Spoilage Potential of Pseudomonas (P. fragi, P. putida) and LAB (Leuconostoc mesenteroides, Lactobacillus sakei) Strains and Their Volatilome Profile during Storage of Sterile Pork Meat Using GC/MS and Data Analytics

Understanding spoilage microbial community and spoilage mechanisms in foods of animal origin

(2020) Olumide Adedokun Odeyemi et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

A volatilomics approach for off-line discrimination of minced beef and pork meat and their admixture using HS-SPME GC/MS in tandem with multivariate data analysis

(2019) Dimitrios E. Pavlidis et al.   MEAT SCIENCE

Ageing and retail display time in raw beef odour according to the degree of lipid oxidation

(2018) Virginia C. Resconi et al.   FOOD CHEMISTRY

Development of spoilage bacterial community and volatile compounds in chilled beef under vacuum or high oxygen atmospheres

(2016) Elina Jääskeläinen et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Identification of meat spoilage gene biomarkers in Pseudomonas putida using gene profiling

(2015) Fady Mohareb et al.   FOOD CONTROL

Bacterial populations and the volatilome associated to meat spoilage

(2015) Annalisa Casaburi et al.   FOOD MICROBIOLOGY

The dynamics of the HS/SPME–GC/MS as a tool to assess the spoilage of minced beef stored under different packaging and temperature conditions

(2015) Anthoula A. Argyri et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Lactic acid bacteria and their controversial role in fresh meat spoilage

(2015) Vasileios Pothakos et al.   MEAT SCIENCE

MetaboAnalyst 3.0—making metabolomics more meaningful

(2015) Jianguo Xia et al.   NUCLEIC ACIDS RESEARCH

Activities of strains of Brochothrix thermosphacta in vitro and in meat

(2014) Annalisa Casaburi et al.   FOOD RESEARCH INTERNATIONAL

Implementation of multivariate techniques for the selection of volatile compounds as indicators of sensory quality of raw beef

(2014) Cristina Saraiva et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Review on metabolomics for food authentication

(2013) Elena Cubero-Leon et al.   FOOD RESEARCH INTERNATIONAL

Antimicrobial Packaging To Retard the Growth of Spoilage Bacteria and To Reduce the Release of Volatile Metabolites in Meat Stored under Vacuum at 1°C

(2013) ILARIO FERROCINO et al.   JOURNAL OF FOOD PROTECTION

Monitoring the succession of the biota grown on a selective medium for pseudomonads during storage of minced beef with molecular-based methods

(2012) Agapi I. Doulgeraki et al.   FOOD MICROBIOLOGY

Sensory and microbiological quality assessment of beef fillets using a portable electronic nose in tandem with support vector machine analysis

(2012) Olga S. Papadopoulou et al.   FOOD RESEARCH INTERNATIONAL

Gases and volatile compounds associated with micro-organisms in blown pack spoilage of Brazilian vacuum-packed beef

(2012) M.L. Hernández-Macedo et al.   LETTERS IN APPLIED MICROBIOLOGY

Monitoring of Microbial Metabolites and Bacterial Diversity in Beef Stored under Different Packaging Conditions

(2011) Danilo Ercolini et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Spoilage-Related Activity of Carnobacterium maltaromaticum Strains in Air-Stored and Vacuum-Packed Meat

(2011) Annalisa Casaburi et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Potential of a simple HPLC-based approach for the identification of the spoilage status of minced beef stored at various temperatures and packaging systems

(2011) Anthoula A. Argyri et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Rapid identification of pork for halal authentication using the electronic nose and gas chromatography mass spectrometer with headspace analyzer

(2011) M. Nurjuliana et al.   MEAT SCIENCE

Genetic screening of Lactobacillus sakei and Lactobacillus curvatus strains for their peptidolytic system and amino acid metabolism, and comparison of their volatilomes in a model system

(2011) Simone Freiding et al.   SYSTEMATIC AND APPLIED MICROBIOLOGY

Lactic acid bacteria population dynamics during minced beef storage under aerobic or modified atmosphere packaging conditions

(2010) Agapi I. Doulgeraki et al.   FOOD MICROBIOLOGY

Characterization of psychrotrophic bacterial communities in modified atmosphere-packed meat with terminal restriction fragment length polymorphism

(2010) T.T. Nieminen et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Mesophilic and Psychrotrophic Bacteria from Meat and Their Spoilage Potential In Vitro and in Beef

(2009) D. Ercolini et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Technology-induced selection towards the spoilage microbiota of artisan-type cooked ham packed under modified atmosphere

(2009) Charalampos Vasilopoulos et al.   FOOD MICROBIOLOGY

Development of spoilage microbiota in beef stored in nisin activated packaging

(2009) Danilo Ercolini et al.   FOOD MICROBIOLOGY

Volatile analysis of spoiled, artisan-type, modified-atmosphere-packaged cooked ham stored under different temperatures

(2008) F LEROY et al.   FOOD MICROBIOLOGY

Meat spoilage during distribution

(2007) George-John E. Nychas et al.   MEAT SCIENCE