Characterization of the spoilage heterogeneity of Aeromonas isolated from chilled chicken meat: in vitro and in situ

Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review

(2021) Alaa El-Din A. Bekhit et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

The association between total volatile basic nitrogen (TVB-N) concentration and other biomarkers of quality and spoilage for vacuum packaged beef

(2021) Benjamin W.B. Holman et al.   MEAT SCIENCE

Effect of cinnamon essential oil nanoemulsions on microbiological safety and quality properties of chicken breast fillets during refrigerated storage

(2021) Wenwen Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Identification and characterization of acid-tolerant spore-forming spoilage bacteria from acidified and low-acid pasteurized sauces

(2021) Rongxue Sun et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

An Update on the Genus Aeromonas: Taxonomy, Epidemiology, and Pathogenicity

(2020) Ana Fernández-Bravo et al.   Microorganisms

Sensory implications of chicken meat spoilage in relation to microbial and physicochemical characteristics during refrigerated storage

(2020) Wendy Katiyo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Isolation, identification and thermal inactivation of dominant spoilage bacteria in egg curds

(2020) Sijia Song et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A comprehensive insight into the effects of microbial spoilage, myoglobin autoxidation, lipid oxidation, and protein oxidation on the discoloration of rabbit meat during retail display

(2020) Zhaoming Wang et al.   MEAT SCIENCE

Occurrence, diversity and temperature-dependent growth kinetics of Aeromonas spp. in lettuce

(2020) Noelle Umutoni et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Microbiota encompassing putative spoilage bacteria in retail packaged broiler meat and commercial broiler abattoir

(2019) Camilla Vester Lauritsen et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Production, purification and biochemical characterization of the microbial protease produced by Lactobacillus fermentum R6 isolated from Harbin dry sausages

(2019) Fangda Sun et al.   PROCESS BIOCHEMISTRY

Protein degradation and peptide formation with antioxidant activity in pork protein extracts inoculated with Lactobacillus plantarum and Staphylococcus simulans

(2019) Di Yu et al.   MEAT SCIENCE

Quorum sensing asaI mutants affect spoilage phenotypes, motility, and biofilm formation in a marine fish isolate of Aeromonas salmonicida

(2018) Li Liu et al.   FOOD MICROBIOLOGY

Nonbinary Tree-Based Phylogenetic Networks

(2018) Laura Jetten et al.   IEEE-ACM Transactions on Computational Biology and Bioinformatics

Genomic and metabolic characterization of spoilage-associated Pseudomonas species

(2018) Tamsyn Stanborough et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

Evaluation of the spoilage potential of bacteria isolated from chilled chicken in vitro and in situ

(2017) Guang-yu Wang et al.   FOOD MICROBIOLOGY

Effect of functional chitosan coating and gamma irradiation on the shelf-life of chicken meat during refrigerated storage

(2017) Parviz Hassanzadeh et al.   RADIATION PHYSICS AND CHEMISTRY

Bacterial Community and Spoilage Profiles Shift in Response to Packaging in Yellow-Feather Broiler, a Highly Popular Meat in Asia

(2017) Huhu Wang et al.   Frontiers in Microbiology

Bacterial populations and the volatilome associated to meat spoilage

(2015) Annalisa Casaburi et al.   FOOD MICROBIOLOGY

High CO2-modified atmosphere packaging for extension of shelf-life of chilled yellow-feather broiler meat: A special breed in Asia

(2015) Xinxiao Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparison of functional properties and SDS-PAGE patterns between fish protein isolate and surimi produced from silver carp

(2012) Mohsen Azadian et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Biochemical activities of Brochothrix thermosphacta

(2011) Agnieszka Nowak et al.   MEAT SCIENCE

Effect of freezing method and frozen storage duration on lamb sensory quality

(2011) E. Muela et al.   MEAT SCIENCE

Type VI secretion delivers bacteriolytic effectors to target cells

(2011) Alistair B. Russell et al.   NATURE

Rapid detection of pork meat freshness by using L-cysteine-modified gold electrode

(2010) Liliane Clarisse Umuhumuza et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Synchronous front-face fluorescence spectroscopy as a promising tool for the rapid determination of spoilage bacteria on chicken breast fillet

(2010) A. Sahar et al.   FOOD RESEARCH INTERNATIONAL

Combined effect of freeze chilling and MAP on quality parameters of raw chicken fillets

(2008) A. Patsias et al.   FOOD MICROBIOLOGY

Peptide profiles and angiotensin-I-converting enzyme inhibitory activity of fermented milk products: Effect of bacterial strain, fermentation pH, and storage time

(2008) Mette S. Nielsen et al.   INTERNATIONAL DAIRY JOURNAL

Effect of animal (lamb) diet and meat storage on myofibrillar protein oxidation and in vitro digestibility

(2007) Véronique Santé-Lhoutellier et al.   MEAT SCIENCE