314 related articles for article (PubMed ID: 30268907)
1. Microbiota of sliced cooked ham packaged in modified atmosphere throughout the shelf life: Microbiota of sliced cooked ham in MAP.
Raimondi S; Luciani R; Sirangelo TM; Amaretti A; Leonardi A; Ulrici A; Foca G; D'Auria G; Moya A; Zuliani V; Seibert TM; Søltoft-Jensen J; Rossi M
Int J Food Microbiol; 2019 Jan; 289():200-208. PubMed ID: 30268907
[TBL] [Abstract][Full Text] [Related]
2. Bacterial community of industrial raw sausage packaged in modified atmosphere throughout the shelf life.
Raimondi S; Nappi MR; Sirangelo TM; Leonardi A; Amaretti A; Ulrici A; Magnani R; Montanari C; Tabanelli G; Gardini F; Rossi M
Int J Food Microbiol; 2018 Sep; 280():78-86. PubMed ID: 29783046
[TBL] [Abstract][Full Text] [Related]
3. Diversity of the dominant bacterial species on sliced cooked pork products at expiration date in the Belgian retail.
Geeraerts W; Pothakos V; De Vuyst L; Leroy F
Food Microbiol; 2017 Aug; 65():236-243. PubMed ID: 28400008
[TBL] [Abstract][Full Text] [Related]
4. Microbiota Survey of Sliced Cooked Ham During the Secondary Shelf Life.
Spampinato G; Candeliere F; Amaretti A; Licciardello F; Rossi M; Raimondi S
Front Microbiol; 2022; 13():842390. PubMed ID: 35350621
[TBL] [Abstract][Full Text] [Related]
5. Diversity of lactic acid bacteria from modified atmosphere packaged sliced cooked meat products at sell-by date assessed by PCR-denaturing gradient gel electrophoresis.
Audenaert K; D'Haene K; Messens K; Ruyssen T; Vandamme P; Huys G
Food Microbiol; 2010 Feb; 27(1):12-8. PubMed ID: 19913685
[TBL] [Abstract][Full Text] [Related]
6. Evaluation of the spoilage lactic acid bacteria in modified-atmosphere-packaged artisan-type cooked ham using culture-dependent and culture-independent approaches.
Vasilopoulos C; Ravyts F; De Maere H; De Mey E; Paelinck H; De Vuyst L; Leroy F
J Appl Microbiol; 2008 May; 104(5):1341-53. PubMed ID: 18070037
[TBL] [Abstract][Full Text] [Related]
7. Changes in the microbial communities in vacuum-packaged smoked bacon during storage.
Li X; Li C; Ye H; Wang Z; Wu X; Han Y; Xu B
Food Microbiol; 2019 Feb; 77():26-37. PubMed ID: 30297053
[TBL] [Abstract][Full Text] [Related]
8. Influence of lactate and acetate removal on the microbiota of French fresh pork sausages.
Bouju-Albert A; Pilet MF; Guillou S
Food Microbiol; 2018 Dec; 76():328-336. PubMed ID: 30166158
[TBL] [Abstract][Full Text] [Related]
9. Volatile organic compounds and Photobacterium phosphoreum associated with spoilage of modified-atmosphere-packaged raw pork.
Nieminen TT; Dalgaard P; Björkroth J
Int J Food Microbiol; 2016 Feb; 218():86-95. PubMed ID: 26623935
[TBL] [Abstract][Full Text] [Related]
10. The application of selected ion flow tube-mass spectrometry to follow volatile formation in modified-atmosphere-packaged cooked ham.
Geeraerts W; Borremans W; De Vuyst L; Leroy F; Van Kerrebroeck S
Food Res Int; 2019 Sep; 123():601-611. PubMed ID: 31285009
[TBL] [Abstract][Full Text] [Related]
11. Selection of food cultures with protective properties for cooked ham.
Alessandria V; Ferrocino I; Carta V; Zuliani V; Seibert TM; Soeltoft-Jensen J; Rantsiou K; Cocolin L
Food Microbiol; 2023 Jun; 112():104218. PubMed ID: 36906317
[TBL] [Abstract][Full Text] [Related]
12. The Microbiota of Modified-Atmosphere-Packaged Cooked Charcuterie Products throughout Their Shelf-Life Period, as Revealed by a Complementary Combination of Culture-Dependent and Culture-Independent Analysis.
Duthoo E; Rasschaert G; Leroy F; Weckx S; Heyndrickx M; De Reu K
Microorganisms; 2021 Jun; 9(6):. PubMed ID: 34200022
[TBL] [Abstract][Full Text] [Related]
13. Microbiota encompassing putative spoilage bacteria in retail packaged broiler meat and commercial broiler abattoir.
Lauritsen CV; Kjeldgaard J; Ingmer H; Bisgaard M; Christensen H
Int J Food Microbiol; 2019 Jul; 300():14-21. PubMed ID: 30991234
[TBL] [Abstract][Full Text] [Related]
14. Exploring lot-to-lot variation in spoilage bacterial communities on commercial modified atmosphere packaged beef.
Säde E; Penttinen K; Björkroth J; Hultman J
Food Microbiol; 2017 Apr; 62():147-152. PubMed ID: 27889141
[TBL] [Abstract][Full Text] [Related]
15. Co-culture experiments demonstrate the usefulness of Lactobacillus sakei 10A to prolong the shelf-life of a model cooked ham.
Vermeiren L; Devlieghere F; Debevere J
Int J Food Microbiol; 2006 Apr; 108(1):68-77. PubMed ID: 16380186
[TBL] [Abstract][Full Text] [Related]
16. Quality assessment of ice-stored tropical yellowfin tuna (Thunnus albacares) and influence of vacuum and modified atmosphere packaging.
Silbande A; Adenet S; Smith-Ravin J; Joffraud JJ; Rochefort K; Leroi F
Food Microbiol; 2016 Dec; 60():62-72. PubMed ID: 27554147
[TBL] [Abstract][Full Text] [Related]
17. Leuconostoc gasicomitatum is the dominating lactic acid bacterium in retail modified-atmosphere-packaged marinated broiler meat strips on sell-by-day.
Susiluoto T; Korkeala H; Björkroth KJ
Int J Food Microbiol; 2003 Jan; 80(1):89-97. PubMed ID: 12430775
[TBL] [Abstract][Full Text] [Related]
18. Microbial interaction in cooked cured meat products under vacuum or modified atmosphere at 4 degrees C.
Metaxopoulos J; Mataragas M; Drosinos EH
J Appl Microbiol; 2002; 93(3):363-73. PubMed ID: 12174033
[TBL] [Abstract][Full Text] [Related]
19. Development of spoilage bacterial community and volatile compounds in chilled beef under vacuum or high oxygen atmospheres.
Jääskeläinen E; Hultman J; Parshintsev J; Riekkola ML; Björkroth J
Int J Food Microbiol; 2016 Apr; 223():25-32. PubMed ID: 26874863
[TBL] [Abstract][Full Text] [Related]
20. Microbiological changes, shelf life and identification of initial and spoilage microbiota of sea bream fillets stored under various conditions using 16S rRNA gene analysis.
Parlapani FF; Kormas KA; Boziaris IS
J Sci Food Agric; 2015 Sep; 95(12):2386-94. PubMed ID: 25312872
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
