In Vitro and In Situ Characterization of Psychrotrophic Spoilage Bacteria Recovered from Chilled Chicken

Effect of an animal-friendly raising environment on the quality, storage stability, and metabolomic profiles of chicken thigh meat

(2022) Dongheon Lee et al.   FOOD RESEARCH INTERNATIONAL

Characteristic flavor of Antarctic krill (Euphausia superba) and white shrimp (Penaeus vannamei) induced by thermal treatment

(2022) Jing Bai et al.   FOOD CHEMISTRY

Development of a food packaging antibacterial hydrogel based on gelatin, chitosan, and 3-phenyllactic acid for the shelf-life extension of chilled chicken

(2022) Yini Liu et al.   FOOD HYDROCOLLOIDS

Metabolomics reveals spoilage characteristics and interaction of Pseudomonas lundensis and Brochothrix thermosphacta in refrigerated beef

(2022) Jinyu Fang et al.   FOOD RESEARCH INTERNATIONAL

Survive and thrive: Control mechanisms that facilitate bacterial adaptation to survive manufacturing-related stress

(2022) M. Marmion et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

(2022) Liangting Shao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Pseudomonas species prevalence, protein analysis, and antibiotic resistance: an evolving public health challenge

(2022) Ayman Elbehiry et al.   AMB Express

Effects of active alginate edible coating enriched with hydroxyapatite-quercetin complexes during the cold storage of fresh chicken fillets

(2022) Francesca Malvano et al.   Food Packaging and Shelf Life

Outer Membrane Vesicles Released From Aeromonas Strains Are Involved in the Biofilm Formation

(2021) Soshi Seike et al.   Frontiers in Microbiology

Antibiotic Resistance and Phylogeny of Pseudomonas spp. Isolated over Three Decades from Chicken Meat in the Norwegian Food Chain

(2021) Even Heir et al.   Microorganisms

Isolates of Pseudomonas spp. from cold-stored raw milk show variation in proteolytic and lipolytic properties

(2021) Judith A. Narvhus et al.   INTERNATIONAL DAIRY JOURNAL

Controlled-release casein/cinnamon essential oil nanospheres for the inactivation of Campylobacter jejuni in duck

(2021) Haiying Cui et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Comparative Proteomics Reveals the Anaerobic Lifestyle of Meat-Spoiling Pseudomonas Species

(2021) Sandra Kolbeck et al.   Frontiers in Microbiology

Microbiota of Chicken Breast and Thigh Fillets Stored under Different Refrigeration Temperatures Assessed by Next-Generation Sequencing

(2021) Dimitra Dourou et al.   Foods

AprD is important for extracellular proteolytic activity, physicochemical properties and spoilage potential in meat-borne Pseudomonas fragi

(2021) Guangyu Wang et al.   FOOD CONTROL

Characterization of chilled chicken spoilage using an integrated microbiome and metabolomics analysis

(2021) Tao Zhang et al.   FOOD RESEARCH INTERNATIONAL

Electrospun phospholipid nanofibers encapsulated with cinnamaldehyde/HP-β-CD inclusion complex as a novel food packaging material

(2021) Changzhu Li et al.   Food Packaging and Shelf Life

Effects of gelatin/palm wax/lemongrass essential oil (GPL)-coated Kraft paper on the quality and shelf life of ground beef stored at 4 ℃

(2021) S. Nurul Syahida et al.   Food Packaging and Shelf Life

Preparation and characterization of gelatin/zein nanofiber films loaded with perillaldehyde, thymol, or ɛ-polylysine and evaluation of their effects on the preservation of chilled chicken breast

(2021) Debao Wang et al.   FOOD CHEMISTRY

Antibiotic activities of the natural antimicrobial substance produced by Lactobacillus paracasei FX-6 against Pseudomonas putida

(2020) Xingxing Duan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Predictive Correlation between Apparent Sensory Properties and the Formation of Heterocyclic Amines in Chicken Breast as a Function of Grilling Temperature and Time

(2020) Dániel Pleva et al.   Foods

Spoilage Potential of Pseudomonas (P. fragi, P. putida) and LAB (Leuconostoc mesenteroides, Lactobacillus sakei) Strains and Their Volatilome Profile during Storage of Sterile Pork Meat Using GC/MS and Data Analytics

(2020) Olga S. Papadopoulou et al.   Foods

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

Characterization of selected Harbin red sausages on the basis of their flavour profiles using HS-SPME-GC/MS combined with electronic nose and electronic tongue

(2020) Xiaoyu Yin et al.   MEAT SCIENCE

UHPLC–MS/MS-Based Nontargeted Metabolomics Analysis Reveals Biomarkers Related to the Freshness of Chilled Chicken

(2020) Tao Zhang et al.   Foods

Application of gas sensors for modelling the dynamic growth of Pseudomonas in pork stored at different temperatures

(2020) Xinzhe Gu et al.   MEAT SCIENCE

In situ characterisation of biofilms formed by psychrotrophic meat spoilage pseudomonads

(2019) Nirmani N. Wickramasinghe et al.   BIOFOULING

The Predominance of Psychrotrophic Pseudomonads on Aerobically Stored Chilled Red Meat

(2019) Nirmani N. Wickramasinghe et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effects of the natural antimicrobial substance from Lactobacillus paracasei FX-6 on shelf life and microbial composition in chicken breast during refrigerated storage

(2019) Xingxing Duan et al.   FOOD CONTROL

Biochemical changes induced by dominant bacteria in chill-stored silver carp (Hypophthalmichthys molitrix) and GC-IMS identification of volatile organic compounds

(2019) Shiliang Jia et al.   FOOD MICROBIOLOGY

Chitosan coatings incorporated with propolis extract and Zataria multiflora Boiss oil for active packaging of chicken breast meat

(2019) Tooraj Mehdizadeh et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Changes of the bacterial community diversity on chicken carcasses through an Australian poultry processing line

(2019) Stanley H. Chen et al.   FOOD MICROBIOLOGY

The roles of bacteria in the biochemical changes of chill-stored bighead carp ( Aristichthys nobilis ): Proteins degradation, biogenic amines accumulation, volatiles production, and nucleotides catabolism

(2018) Xiaochang Liu et al.   FOOD CHEMISTRY

Aeromonas salmonicida isolates: Attachment ability and sensitivity to four disinfectants

(2018) Jun Qi et al.   FOOD CONTROL

Evaluation of spoilage potential and volatile metabolites production by Shewanella baltica isolated from modified atmosphere packaged live mussels

(2018) Olumide A. Odeyemi et al.   FOOD RESEARCH INTERNATIONAL

Genomic and metabolic characterization of spoilage-associated Pseudomonas species

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

Graphene Oxide Quantum Dots Assisted Construction of Fluorescent Aptasensor for Rapid Detection of Pseudomonas Aeruginosa in Food Samples

(2018) Ran Gao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Rapid Pseudomonas Species Identification from Chicken by Integrating Colorimetric Sensors with Near-Infrared Spectroscopy

(2017) Yi Xu et al.   Food Analytical Methods

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

(2017) Daniel Klein et al.   Food Analytical Methods

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

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

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

Phenotypic and genotypic characterization of Pseudomonas spp. present in spoiled poultry fillets sold in retail settings

(2016) Pabla A. Morales et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Application of a nisin Z-producing Lactococcus lactis subsp. lactis KT2W2L isolated from brackish water for biopreservation in cooked, peeled and ionized tropical shrimps during storage at 8 °C under modified atmosphere packaging

(2015) Noraphat Hwanhlem et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

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

Survival of Pseudomonas fluorescens on beef carcass surfaces in a commercial abattoir

(2010) K.M. Crowley et al.   MEAT SCIENCE

Meat spoilage during distribution

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