131 related articles for article (PubMed ID: 37331630)
21. Comparison of anti-Vibrio activities of potassium sorbate, sodium benzoate, and glycerol and sucrose esters of fatty acids.
Beuchat LR
Appl Environ Microbiol; 1980 Jun; 39(6):1178-82. PubMed ID: 7406487
[TBL] [Abstract][Full Text] [Related]
22. Effects of food preservatives on Alternaria alternata growth and tenuazonic acid production.
Combina M; Dalcero AM; Varsavsky E; Chulze S
Food Addit Contam; 1999 Oct; 16(10):433-7. PubMed ID: 10755134
[TBL] [Abstract][Full Text] [Related]
23. Heat inactivation of Escherichia coli O157:H7 in apple cider containing malic acid, sodium benzoate, and potassium sorbate.
Dock LL; Floros JD; Linton RH
J Food Prot; 2000 Aug; 63(8):1026-31. PubMed ID: 10945575
[TBL] [Abstract][Full Text] [Related]
24. Effectiveness of various food preservatives in controlling the outgrowth of Byssochlamys nivea ascospores.
Beuchat LR
Mycopathologia; 1976 Oct; 59(3):175-8. PubMed ID: 11416
[TBL] [Abstract][Full Text] [Related]
25. The inhibitory effects of sorbate and benzoate against Clostridium perfringens type A isolates.
Alnoman M; Udompijitkul P; Paredes-Sabja D; Sarker MR
Food Microbiol; 2015 Jun; 48():89-98. PubMed ID: 25790996
[TBL] [Abstract][Full Text] [Related]
26. Antimicrobial Effectiveness of Potassium Sorbate and Sodium Benzoate against Zygosaccharomyces bailii in a Salsa Mayonnaise.
Wind CE; Restaino L
J Food Prot; 1995 Nov; 58(11):1257-1259. PubMed ID: 31137312
[TBL] [Abstract][Full Text] [Related]
27. Alternative Enzyme Inhibition Assay for Safety Evaluation of Food Preservatives.
Esimbekova EN; Asanova AA; Kratasyuk VA
Life (Basel); 2023 May; 13(6):. PubMed ID: 37374029
[TBL] [Abstract][Full Text] [Related]
28. 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]
29. Controlling Listeria monocytogenes on sliced ham and turkey products using benzoate, propionate, and sorbate.
Glass KA; McDonnell LM; Rassel RC; Zierke KL
J Food Prot; 2007 Oct; 70(10):2306-12. PubMed ID: 17969612
[TBL] [Abstract][Full Text] [Related]
30. Levels of preservatives (sulfite, sorbate and benzoate) in New Zealand foods and estimated dietary exposure.
Cressey P; Jones S
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2009 May; 26(5):604-13. PubMed ID: 19680935
[TBL] [Abstract][Full Text] [Related]
31. Comparative biocompatibility and antimicrobial studies of sorbic acid derivates.
Nemes D; Kovács R; Nagy F; Tóth Z; Herczegh P; Borbás A; Kelemen V; Pfliegler WP; Rebenku I; Hajdu PB; Fehér P; Ujhelyi Z; Fenyvesi F; Váradi J; Vecsernyés M; Bácskay I
Eur J Pharm Sci; 2020 Feb; 143():105162. PubMed ID: 31756446
[TBL] [Abstract][Full Text] [Related]
32. Shelf life extension of sugarcane juice using preservatives and gamma radiation processing.
Mishra BB; Gautam S; Sharma A
J Food Sci; 2011 Oct; 76(8):M573-8. PubMed ID: 22417599
[TBL] [Abstract][Full Text] [Related]
33. A novel RP-HPLC method for simultaneous determination of potassium sorbate and sodium benzoate in soft drinks using C18-bonded monolithic silica column.
Can NO; Arli G; Lafci Y
J Sep Sci; 2011 Aug; 34(16-17):2214-22. PubMed ID: 21595030
[TBL] [Abstract][Full Text] [Related]
34. 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]
35. Utilizing functional genomics in Saccharomyces cerevisiae to characterize food preservative compounds: A pilot study.
Smith JR; Martini A; Gibney PA
J Food Sci; 2024 Feb; 89(2):1196-1210. PubMed ID: 38224173
[TBL] [Abstract][Full Text] [Related]
36. Dispersive liquid-liquid microextraction followed by high-performance liquid chromatography for determination of benzoate and sorbate in yogurt drinks and method optimization by central composite design.
Kamankesh M; Mohammadi A; Tehrani ZM; Ferdowsi R; Hosseini H
Talanta; 2013 May; 109():46-51. PubMed ID: 23618139
[TBL] [Abstract][Full Text] [Related]
37. 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]
38. Simultaneous Determination of Preservatives in Dairy Products by HPLC and Chemometric Analysis.
Zamani Mazdeh F; Sasanfar S; Chalipour A; Pirhadi E; Yahyapour G; Mohammadi A; Rostami A; Amini M; Hajimahmoodi M
Int J Anal Chem; 2017; 2017():3084359. PubMed ID: 28473855
[TBL] [Abstract][Full Text] [Related]
39. 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]
40. 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]
[Previous] [Next] [New Search]
