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Journal Abstract Search

199 related items for PubMed ID: 17207549

  • 1. Use of a MS-electronic nose for prediction of early fungal spoilage of bakery products.
    Marín S, Vinaixa M, Brezmes J, Llobet E, Vilanova X, Correig X, Ramos AJ, Sanchis V.
    Int J Food Microbiol; 2007 Feb 28; 114(1):10-6. PubMed ID: 17207549
    [Abstract] [Full Text] [Related]

  • 2. Early detection of fungal growth in bakery products by use of an electronic nose based on mass spectrometry.
    Vinaixa M, Marín S, Brezmes J, Llobet E, Vilanova X, Correig X, Ramos A, Sanchis V.
    J Agric Food Chem; 2004 Oct 06; 52(20):6068-74. PubMed ID: 15453668
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  • 3. An attempt to optimize potassium sorbate use to preserve low pH (4.5-5.5) intermediate moisture bakery products by modelling Eurotium spp., Aspergillus spp. and Penicillium corylophilum growth.
    Guynot ME, Marín S, Sanchis V, Ramos AJ.
    Int J Food Microbiol; 2005 May 25; 101(2):169-77. PubMed ID: 15862879
    [Abstract] [Full Text] [Related]

  • 4. Comparison of methods for the assessment of growth of food spoilage moulds in solid substrates.
    Marín S, Ramos AJ, Sanchis V.
    Int J Food Microbiol; 2005 Apr 01; 99(3):329-41. PubMed ID: 15808367
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  • 5. Antifungal activity of strains of lactic acid bacteria isolated from a semolina ecosystem against Penicillium roqueforti, Aspergillus niger and Endomyces fibuliger contaminating bakery products.
    Valerio F, Favilla M, De Bellis P, Sisto A, de Candia S, Lavermicocca P.
    Syst Appl Microbiol; 2009 Sep 01; 32(6):438-48. PubMed ID: 19243908
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  • 6. 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 25; 101(2):161-8. PubMed ID: 15862878
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  • 8. Use of an electronic nose for the early detection and differentiation between spoilage fungi.
    Keshri G, Magan N, Voysey P.
    Lett Appl Microbiol; 1998 Nov 25; 27(5):261-4. PubMed ID: 9830141
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  • 9. Microbial quality and presence of moulds in Kuflu cheese.
    Hayaloglu AA, Kirbag S.
    Int J Food Microbiol; 2007 Apr 20; 115(3):376-80. PubMed ID: 17258341
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  • 10. Prediction of Penicillium expansum spoilage and patulin concentration in apples used for apple juice production by electronic nose analysis.
    Karlshøj K, Nielsen PV, Larsen TO.
    J Agric Food Chem; 2007 May 30; 55(11):4289-98. PubMed ID: 17458978
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  • 11. Differentiation of closely related fungi by electronic nose analysis.
    Karlshøj K, Nielsen PV, Larsen TO.
    J Food Sci; 2007 Aug 30; 72(6):M187-92. PubMed ID: 17995685
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  • 12. Fitting of colony diameter and ergosterol as indicators of food borne mould growth to known growth models in solid medium.
    Marín S, Cuevas D, Ramos AJ, Sanchis V.
    Int J Food Microbiol; 2008 Jan 31; 121(2):139-49. PubMed ID: 18031857
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  • 16. Determination of ergosterol as an indicator of fungal biomass in various samples using non-discriminating flash pyrolysis.
    Parsi Z, Górecki T.
    J Chromatogr A; 2006 Oct 13; 1130(1):145-50. PubMed ID: 16889786
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  • 18. 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 13; 106():141-148. PubMed ID: 29579912
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  • 20. Mycoflora and ochratoxin A producing strains of Aspergillus in Algerian wheat.
    Riba A, Mokrane S, Mathieu F, Lebrihi A, Sabaou N.
    Int J Food Microbiol; 2008 Feb 29; 122(1-2):85-92. PubMed ID: 18083262
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