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Journal Abstract Search

163 related items for PubMed ID: 30019960

  • 1. Antibacterial Effect of Essential Oils against Spoilage Bacteria from Vacuum-Packed Cooked Cured Sausages.
    Khorsandi A, Ziaee E, Shad E, Razmjooei M, Eskandari MH, Aminlari M.
    J Food Prot; 2018 Aug; 81(8):1386-1393. PubMed ID: 30019960
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  • 2. Lactic acid bacteria associated with vacuum-packed cooked meat product spoilage: population analysis by rDNA-based methods.
    Chenoll E, Macián MC, Elizaquível P, Aznar R.
    J Appl Microbiol; 2007 Feb; 102(2):498-508. PubMed ID: 17241356
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  • 4. Characterization and identification of lactic acid bacteria in "morcilla de Burgos".
    Santos EM, Jaime I, Rovira J, Lyhs U, Korkeala H, Björkroth J.
    Int J Food Microbiol; 2005 Jan 01; 97(3):285-96. PubMed ID: 15582739
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  • 6. Effective use of nisin to control lactic acid bacterial spoilage in vacuum-packed bologna-type sausage.
    Davies EA, Milne CF, Bevis HE, Potter RW, Harris JM, Williams GC, Thomas LV, Delves-Broughton J.
    J Food Prot; 1999 Sep 01; 62(9):1004-10. PubMed ID: 10492474
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  • 8. Characterization of the spoilage lactic acid bacteria in "sliced vacuum-packed cooked ham".
    Kalschne DL, Womer R, Mattana A, Sarmento CM, Colla LM, Colla E.
    Braz J Microbiol; 2015 Mar 01; 46(1):173-81. PubMed ID: 26221105
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  • 13. Inhibition of spoilage bacteria on marinated chicken by essential oils under aerobic and vacuum packaging.
    Osaili TM, Al-Nabulsi AA, Hasan F, Dhanasekaran DK, Ismail LC, Hashim M, Hasan H, Ayyash M, Olaimat A, Hussain AZS, Darra NE, Savvaidis IN, Obaid RS, Holley R.
    J Food Sci; 2023 Jan 01; 88(1):381-390. PubMed ID: 36463412
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  • 17. Leuconostoc carnosum 4010 has the potential for use as a protective culture for vacuum-packed meats: culture isolation, bacteriocin identification, and meat application experiments.
    Budde BB, Hornbaek T, Jacobsen T, Barkholt V, Koch AG.
    Int J Food Microbiol; 2003 Jun 15; 83(2):171-84. PubMed ID: 12706038
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  • 19. Protective cultures inhibit growth of Listeria monocytogenes and Escherichia coli O157:H7 in cooked, sliced, vacuum- and gas-packaged meat.
    Bredholt S, Nesbakken T, Holck A.
    Int J Food Microbiol; 1999 Dec 01; 53(1):43-52. PubMed ID: 10598113
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  • 20. Optimization of a natural antimicrobial formulation against potential meat spoilage bacteria and food-borne pathogens: Mixture design methodology and predictive modeling.
    Mahmud J, Muranyi P, Salmieri S, Lacroix M.
    Microb Pathog; 2023 Mar 01; 176():106000. PubMed ID: 36709849
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