Microbiological status of vegan ground meat products from German retail

To culture or not to culture: careful assessment of metabarcoding data is necessary when evaluating the microbiota of a modified-atmosphere-packaged vegetarian meat alternative throughout its shelf-life period

(2022) E. Duthoo et al.   BMC MICROBIOLOGY

Modification of plant proteins for improved functionality: A review

(2021) Felix U. Akharume et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Functionality of Ingredients and Additives in Plant-Based Meat Analogues

(2021) Konstantina Kyriakopoulou et al.   Foods

Microbial Spoilage of Plant-Based Meat Analogues

(2021) András J. Tóth et al.   Applied Sciences-Basel

Safety of Alternative Proteins: Technological, Environmental and Regulatory Aspects of Cultured Meat, Plant-Based Meat, Insect Protein and Single-Cell Protein

(2021) Joshua Hadi et al.   Foods

A review of research on plant‐based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes

(2020) Jiang He et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

High prevalence of Clostridium botulinum in vegetarian sausages

(2020) Noora Pernu et al.   FOOD MICROBIOLOGY

Ready-to-eat meat alternatives, a study of their associated bacterial communities

(2020) Wim Geeraerts et al.   Food Bioscience

Process conditions influencing wheat gluten polymerization during high moisture extrusion of meat analog products

(2017) Valerie L. Pietsch et al.   JOURNAL OF FOOD ENGINEERING

Antibiotic resistant enterococci—Tales of a drug resistance gene trafficker

(2013) Guido Werner et al.   INTERNATIONAL JOURNAL OF MEDICAL MICROBIOLOGY

High moisture extrusion cooking of pea protein isolates: Raw material characteristics, extruder responses, and texture properties

(2013) Raffael Osen et al.   JOURNAL OF FOOD ENGINEERING

Enterococci as probiotics and their implications in food safety

(2011) Charles M.A.P. Franz et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY