Growth Kinetics and Spoilage Potential of Co-culturing Acinetobacter johnsonii and Pseudomonas fluorescens from Bigeye Tuna (Thunnus obesus) During Refrigerated Storage

Kinetic Analysis and Dynamic Prediction of Growth of Vibrio Parahaemolyticus in Raw White Shrimp at Refrigerated and Abuse Temperatures†

(2019) Ying-Rong Chen et al.   FOOD CONTROL

Evaluation of water dynamics and protein changes in bigeye tuna (Thunnus obesus) during cold storage

(2019) Xin-Yun Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Identification and quantification of tuna species in canned tunas with sunflower medium by means of a technique based on front face fluorescence spectroscopy (FFFS)

(2019) Ferdaous Boughattas et al.   FOOD CONTROL

Evaluation of freshness in freshwater fish based on near infrared reflectance spectroscopy and chemometrics

(2019) Jiaojiao Zhou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Developing a new spoilage potential algorithm and identifying spoilage volatiles in small yellow croaker (Larimichthys polyactis) under vacuum packaging condition

(2019) Yuan Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Aroma formation in retentostat co-cultures of Lactococcus lactis and Leuconostoc mesenteroides

(2019) Oscar van Mastrigt et al.   FOOD MICROBIOLOGY

Bacterial communities and potential spoilage markers of whole blue crab (Callinectes sapidus) stored under commercial simulated conditions

(2019) F.F. Parlapani et al.   FOOD MICROBIOLOGY

From the isolation of bacteriocinogenic LAB strains to the application for fish paste biopreservation

(2019) Sofia Belén Delcarlo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Vacuum impregnation of fish gelatin combined with grape seed extract inhibits protein oxidation and degradation of chilled tilapia fillets

(2019) Xue Zhao et al.   FOOD CHEMISTRY

Succession of bacterial community function in cow manure composing

(2018) Ke Wang et al.   BIORESOURCE TECHNOLOGY

Understanding bacterial communities of partial nitritation and nitratation reactors at ambient and low temperature

(2018) Heng Yu et al.   CHEMICAL ENGINEERING JOURNAL

Changes in microbial communities and quality attributes of white muscle and dark muscle from common carp ( Cyprinus carpio ) during chilled and freeze-chilled storage

(2018) Qian Li et al.   FOOD MICROBIOLOGY

Evaluation of spoilage potential and volatile metabolites production by Shewanella baltica isolated from modified atmosphere packaged live mussels

(2018) Olumide A. Odeyemi et al.   FOOD RESEARCH INTERNATIONAL

Bayesian modeling of two- and three-species bacterial competition in milk

(2018) E.J. Quinto et al.   FOOD RESEARCH INTERNATIONAL

Characterization of microbial community in high-pressure treated oysters by high-throughput sequencing technology

(2018) Cao Rong et al.   Innovative Food Science & Emerging Technologies

Mathematical modelling of temperature effect on growth kinetics of Pseudomonas spp. on sliced mushroom ( Agaricus bisporus )

(2018) Fatih Tarlak et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Characterization of the spoilage potential of pure and mixed cultures of bacterial species isolated from tropical yellowfin tuna (Thunnus albacares )

(2018) A. Silbande et al.   JOURNAL OF APPLIED MICROBIOLOGY

Reduction of infection risk mediated by co-culturing Vibrio parahaemolyticus and Listeria monocytogenes in refrigerated cooked shrimp

(2018) Ben Niu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Identification of potential spoilage bacteria in farmed shrimp ( Litopenaeus vannamei) : Application of Relative Rate of Spoilage models in shelf life-prediction

(2018) Sahna Don et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chitosan films incorporated with Thymus capitatus essential oil: mechanical properties and antimicrobial activity against degradative bacterial species isolated from tuna (Thunnus sp.) and swordfish (Xiphias gladius)

(2018) Carlos David Grande-Tovar et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Selfish, sharing and scavenging bacteria in the Atlantic Ocean: a biogeographical study of bacterial substrate utilisation

(2018) Greta Reintjes et al.   ISME Journal

Evaluation of the spoilage potential of Shewanella putrefaciens , Aeromonas hydrophila , and Aeromonas sobria isolated from spoiled Pacific white shrimp (Litopenaeus vannamei ) during cold storage

(2018) Yun-Fang Qian et al.   JOURNAL OF FOOD SAFETY

Metabolomics and bacterial diversity of packaged yellowfin tuna (Thunnus albacares) and salmon (Salmo salar) show fish species-specific spoilage development during chilled storage

(2018) Elina Jääskeläinen et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Differential roles of ice crystal, endogenous proteolytic activities and oxidation in softening of obscure pufferfish (Takifugu obscurus) fillets during frozen storage

(2018) Fang Yang et al.   FOOD CHEMISTRY

Characterization of the microbiota in lightly salted bighead carp ( Aristichthys nobilis ) fillets stored at 4 °C

(2017) Xiaochang Liu et al.   FOOD MICROBIOLOGY

Relationship Between Water Migration and Quality Changes of Yellowfin Tuna (Thunnus albacares) During Storage at 0°C and 4°C by LF-NMR

(2017) Xinyun Wang et al.   Journal of Aquatic Food Product Technology

Application of a Predictive Growth Model of Pseudomonas spp. for Estimating Shelf Life of Fresh Agaricus bisporus

(2017) Jianming Wang et al.   JOURNAL OF FOOD PROTECTION

Determination of Spoilage Microbiota of Pacific White Shrimp During Ambient and Cold Storage Using Next-Generation Sequencing and Culture-Dependent Method

(2017) Sheng-Ping Yang et al.   JOURNAL OF FOOD SCIENCE

Study on the spoilage potential of Pseudomonas fluorescens on salmon stored at different temperatures

(2017) Jing Xie et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

The Placental Microbiota Is Altered among Subjects with Gestational Diabetes Mellitus: A Pilot Study

(2017) Jia Zheng et al.   Frontiers in Physiology

Effects of Fish Gelatin and Tea Polyphenol Coating on the Spoilage and Degradation of Myofibril in Fish Fillet During Cold Storage

(2016) Xiao Feng et al.   Food and Bioprocess Technology

Enrichment of Acinetobacter spp. from food samples

(2016) Ana Carvalheira et al.   FOOD MICROBIOLOGY

Comparative analysis of the gut microbiota of black bears in China using high-throughput sequencing

(2016) Can Song et al.   MOLECULAR GENETICS AND GENOMICS

Bacterial populations and the volatilome associated to meat spoilage

(2015) Annalisa Casaburi et al.   FOOD MICROBIOLOGY

Spoilage evaluation, shelf-life prediction, and potential spoilage organisms of tropical brackish water shrimp (Penaeus notialis) at different storage temperatures

(2015) D. Sylvain Dabadé et al.   FOOD MICROBIOLOGY

Bacterial community dynamics and metabolite changes in myeolchi-aekjeot, a Korean traditional fermented fish sauce, during fermentation

(2015) Se Hee Lee et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The involvement of bacterial quorum sensing in the spoilage of refrigerated Litopenaeus vannamei

(2015) Suqin Zhu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Microbial succession of grass carp (Ctenopharyngodon idellus) filets during storage at 4°C and its contribution to biogenic amines' formation

(2014) Hang Wang et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Proteolytic activities in fillets of selected underutilized Australian fish species

(2013) Z. Ahmed et al.   FOOD CHEMISTRY

An alkaline lipase from organic solvent tolerant Acinetobacter sp. EH28: Application for ethyl caprylate synthesis

(2010) Eltayib Hassan Ahmed et al.   BIORESOURCE TECHNOLOGY

Different molecular types of Pseudomonas fragi have the same overall behaviour as meat spoilers

(2010) Danilo Ercolini et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY