Identification and Quantification of Volatile Chemical Spoilage Indexes Associated with Bacterial Growth Dynamics in Aerobically Stored Chicken

Volatile chemical spoilage indexes of raw Atlantic salmon ( Salmo salar ) stored under aerobic condition in relation to microbiological and sensory shelf lives

(2016) Marta Mikš-Krajnik et al.   FOOD MICROBIOLOGY

Bacterial populations and the volatilome associated to meat spoilage

(2015) Annalisa Casaburi et al.   FOOD MICROBIOLOGY

Detection of volatile organic compounds as markers of chicken breast spoilage using HS-SPME-GC/MS-FASST

(2015) Marta Mikš-Krajnik et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Ethanol Development in Tissues of Spoiling Whole Pink Salmon (Oncorhynchus gorbuscha)

(2013) Brian H. Himelbloom et al.   JOURNAL OF FOOD QUALITY

Quality changes during storage of cooked and sliced meat products measured with PTR-MS and HS-GC–MS

(2013) E.S. Holm et al.   MEAT SCIENCE

Evaluation of the spoilage potential of bacteria isolated from spoiled raw salmon (Salmo salar) fillets stored under modified atmosphere packaging

(2012) Sabrina Macé et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Influence of cold chain interruptions on the shelf life of fresh pork and poultry

(2012) Stefanie Bruckner et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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

Identification of Spoilage Marker Metabolites in Irish Chicken Breast Muscle Using HPLC, GC–MS Coupled with SPME and Traditional Chemical Techniques

(2011) Dimitris Alexandrakis et al.   Food and Bioprocess Technology

A comparative qualitative study of the profile of volatile organic compounds associated with Salmonella contamination of packaged aged and fresh beef by HS-SPME/GC-MS

(2010) Paramita Bhattacharjee et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

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

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

Meat spoilage during distribution

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