Influence of High-Pressure Processing at Low Temperature and Nisin on Listeria innocua Survival and Sensory Preference of Dry-Cured Cold-Smoked Salmon

High hydrostatic pressure effects on Listeria monocytogenes and L. innocua : Evidence for variability in inactivation behaviour and in resistance to pediocin bacHA-6111-2

(2017) Carolina Bruschi et al.   FOOD MICROBIOLOGY

Listeria monocytogenes in Smoked Salmon and Other Smoked Fish at Retail in Italy: Frequency of Contamination and Strain Characterization in Products from Different Manufacturers

(2017) Vicdalia Aniela Acciari et al.   JOURNAL OF FOOD PROTECTION

The Effects of High-Pressure Processing at Low and Subzero Temperatures on Inactivation of Microorganisms in Frozen and Unfrozen Beef Mince Inoculated with Escherichia coli Strain ATCC 25922

(2014) Sami Bulut   Food and Bioprocess Technology

Reuterin and High Hydrostatic Pressure Treatments on the Inactivation of Listeria monocytogenes and Effect on the Characteristics of Cold-Smoked Salmon

(2014) Raquel Montiel et al.   Food and Bioprocess Technology

High pressure–low temperature processing of beef: Effects on survival of internalized E. coli O157:H7 and quality characteristics

(2014) Austin C. Lowder et al.   Innovative Food Science & Emerging Technologies

Optimization of combinations of bactericidal and bacteriostatic treatments to control Listeria monocytogenes on cold-smoked salmon

(2014) Jihun Kang et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Kinetics of Escherichia coli inactivation in frozen aqueous suspensions by high pressure and its application to frozen chicken meat

(2014) Guangming Su et al.   JOURNAL OF FOOD ENGINEERING

Nisin Resistance of Listeria monocytogenes Is Increased by Exposure to Salt Stress and Is Mediated via LiaR

(2013) Teresa M. Bergholz et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Smoked salmon industry practices and their association with Listeria monocytogenes

(2013) Ovidiu Rotariu et al.   FOOD CONTROL

Refined Liquid Smoke: A Potential Antilisterial Additive to Cold-Smoked Sockeye Salmon (Oncorhynchus nerka)

(2013) NAIM MONTAZERI et al.   JOURNAL OF FOOD PROTECTION

Effect of Curing Method and Freeze-Thawing on Subsequent Growth of Listeria monocytogenes on Cold-Smoked Salmon

(2012) JIHUN KANG et al.   JOURNAL OF FOOD PROTECTION

The effects of high hydrostatic pressure at subzero temperature on the quality of ready-to-eat cured beef carpaccio

(2012) S.R. Vaudagna et al.   MEAT SCIENCE

High pressure and freezing temperature effect on quality and microbial inactivation of cured pork carpaccio

(2011) C.E. Realini et al.   MEAT SCIENCE

Molecular effects of high-pressure processing on food studied by resonance Raman

(2010) Filip Tintchev et al.   Annals of the New York Academy of Sciences

Development of high hydrostatic pressure in biosciences: Pressure effect on biological structures and potential applications in Biotechnologies

(2010) Nolwennig Rivalain et al.   BIOTECHNOLOGY ADVANCES

An Update on High Hydrostatic Pressure, from the Laboratory to Industrial Applications

(2010) Daniela Bermúdez-Aguirre et al.   Food Engineering Reviews

Effect of high pressure processing and cooking treatment on the quality of Atlantic salmon

(2009) Yavuz Yagiz et al.   FOOD CHEMISTRY

Survival of Listeria innocua and Listeria monocytogenes in muscle of cod (Gadus morhua L.) during salt-curing and growth during chilled storage of rehydrated product

(2009) Grete Lorentzen et al.   FOOD CONTROL

Effect of high-pressure processing on Listeria spp. and on the textural and microstructural properties of cold smoked salmon

(2009) Birna Gudbjornsdottir et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The generation of nisin variants with enhanced activity against specific Gram-positive pathogens

(2008) Des Field et al.   MOLECULAR MICROBIOLOGY