Marination liquids enriched with probiotics and their inactivation effects against food-borne pathogens inoculated on meat

Sensory characterization of cucumbers pickled with verjuice as novel acidifying agent

(2019) Amanda Dupas de Matos et al.   FOOD CHEMISTRY

Inactivation effect of marination liquids prepared with koruk juice and dried koruk pomace on Salmonella Typhimurium, Escherichia coli O157:H7 and Listeria monocytogenes inoculated on meat

(2019) Berna Ozturk et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Efficiency of marination liquids prepared with koruk (Vitis vinifera L.) on safety and some quality attributes of poultry meat

(2019) Ilkin Yucel Sengun et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comprehensive approaches for assessing the safety of probiotic bacteria

(2019) Diwas Pradhan et al.   FOOD CONTROL

The viability of Lactobacillus rhamnosus in orange juice fortified with nettle (Urtica dioica L.) and bioactive properties of the juice during storage

(2019) Ilkin Yucel Sengun et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Impact of fructooligosaccharides and probiotic strains on the quality parameters of low-fat Spanish Salchichón

(2019) Camila V. Bis-Souza et al.   MEAT SCIENCE

Antimicrobial agents and packaging systems in antimicrobial active food packaging: An overview of approaches and interactions

(2018) Amin Mousavi Khaneghah et al.   FOOD AND BIOPRODUCTS PROCESSING

Microbial contamination in bulk ready-to-eat meat products of China in 2016

(2018) Shuran Yang et al.   FOOD CONTROL

Effect of different marinating conditions on the evolution of spoilage microbiota and metabolomic profile of chicken breast fillets

(2017) Anastasia E. Lytou et al.   FOOD MICROBIOLOGY

Teriyaki sauce with carvacrol or thymol effectively controls Escherichia coli O157:H7, Listeria monocytogenes , Salmonella Typhimurium, and indigenous flora in marinated beef and marinade

(2017) Hyeree Moon et al.   MEAT SCIENCE

Antioxidant and Xanthine Oxidase Inhibitory Activities of Total Polyphenols from Onion

(2017) Hui Ouyang et al.   SAUDI JOURNAL OF BIOLOGICAL SCIENCES

Effect of Marination with Fruit and Vegetable Juice on the Some Quality Characteristics of Turkey Breast Meat

(2016) V Gök et al.   Brazilian Journal of Poultry Science

Viability of probiotic bacteria and some chemical and sensory characteristics in cornelian cherry juice during cold storage

(2016) Amene Nematollahi et al.   ELECTRONIC JOURNAL OF BIOTECHNOLOGY

Survival of foodborne pathogens ( Escherichia coli O157:H7, Salmonella Typhimurium, Staphylococcus aureus , Listeria monocytogenes , and Vibrio parahaemolyticus ) in raw ready-to-eat crab marinated in soy sauce

(2016) T.J. Cho et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Inhibitory Effect of Unripe Grape Products on Foodborne Pathogens

(2016) Şeniz Karabiyikli et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of marination on lightness of broiler breast fillets varies with raw meat color attributes

(2016) Hong Zhuang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physico-chemical parameters, bioactive compounds and microbial quality of thermo-sonicated carrot juice during storage

(2015) Héctor E. Martínez-Flores et al.   FOOD CHEMISTRY

Factors Affecting the Quality Attributes of Unripe Grape Functional Food Products

(2015) Nilgün Öncül et al.   JOURNAL OF FOOD BIOCHEMISTRY

Microbiological quality of raw-fermented sausages with Lactobacillus casei LOCK 0900 probiotic strain

(2013) Monika Trząskowska et al.   FOOD CONTROL

Influences of ripening stages and extracting solvents on the polyphenolic compounds, antimicrobial and antioxidant activities of blueberry leaf extracts

(2013) Yun Deng et al.   FOOD CONTROL

Use of marination for controlling Salmonella enterica and Listeria monocytogenes in raw beef

(2013) J. Rhoades et al.   FOOD MICROBIOLOGY

Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time

(2011) José Sánchez del Pulgar et al.   MEAT SCIENCE

Antimicrobial activity of phenolic acids against commensal, probiotic and pathogenic bacteria

(2010) Carolina Cueva et al.   RESEARCH IN MICROBIOLOGY

Changes in phenolic composition and antioxidant activity of white wine during bottle storage: Accelerated browning test versus bottle storage

(2008) S. Kallithraka et al.   FOOD CHEMISTRY