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Journal Abstract Search

379 related items for PubMed ID: 24200579

  • 1. Formation of biogenic amines and growth of spoilage-related microorganisms in pork stored under different packaging conditions applying PCA.
    Li M, Tian L, Zhao G, Zhang Q, Gao X, Huang X, Sun L.
    Meat Sci; 2014 Feb; 96(2 Pt A):843-8. PubMed ID: 24200579
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  • 3. Biogenic amines in vacuum-packaged and carbon dioxide-controlled atmosphere-packaged fresh pork stored at -1.50 degrees C.
    Nadon CA, Ismond MA, Holley R.
    J Food Prot; 2001 Feb; 64(2):220-7. PubMed ID: 11271771
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  • 4. Significant histamine formation in tuna (Thunnus albacares) at 2 degrees C--effect of vacuum- and modified atmosphere-packaging on psychrotolerant bacteria.
    Emborg J, Laursen BG, Dalgaard P.
    Int J Food Microbiol; 2005 Jun 15; 101(3):263-79. PubMed ID: 15925710
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  • 5. Formation of biogenic amines and relation to microbial flora and sensory changes in smoked turkey breast fillets stored under various packaging conditions at 4 degrees C.
    Ntzimani AG, Paleologos EK, Savvaidis IN, Kontominas MG.
    Food Microbiol; 2008 May 15; 25(3):509-17. PubMed ID: 18355676
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  • 6. Production of biogenic amines by lactic acid bacteria and enterobacteria isolated from fresh pork sausages packaged in different atmospheres and kept under refrigeration.
    Curiel JA, Ruiz-Capillas C, de Las Rivas B, Carrascosa AV, Jiménez-Colmenero F, Muñoz R.
    Meat Sci; 2011 Jul 15; 88(3):368-73. PubMed ID: 21316866
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  • 7. Biogenic amines formation, nucleotide degradation and TVB-N accumulation of vacuum-packed minced sturgeon (Acipenser schrencki) stored at 4 °C and their relation to microbiological attributes.
    Gui M, Binzhao, Song J, Zhang Z, Hui P, Li P.
    J Sci Food Agric; 2014 Aug 15; 94(10):2057-63. PubMed ID: 24318167
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  • 8. Application of Electronic Nose for Measuring Total Volatile Basic Nitrogen and Total Viable Counts in Packaged Pork During Refrigerated Storage.
    Li M, Wang H, Sun L, Zhao G, Huang X.
    J Food Sci; 2016 Apr 15; 81(4):M906-12. PubMed ID: 26954724
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  • 9. Effect of cinnamon essential oil on bacterial diversity and shelf-life in vacuum-packaged common carp (Cyprinus carpio) during refrigerated storage.
    Zhang Y, Li D, Lv J, Li Q, Kong C, Luo Y.
    Int J Food Microbiol; 2017 May 16; 249():1-8. PubMed ID: 28271852
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  • 10. Changes in the microbial communities of air-packaged and vacuum-packaged common carp (Cyprinus carpio) stored at 4 °C.
    Zhang Y, Li Q, Li D, Liu X, Luo Y.
    Food Microbiol; 2015 Dec 16; 52():197-204. PubMed ID: 26338135
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  • 11. Changes in the microbiological quality and content of biogenic amines in chicken fillets packed using various techniques and stored under different conditions.
    Chmiel M, Roszko M, Hać-Szymańczuk E, Cegiełka A, Adamczak L, Florowski T, Pietrzak D, Bryła M, Świder O.
    Food Microbiol; 2022 Apr 16; 102():103920. PubMed ID: 34809946
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  • 15. Correlations between growth parameters of spoilage micro-organisms and shelf-life of pork stored under air and modified atmosphere at -2, 4 and 10 degrees C.
    Liu F, Yang RQ, Li YF.
    Food Microbiol; 2006 Sep 16; 23(6):578-83. PubMed ID: 16943054
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  • 16. Biogenic amine formation and microbial spoilage in chilled garfish (Belone belone belone)--effect of modified atmosphere packaging and previous frozen storage.
    Dalgaard P, Madsen HL, Samieian N, Emborg J.
    J Appl Microbiol; 2006 Jul 16; 101(1):80-95. PubMed ID: 16834594
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  • 18. Factors affecting microbial spoilage and shelf-life of chilled vacuum-packed lamb transported to distant markets: a review.
    Mills J, Donnison A, Brightwell G.
    Meat Sci; 2014 Sep 16; 98(1):71-80. PubMed ID: 24875594
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  • 20. Effect of different storage conditions on E. coli O157:H7 and the indigenous bacterial microflora on lamb meat.
    Barrera O, Rodríguez-Calleja JM, Santos JA, Otero A, García-López ML.
    Int J Food Microbiol; 2007 Apr 10; 115(2):244-51. PubMed ID: 17292989
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