Detection of Volatile Organic Compounds Arising from Chicken Breast Filets Under Modified Atmosphere Packaging Using TD-GC/MS

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

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

Comparison of Oxygen- and Nitrogen-Enriched Atmospheres on the Growth ofListeria MonocytogenesInoculated on Poultry Breast Fillets

(2015) Ulrike Herbert et al.   JOURNAL OF FOOD SAFETY

Activities of strains of Brochothrix thermosphacta in vitro and in meat

(2014) Annalisa Casaburi et al.   FOOD RESEARCH INTERNATIONAL

Characterization and Comparison of Spoilage Processes in Fresh Pork and Poultry

(2012) Stefanie Bruckner et al.   JOURNAL OF FOOD QUALITY

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

(2011) Danilo Ercolini et al.   APPLIED AND ENVIRONMENTAL 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

Analysis of volatile compounds in traditional smoke-cured bacon(CSCB) with different fiber coatings using SPME

(2008) Ai-Nong Yu et al.   FOOD CHEMISTRY

Volatile flavor constituents in roasted pork of Mini-pig

(2008) Jianchun Xie et al.   FOOD CHEMISTRY

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