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Journal Abstract Search

165 related items for PubMed ID: 8466804

  • 1. Inhibition of the growth of yeasts in fermented salads.
    Bonestroo MH, de Wit JC, Kusters BJ, Rombouts FM.
    Int J Food Microbiol; 1993 Feb; 17(4):311-20. PubMed ID: 8466804
    [Abstract] [Full Text] [Related]

  • 2. Glucose and sucrose fermenting capacity of homofermentative lactic acid bacteria used as starters in fermented salads.
    Bonestroo MH, Kusters BJ, de Wit JC, Rombouts FM.
    Int J Food Microbiol; 1992 Feb; 15(3-4):365-76. PubMed ID: 1419542
    [Abstract] [Full Text] [Related]

  • 3. Preservation of acidified cucumbers with a natural preservative combination of fumaric acid and allyl isothiocyanate that target lactic acid bacteria and yeasts.
    Pérez-Díaz IM, McFeeters RF.
    J Food Sci; 2010 May; 75(4):M204-8. PubMed ID: 20546411
    [Abstract] [Full Text] [Related]

  • 4. Relation between microbiological quality, metabolite production and sensory quality of equilibrium modified atmosphere packaged fresh-cut produce.
    Jacxsens L, Devlieghere F, Ragaert P, Vanneste E, Debevere J.
    Int J Food Microbiol; 2003 Jun 25; 83(3):263-80. PubMed ID: 12745232
    [Abstract] [Full Text] [Related]

  • 5. Influence of sodium chloride, pH, and lactic acid bacteria on anaerobic lactic acid utilization during fermented cucumber spoilage.
    Johanningsmeier SD, Franco W, Perez-Diaz I, McFeeters RF.
    J Food Sci; 2012 Jul 25; 77(7):M397-404. PubMed ID: 22757713
    [Abstract] [Full Text] [Related]

  • 6. Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows.
    Di Cagno R, Surico RF, Siragusa S, De Angelis M, Paradiso A, Minervini F, De Gara L, Gobbetti M.
    Int J Food Microbiol; 2008 Oct 31; 127(3):220-8. PubMed ID: 18710789
    [Abstract] [Full Text] [Related]

  • 7. Fermentation of cucumbers brined with calcium chloride instead of sodium chloride.
    McFeeters RF, Pérez-Díaz I.
    J Food Sci; 2010 Apr 31; 75(3):C291-6. PubMed ID: 20492282
    [Abstract] [Full Text] [Related]

  • 8. Yeasts in table olive processing: desirable or spoilage microorganisms?
    Arroyo-López FN, Romero-Gil V, Bautista-Gallego J, Rodríguez-Gómez F, Jiménez-Díaz R, García-García P, Querol A, Garrido-Fernández A.
    Int J Food Microbiol; 2012 Nov 01; 160(1):42-9. PubMed ID: 23141644
    [Abstract] [Full Text] [Related]

  • 9. Inactivation of Escherichia coli, Listeria monocytogenes and Yersinia enterocolitica in fermented sausages during maturation/storage.
    Lindqvist R, Lindblad M.
    Int J Food Microbiol; 2009 Jan 31; 129(1):59-67. PubMed ID: 19064299
    [Abstract] [Full Text] [Related]

  • 10. Modelling the growth kinetics of Listeria monocytogenes in pasta salads at different storage temperatures and packaging conditions.
    De Cesare A, Vitali S, Tessema GT, Trevisani M, Fagereng TM, Beaufort A, Manfreda G, Skjerdal T.
    Food Microbiol; 2018 Dec 31; 76():154-163. PubMed ID: 30166136
    [Abstract] [Full Text] [Related]

  • 11. Potential of a simple HPLC-based approach for the identification of the spoilage status of minced beef stored at various temperatures and packaging systems.
    Argyri AA, Doulgeraki AI, Blana VA, Panagou EZ, Nychas GJ.
    Int J Food Microbiol; 2011 Oct 17; 150(1):25-33. PubMed ID: 21835483
    [Abstract] [Full Text] [Related]

  • 12. Influence of calcium lactate on the fate of spoilage and pathogenic microorganisms in orange juice.
    Yeh JY, Hoogetoorn E, Chen J.
    J Food Prot; 2004 Jul 17; 67(7):1429-32. PubMed ID: 15270496
    [Abstract] [Full Text] [Related]

  • 13. beta-Glucanases as a tool for the control of wine spoilage yeasts.
    Enrique M, Ibáñez A, Marcos JF, Yuste M, Martínez M, Vallés S, Manzanares P.
    J Food Sci; 2010 Jul 17; 75(1):M41-5. PubMed ID: 20492184
    [Abstract] [Full Text] [Related]

  • 14. Lactic acid bacteria from fermented table olives.
    Hurtado A, Reguant C, Bordons A, Rozès N.
    Food Microbiol; 2012 Aug 17; 31(1):1-8. PubMed ID: 22475936
    [Abstract] [Full Text] [Related]

  • 15. A model of the specific growth rate inhibition by weak acids in yeasts based on energy requirements.
    Quintas C, Leyva JS, Sotoca R, Loureiro-Dias MC, Peinado JM.
    Int J Food Microbiol; 2005 Apr 15; 100(1-3):125-30. PubMed ID: 15854698
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  • 17. Microbial spoilage of date rutab collected from the markets of Al-Hofuf city in the Kingdom of Saudi Arabia.
    Hamad SH.
    J Food Prot; 2008 Jul 15; 71(7):1406-11. PubMed ID: 18680940
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