Abstract][Full Text] [Related]
14. Model for the combined effects of temperature, pH and sodium chloride concentration on survival of Shigella flexneri strain 5348 under aerobic conditions.
Zaika LL; Phillips JG
Int J Food Microbiol; 2005 May; 101(2):179-87. PubMed ID: 15862880
[TBL] [Abstract][Full Text] [Related]
15. Inhibition of Aeromonas caviae and A. sobria by sodium choloride, citric acid, ascorbic acid, potassium sorbate and extracts of Thymus vulgaris.
Abu-Ghazaleh BM
Jpn J Infect Dis; 2000 Jun; 53(3):111-5. PubMed ID: 10957708
[TBL] [Abstract][Full Text] [Related]
16. Microbial evolution during storage of seasoned olives prepared with organic acids with potassium sorbate, sodium benzoate, and ozone used as preservatives.
Arroyo López FN; Durán Quintana MC; Garrido Fernández A
J Food Prot; 2006 Jun; 69(6):1354-64. PubMed ID: 16786857
[TBL] [Abstract][Full Text] [Related]
17. Use of gradient plates to study combined effects of temperature, pH, and NaCl concentration on growth of Monascus ruber van Tieghem, an Ascomycetes fungus isolated from green table olives.
Panagou EZ; Skandamis PN; Nychas GJ
Appl Environ Microbiol; 2005 Jan; 71(1):392-9. PubMed ID: 15640213
[TBL] [Abstract][Full Text] [Related]
18. Influence of fruit ripeness and salt concentration on the microbial processing of Arbequina table olives.
Hurtado A; Reguant C; Bordons A; Rozès N
Food Microbiol; 2009 Dec; 26(8):827-33. PubMed ID: 19835767
[TBL] [Abstract][Full Text] [Related]
19. Influence of pH, type of acid and recovery media on the thermal inactivation of Listeria innocua.
Miller FA; Ramos B; Gil MM; Brandão TR; Teixeira P; Silva CL
Int J Food Microbiol; 2009 Jul; 133(1-2):121-8. PubMed ID: 19481827
[TBL] [Abstract][Full Text] [Related]
20. Screening of different stress factors and development of growth/no growth models for Zygosaccharomyces rouxii in modified Sabouraud medium, mimicking intermediate moisture foods (IMF).
Vermeulen A; Daelman J; Van Steenkiste J; Devlieghere F
Food Microbiol; 2012 Dec; 32(2):389-96. PubMed ID: 22986205
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
