166 related articles for article (PubMed ID: 30875724)
1. Development of a Bioactive Sauce Based on Oriental Mustard Flour with Antifungal Properties for Pita Bread Shelf Life Improvement.
Torrijos R; Nazareth TM; Pérez J; Mañes J; Meca G
Molecules; 2019 Mar; 24(6):. PubMed ID: 30875724
[TBL] [Abstract][Full Text] [Related]
2. Aflatoxins and A. flavus Reduction in Loaf Bread through the Use of Natural Ingredients.
Quiles JM; Torrijos R; Luciano FB; Mañes J; Meca G
Molecules; 2018 Jul; 23(7):. PubMed ID: 29973577
[TBL] [Abstract][Full Text] [Related]
3. Influence of the antimicrobial compound allyl isothiocyanate against the Aspergillus parasiticus growth and its aflatoxins production in pizza crust.
Quiles JM; Manyes L; Luciano F; Mañes J; Meca G
Food Chem Toxicol; 2015 Sep; 83():222-8. PubMed ID: 26146190
[TBL] [Abstract][Full Text] [Related]
4. Inhibition of fungal growth on bread by volatile components from spices and herbs, and the possible application in active packaging, with special emphasis on mustard essential oil.
Nielsen PV; Rios R
Int J Food Microbiol; 2000 Sep; 60(2-3):219-29. PubMed ID: 11016611
[TBL] [Abstract][Full Text] [Related]
5. Effects of selected natural preservatives on the mycelial growth and ochratoxin A production of the food-related moulds
Schlösser I; Prange A
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2019 Sep; 36(9):1411-1418. PubMed ID: 31294650
[TBL] [Abstract][Full Text] [Related]
6. Environmental factors and weak organic acid interactions have differential effects on control of growth and ochratoxin A production by Penicillium verrucosum isolates in bread.
Arroyo M; Aldred D; Magan N
Int J Food Microbiol; 2005 Feb; 98(3):223-31. PubMed ID: 15698683
[TBL] [Abstract][Full Text] [Related]
7. Development of an Antifungal and Antimycotoxigenic Device Containing Allyl Isothiocyanate for Silo Fumigation.
Quiles JM; Nazareth TM; Luz C; Luciano FB; Mañes J; Meca G
Toxins (Basel); 2019 Mar; 11(3):. PubMed ID: 30823642
[TBL] [Abstract][Full Text] [Related]
8. Antifungal sourdough lactic acid bacteria as biopreservation tool in quinoa and rice bread.
Axel C; Brosnan B; Zannini E; Furey A; Coffey A; Arendt EK
Int J Food Microbiol; 2016 Dec; 239():86-94. PubMed ID: 27236463
[TBL] [Abstract][Full Text] [Related]
9. Development of an Antifungal Device Based on Oriental Mustard Flour to Prevent Fungal Growth and Aflatoxin B1 Production in Almonds.
Nazareth TM; Torrijos R; Bocate KP; Mañes J; Luciano FB; Meca G; Vila-Donat P
Toxins (Basel); 2021 Dec; 14(1):. PubMed ID: 35050982
[TBL] [Abstract][Full Text] [Related]
10. Whey fermented by using Lactobacillus plantarum strains: A promising approach to increase the shelf life of pita bread.
Izzo L; Luz C; Ritieni A; Mañes J; Meca G
J Dairy Sci; 2020 Jul; 103(7):5906-5915. PubMed ID: 32389480
[TBL] [Abstract][Full Text] [Related]
11. Hydrolysate from a mixture of legume flours with antifungal activity as an ingredient for prolonging the shelf-life of wheat bread.
Rizzello CG; Verni M; Bordignon S; Gramaglia V; Gobbetti M
Food Microbiol; 2017 Jun; 64():72-82. PubMed ID: 28213038
[TBL] [Abstract][Full Text] [Related]
12. The effect of sourdough and calcium propionate on the microbial shelf-life of salt reduced bread.
Belz MC; Mairinger R; Zannini E; Ryan LA; Cashman KD; Arendt EK
Appl Microbiol Biotechnol; 2012 Oct; 96(2):493-501. PubMed ID: 22569634
[TBL] [Abstract][Full Text] [Related]
13. Inhibition of Campylobacter jejuni on fresh chicken breasts by κ-carrageenan/chitosan-based coatings containing allyl isothiocyanate or deodorized oriental mustard extract.
Olaimat AN; Fang Y; Holley RA
Int J Food Microbiol; 2014 Sep; 187():77-82. PubMed ID: 25058687
[TBL] [Abstract][Full Text] [Related]
14. Fungi in cake production chain: Occurrence and evaluation of growth potential in different cake formulations during storage.
Morassi LLP; Bernardi AO; Amaral ALPM; Chaves RD; Santos JLP; Copetti MV; Sant'Ana AS
Food Res Int; 2018 Apr; 106():141-148. PubMed ID: 29579912
[TBL] [Abstract][Full Text] [Related]
15. Modelling and validation of the antifungal activity of DL-3-phenyllactic acid and acetic acid on bread spoilage moulds.
Debonne E; Vermeulen A; Bouboutiefski N; Ruyssen T; Van Bockstaele F; Eeckhout M; Devlieghere F
Food Microbiol; 2020 Jun; 88():103407. PubMed ID: 31997763
[TBL] [Abstract][Full Text] [Related]
16. Inhibition of Listeria monocytogenes on cooked cured chicken breasts by acidified coating containing allyl isothiocyanate or deodorized Oriental mustard extract.
Olaimat AN; Holley RA
Food Microbiol; 2016 Aug; 57():90-5. PubMed ID: 27052706
[TBL] [Abstract][Full Text] [Related]
17. Active packaging of cheese with allyl isothiocyanate, an alternative to modified atmosphere packaging.
Winther M; Nielsen PV
J Food Prot; 2006 Oct; 69(10):2430-5. PubMed ID: 17066923
[TBL] [Abstract][Full Text] [Related]
18. Long-Term Fungal Inhibition by Pisum sativum Flour Hydrolysate during Storage of Wheat Flour Bread.
Rizzello CG; Lavecchia A; Gramaglia V; Gobbetti M
Appl Environ Microbiol; 2015 Jun; 81(12):4195-206. PubMed ID: 25862230
[TBL] [Abstract][Full Text] [Related]
19. Ochratoxin A and citrinin production by Penicillium verrucosum on cereal solid substrates.
Wawrzyniak J; Waśkiewicz A
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2014; 31(1):139-48. PubMed ID: 24199782
[TBL] [Abstract][Full Text] [Related]
20. Antifungal properties of gliadin films incorporating cinnamaldehyde and application in active food packaging of bread and cheese spread foodstuffs.
Balaguer MP; Lopez-Carballo G; Catala R; Gavara R; Hernandez-Munoz P
Int J Food Microbiol; 2013 Sep; 166(3):369-77. PubMed ID: 24029024
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]