These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
9. Occurrence of xerophilic fungi in bakery gingerbread production. Vytrasová J; Pribánová P; Marvanová L Int J Food Microbiol; 2002 Jan; 72(1-2):91-6. PubMed ID: 11843418 [TBL] [Abstract][Full Text] [Related]
10. Evaluation of biopreservatives in Greek yogurt to inhibit yeast and mold spoilage and development of a yogurt spoilage predictive model. Buehler AJ; Martin NH; Boor KJ; Wiedmann M J Dairy Sci; 2018 Dec; 101(12):10759-10774. PubMed ID: 30268624 [TBL] [Abstract][Full Text] [Related]
11. Stress tolerance in fungi -- to kill a spoilage yeast. Smits GJ; Brul S Curr Opin Biotechnol; 2005 Apr; 16(2):225-30. PubMed ID: 15831391 [TBL] [Abstract][Full Text] [Related]
12. 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]
13. Symposium on microbial changes in foods. Physiological and metabolic attributes of microbial groups associated with foods. Mossel DA J Appl Bacteriol; 1971 Mar; 34(1):95-118. PubMed ID: 5564384 [No Abstract] [Full Text] [Related]
14. 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]
15. Evaluation of the risk of fungal spoilage when substituting sucrose with commercial purified Stevia glycosides in sweetened bakery products. Rodríguez A; Magan N; Medina A Int J Food Microbiol; 2016 Aug; 231():42-7. PubMed ID: 27183230 [TBL] [Abstract][Full Text] [Related]
16. Inactivation of fruit spoilage yeasts and moulds using high pressure processing. Hocking AD; Begum M; Stewart CM Adv Exp Med Biol; 2006; 571():239-46. PubMed ID: 16408606 [No Abstract] [Full Text] [Related]
17. Using the gamma concept in modelling fungal growth: A case study on brioche-type products. Makariti I; Kapetanakou AE; Gkerekou M; Bertoli M; Dremetsika C; Kalaitzoglou I; Skandamis PN Food Microbiol; 2019 Aug; 81():12-21. PubMed ID: 30910083 [TBL] [Abstract][Full Text] [Related]
18. Role of yeasts in table olive production. Arroyo-López FN; Querol A; Bautista-Gallego J; Garrido-Fernández A Int J Food Microbiol; 2008 Dec; 128(2):189-96. PubMed ID: 18835502 [TBL] [Abstract][Full Text] [Related]
19. Effect of ethanol on growth of Chrysonilia sitophila ('the red bread mould') and Hyphopichia burtonii ('the chalky mould') in sliced bread. Berni E; Scaramuzza N Lett Appl Microbiol; 2013 Oct; 57(4):344-9. PubMed ID: 23772878 [TBL] [Abstract][Full Text] [Related]
20. Microbiological and sensory quality of stored croissant-type bakery products depending on external (sorbic acid) and internal (dough, aw value) conditions. Hozová B; Turicová R; Lenkeyová I Nahrung; 2002 Jun; 46(3):144-50. PubMed ID: 12108212 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]