417 related articles for article (PubMed ID: 30669863)
1. Evaluation of the microbiological safety and sensory quality of a sliced cured-smoked pork product with protective cultures addition and modified atmosphere packaging.
Casquete R; Fonseca SC; Pinto R; Castro SM; Todorov S; Teixeira P; Vaz-Velho M
Food Sci Technol Int; 2019 Jun; 25(4):327-336. PubMed ID: 30669863
[TBL] [Abstract][Full Text] [Related]
2. Growth control of Listeria innocua 2030c on vacuum-packaged cold-smoked salmon by lactic acid bacteria.
Tomé E; Gibbs PA; Teixeira PC
Int J Food Microbiol; 2008 Feb; 121(3):285-94. PubMed ID: 18068846
[TBL] [Abstract][Full Text] [Related]
3. The interaction of the non-bacteriocinogenic Lactobacillus sakei 10A and lactocin S producing Lactobacillus sakei 148 towards Listeria monocytogenes on a model cooked ham.
Vermeiren L; Devlieghere F; Vandekinderen I; Debevere J
Food Microbiol; 2006 Sep; 23(6):511-8. PubMed ID: 16943045
[TBL] [Abstract][Full Text] [Related]
4. Effect of modified atmosphere packaging on the growth of spoilage microorganisms and Listeria monocytogenes on fresh cheese.
Brown SRB; Forauer EC; D'Amico DJ
J Dairy Sci; 2018 Sep; 101(9):7768-7779. PubMed ID: 29960774
[TBL] [Abstract][Full Text] [Related]
5. Evaluation of the potential of protective cultures to extend the microbial shelf-life of chilled lamb meat.
Xu MM; Kaur M; Pillidge CJ; Torley PJ
Meat Sci; 2021 Nov; 181():108613. PubMed ID: 34218124
[TBL] [Abstract][Full Text] [Related]
6. Evaluation of meat born lactic acid bacteria as protective cultures for the biopreservation of cooked meat products.
Vermeiren L; Devlieghere F; Debevere J
Int J Food Microbiol; 2004 Nov; 96(2):149-64. PubMed ID: 15364469
[TBL] [Abstract][Full Text] [Related]
7. Shelf life determination of sliced Portuguese traditional blood sausage--Morcela de Arroz de Monchique through microbiological challenge and consumer test.
Pereira JA; Silva P; Matos TJ; Patarata L
J Food Sci; 2015 Mar; 80(3):M642-8. PubMed ID: 25627176
[TBL] [Abstract][Full Text] [Related]
8. Assessment of the bioprotective potential of lactic acid bacteria against Listeria monocytogenes on vacuum-packed cold-smoked salmon stored at 8 °C.
Aymerich T; Rodríguez M; Garriga M; Bover-Cid S
Food Microbiol; 2019 Oct; 83():64-70. PubMed ID: 31202420
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. Behavior of Listeria monocytogenes in Sliced Ready-to-Eat Meat Products Packaged under Vacuum or Modified Atmosphere Conditions.
Menéndez RA; Rendueles E; Sanz JJ; Capita R; García-Fernández C
J Food Prot; 2015 Oct; 78(10):1891-5. PubMed ID: 26408140
[TBL] [Abstract][Full Text] [Related]
11. Effect of in-package atmospheric cold plasma discharge on microbial safety and quality of ready-to-eat ham in modified atmospheric packaging during storage.
J Food Sci; ; . PubMed ID: 32118300
[TBL] [Abstract][Full Text] [Related]
12.
; ; . PubMed ID:
[No Abstract] [Full Text] [Related]
13.
; ; . PubMed ID:
[No Abstract] [Full Text] [Related]
14.
; ; . PubMed ID:
[No Abstract] [Full Text] [Related]
15.
; ; . PubMed ID:
[No Abstract] [Full Text] [Related]
16.
; ; . PubMed ID:
[No Abstract] [Full Text] [Related]
17.
; ; . PubMed ID:
[No Abstract] [Full Text] [Related]
18.
; ; . PubMed ID:
[No Abstract] [Full Text] [Related]
19.
; ; . PubMed ID:
[No Abstract] [Full Text] [Related]
20.
; ; . PubMed ID:
[No Abstract] [Full Text] [Related]
[Next] [New Search]
