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Journal Abstract Search

136 related items for PubMed ID: 20629889

  • 1. Control of dongchimi fermentation with chitosan deacetylated by alkali treatment to prevent over-ripening.
    Lee W, Shin TS, Ko S, Oh HI.
    J Food Sci; 2010 Jun; 75(5):M308-16. PubMed ID: 20629889
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  • 2. Microbiological and biochemical profile of cv. Conservolea naturally black olives during controlled fermentation with selected strains of lactic acid bacteria.
    Panagou EZ, Schillinger U, Franz CM, Nychas GJ.
    Food Microbiol; 2008 Apr; 25(2):348-58. PubMed ID: 18206777
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  • 3. Taxonomic structure of the yeasts and lactic acid bacteria microbiota of pineapple (Ananas comosus L. Merr.) and use of autochthonous starters for minimally processing.
    Di Cagno R, Cardinali G, Minervini G, Antonielli L, Rizzello CG, Ricciuti P, Gobbetti M.
    Food Microbiol; 2010 May; 27(3):381-9. PubMed ID: 20227603
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  • 6. Preservation of acidified cucumbers with a natural preservative combination of fumaric acid and allyl isothiocyanate that target lactic acid bacteria and yeasts.
    Pérez-Díaz IM, McFeeters RF.
    J Food Sci; 2010 May; 75(4):M204-8. PubMed ID: 20546411
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  • 7. Control of Listeria monocytogenes on ham steaks by antimicrobials incorporated into chitosan-coated plastic films.
    Ye M, Neetoo H, Chen H.
    Food Microbiol; 2008 Apr; 25(2):260-8. PubMed ID: 18206768
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  • 8. Survival and growth of Salmonella and Vibrio in som-fak, a Thai low-salt garlic containing fermented fish product.
    Bernbom N, Ng YY, Paludan-Müller C, Gram L.
    Int J Food Microbiol; 2009 Sep 15; 134(3):223-9. PubMed ID: 19640599
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  • 13. Optimisation of lactic acid fermentation for improved vinegar flavour during rosy vinegar brewing.
    Jiang Y, Guo J, Li Y, Lin S, Wang L, Li J.
    J Sci Food Agric; 2010 Jun 15; 90(8):1334-9. PubMed ID: 20474052
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