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PUBMED FOR HANDHELDS

Journal Abstract Search

449 related items for PubMed ID: 29173640

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  • 25. High pressure treatments on the inactivation of Salmonella Enteritidis and the characteristics of beef carpaccio.
    de Alba M, Bravo D, Medina M.
    Meat Sci; 2012 Dec; 92(4):823-8. PubMed ID: 22863078
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  • 27. Combined effect of MAP and thyme essential oil on the microbiological, chemical and sensory attributes of organically aquacultured sea bass (Dicentrarchus labrax) fillets.
    Kostaki M, Giatrakou V, Savvaidis IN, Kontominas MG.
    Food Microbiol; 2009 Aug; 26(5):475-82. PubMed ID: 19465243
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  • 28. High-pressure processing and antimicrobial biodegradable packaging to control Listeria monocytogenes during storage of cooked ham.
    Marcos B, Aymerich T, Monfort JM, Garriga M.
    Food Microbiol; 2008 Feb; 25(1):177-82. PubMed ID: 17993392
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  • 31. Reduction of Salmonella on chicken breast fillets stored under aerobic or modified atmosphere packaging by the application of lytic bacteriophage preparation SalmoFreshTM.
    Sukumaran AT, Nannapaneni R, Kiess A, Sharma CS.
    Poult Sci; 2016 Mar; 95(3):668-75. PubMed ID: 26706362
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  • 35. 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; 25(3):509-17. PubMed ID: 18355676
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  • 36. Shelf life evaluation for ready-to-eat sliced uncured turkey breast and cured ham under probable storage conditions based on Listeria monocytogenes and psychrotroph growth.
    Pal A, Labuza TP, Diez-Gonzalez F.
    Int J Food Microbiol; 2008 Aug 15; 126(1-2):49-56. PubMed ID: 18544466
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  • 38. 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 15; 23(6):578-83. PubMed ID: 16943054
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  • 40. Control of spoilage microorganisms in minced pork by a self-developed modified atmosphere induced by the respiratory activity of meat microflora.
    Koutsoumanis KP, Stamatiou AP, Drosinos EH, Nychas GJ.
    Food Microbiol; 2008 Oct 15; 25(7):915-21. PubMed ID: 18721682
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