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Journal Abstract Search

101 related items for PubMed ID: 35816958

  • 1. Extension of growth/no growth predictive models for the preservation of low-acid pasteurized sauces by incorporating water activity and model validation in sauces.
    Sun R, Vermeulen A, Devlieghere F.
    Int J Food Microbiol; 2022 Oct 02; 378():109826. PubMed ID: 35816958
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  • 9. Growth/no growth models describing the influence of pH, lactic and acetic acid on lactic acid bacteria developed to determine the stability of acidified sauces.
    Vermeulen A, Devlieghere F, Bernaerts K, Van Impe J, Debevere J.
    Int J Food Microbiol; 2007 Nov 01; 119(3):258-69. PubMed ID: 17868939
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  • 10. Quantitative microbial spoilage risk assessment (QMSRA) of pasteurized strawberry purees by Aspergillus fischeri (teleomorph Neosartorya fischeri).
    Santos JLPD, Membré JM, Jacxsens L, Samapundo S, Van Impe J, Sant'Ana AS, Devlieghere F.
    Int J Food Microbiol; 2020 Nov 16; 333():108781. PubMed ID: 32711130
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  • 12. A generic model for spoilage of acidic emulsified foods: combining physicochemical data, diversity and levels of specific spoilage organisms.
    Manios SG, Lambert RJ, Skandamis PN.
    Int J Food Microbiol; 2014 Jan 17; 170():1-11. PubMed ID: 24287294
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  • 16. PVOH/protein blend films embedded with lactic acid bacteria and their antilisterial activity in pasteurized milk.
    Settier-Ramírez L, López-Carballo G, Gavara R, Hernández-Muñoz P.
    Int J Food Microbiol; 2020 Jun 02; 322():108545. PubMed ID: 32109681
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  • 17. Microbiological safety and stability of novel green sauces made with sea fennel (Crithmum maritimum L.).
    Maoloni A, Cardinali F, Milanović V, Garofalo C, Osimani A, Mozzon M, Aquilanti L.
    Food Res Int; 2022 Jul 02; 157():111463. PubMed ID: 35761696
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  • 18. Survival of heated Bacillus coagulans spores in a medium acidified with lactic or citric acid.
    Palop A, Marco A, Raso J, Sala FJ, Condón S.
    Int J Food Microbiol; 1997 Aug 19; 38(1):25-30. PubMed ID: 9498134
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