Food spoilage--interactions between food spoilage bacteria.
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Technological Factors Affecting Biogenic Amine Content in Foods: A ReviewLignocellulose-based analytical devices: bamboo as an analytical platform for chemical detection.Shelf Life of Anchovy Products (Engraulis Encrasicolus): Evaluation of Sensory, Microbiological and Chemical PropertiesSensory, Microbiological and Chemical Changes in Vacuum-Packaged Blue Spotted Emperor (Lethrinus sp), Saddletail Snapper (Lutjanus malabaricus), Crimson Snapper (Lutjanus erythropterus), Barramundi (Lates calcarifer) and Atlantic Salmon (Salmo salarDevelopment of a rapid real-time PCR method as a tool to quantify viable Photobacterium phosphoreum bacteria in salmon (Salmo salar) steaks.Meat and fish freshness inspection system based on odor sensing.Role of broiler carcasses and processing plant air in contamination of modified-atmosphere-packaged broiler products with psychrotrophic lactic acid bacteriaA modeling and simulation study of siderophore mediated antagonism in dual-species biofilmsMonitoring of microbial metabolites and bacterial diversity in beef stored under different packaging conditions.Rapid species identification of seafood spoilage and pathogenic Gram-positive bacteria by MALDI-TOF mass fingerprinting.Genome sequence of a food spoilage lactic acid bacterium, Leuconostoc gasicomitatum LMG 18811T, in association with specific spoilage reactionsAnalysis of microbial diversity on deli slicers using polymerase chain reaction and denaturing gradient gel electrophoresis technologies.Changes in the spoilage-related microbiota of beef during refrigerated storage under different packaging conditionsExploring the sources of bacterial spoilers in beefsteaks by culture-independent high-throughput sequencingSynergy of antibacterial and antioxidant activities from crude extracts and peptides of selected plant mixture.Metschnikowia strains isolated from botrytized grapes antagonize fungal and bacterial growth by iron depletionProcessing Environment and Ingredients Are Both Sources of Leuconostoc gelidum, Which Emerges as a Major Spoiler in Ready-To-Eat Meals.Quorum sensing: a primer for food microbiologists.Highly Invasive Listeria monocytogenes Strains Have Growth and Invasion Advantages in Strain Competition.Rapid, accurate, and comparative differentiation of clinically and industrially relevant microorganisms via multiple vibrational spectroscopic fingerprinting.Quorum sensing in the context of food microbiologyEffect of Film-Forming Alginate/Chitosan Polyelectrolyte Complex on the Storage Quality of Pork.Safety assessment and risk-benefit analysis of the use of azodicarbonamide in baby food jar closure technology: putting trace levels of semicarbazide exposure into perspective--a review.Electronic Nose Based on Metal Oxide Semiconductor Sensors as an Alternative Technique for the Spoilage Classification of Red MeatOverlap of Spoilage-Associated Microbiota between Meat and the Meat Processing Environment in Small-Scale and Large-Scale Retail Distributions.Regulation of acylated homoserine lactones (AHLs) in beef by spice marination.Involvement of Acylated Homoserine Lactones (AHLs) of Aeromonas sobria in Spoilage of Refrigerated Turbot (Scophthalmus maximus L.).The proteolytic activity of Pseudomonas Fluorescens 07A isolated from milk is not regulated by quorum sensing signals.Bacillus cereus cell response upon exposure to acid environment: toward the identification of potential biomarkers.Insights into the role of quorum sensing in food spoilage.Genetic detection of Pseudomonas spp. in commercial Amazonian fish.A Few Pseudomonas Oligotypes Dominate in the Meat and Dairy Processing EnvironmentBacillus cereus responses to acid stress.Shelf-life Reduction as an Emerging Problem in Cooked Hams Underlines the Need for Improved Preservation Strategies.Antimicrobial activity of coriander oil and its effectiveness as food preservative.Knowledge of Medicinal Plants for Children Diseases in the Environs of District Bannu, Khyber Pakhtoonkhwa (KPK)Effects of storage temperature on bacterial growth rates and community structure in fresh retail sushi.Bacterial communities associated with the surfaces of fresh fruits and vegetablesExpression and characterization of cell-signalling molecules in Campylobacter jejuni.Modeling the Growth of Epiphytic Bacteria on Kale Treated by Thermosonication Combined with Slightly Acidic Electrolyzed Water and Stored under Dynamic Temperature Conditions.
P2860
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P2860
Food spoilage--interactions between food spoilage bacteria.
description
2002 nî lūn-bûn
@nan
2002 թուականի Սեպտեմբերին հրատարակուած գիտական յօդուած
@hyw
2002 թվականի սեպտեմբերին հրատարակված գիտական հոդված
@hy
2002年の論文
@ja
2002年論文
@yue
2002年論文
@zh-hant
2002年論文
@zh-hk
2002年論文
@zh-mo
2002年論文
@zh-tw
2002年论文
@wuu
name
Food spoilage--interactions between food spoilage bacteria.
@ast
Food spoilage--interactions between food spoilage bacteria.
@en
Food spoilage--interactions between food spoilage bacteria.
@nl
type
label
Food spoilage--interactions between food spoilage bacteria.
@ast
Food spoilage--interactions between food spoilage bacteria.
@en
Food spoilage--interactions between food spoilage bacteria.
@nl
prefLabel
Food spoilage--interactions between food spoilage bacteria.
@ast
Food spoilage--interactions between food spoilage bacteria.
@en
Food spoilage--interactions between food spoilage bacteria.
@nl
P2093
P1476
Food spoilage--interactions between food spoilage bacteria.
@en
P2093
Allan B Christensen
Jesper Bartholin Bruhn
Maria Rasch
Michael Givskov
P356
10.1016/S0168-1605(02)00233-7
P50
P577
2002-09-01T00:00:00Z