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Journal Abstract Search

594 related items for PubMed ID: 19171266

  • 1. A comparison between E-beam irradiation and high pressure treatment for cold-smoked salmon sanitation: microbiological aspects.
    Medina M, Cabeza MC, Bravo D, Cambero I, Montiel R, Ordóñez JA, Nuñez M, Hoz L.
    Food Microbiol; 2009 Apr; 26(2):224-7. PubMed ID: 19171266
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  • 3. Bioactive alginate coatings to control Listeria monocytogenes on cold-smoked salmon slices and fillets.
    Neetoo H, Ye M, Chen H.
    Int J Food Microbiol; 2010 Jan 01; 136(3):326-31. PubMed ID: 19861230
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  • 6. Control of Listeria monocytogenes and spoilage bacteria on smoked salmon during storage at 5 °C after X-ray irradiation.
    Mahmoud BS.
    Food Microbiol; 2012 Dec 01; 32(2):317-20. PubMed ID: 22986195
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  • 8. Effects of gamma-irradiation on Listeria monocytogenes population, colour, texture and sensory properties of Feta cheese during cold storage.
    Konteles S, Sinanoglou VJ, Batrinou A, Sflomos K.
    Food Microbiol; 2009 Apr 01; 26(2):157-65. PubMed ID: 19171257
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  • 11. Modeling the growth characteristics of Listeria monocytogenes and native microflora in smoked salmon.
    Hwang CA, Sheen S.
    J Food Sci; 2009 Apr 01; 74(3):M125-30. PubMed ID: 19397728
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  • 13. Anti-listerial inhibitory lactic acid bacteria isolated from commercial cold smoked salmon.
    Tomé E, Teixeira P, Gibbs PA.
    Food Microbiol; 2006 Jun 01; 23(4):399-405. PubMed ID: 16943030
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  • 14. Effect of curing method and freeze-thawing on subsequent growth of Listeria monocytogenes on cold-smoked salmon.
    Kang J, Tang S, Liu RH, Wiedmann M, Boor KJ, Bergholz TM, Wang S.
    J Food Prot; 2012 Sep 01; 75(9):1619-26. PubMed ID: 22947469
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  • 16. Effect of temperature, water-phase salt and phenolic contents on Listeria monocytogenes growth rates on cold-smoked salmon and evaluation of secondary models.
    Cornu M, Beaufort A, Rudelle S, Laloux L, Bergis H, Miconnet N, Serot T, Delignette-Muller ML.
    Int J Food Microbiol; 2006 Feb 01; 106(2):159-68. PubMed ID: 16216370
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  • 17. Effect of salt, smoke compound, and temperature on the survival of Listeria monocytogenes in salmon during simulated smoking processes.
    Hwang CA, Sheen S, Juneja VK.
    J Food Sci; 2009 Feb 01; 74(9):M522-9. PubMed ID: 20492124
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