141 related articles for article (PubMed ID: 19241560)
1. Microbiological preservation of cucumbers for bulk storage using acetic acid and food preservatives.
Pérez-Díaz IM; McFeeters RF
J Food Sci; 2008 Aug; 73(6):M287-91. PubMed ID: 19241560
[TBL] [Abstract][Full Text] [Related]
2. Preservation of acidified cucumbers with a natural preservative combination of fumaric acid and allyl isothiocyanate that target lactic acid bacteria and yeasts.
Pérez-Díaz IM; McFeeters RF
J Food Sci; 2010 May; 75(4):M204-8. PubMed ID: 20546411
[TBL] [Abstract][Full Text] [Related]
3. Preservation of acidified cucumbers with a combination of fumaric acid and cinnamaldehyde that target lactic acid bacteria and yeasts.
Pérez-Díaz IM
J Food Sci; 2011 Sep; 76(7):M473-7. PubMed ID: 21824132
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. 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]
6. Prevention of microbes-induced spoilage in sodium chloride-free cucumber fermentations employing preservatives.
Pérez-Díaz IM; Medina E; Page CA; Johanningsmeier SD; Daughtry KV; Moeller L
J Food Sci; 2022 Nov; 87(11):5054-5069. PubMed ID: 36254496
[TBL] [Abstract][Full Text] [Related]
7. Influence of sodium chloride, pH, and lactic acid bacteria on anaerobic lactic acid utilization during fermented cucumber spoilage.
Johanningsmeier SD; Franco W; Perez-Diaz I; McFeeters RF
J Food Sci; 2012 Jul; 77(7):M397-404. PubMed ID: 22757713
[TBL] [Abstract][Full Text] [Related]
8. Fermentation of cucumbers brined with calcium chloride instead of sodium chloride.
McFeeters RF; Pérez-Díaz I
J Food Sci; 2010 Apr; 75(3):C291-6. PubMed ID: 20492282
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. 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]
11. Development of an effective treatment for A 5-log reduction of Escherichia coli in refrigerated pickle products.
Lu HJ; Breidt F; Pérez-Díaz I
J Food Sci; 2013 Feb; 78(2):M264-9. PubMed ID: 23330823
[TBL] [Abstract][Full Text] [Related]
12. Effect of Brine Acidification on Fermentation Microbiota, Chemistry, and Texture Quality of Cucumbers Fermented in Calcium or Sodium Chloride Brines.
McMurtrie EK; Johanningsmeier SD; Breidt F; Price RE
J Food Sci; 2019 May; 84(5):1129-1137. PubMed ID: 30994935
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. Comparing organic acids and salt derivatives as antimicrobials against selected poultry-borne Listeria monocytogenes strains in vitro.
Lues JF; Theron MM
Foodborne Pathog Dis; 2012 Dec; 9(12):1126-9. PubMed ID: 23190165
[TBL] [Abstract][Full Text] [Related]
15. Effect of three preservatives on the growth of Bacillus cereus, Vero cytotoxigenic Escherichia coli and Staphylococcus aureus, on plates with gradients of pH and sodium chloride concentration.
Thomas LV; Wimpenny JW; Davis JG
Int J Food Microbiol; 1993 Feb; 17(4):289-301. PubMed ID: 8466802
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. 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]
18. 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]
19. The Acetic Acid Tolerance Response induces cross-protection to salt stress in Salmonella typhimurium.
Greenacre EJ; Brocklehurst TF
Int J Food Microbiol; 2006 Oct; 112(1):62-5. PubMed ID: 16842874
[TBL] [Abstract][Full Text] [Related]
20. Survival of Escherichia coli O157:H7 in cucumber fermentation brines.
Breidt F; Caldwell JM
J Food Sci; 2011 Apr; 76(3):M198-203. PubMed ID: 21535844
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]