about
Heat shock protein-mediated resistance to high hydrostatic pressure in Escherichia coli.Induction of Shiga toxin-converting prophage in Escherichia coli by high hydrostatic pressure.Processing Environment and Ingredients Are Both Sources of Leuconostoc gelidum, Which Emerges as a Major Spoiler in Ready-To-Eat Meals.High hydrostatic pressure technology in dairy processing: a review.Looking into the future of foods and healthThe influence of organic production on food quality - research findings, gaps and future challenges.Novel food packaging systems with natural antimicrobial agents.Chemical composition and antioxidant properties of Laurus nobilis L. and Myrtus communis L. essential oils from Morocco and evaluation of their antimicrobial activity acting alone or in combined processes for food preservation.Production of crispy bread snacks containing chicken meat and chicken meat powder.Emergence and stability of high-pressure resistance in different food-borne pathogens.Thymus Vulgaris (Red Thyme) and Caryophyllus Aromaticus (Clove) Essential Oils to Control Spoilage Microorganisms in Pork Under Modified AtmosphereAntimicrobial activities of commercial essential oils and their components against food-borne pathogens and food spoilage bacteria.Mechanisms mediating bactericidal properties and conditions that enhance the potency of a broad-spectrum oligo-acyl-lysyl.Biological approach to modeling of Staphylococcus aureus high-hydrostatic-pressure inactivation kinetics.Induction of oxidative stress by high hydrostatic pressure in Escherichia coli.Produce consumption in the United States: an analysis of consumption frequencies, serving sizes, processing forms, and high-consuming population subgroups for microbial risk assessments.Lippia origanoides essential oil: an efficient and safe alternative to preserve food, cosmetic and pharmaceutical products.Identification of H₂O₂ as a major antimicrobial component in coffee.Flavouring and Coating Technologies for Preservation and Processing of Foods
P2860
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P2860
description
2000 nî lūn-bûn
@nan
2000 թուականի Յունուարին հրատարակուած գիտական յօդուած
@hyw
2000 թվականի հունվարին հրատարակված գիտական հոդված
@hy
2000年の論文
@ja
2000年論文
@yue
2000年論文
@zh-hant
2000年論文
@zh-hk
2000年論文
@zh-mo
2000年論文
@zh-tw
2000年论文
@wuu
name
Preservation: past, present and future.
@ast
Preservation: past, present and future.
@en
type
label
Preservation: past, present and future.
@ast
Preservation: past, present and future.
@en
prefLabel
Preservation: past, present and future.
@ast
Preservation: past, present and future.
@en
P356
P1476
Preservation: past, present and future.
@en
P2093
P356
10.1258/0007142001902996
P577
2000-01-01T00:00:00Z