Principles and applications of non-thermal technologies and alternative chemical compounds in meat and fish
Published 2020 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Principles and applications of non-thermal technologies and alternative chemical compounds in meat and fish
Authors
Keywords
-
Journal
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume -, Issue -, Pages 1-21
Publisher
Informa UK Limited
Online
2020-04-22
DOI
10.1080/10408398.2020.1754755
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Modeling Salmonella Typhimurium Inactivation in Dry-Fermented Sausages: Previous Habituation in the Food Matrix Undermines UV-C Decontamination Efficacy
- (2020) Yhan S. Mutz et al. Frontiers in Microbiology
- Effect of ultrasonication and thermal and pressure treatments, individually and combined, on inactivation of Bacillus cereus spores
- (2019) Ruiling Lv et al. APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
- Salmonella enterica: A hidden risk for dry-cured meat consumption?
- (2019) Yhan da Silva Mutz et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Worldwide Epidemiology of Salmonella Serovars in Animal-Based Foods: a Meta-analysis
- (2019) Rafaela G Ferrari et al. APPLIED AND ENVIRONMENTAL MICROBIOLOGY
- Modeling inactivation of wild‐type and clinical Escherichia coli O26 strains using UV ‐C and thermal treatment and subsequent persistence in simulated gastric fluid
- (2019) Vinicius Silva Castro et al. JOURNAL OF APPLIED MICROBIOLOGY
- Modelling inactivation of Staphylococcus spp. on sliced Brazilian dry-cured loin with thermosonication and peracetic acid combined treatment
- (2019) Denes K.A. Rosario et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Preceding treatment of non-thermal plasma (NTP) assisted the bactericidal effect of ultrasound on Staphylococcus aureus
- (2018) Xinyu Liao et al. FOOD CONTROL
- Inactivation of foodborne pathogens on fresh produce by combined treatment with UV-C radiation and chlorine dioxide gas, and mechanisms of synergistic inactivation
- (2018) Sang-Hyun Park et al. FOOD CONTROL
- Ultrasound improves antimicrobial effect of sodium dichloroisocyanurate to reduce Salmonella Typhimurium on purple cabbage
- (2018) Ana Lúcia Almeida Duarte et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Combination of peracetic acid and ultrasound reduces Salmonella Typhimurium on fresh lettuce (Lactuca sativa L. var. crispa)
- (2018) Luiza Oliveira Silveira et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Effect of microencapsulated extract of pitaya (Hylocereus costaricensis) peel on color, texture and oxidative stability of refrigerated ground pork patties submitted to high pressure processing
- (2018) Leda C.M. Cunha et al. Innovative Food Science & Emerging Technologies
- Ultrasound Improves Antimicrobial Effect of Sodium Hypochlorite and Instrumental Texture on Fresh-Cut Yellow Melon
- (2018) Denes K. A. Rosario et al. JOURNAL OF FOOD QUALITY
- Effect of UV-C radiation on Salmonella spp. reduction and oxidative stability of caiman (Caiman crocodilus yacare ) meat
- (2018) Anna Carolina Vilhena da Cruz Silva Canto et al. JOURNAL OF FOOD SAFETY
- Instrumental Texture Parameters as Freshness Indicators in Five Farmed Brazilian Freshwater Fish Species
- (2017) Bruna Leal Rodrigues et al. Food Analytical Methods
- Inactivation of Listeria monocytogenes and natural microbiota on raw salmon fillets using acidic electrolyzed water, ultraviolet light or/and ultrasounds
- (2017) Marta Mikš-Krajnik et al. FOOD CONTROL
- Combined effect of O 2 scavenger and antimicrobial film on shelf life of fresh cobia ( Rachycentron canadum ) fish steaks stored at 2 °C
- (2017) Sasikala Remya et al. FOOD CONTROL
- Assessment of high intensity ultrasound for surface decontamination of salmon ( S. salar ), mackerel ( S. scombrus ), cod ( G. morhua ) and hake ( M. merluccius ) fillets, and its impact on fish quality
- (2017) S. Pedrós-Garrido et al. Innovative Food Science & Emerging Technologies
- Ultrasound improves chemical reduction of natural contaminant microbiota and Salmonella enterica subsp. enterica on strawberries
- (2017) Denes Kaic Alves do Rosário et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Microbiota of high-pressure-processed Serrano ham investigated by culture-dependent and culture-independent methods
- (2017) N. Martínez-Onandi et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Effect of cinnamon essential oil on bacterial diversity and shelf-life in vacuum-packaged common carp ( Cyprinus carpio ) during refrigerated storage
- (2017) Yuemei Zhang et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Recent advances in use of silver nanoparticles as antimalarial agents
- (2017) Mahendra Rai et al. INTERNATIONAL JOURNAL OF PHARMACEUTICS
- The role of life cycle assessment in supporting sustainable agri-food systems: A review of the challenges
- (2017) Bruno Notarnicola et al. JOURNAL OF CLEANER PRODUCTION
- Synergistic effect of sodium hypochlorite and ultrasound bath in the decontamination of fresh arugulas
- (2017) Crislaine Aparecida Inocêncio Francisco et al. JOURNAL OF FOOD SAFETY
- Impact of UV-C Light on the Fatty Acid Profile and Oxidative Stability of Nile Tilapia (Oreochromis niloticus) Fillets
- (2017) Maria Lúcia G. Monteiro et al. JOURNAL OF FOOD SCIENCE
- Migration evaluation of silver nanoparticles from antimicrobial edible coating to sausages
- (2017) Nicolli Grecco Marchiore et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Gamma radiation combined with cinnamon oil to maintain fish quality
- (2017) Fei Lyu et al. RADIATION PHYSICS AND CHEMISTRY
- Effect of high pressure on fish meat quality – A review
- (2017) Fabiano Alves de Oliveira et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Analysis of Staphylococcus aureus cell viability, sublethal injury and death induced by synergistic combination of ultrasound and mild heat
- (2017) Jiao Li et al. ULTRASONICS SONOCHEMISTRY
- Sonophotocatalytic inactivation of E. coli using ZnO nanofluids and its mechanism
- (2017) Lingling Zhang et al. ULTRASONICS SONOCHEMISTRY
- Impact of high hydrostatic pressure on non-volatile and volatile compounds of squid muscles
- (2016) Jin Yue et al. FOOD CHEMISTRY
- The effect of high pressure on the functional properties of pork myofibrillar proteins
- (2016) Alberto Grossi et al. FOOD CHEMISTRY
- Survival of Salmonella spp. in low water activity chicken base paste and powder formulated at different salt levels
- (2016) Subash Shrestha et al. FOOD CONTROL
- Effects of gamma radiation, individually and in combination with bioactive agents, on microbiological and physicochemical properties of ground beef
- (2016) Samia Ayari et al. FOOD CONTROL
- Biofilm development at low temperatures enhances Listeria monocytogenes resistance to chitosan
- (2016) C.H. Puga et al. FOOD CONTROL
- Technological properties and bacteriocins production by Lactobacillus curvatus 54M16 and its use as starter culture for fermented sausage manufacture
- (2016) Annalisa Casaburi et al. FOOD CONTROL
- Influence of vacuum and modified atmosphere packaging in combination with UV-C radiation on the shelf life of rainbow trout ( Oncorhynchus mykiss ) fillets
- (2016) Bruna Leal Rodrigues et al. FOOD CONTROL
- Antibacterial activity and mechanism of cinnamon essential oil against Escherichia coli and Staphylococcus aureus
- (2016) Yunbin Zhang et al. FOOD CONTROL
- Alternative disinfection methods to chlorine for use in the fresh-cut industry
- (2016) Ana Meireles et al. FOOD RESEARCH INTERNATIONAL
- Trends in antimicrobial food packaging systems: Emitting sachets and absorbent pads
- (2016) Caio G. Otoni et al. FOOD RESEARCH INTERNATIONAL
- Stabilized nanosilver based antimicrobial poly(3-hydroxybutyrate-co-3-hydroxyvalerate) nanocomposites of interest in active food packaging
- (2016) J.L. Castro-Mayorga et al. Innovative Food Science & Emerging Technologies
- A study on the toxigenesis by Clostridium botulinum in nitrate and nitrite-reduced dry fermented sausages
- (2016) Xavier F. Hospital et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Effect of single or combined chemical and natural antimicrobial interventions on Escherichia coli O157:H7, total microbiota and color of packaged spinach and lettuce
- (2016) Sofia V. Poimenidou et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Antimicrobial activity of eucalyptus essential oil againstPseudomonas in vitroand potential application in refrigerated storage of pork meat
- (2016) Hao Lu et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Barriers to the adoption and diffusion of technological innovations for climate-smart agriculture in Europe: evidence from the Netherlands, France, Switzerland and Italy
- (2016) Thomas B. Long et al. JOURNAL OF CLEANER PRODUCTION
- Influence of UV-C Radiation on Shelf Life of Vacuum Package Tambacu (Colossoma macropomum × Piaractus mesopotamicus ) Fillets
- (2016) Fernanda De Oliveira Bottino et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Effect of Exposure Time and Organic Matter on Efficacy of Antimicrobial Compounds against Shiga Toxin–Producing Escherichia coli and Salmonella
- (2016) NORASAK KALCHAYANAND et al. JOURNAL OF FOOD PROTECTION
- Application of gamma irradiation for the reduction of norovirus in traditional Korean half-dried seafood products during storage
- (2016) Sujin Kang et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Role of organic acids and peroxyacetic acid as antimicrobial intervention for controlling Escherichia coli O157:H7 on beef trimmings
- (2016) Anand Mohan et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Antimicrobial effect of essential oils in combinations against five bacteria and their effect on sensorial quality of ground meat
- (2016) Mina Ghabraie et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Bacteriocins from lactic acid bacteria and their applications in meat and meat products
- (2016) Weerapong Woraprayote et al. MEAT SCIENCE
- Color attributes and oxidative stability of longissimus lumborum and psoas major muscles from Nellore bulls
- (2016) Anna C.V.C.S. Canto et al. MEAT SCIENCE
- Protein and lipid oxidation in meat: A review with emphasis on high-pressure treatments
- (2016) Claire Guyon et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Effect of high intensity ultrasound on the fermentation profile of Lactobacillus sakei in a meat model system
- (2016) Kumari Shikha Ojha et al. ULTRASONICS SONOCHEMISTRY
- Effects of power ultrasound on oxidation and structure of beef proteins during curing processing
- (2016) Da-cheng Kang et al. ULTRASONICS SONOCHEMISTRY
- Confirmation of a Campylobacteriosis Outbreak Associated with Chicken Liver Pâté Using PFGE and WGS
- (2016) E. Lahti et al. Zoonoses and Public Health
- Technological Factors Affecting Biogenic Amine Content in Foods: A Review
- (2016) Fausto Gardini et al. Frontiers in Microbiology
- Challenges and perspectives of advanced technologies in processing, distribution and storage for improving food safety
- (2016) Vasilis P Valdramidis et al. Current Opinion in Food Science
- Reduction of the Spoilage-Related Microflora in Absorbent Pads by Silver Nanotechnology during Modified Atmosphere Packaging of Beef Meat
- (2016) AVELINA FERNÁNDEZ et al. JOURNAL OF FOOD PROTECTION
- Nutritional Profile and Chemical Stability of Pasta Fortified with Tilapia (Oreochromis niloticus) Flour
- (2016) Maria Lúcia G. Monteiro et al. PLoS One
- Use of ultrasounds in the food industry–Methods and effects on quality, safety, and organoleptic characteristics of foods: A review
- (2015) Ioannis S. Arvanitoyannis et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Effect of High-Pressure Processing on Physico-Chemical and Microbial Quality Characteristics of Chevon (Capra aegagrus hircus)
- (2015) K. Jalarama Reddy et al. Food and Bioprocess Technology
- Ultraviolet-C Light Inactivation Kinetics of E. coli on Bologna Beef Packaged in Plastic Films
- (2015) Abdussamad R. Tarek et al. Food and Bioprocess Technology
- Antibacterial activity of Oregano, Rosmarinus and Thymus essential oils against Staphylococcus aureus and Listeria monocytogenes in beef meatballs
- (2015) G. Pesavento et al. FOOD CONTROL
- Essential oils as antimicrobials in food systems – A review
- (2015) Juliany Rivera Calo et al. FOOD CONTROL
- Improving safety of salami by application of bacteriocins produced by an autochthonous Lactobacillus curvatus isolate
- (2015) Matheus de Souza Barbosa et al. FOOD MICROBIOLOGY
- Consumer Value perceptions of food products from emerging processing technologies: A cross-cultural exploration
- (2015) Toula Perrea et al. FOOD QUALITY AND PREFERENCE
- The emerging research landscape on bioeconomy: What has been done so far and what is essential from a technology and innovation management perspective?
- (2015) Birte Golembiewski et al. Innovative Food Science & Emerging Technologies
- Decontamination of Pangasius fish (Pangasius hypophthalmus) with chlorine or peracetic acid in the laboratory and in a Vietnamese processing company
- (2015) Anh Ngoc Tong Thi et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Incorporation of nisin Z and lauric arginate into pullulan films to inhibit foodborne pathogens associated with fresh and ready-to-eat muscle foods
- (2015) Rinrada Pattanayaiying et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Use of power ultrasound to enhance the thermal inactivation of Clostridium perfringens spores in beef slurry
- (2015) Evelyn et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Ultrasound in the meat industry: General applications and decontamination efficiency
- (2015) Fulya Turantaş et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Ultrasound assisted diffusion of sodium salt replacer and effect on physicochemical properties of pork meat
- (2015) Kumari Shikha Ojha et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Antimicrobial Efficacy of a Sulfuric Acid and Sodium Sulfate Blend, Peroxyacetic Acid, and Cetylpyridinium Chloride against Salmonella on Inoculated Chicken Wings
- (2015) BRITTNEY R. SCOTT et al. JOURNAL OF FOOD PROTECTION
- Efficacy of Ultraviolet-C Light to EliminateStaphylococcus Aureuson Precooked Shredded Bullfrog Back Meat
- (2015) H.L.A. Silva et al. JOURNAL OF FOOD SAFETY
- Postharvest intervention technologies for safety enhancement of meat and meat based products; a critical review
- (2015) Muhammad Sohaib et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Shelf-life extension of refrigerated sea bass slices wrapped with fish protein isolate/fish skin gelatin-ZnO nanocomposite film incorporated with basil leaf essential oil
- (2015) Yasir Ali Arfat et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Biogenic amines in meat and meat products and its public health significance: a review
- (2015) Gauri Jairath et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Effects of ultraviolet radiation on the physicochemical characteristics of Korean native cattle (Hanwoo) beef
- (2015) Hyun-Jung Kim et al. Journal of the Korean Society for Applied Biological Chemistry
- Fatty acid profile and bacteriological quality of caiman meat subjected to high hydrostatic pressure
- (2015) Anna C.V.C.S. Canto et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effect of gamma irradiation and frozen storage on the quality of fresh water prawn (Macrobrachium rosenbergii) and tiger prawn (Penaeus monodon)
- (2015) Rina Mahto et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Physicochemical characteristics and quality parameters of a beef product subjected to chemical preservatives and high hydrostatic pressure
- (2015) Belén Giménez et al. MEAT SCIENCE
- Power ultrasound in meat processing
- (2015) A.D. Alarcon-Rojo et al. MEAT SCIENCE
- Effects of antioxidant combinations on shelf stability of irradiated chicken sausage during storage
- (2015) Ko-Eun Hwang et al. RADIATION PHYSICS AND CHEMISTRY
- Effects of a combination of antimicrobial silver low density polyethylene nanocomposite films and modified atmosphere packaging on the shelf life of chicken breast fillets
- (2015) Shafrina Azlin-Hasim et al. Food Packaging and Shelf Life
- Radiation-mediated formation of complex damage to DNA: a chemical aspect overview
- (2014) J-L Ravanat et al. BRITISH JOURNAL OF RADIOLOGY
- Irradiation for Mold and Mycotoxin Control: A Review
- (2014) Thalita Calado et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Ultraviolet-C Radiation on the Fresh Chicken Breast: Inactivation of Major Foodborne Viruses and Changes in Physicochemical and Sensory Qualities of Product
- (2014) Shin Young Park et al. Food and Bioprocess Technology
- Quality enhancement in the Japanese sea bass (Lateolabrax japonicas) fillets stored at 4°C by chitosan coating incorporated with citric acid or licorice extract
- (2014) Xujian Qiu et al. FOOD CHEMISTRY
- Decontamination by ultrasound application in fresh fruits and vegetables
- (2014) Jackline Freitas Brilhante de São José et al. FOOD CONTROL
- Effect of autochthonous bacteriocin-producing Lactococcus lactis on bacterial population dynamics and growth of halotolerant bacteria in Brazilian charqui
- (2014) Vanessa Biscola et al. FOOD MICROBIOLOGY
- Reducing Pathogens by Using Zinc Oxide Nanoparticles and Acetic Acid in Sheep Meat
- (2014) MAHBOUBEH MIRHOSSEINI et al. JOURNAL OF FOOD PROTECTION
- Incorporation of Essential Oils and Nanoparticles in Pullulan Films to Control Foodborne Pathogens on Meat and Poultry Products
- (2014) Mohamed K. Morsy et al. JOURNAL OF FOOD SCIENCE
- Effect of ultrasound treatment on functional properties of reduced-salt chicken breast meat batter
- (2014) Ke Li et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Modification of Polysulfone Membrane Used in the Water Filtration Process to Reduce Biofouling
- (2014) Patricia Campos Bernardes et al. JOURNAL OF NANOSCIENCE AND NANOTECHNOLOGY
- Physicochemical and microbiological characteristics of beef treated with high-intensity ultrasound and stored at 4 °C
- (2014) Omaro Caraveo et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Efficiency of peracetic acid in inactivating bacteria, viruses, and spores in water determined with ATP bioluminescence, quantitative PCR, and culture-based methods
- (2014) Eunyoung Park et al. JOURNAL OF WATER AND HEALTH
- Synergistic effect of carbon dioxide atmospheres and high hydrostatic pressure to reduce spoilage bacteria on poultry sausages
- (2014) A. Al-Nehlawi et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Sakacin Q produced by Lactobacillus curvatus ACU-1: Functionality characterization and antilisterial activity on cooked meat surface
- (2014) Franco P. Rivas et al. MEAT SCIENCE
- Effect of high-dose irradiation on quality characteristics of ready-to-eat broiler breast fillets stored at room temperature
- (2014) R. F. Baptista et al. POULTRY SCIENCE
- Effects of ultraviolet light on biogenic amines and other quality indicators of chicken meat during refrigerated storage
- (2014) C. A. Lázaro et al. POULTRY SCIENCE
- Microbiological quality and biogenic amines in ready-to-eat grilled chicken fillets under vacuum packing, freezing, and high-dose irradiation
- (2014) R. F. Baptista et al. POULTRY SCIENCE
- Advances in High-Pressure Processing of Fish Muscles
- (2014) Binh Q. Truong et al. Food Engineering Reviews
- Staphylococcus aureusand Staphylococcal Food-Borne Disease: An Ongoing Challenge in Public Health
- (2014) Jhalka Kadariya et al. Biomed Research International
- Disinfection and sterilization: An overview
- (2013) William A. Rutala et al. AMERICAN JOURNAL OF INFECTION CONTROL
- Screening and Characterization of Novel Bacteriocins from Lactic Acid Bacteria
- (2013) Takeshi ZENDO BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
- Bacteriocin production by Bifidobacterium spp. A review
- (2013) Fabio Andres Castillo Martinez et al. BIOTECHNOLOGY ADVANCES
- Plant Essential Oils as Active Antimicrobial Agents
- (2013) Yi Xin Seow et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Essential Oils as Natural Food Antimicrobial Agents: A Review
- (2013) Jess Vergis et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Effect of the gamma radiation on histamine production, lipid peroxidation and antioxidant parameters during storage at two different temperatures in sardine (Sardina pilchardus)
- (2013) Nadica Maltar-Strmečki et al. FOOD CONTROL
- Efficacy of Fir and Qysoom essential oils, alone and in combination, in controlling Listeria monocytogenes in vitro and in RTE meat products model
- (2013) Saddam S. Awaisheh FOOD CONTROL
- Zinc oxide nanoparticles loaded active packaging, a challenge study against Salmonella typhimurium and Staphylococcus aureus in ready-to-eat poultry meat
- (2013) Ali Akbar et al. FOOD CONTROL
- Responses of microorganisms to high hydrostatic pressure processing
- (2013) Hsiao-Wen Huang et al. FOOD CONTROL
- Fresh fruits and vegetables—An overview on applied methodologies to improve its quality and safety
- (2013) B. Ramos et al. Innovative Food Science & Emerging Technologies
- Effects of high pressure processing on lipid oxidation: A review
- (2013) Ilce Gabriela Medina-Meza et al. Innovative Food Science & Emerging Technologies
- Effect of nanocomposite packaging containing different proportions of ZnO and Ag on chicken breast meat quality
- (2013) Begoña Panea et al. JOURNAL OF FOOD ENGINEERING
- Combined effect of N,O-carboxymethyl chitosan and oregano essential oil to extend shelf life and control Listeria monocytogenes in raw chicken meat fillets
- (2013) A. Khanjari et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Development and assessment of healthy properties of meat and meat products designed as functional foods
- (2013) Begoña Olmedilla-Alonso et al. MEAT SCIENCE
- Essential oils as potential antimicrobial agents in meat and meat products: A review
- (2013) Dinesh D. Jayasena et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Antimicrobial agents for food packaging applications
- (2013) Suet-Yen Sung et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Inactivation of microorganisms by low-frequency high-power ultrasound: 1. Effect of growth phase and capsule properties of the bacteria
- (2013) Shengpu Gao et al. ULTRASONICS SONOCHEMISTRY
- Influence of good manufacturing practices on the shelf life of refrigerated fillets of tilapia (Oreochromis niloticus) packed in modified atmosphere and gamma-irradiated
- (2013) Maria Lúcia Guerra Monteiro et al. Food Science & Nutrition
- New Insights into the High-Pressure Processing of Meat and Meat Products
- (2012) H. Simonin et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Use of Desirability Approach to Predict the Inhibition of Pseudomonas fluorescens, Shewanella putrefaciens and Photobacterium phosphoreum in Fish Fillets Through Natural Antimicrobials and Modified Atmosphere Packaging
- (2012) Barbara Speranza et al. Food and Bioprocess Technology
- Zinc Oxide Nanoparticles: Synthesis, Antimicrobial Activity and Food Packaging Applications
- (2012) Paula Judith Perez Espitia et al. Food and Bioprocess Technology
- Active packaging containing nisin and high pressure processing as post-processing listericidal treatments for convenience fermented sausages
- (2012) Begonya Marcos et al. FOOD CONTROL
- Biofilm formation in food industries: A food safety concern
- (2012) Sokunrotanak Srey et al. FOOD CONTROL
- Applications of ultrasound in analysis, processing and quality control of food: A review
- (2012) T.S. Awad et al. FOOD RESEARCH INTERNATIONAL
- Spoilage microbiota associated to the storage of raw meat in different conditions
- (2012) Agapi I. Doulgeraki et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Effects of gamma irradiation on chemical, microbial quality and shelf life of shrimp
- (2012) Aslı Hocaoğlu et al. RADIATION PHYSICS AND CHEMISTRY
- Effects of low-level gamma irradiation on the characteristics of fermented pork sausage during storage
- (2012) I.S. Kim et al. RADIATION PHYSICS AND CHEMISTRY
- Anti-listeria activity of Pediococcus pentosaceus BCC 3772 and application as starter culture for Nham, a traditional fermented pork sausage
- (2011) Yutthana Kingcha et al. FOOD CONTROL
- Chemical composition, cytotoxicity effect and antimicrobial activity of Ceratonia siliqua essential oil with preservative effects against Listeria inoculated in minced beef meat
- (2011) Anis Ben Hsouna et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Consumer response to novel agri-food technologies: Implications for predicting consumer acceptance of emerging food technologies
- (2011) L.J. Frewer et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Food applications of nanotechnologies: An overview of opportunities and challenges for developing countries
- (2011) Qasim Chaudhry et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- New EU regulation aspects and global market of active and intelligent packaging for food industry applications
- (2010) Donatella Restuccia et al. FOOD CONTROL
- The effect of high pressure on microbial population, meat quality and sensory characteristics of chicken breast fillet
- (2010) Zbigniew A. Kruk et al. FOOD CONTROL
- Effects of low dose gamma irradiation on microbial inactivation and physicochemical properties of fried shrimp (Penaeus vannamei)
- (2010) He Wang et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Microbiological food safety assessment of high hydrostatic pressure processing: A review
- (2010) E. Rendueles et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Shelf life extension of lamb meat using thyme or oregano essential oils and modified atmosphere packaging
- (2010) I. Karabagias et al. MEAT SCIENCE
- Fatty acids from fish: the anti-inflammatory potential of long-chain omega-3 fatty acids
- (2010) Rebecca Wall et al. NUTRITION REVIEWS
- Effect of ultrasonic processing on food enzymes of industrial importance
- (2010) C.P. O’Donnell et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Consumers and new food technologies
- (2010) Fanny Rollin et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Applications of ultrasound in food technology: Processing, preservation and extraction
- (2010) Farid Chemat et al. ULTRASONICS SONOCHEMISTRY
- High Pressure Processing of Meat, Meat Products and Seafood
- (2010) Marco Campus Food Engineering Reviews
- Effects of Characteristics Changes of Collagen on Meat Physicochemical Properties of Beef Semitendinosus Muscle during Ultrasonic Processing
- (2009) Hai-Jun Chang et al. Food and Bioprocess Technology
- Effect of ultrasound treatment on fruit decay and quality maintenance in strawberry after harvest
- (2009) Shifeng Cao et al. FOOD CONTROL
- Environmental impact of novel thermal and non-thermal technologies in food processing
- (2009) R.N. Pereira et al. FOOD RESEARCH INTERNATIONAL
- Inactivation kinetics of Listeria monocytogenes, Salmonella enterica serovar Typhimurium, and Campylobacter jejuni in ready-to-eat sliced ham using UV-C irradiation
- (2009) Hohyun Chun et al. MEAT SCIENCE
- Red meat consumption: An overview of the risks and benefits
- (2009) Alison J. McAfee et al. MEAT SCIENCE
- Toxicity of nanoparticles of ZnO, CuO and TiO2 to yeast Saccharomyces cerevisiae
- (2009) Kaja Kasemets et al. TOXICOLOGY IN VITRO
- Silver nanoparticles as a new generation of antimicrobials
- (2008) Mahendra Rai et al. BIOTECHNOLOGY ADVANCES
- High-pressure processing â effects on microbial food safety and food quality
- (2008) Kiera M. Considine et al. FEMS MICROBIOLOGY LETTERS
- Microbiological quality of fresh, minimally-processed fruit and vegetables, and sprouts from retail establishments
- (2008) M. Abadias et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Potential alternative disinfection methods for organic fresh-cut industry for minimizing water consumption and environmental impact
- (2008) Hülya Ölmez et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- The Microbial and Quality Properties of Poultry Carcasses Treated with Peracetic Acid as an Antimicrobial Treatment
- (2008) L. J. Bauermeister et al. POULTRY SCIENCE
- Polysulfone ultrafiltration membranes impregnated with silver nanoparticles show improved biofouling resistance and virus removal
- (2008) Katherine Zodrow et al. WATER RESEARCH
- Decontamination technologies for meat products
- (2007) T. Aymerich et al. MEAT SCIENCE
Find the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
SearchCreate your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create Now