208 related articles for article (PubMed ID: 28833163)
1. Control of Native Spoilage Yeast on Dealcoholized Red Wine by Preservatives Alone and in Binary Mixtures.
Sánchez-Rubio M; Guerrouj K; Taboada-Rodríguez A; López-Gómez A; Marín-Iniesta F
J Food Sci; 2017 Sep; 82(9):2128-2133. PubMed ID: 28833163
[TBL] [Abstract][Full Text] [Related]
2. Evaluation of the inhibitory effect of dimethyl dicarbonate (DMDC) against wine microorganisms.
Costa A; Barata A; Malfeito-Ferreira M; Loureiro V
Food Microbiol; 2008 Apr; 25(2):422-7. PubMed ID: 18206786
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. Resistance of yeast flora of labaneh to potassium sorbate and sodium benzoate.
Mihyar GF; Yamani MI; al-Sa'ed AK
J Dairy Sci; 1997 Oct; 80(10):2304-9. PubMed ID: 9361202
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. The effect of hydroxycinnamic acids and potassium sorbate on the growth of 11 strains of spoilage yeasts.
Stead D
J Appl Bacteriol; 1995 Jan; 78(1):82-7. PubMed ID: 7883649
[TBL] [Abstract][Full Text] [Related]
7. Improvement of wine aromatic quality using mixtures of lysozyme and dimethyl dicarbonate, with low SO2 concentration.
Nieto-Rojo R; Luquin A; Ancín-Azpilicueta C
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2015; 32(12):1965-75. PubMed ID: 26374496
[TBL] [Abstract][Full Text] [Related]
8. The Preservative Sorbic Acid Targets Respiration, Explaining the Resistance of Fermentative Spoilage Yeast Species.
Stratford M; Vallières C; Geoghegan IA; Archer DB; Avery SV
mSphere; 2020 May; 5(3):. PubMed ID: 32461271
[TBL] [Abstract][Full Text] [Related]
9. The spoilage yeast Zygosaccharomyces bailii: Foe or friend?
Kuanyshev N; Adamo GM; Porro D; Branduardi P
Yeast; 2017 Sep; 34(9):359-370. PubMed ID: 28556381
[TBL] [Abstract][Full Text] [Related]
10. Fermentability of grape must after inhibition with dimethyl dicarbonate (DMDC).
Delfini C; Gaia P; Schellino R; Strano M; Pagliara A; Ambrò S
J Agric Food Chem; 2002 Sep; 50(20):5605-11. PubMed ID: 12236685
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Concentration and application order effects of sodium benzoate and eugenol mixtures on the growth inhibition of Saccharomyces cerevisiae and Zygosaccharomyces bailii.
Dai Y; McLandsborough LA; Weiss J; Peleg M
J Food Sci; 2010 Sep; 75(7):M482-8. PubMed ID: 21535560
[TBL] [Abstract][Full Text] [Related]
13. Inactivation of Salmonella enterica and spoilage microorganisms in orange juice treated with dimethyl dicarbonate (DMDC).
Cheng RM; Churey JJ; Worobo RW
Int J Food Microbiol; 2018 Nov; 285():152-157. PubMed ID: 30153527
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Antifungal Activity of Diglycerin Ester of Fatty Acids against Yeasts and Its Comparison with Those of Sucrose Monopalmitate and Sodium Benzoate.
Shimazaki A; Sakamoto JJ; Furuta M; Tsuchido T
Biocontrol Sci; 2016; 21(2):123-30. PubMed ID: 27350430
[TBL] [Abstract][Full Text] [Related]
16. Shelf-life evaluation of natural antimicrobials for Concord and Niagara grape juices.
Siricururatana P; Iyer MM; Manns DC; Churey JJ; Worobo RW; Padilla-Zakour OI
J Food Prot; 2013 Jan; 76(1):72-8. PubMed ID: 23317859
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. 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]
19. 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]
20. Inhibitory effect of four novel synthetic peptides on food spoilage yeasts.
Shwaiki LN; Arendt EK; Lynch KM; Thery TLC
Int J Food Microbiol; 2019 Jul; 300():43-52. PubMed ID: 31035250
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
