Related references
Note: Only part of the references are listed.Understanding spoilage microbial community and spoilage mechanisms in foods of animal origin
Olumide Adedokun Odeyemi et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2020)
Assessment of Spoilage Bacterial Communities in Food Wrap and Modified Atmospheres-Packed Minced Pork Meat Samples by 16S rDNA Metagenetic Analysis
Emilie Cauchie et al.
FRONTIERS IN MICROBIOLOGY (2020)
The impact of innovation-related perception on consumer acceptance of food innovations - Development of an integrated framework of the consumer acceptance process
Levke Albertsen et al.
FOOD QUALITY AND PREFERENCE (2020)
Phytochemical constituents, advanced extraction technologies and techno-functional properties of selected Mediterranean plants for use in meat products. A comprehensive review
Kazem Alirezalu et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Combined effects of thymol, carvacrol and packaging on the shelf-life of marinated chicken
Layal Karam et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2019)
How Listeria monocytogenes Shapes Its Proteome in Response to Natural Antimicrobial Compounds
Rosalba Lanciotti et al.
FRONTIERS IN MICROBIOLOGY (2019)
The Predominance of Psychrotrophic Pseudomonads on Aerobically Stored Chilled Red Meat
Nirmani N. Wickramasinghe et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2019)
A Comprehensive Review on Lipid Oxidation in Meat and Meat Products
Ruben Dominguez et al.
ANTIOXIDANTS (2019)
Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review
Mirian Pateiro et al.
FOOD RESEARCH INTERNATIONAL (2018)
A Systematic Review of Bacterial Foodborne Outbreaks Related to Red Meat and Meat Products
Mohamed K. Omer et al.
FOODBORNE PATHOGENS AND DISEASE (2018)
Transcriptomic approach and membrane fatty acid analysis to study the response mechanisms of Escherichia coli to thyme essential oil, carvacrol, 2-(E)-hexanal and citral exposure
L. Siroli et al.
JOURNAL OF APPLIED MICROBIOLOGY (2018)
The role of meat in foodborne disease: Is there a coming revolution in risk assessment and management?
Narelle Fegan et al.
MEAT SCIENCE (2018)
Gene expression responses of Listeria monocytogenes Scott A exposed to sub-lethal concentrations of natural antimicrobials
Giacomo Braschi et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2018)
Flow Cytometric Assessment of the Morphological and Physiological Changes of Listeria monocytogenes and Escherichia coil in Response to Natural Antimicrobial Exposure
Giacomo Braschi et al.
FRONTIERS IN MICROBIOLOGY (2018)
Making sense of the clean label trends: A review of consumer food choice behavior and discussion of industry implications
Daniele Asioli et al.
FOOD RESEARCH INTERNATIONAL (2017)
Chitosan-cinnamon essential oil nano-formulation: Application as a novel additive for controlled release and shelf life extension of beef patties
M. Ghaderi-Ghahfarokhi et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2017)
All Natural and Clean-Label Preservatives and Antimicrobial Agents Used during Poultry Processing and Packaging
Ar'Quette Grant et al.
JOURNAL OF FOOD PROTECTION (2017)
Strategies for Pathogen Biocontrol Using Lactic Acid Bacteria and Their Metabolites: A Focus on Meat Ecosystems and Industrial Environments
Patricia Castellano et al.
MICROORGANISMS (2017)
The effect of cinnamon, oregano and thyme essential oils in marinade on the microbial shelf life of fish and meat products
S. Van Haute et al.
FOOD CONTROL (2016)
Effect of natural marinade based on lactic acid bacteria on pork meat quality parameters and biogenic amine contents
Erika Mozuriene et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Effect of Different Tumbling Marination Methods and Time on the Water Status and Protein Properties of Prepared Pork Chops
Tian Gao et al.
ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES (2015)
Effects of sub-lethal concentrations of thyme and oregano essential oils, carvacrol, thymol, citral and trans-2-hexenal on membrane fatty acid composition and volatile molecule profile of Listeria monocytogenes, Escherichia coli and Salmonella enteritidis
Lorenzo Siroli et al.
FOOD CHEMISTRY (2015)
New insights in thermal resistance of staphylococcal strains belonging to the species Staphylococcus epidermidis, Staphylococcus lugdunensis and Staphylococcus aureus
Chiara Montanari et al.
FOOD CONTROL (2015)
Plant essential oils as food preservatives to control moulds, mycotoxin contamination and oxidative deterioration of agri-food commodities - Potentials and challenges
Bhanu Prakash et al.
FOOD CONTROL (2015)
Bacterial populations and the volatilome associated to meat spoilage
Annalisa Casaburi et al.
FOOD MICROBIOLOGY (2015)
Microbial changes in vacuum-packed chilled pork during storage
Fan Zhao et al.
MEAT SCIENCE (2015)
Innovative strategies based on the use of essential oils and their components to improve safety, shelf-life and quality of minimally processed fruits and vegetables
Francesca Patrignani et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2015)
Effect of Different Tumbling Marination Treatments on the Quality Characteristics of Prepared Pork Chops
Tian Gao et al.
ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES (2015)
Effect of wine-based marinades on the behavior of Salmonella Typhimurium and background flora in beef fillets
A. Nisiotou et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2013)
Essential oils as potential antimicrobial agents in meat and meat products: A review
Dinesh D. Jayasena et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2013)
Spoilage microbiota associated to the storage of raw meat in different conditions
Agapi I. Doulgeraki et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2012)
Shelf-Life Extension and Sanitation of Fresh Pork Loin by E-Beam Treatment
Irene Garcia-Marquez et al.
JOURNAL OF FOOD PROTECTION (2012)
Food applications of natural antimicrobial compounds
Annalisa Lucera et al.
Frontiers in Microbiology (2012)
Essential oils in food preservation: mode of action, synergies, and interactions with food matrix components
Morten Hyldgaard et al.
FRONTIERS IN MICROBIOLOGY (2012)
Efficacies of soy sauce and wine base marinades for controlling spoilage of raw beef
C. Kargiotou et al.
FOOD MICROBIOLOGY (2011)
A comparison of the CIE 1976 colour spaces
M. R. Pointer
COLOR RESEARCH AND APPLICATION (2010)
Emerging Bacterial Pathogens in Meat and Poultry: An Overview
Montserrat Mor-Mur et al.
FOOD AND BIOPROCESS TECHNOLOGY (2010)
Antimicrobial activity of commercial marinades against multiple strains of Salmonella spp.
A. Pathania et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2010)
Effect of marinating time and low pH on marinade performance and sensory acceptability of poultry meat
Salma M. Yusop et al.
MEAT SCIENCE (2010)
Mesophilic and Psychrotrophic Bacteria from Meat and Their Spoilage Potential In Vitro and in Beef
Danilo Ercolini et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2009)
Nisin, rosemary, and ethylenediaminetetraacetic acid affect the growth of Listeria monocytogenes on ready-to-eat turkey ham stored at four degrees Celsius for sixty-three days
A. Ruiz et al.
POULTRY SCIENCE (2009)
Marinating as a technology to shift sensory thresholds in ready-to-eat entire male pork meat
K. Lunde et al.
MEAT SCIENCE (2008)
Progress in reducing the pale, soft and exudative (PSE) problem in pork and poultry meat
S. Barbut et al.
MEAT SCIENCE (2008)
Meat spoilage during distribution
George-John E. Nychas et al.
MEAT SCIENCE (2008)
Recipes for antimicrobial wine marinades against Bacillus cereus, Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella enterica
Mendel Friedman et al.
JOURNAL OF FOOD SCIENCE (2007)
Shelf-life and safety characteristics of Italian Toscana traditional fresh sausage (Salsiccia) combining two commercial ready-to-use additives and spices
Sylvain Sado Kamdem et al.
FOOD CONTROL (2007)
Marination to improve functional properties and safety of poultry meat
C. Alvarado et al.
JOURNAL OF APPLIED POULTRY RESEARCH (2007)
Antibacterial effect of phenolic compounds from different wines
M. J. Rodriguez Vaquero et al.
FOOD CONTROL (2007)
Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits
R Lanciotti et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2004)
Essential oils: their antibacterial properties and potential applications in foods - a review
S Burt
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2004)
Evaluation of diacetyl antimicrobial activity against Escherichia coli, Listeria monocytogenes and Staphylococcus aureus
R Lanciotti et al.
FOOD MICROBIOLOGY (2003)
Growth/no growth interfaces of Bacillus cereus, Staphylococcus aureus and Salmonella enteritidis in model systems based on water activity, pH, temperature and ethanol concentration
R Lanciotti et al.
FOOD MICROBIOLOGY (2001)
Tenderization of beef by lactic acid injected at different times post mortem
P Berge et al.
MEAT SCIENCE (2001)