160 related articles for article (PubMed ID: 17612078)
1. Mycoflora of two types of Portuguese dry-smoked sausages and inhibitory effect of sodium benzoate, potassium sorbate, and methyl p-hydroxybenzoate on mold growth rate.
Matos TJ; Jensen BB; Bernardo FM; Barreto AH; Hojberg O
J Food Prot; 2007 Jun; 70(6):1468-74. PubMed ID: 17612078
[TBL] [Abstract][Full Text] [Related]
2. Combinations of antimycotics to inhibit the growth of molds capable of producing 1,3-pentadiene.
Mann DA; Beuchat LR
Food Microbiol; 2008 Feb; 25(1):144-53. PubMed ID: 17993388
[TBL] [Abstract][Full Text] [Related]
3. Study of benzoate, propionate, and sorbate salts as mould spoilage inhibitors on intermediate moisture bakery products of low pH (4.5-5.5).
Guynot ME; Ramos AJ; Sanchis V; Marín S
Int J Food Microbiol; 2005 May; 101(2):161-8. PubMed ID: 15862878
[TBL] [Abstract][Full Text] [Related]
4. Potential antimicrobials to control Listeria monocytogenes in vacuum-packaged cold-smoked salmon pâté and fillets.
Neetoo H; Ye M; Chen H
Int J Food Microbiol; 2008 Apr; 123(3):220-7. PubMed ID: 18308410
[TBL] [Abstract][Full Text] [Related]
5. Effect of weak acid preservatives on growth of bakery product spoilage fungi at different water activities and pH values.
Suhr KI; Nielsen PV
Int J Food Microbiol; 2004 Aug; 95(1):67-78. PubMed ID: 15240076
[TBL] [Abstract][Full Text] [Related]
6. Effect of chitosan-essential oil, a surface mold inhibitor, on microbiological and physicochemical characteristics of semidried fermented sausages.
Küçükkaya S; Arslan B; Demirok Soncu E; Ertürk D; Soyer A
J Food Sci; 2020 Apr; 85(4):1240-1247. PubMed ID: 32198774
[TBL] [Abstract][Full Text] [Related]
7. Controlling Listeria monocytogenes on sliced ham and turkey products using benzoate, propionate, and sorbate.
Glass KA; McDonnell LM; Rassel RC; Zierke KL
J Food Prot; 2007 Oct; 70(10):2306-12. PubMed ID: 17969612
[TBL] [Abstract][Full Text] [Related]
8. Growth inhibition of bacterial isolates recovered from two types of Portuguese dry smoked sausages (chouriço).
Matos TJ; Bruno-Soares A; Jensen BB; Barreto AS; Hojberg O
Meat Sci; 2008 Dec; 80(4):1352-8. PubMed ID: 22063879
[TBL] [Abstract][Full Text] [Related]
9. Growth response of Escherichia coli ATCC 35218 adapted to several concentrations of sodium benzoate and potassium sorbate.
Santiesteban-López NA; Rosales M; Palou E; López-Malo A
J Food Prot; 2009 Nov; 72(11):2301-7. PubMed ID: 19903392
[TBL] [Abstract][Full Text] [Related]
10. Antifungal effectiveness of potassium sorbate incorporated in edible coatings against spoilage molds of apples, cucumbers, and tomatoes during refrigerated storage.
Mehyar GF; Al-Qadiri HM; Abu-Blan HA; Swanson BG
J Food Sci; 2011 Apr; 76(3):M210-7. PubMed ID: 21535846
[TBL] [Abstract][Full Text] [Related]
11. Modeling the efficacy of triplet antimicrobial combinations: yeast suppression by lauric arginate, cinnamic acid, and sodium benzoate or potassium sorbate as a case study.
Dai Y; Normand MD; Weiss J; Peleg M
J Food Prot; 2010 Mar; 73(3):515-23. PubMed ID: 20202338
[TBL] [Abstract][Full Text] [Related]
12. Risk assessment of the use of sub-optimal levels of weak-acid preservatives in the control of mould growth on bakery products.
Marín S; Guynot ME; Neira P; Bernadó M; Sanchis V; Ramos AJ
Int J Food Microbiol; 2002 Dec; 79(3):203-11. PubMed ID: 12371655
[TBL] [Abstract][Full Text] [Related]
13. Prevention of surface mold growth on Italian dry sausage by natamycin and potassium sorbate.
Holley RA
Appl Environ Microbiol; 1981 Feb; 41(2):422-9. PubMed ID: 6972195
[TBL] [Abstract][Full Text] [Related]
14. Effect of antifungal hydroxypropyl methylcellulose-lipid edible composite coatings on Penicillium decay development and postharvest quality of cold-stored "Ortanique" mandarins.
Valencia-Chamorro SA; Pérez-Gago MB; Del Río MA; Palou L
J Food Sci; 2010 Oct; 75(8):S418-26. PubMed ID: 21535515
[TBL] [Abstract][Full Text] [Related]
15. Proteolytic activity of beef luncheon fungi as affected by incorporation of some food preservatives.
Saleem A; El-Said AH
Acta Microbiol Immunol Hung; 2009 Dec; 56(4):417-26. PubMed ID: 20038493
[TBL] [Abstract][Full Text] [Related]
16. Diversity of spoilage fungi associated with various French dairy products.
Garnier L; Valence F; Pawtowski A; Auhustsinava-Galerne L; Frotté N; Baroncelli R; Deniel F; Coton E; Mounier J
Int J Food Microbiol; 2017 Jan; 241():191-197. PubMed ID: 27794247
[TBL] [Abstract][Full Text] [Related]
17. An attempt to optimize potassium sorbate use to preserve low pH (4.5-5.5) intermediate moisture bakery products by modelling Eurotium spp., Aspergillus spp. and Penicillium corylophilum growth.
Guynot ME; Marín S; Sanchis V; Ramos AJ
Int J Food Microbiol; 2005 May; 101(2):169-77. PubMed ID: 15862879
[TBL] [Abstract][Full Text] [Related]
18. Incorporation of preservatives in polylactic acid films for inactivating Escherichia coli O157:H7 and extending microbiological shelf life of strawberry puree.
Jin T; Zhang H; Boyd G
J Food Prot; 2010 May; 73(5):812-8. PubMed ID: 20501030
[TBL] [Abstract][Full Text] [Related]
19. Inhibition by antimicrobial food additives of ochratoxin A production by Aspergillus sulphureus and Penicillium viridicatum.
Tong CH; Draughon FA
Appl Environ Microbiol; 1985 Jun; 49(6):1407-11. PubMed ID: 4015085
[TBL] [Abstract][Full Text] [Related]
20. Control of Listeria monocytogenes on ham steaks by antimicrobials incorporated into chitosan-coated plastic films.
Ye M; Neetoo H; Chen H
Food Microbiol; 2008 Apr; 25(2):260-8. PubMed ID: 18206768
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
