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Journal Abstract Search

167 related items for PubMed ID: 32036963

  • 1. Time evolution of microbiological quality and content of volatile compounds in chicken fillets packed using various techniques and stored under different conditions.
    Chmiel M, Roszko M, Hać-Szymańczuk E, Adamczak L, Florowski T, Pietrzak D, Cegiełka A, Bryła M.
    Poult Sci; 2020 Feb; 99(2):1107-1116. PubMed ID: 32036963
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  • 2. Influence of in-package cold plasma treatment on microbiological shelf life and appearance of fresh chicken breast fillets.
    Wang J, Zhuang H, Hinton A, Zhang J.
    Food Microbiol; 2016 Dec; 60():142-6. PubMed ID: 27554156
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  • 4. Dynamic changes of the bacterial communities in roast chicken stored under normal and modified atmosphere packaging.
    Huang J, Guo Y, Hou Q, Huang M, Zhou X.
    J Food Sci; 2020 Apr; 85(4):1231-1239. PubMed ID: 32180226
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  • 10. Changes in bacterial communities and the volatilome of braised chicken with different packaging stored at 4 ℃.
    Lei Y, Huang J, Cheng Y, Zhang Y, Huang T, Huang M.
    Food Res Int; 2022 May; 155():111056. PubMed ID: 35400434
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  • 12. Monitoring of microbial metabolites and bacterial diversity in beef stored under different packaging conditions.
    Ercolini D, Ferrocino I, Nasi A, Ndagijimana M, Vernocchi P, La Storia A, Laghi L, Mauriello G, Guerzoni ME, Villani F.
    Appl Environ Microbiol; 2011 Oct; 77(20):7372-81. PubMed ID: 21803905
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  • 13. Influence of storage and packaging method on chicken breast meat chemical composition and fat oxidation.
    Chmiel M, Roszko M, Adamczak L, Florowski T, Pietrzak D.
    Poult Sci; 2019 Jun 01; 98(6):2679-2690. PubMed ID: 30690524
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  • 17. Microbiological spoilage of vacuum and modified atmosphere packaged Vietnamese Pangasius hypophthalmus fillets.
    Noseda B, Islam MT, Eriksson M, Heyndrickx M, De Reu K, Van Langenhove H, Devlieghere F.
    Food Microbiol; 2012 Jun 01; 30(2):408-19. PubMed ID: 22365354
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  • 18. Development of a novel sample reuse approach to measure the impact of lean meat, bone and adipose tissue on the development of volatiles in vacuum-packed chilled lamb stored at 2 °C for 15 days.
    Schuster L, Franke C, Silcock P, Beauchamp J, Bremer PJ.
    Meat Sci; 2018 Nov 01; 145():31-39. PubMed ID: 29860132
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  • 19. Microbiological spoilage and investigation of volatile profile during storage of sea bream fillets under various conditions.
    Parlapani FF, Mallouchos A, Haroutounian SA, Boziaris IS.
    Int J Food Microbiol; 2014 Oct 17; 189():153-63. PubMed ID: 25150673
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