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Journal Abstract Search

208 related items for PubMed ID: 31951282

  • 21. Antimicrobial activity of plant compounds against Salmonella Typhimurium DT104 in ground pork and the influence of heat and storage on the antimicrobial activity.
    Chen CH, Ravishankar S, Marchello J, Friedman M.
    J Food Prot; 2013 Jul; 76(7):1264-9. PubMed ID: 23834804
    [Abstract] [Full Text] [Related]

  • 22. Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4 degrees C.
    Chouliara E, Karatapanis A, Savvaidis IN, Kontominas MG.
    Food Microbiol; 2007 Sep; 24(6):607-17. PubMed ID: 17418312
    [Abstract] [Full Text] [Related]

  • 23. Properties of novel chitosan incorporated with hexahydro-β-acids edible films and its effect on shelf life of pork.
    Chen F, Li S, Zhong G, Liu Y.
    J Food Sci; 2020 Apr; 85(4):947-955. PubMed ID: 32237089
    [Abstract] [Full Text] [Related]

  • 24. Effects of kimchi and smoking on quality characteristics and shelf life of cooked sausages prepared with irradiated pork.
    Kim HW, Choi JH, Choi YS, Kim HY, Lee MA, Hwang KE, Song DH, Lee JW, Kim CJ.
    Meat Sci; 2014 Jan; 96(1):548-53. PubMed ID: 24013696
    [Abstract] [Full Text] [Related]

  • 25. Influence of the combination of cinnamon essential oil nanoemulsions and epsilon-polylysine on microbial community and quality of pork during refrigerated period and radio frequency cooking.
    Xu Y, Yang G, Xu J, Guan X, Li R, Wang S.
    Int J Food Microbiol; 2022 Nov 16; 381():109911. PubMed ID: 36063682
    [Abstract] [Full Text] [Related]

  • 26. Essential oil versus supercritical fluid extracts of winter savory (Satureja montana L.) - Assessment of the oxidative, microbiological and sensory quality of fresh pork sausages.
    Šojić B, Pavlić B, Tomović V, Ikonić P, Zeković Z, Kocić-Tanackov S, Đurović S, Škaljac S, Jokanović M, Ivić M.
    Food Chem; 2019 Jul 30; 287():280-286. PubMed ID: 30857701
    [Abstract] [Full Text] [Related]

  • 27. Influence of lactate and acetate removal on the microbiota of French fresh pork sausages.
    Bouju-Albert A, Pilet MF, Guillou S.
    Food Microbiol; 2018 Dec 30; 76():328-336. PubMed ID: 30166158
    [Abstract] [Full Text] [Related]

  • 28. E-Beam Irradiation for Improving the Microbiological Quality of Smoked Duck Meat with Minimum Effects on Physicochemical Properties During Storage.
    An KA, Arshad MS, Jo Y, Chung N, Kwon JH.
    J Food Sci; 2017 Apr 30; 82(4):865-872. PubMed ID: 28267865
    [Abstract] [Full Text] [Related]

  • 29. Evaluation of the microbiological safety and sensory quality of a sliced cured-smoked pork product with protective cultures addition and modified atmosphere packaging.
    Casquete R, Fonseca SC, Pinto R, Castro SM, Todorov S, Teixeira P, Vaz-Velho M.
    Food Sci Technol Int; 2019 Jun 30; 25(4):327-336. PubMed ID: 30669863
    [Abstract] [Full Text] [Related]

  • 30. 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
    [Abstract] [Full Text] [Related]

  • 31. Effect of sodium alginate coating incorporated with nisin, Cinnamomum zeylanicum, and rosemary essential oils on microbial quality of chicken meat and fate of Listeria monocytogenes during refrigeration.
    Raeisi M, Tabaraei A, Hashemi M, Behnampour N.
    Int J Food Microbiol; 2016 Dec 05; 238():139-145. PubMed ID: 27620825
    [Abstract] [Full Text] [Related]

  • 32. The Effect of Buckwheat Hull Extract on Lipid Oxidation in Frozen-Stored Meat Products.
    Hęś M, Szwengiel A, Dziedzic K, Le Thanh-Blicharz J, Kmiecik D, Górecka D.
    J Food Sci; 2017 Apr 05; 82(4):882-889. PubMed ID: 28272837
    [Abstract] [Full Text] [Related]

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  • 34. Microbial profiles of commercial, vacuum-packaged, fresh pork of normal or short storage life.
    Holley RA, Peirson MD, Lam J, Tan KB.
    Int J Food Microbiol; 2004 Dec 01; 97(1):53-62. PubMed ID: 15527918
    [Abstract] [Full Text] [Related]

  • 35. Spoilage characteristics of ground beef with added lactic acid bacteria and rosemary oleoresin packaged in a modified-atmosphere package and displayed at abusive temperatures.
    Parks AR, Brashears MM, Woerner WD, Martin JN, Thompson LD, Brooks JC.
    J Anim Sci; 2012 Jun 01; 90(6):2054-60. PubMed ID: 22648756
    [Abstract] [Full Text] [Related]

  • 36. Performance of mechanically deboned chicken meat protein coatings containing thyme or clove essential oil for storage quality improvement of beef sucuks.
    Saricaoglu FT, Turhan S.
    Meat Sci; 2019 Dec 01; 158():107912. PubMed ID: 31421517
    [Abstract] [Full Text] [Related]

  • 37. Antibacterial properties of nanofibers containing chrysanthemum essential oil and their application as beef packaging.
    Lin L, Mao X, Sun Y, Rajivgandhi G, Cui H.
    Int J Food Microbiol; 2019 Mar 02; 292():21-30. PubMed ID: 30553179
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  • 40. Shelf life of fresh meat products under LED or fluorescent lighting.
    Steele KS, Weber MJ, Boyle EA, Hunt MC, Lobaton-Sulabo AS, Cundith C, Hiebert YH, Abrolat KA, Attey JM, Clark SD, Johnson DE, Roenbaugh TL.
    Meat Sci; 2016 Jul 02; 117():75-84. PubMed ID: 26950612
    [Abstract] [Full Text] [Related]

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