Application of essential oils as antimicrobial agents against spoilage and pathogenic microorganisms in meat products
Pateiro, Mirian, Munekata, Paulo E.S., Sant'Ana, Anderson S., Domínguez, Rubén, Rodríguez-Lázaro, David, Lorenzo, José M.
Published in International journal of food microbiology (16.01.2021)
Published in International journal of food microbiology (16.01.2021)
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Novel insights on the functional/nutritional features of the sourdough fermentation
Gobbetti, Marco, De Angelis, Maria, Di Cagno, Raffaella, Calasso, Maria, Archetti, Gabriele, Rizzello, Carlo Giuseppe
Published in International journal of food microbiology (02.08.2019)
Published in International journal of food microbiology (02.08.2019)
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Foodborne viruses: Detection, risk assessment, and control options in food processing
Bosch, Albert, Gkogka, Elissavet, Le Guyader, Françoise S., Loisy-Hamon, Fabienne, Lee, Alvin, van Lieshout, Lilou, Marthi, Balkumar, Myrmel, Mette, Sansom, Annette, Schultz, Anna Charlotte, Winkler, Anett, Zuber, Sophie, Phister, Trevor
Published in International journal of food microbiology (20.11.2018)
Published in International journal of food microbiology (20.11.2018)
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Metabolome-microbiome signatures in the fermented beverage, Kombucha
Villarreal-Soto, Silvia Alejandra, Bouajila, Jalloul, Pace, Mauro, Leech, John, Cotter, Paul D., Souchard, Jean-Pierre, Taillandier, Patricia, Beaufort, Sandra
Published in International journal of food microbiology (16.11.2020)
Published in International journal of food microbiology (16.11.2020)
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Effect of Pichia on shaping the fermentation microbial community of sauce-flavor Baijiu
Zhang, Hongxia, Wang, Li, Tan, Yuwei, Wang, Heyu, Yang, Fan, Chen, Liangqiang, Hao, Fei, Lv, Xibin, Du, Hai, Xu, Yan
Published in International journal of food microbiology (02.01.2021)
Published in International journal of food microbiology (02.01.2021)
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Contribution of non-Saccharomyces yeasts to wine volatile and sensory diversity: A study on Lachancea thermotolerans, Metschnikowia spp. and Starmerella bacillaris strains isolated in Italy
Binati, Renato L., Lemos Junior, Wilson J.F., Luzzini, Giovanni, Slaghenaufi, Davide, Ugliano, Maurizio, Torriani, Sandra
Published in International journal of food microbiology (02.04.2020)
Published in International journal of food microbiology (02.04.2020)
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Nanocomposite active packaging based on chitosan biopolymer loaded with nano-liposomal essential oil: Its characterizations and effects on microbial, and chemical properties of refrigerated chicken breast fillet
Kamkar, Abolfazl, Molaee-aghaee, Ebrahim, Khanjari, Ali, Akhondzadeh-basti, Afshin, Noudoost, Behshad, Shariatifar, Nabi, Alizadeh Sani, Mahmood, Soleimani, Mina
Published in International journal of food microbiology (16.03.2021)
Published in International journal of food microbiology (16.03.2021)
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Effects of nano-chitosan coatings incorporating with free /nano-encapsulated cumin (Cuminum cyminum L.) essential oil on quality characteristics of sardine fillet
Homayonpour, Parisa, Jalali, Hossein, Shariatifar, Nabi, Amanlou, Massoud
Published in International journal of food microbiology (02.03.2021)
Published in International journal of food microbiology (02.03.2021)
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Traditional cheeses: Rich and diverse microbiota with associated benefits
Montel, Marie-Christine, Buchin, Solange, Mallet, Adrien, Delbes-Paus, Céline, Vuitton, Dominique A., Desmasures, Nathalie, Berthier, Françoise
Published in International journal of food microbiology (02.05.2014)
Published in International journal of food microbiology (02.05.2014)
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A metagenomic analysis of the relationship between microorganisms and flavor development in Shaoxing mechanized huangjiu fermentation mashes
Liu, Shuangping, Chen, Qingliu, Zou, Huijun, Yu, Yongjian, Zhou, Zhilei, Mao, Jian, Zhang, Si
Published in International journal of food microbiology (16.08.2019)
Published in International journal of food microbiology (16.08.2019)
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Succession rate of microbial community causes flavor difference in strong-aroma Baijiu making process
Tan, Yuwei, Zhong, Heping, Zhao, Dong, Du, Hai, Xu, Yan
Published in International journal of food microbiology (02.12.2019)
Published in International journal of food microbiology (02.12.2019)
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Lactobacillus plantarum with broad antifungal activity: A promising approach to increase safety and shelf-life of cereal-based products
Russo, Pasquale, Arena, Mattia Pia, Fiocco, Daniela, Capozzi, Vittorio, Drider, Djamel, Spano, Giuseppe
Published in International journal of food microbiology (17.04.2017)
Published in International journal of food microbiology (17.04.2017)
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Antimicrobial potential of spray drying encapsulated thyme (Thymus vulgaris) essential oil on the conservation of hamburger-like meat products
Radünz, Marjana, dos Santos Hackbart, Helen Cristina, Camargo, Taiane Mota, Nunes, Camila Francine Paes, de Barros, Felipe Antonio Primon, Dal Magro, Jacir, Filho, Pedro José Sanches, Gandra, Eliezer Avila, Radünz, André Luiz, da Rosa Zavareze, Elessandra
Published in International journal of food microbiology (02.10.2020)
Published in International journal of food microbiology (02.10.2020)
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An update on water kefir: Microbiology, composition and production
Lynch, Kieran M., Wilkinson, Stuart, Daenen, Luk, Arendt, Elke K.
Published in International journal of food microbiology (02.05.2021)
Published in International journal of food microbiology (02.05.2021)
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Whey protein isolate/cellulose nanofibre/TiO2 nanoparticle/rosemary essential oil nanocomposite film: Its effect on microbial and sensory quality of lamb meat and growth of common foodborne pathogenic bacteria during refrigeration
Alizadeh Sani, Mahmood, Ehsani, Ali, Hashemi, Mohammad
Published in International journal of food microbiology (19.06.2017)
Published in International journal of food microbiology (19.06.2017)
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Antifungal activity of silver nanoparticles and simvastatin against toxigenic species of Aspergillus
Bocate, Karla Paiva, Reis, Guilherme Fonseca, de Souza, Patricia Canteri, Oliveira Junior, Admilton G., Durán, Nelson, Nakazato, Gerson, Furlaneto, Márcia Cristina, de Almeida, Ricardo Sérgio, Panagio, Luciano Aparecido
Published in International journal of food microbiology (16.02.2019)
Published in International journal of food microbiology (16.02.2019)
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Source tracking of prokaryotic communities in fermented grain of Chinese strong-flavor liquor
Wang, Xueshan, Du, Hai, Xu, Yan
Published in International journal of food microbiology (06.03.2017)
Published in International journal of food microbiology (06.03.2017)
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