Alginate-Based Edible Films Delivering Probiotic Bacteria to Sliced Ham Pretreated with High Pressure Processing

Stability of Lactobacillus rhamnosus GG incorporated in edible films: Impact of anionic biopolymers and whey protein concentrate

(2017) Christos Soukoulis et al.   FOOD HYDROCOLLOIDS

Control of Listeria monocytogenes by applying ethanol-based antimicrobial edible films on ham slices and microwave-reheated frankfurters

(2016) Anastasia E. Kapetanakou et al.   FOOD MICROBIOLOGY

Incorporation of nisin Z and lauric arginate into pullulan films to inhibit foodborne pathogens associated with fresh and ready-to-eat muscle foods

(2015) Rinrada Pattanayaiying et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

Probiotic edible films as a new strategy for developing functional bakery products: The case of pan bread

(2014) Christos Soukoulis et al.   FOOD HYDROCOLLOIDS

Effect of High Hydrostatic Pressure Processing on Microbiological Shelf-Life and Quality of Fruits Pretreated with Ascorbic Acid or SnCl2

(2014) Anthoula A. Argyri et al.   Biomed Research International

Development and characterization of novel probiotic-residing pullulan/starch edible films

(2013) Paulraj Kanmani et al.   FOOD CHEMISTRY

New Insights into the High-Pressure Processing of Meat and Meat Products

(2012) H. Simonin et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Functionality of Lactobacillus acidophilus and Bifidobacterium bifidum incorporated to edible coatings and films

(2012) A.M. López de Lacey et al.   Innovative Food Science & Emerging Technologies

Inactivation of Listeria monocytogenes on Ham and Bologna Using Pectin-Based Apple, Carrot, and Hibiscus Edible Films Containing Carvacrol and Cinnamaldehyde

(2012) Sadhana Ravishankar et al.   JOURNAL OF FOOD SCIENCE

Molecular characterization of lactic acid bacteria isolated from industrially fermented Greek table olives

(2012) Agapi I. Doulgeraki et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Combined effect of high hydrostatic pressure and enterocin LM-2 on the refrigerated shelf life of ready-to-eat sliced vacuum-packed cooked ham

(2011) Guorong Liu et al.   FOOD CONTROL

Contribution of Fourier transform infrared (FTIR) spectroscopy data on the quantitative determination of minced pork meat spoilage

(2011) O. Papadopoulou et al.   FOOD RESEARCH INTERNATIONAL

Shelf-life extension of cooked ham model product by high hydrostatic pressure and natural preservatives

(2011) Anne Vercammen et al.   Innovative Food Science & Emerging Technologies

Effect of high hydrostatic pressure (HHP) processing on physicochemical properties, bioactive compounds and shelf-life of pomegranate juice

(2011) Elizabeth Varela-Santos et al.   Innovative Food Science & Emerging Technologies

High hydrostatic pressure and biopreservation of dry-cured ham to meet the Food Safety Objectives for Listeria monocytogenes

(2011) Anna Hereu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Varying the Temperature of the Liquid Used for High-Pressure Processing of Prerigor Pork: Effects on Fresh Pork Quality, Myofibrillar Protein Solubility, and Frankfurter Textural Properties

(2011) C.M. Souza et al.   JOURNAL OF FOOD SCIENCE

Effect of high pressure treatment on microbial populations of sliced vacuum-packed cooked ham

(2011) Yanqing Han et al.   MEAT SCIENCE

High pressure effect on the color of minced cured restructured ham at different levels of drying, pH, and NaCl

(2011) Kathrine Holmgaard Bak et al.   MEAT SCIENCE

Probiotic Dairy Products as Functional Foods

(2010) Daniel Granato et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Lactic acid bacteria population dynamics during minced beef storage under aerobic or modified atmosphere packaging conditions

(2010) Agapi I. Doulgeraki et al.   FOOD MICROBIOLOGY

Development of a novel bioactive packaging based on the incorporation of Lactobacillus sakei into sodium-caseinate films for controlling Listeria monocytogenes in foods

(2010) Haralampos Gialamas et al.   FOOD RESEARCH INTERNATIONAL

Application of an active alginate coating to control the growth of Listeria monocytogenes on poached and deli turkey products

(2010) Greg Juck et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The application of high hydrostatic pressure for the stabilization of functional foods: Pomegranate juice

(2010) G. Ferrari et al.   JOURNAL OF FOOD ENGINEERING

High hydrostatic pressure technology in dairy processing: a review

(2010) Rekha Chawla et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Lipid and protein oxidation and sensory properties of vacuum-packaged dry-cured ham subjected to high hydrostatic pressure

(2010) Verónica Fuentes et al.   MEAT SCIENCE

The effects of high pressure processing on pork quality, palatability, and further processed products

(2010) C.M. Souza et al.   MEAT SCIENCE

Application of Gelidium corneum Edible Films Containing Carvacrol for Ham Packages

(2009) G.O. Lim et al.   JOURNAL OF FOOD SCIENCE

Temperature-assisted high hydrostatic pressure inactivation of Staphylococcus aureus in a ham model system: evaluation in selective and nonselective medium

(2008) C.C. Tassou et al.   JOURNAL OF APPLIED MICROBIOLOGY

Volatile compounds in fresh meats subjected to high pressure processing: Effect of the packaging material

(2008) Ana Rivas-Cañedo et al.   MEAT SCIENCE

Combined effect of natural antimicrobials and high pressure processing to prevent Listeria monocytogenes growth after a cold chain break during storage of cooked ham

(2007) Begonya Marcos et al.   FOOD CONTROL

Decontamination technologies for meat products

(2007) T. Aymerich et al.   MEAT SCIENCE