Related references
Note: Only part of the references are listed.Plant extracts rich in polyphenols: antibacterial agents and natural preservatives for meat and meat products
Magdalena Efenberger-Szmechtyk et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2021)
Review: Advances in preparation of chitooligosaccharides with heterogeneous sequences and their bioactivity
Wentong Hao et al.
CARBOHYDRATE POLYMERS (2021)
Craft beer: An overview
Antonietta Baiano
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2021)
A Systematic Review of Plants With Antibacterial Activities: A Taxonomic and Phylogenetic Perspective
Francois Chassagne et al.
FRONTIERS IN PHARMACOLOGY (2021)
Amino acid-derived defense metabolites from plants: A potential source to facilitate novel antimicrobial development
Anutthaman Parthasarathy et al.
JOURNAL OF BIOLOGICAL CHEMISTRY (2021)
Antimicrobial Activity of Chitosan Oligosaccharides with Special Attention to Antiparasitic Potential
Nayara Sousa da Silva et al.
MARINE DRUGS (2021)
The development of a broccoli supplemented beer allows obtaining a valuable dietary source of sulforaphane
Angel Abellan et al.
FOOD BIOSCIENCE (2021)
Plant-Based Phenolic Molecules as Natural Preservatives in Comminuted Meats: A Review
Michel M. Beya et al.
ANTIOXIDANTS (2021)
Characteristics of bacterial and yeast microbiomes in spontaneous and mixed-fermentation beer and cider
Alexander Tyakht et al.
FOOD MICROBIOLOGY (2021)
Investigation of combinations of rationally selected bioengineered nisin derivatives for their ability to inhibit Listeria in broth and model food systems
Laura Nyhan et al.
FOOD MICROBIOLOGY (2021)
Bioactive Compounds Obtained from Polish Marynka Hop Variety Using Efficient Two-Step Supercritical Fluid Extraction and Comparison of Their Antibacterial, Cytotoxic, and Anti-Proliferative Activities In Vitro
Katarzyna Klimek et al.
MOLECULES (2021)
Plant antimicrobial peptides: structures, functions, and applications
Junpeng Li et al.
BOTANICAL STUDIES (2021)
Antimicrobial Activity of Fermented Vegetable Byproduct Extracts for Food Applications
Annalisa Ricci et al.
FOODS (2021)
Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other Ingredients
Nicola De Simone et al.
FOODS (2021)
Impact of Dry Hopping on Beer Flavor Stability
Bradley M. Titus et al.
FOODS (2021)
Yeast Metabolism and Its Exploitation in Emerging Winemaking Trends: From Sulfite Tolerance to Sulfite Reduction
Giacomo Zara et al.
FERMENTATION-BASEL (2021)
The tolerance of brewing-related microorganisms to isomerized hop products and the effect on beer stability and quality
Guiheng Yang et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2021)
Composition and biochemical properties of ale beer enriched with lignans from Schisandra chinensis Baillon (omija) fruits
Yang Deng et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2020)
Alternative production of craft lager beers using artichoke (Cynara scolymus L.) as a hops substitute
Guilherme Lorencini Schuina et al.
FOOD SCIENCE AND TECHNOLOGY (2020)
Characterization of bioactive compounds and antioxidant activity of fruit beers
Mirella Nardini et al.
FOOD CHEMISTRY (2020)
Value-Added Lager Beer Enriched with Eggplant (Solanum melongena L.) Peel Extract
Georgiana Horincar et al.
MOLECULES (2020)
Antibacterial Activity of Some Flavonoids and Organic Acids Widely Distributed in Plants
Artur Adamczak et al.
JOURNAL OF CLINICAL MEDICINE (2020)
Phenols and Melanoidins as Natural Antioxidants in Beer. Structure, Reactivity and Antioxidant Activity
Alvaro Martinez-Gomez et al.
BIOMOLECULES (2020)
Comparative Evaluation of Piper nigrum, Rosmarinus officinalis, Cymbopogon citratus and Juniperus communis L. Essential Oils of Different Origin as Functional Antimicrobials in Foods
Katarzyna Leja et al.
FOODS (2020)
Characteristics of Cornelian cherry sour non-alcoholic beers brewed with the special yeast Saccharomycodes ludwigii
Kinga Adamenko et al.
FOOD CHEMISTRY (2020)
A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae
Jinshui Zheng et al.
INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY (2020)
Application of High-Pressure Processing to Assure the Storage Stability of Unfiltered Lager Beer
Katerina Stulikova et al.
MOLECULES (2020)
Phenolics Profile and Antioxidant Activity of Special Beers
Mirella Nardini et al.
MOLECULES (2020)
Artisanal beer production and evaluation adding rice flakes and soursop pulp (Annona muricata L.)
Mariana de Melo Alves et al.
FOOD SCIENCE AND TECHNOLOGY (2020)
A Review on Applications and Uses of Thymus in the Food Industry
Gema Nieto
PLANTS-BASEL (2020)
Use of carqueja (Baccharis trimera(Less.) DC. Asteraceae) as a total substitute for hops in the production of lager beer
Guilherme Lorencini Schuina et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2020)
Use of olive (Olea europaea L.) leaves as beer ingredient, and their influence on beer chemical composition and antioxidant activity
Manfredi Guglielmotti et al.
JOURNAL OF FOOD SCIENCE (2020)
Spoilage Lactic Acid Bacteria in the Brewing Industry
Zhenbo Xu et al.
JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY (2020)
Volatile Compounds Content, Physicochemical Parameters, and Antioxidant Activity of Beers with Addition of Mango Fruit (Mangifera Indica)
Alan Gasinski et al.
MOLECULES (2020)
Antibacterial, Antifungal, Antimycotoxigenic, and Antioxidant Activities of Essential Oils: An Updated Review
Aysegul Mutlu-Ingok et al.
MOLECULES (2020)
Beer spoilage lactic acid bacteria from craft brewery microbiota: Microbiological quality and food safety
Magaly Rodriguez-Saavedra et al.
FOOD RESEARCH INTERNATIONAL (2020)
Bottle Conditioning: Technology and Mechanisms Applied in Refermented Beers
Katerina Stulikov et al.
BEVERAGES (2020)
The use of plant extracts and their phytochemicals for control of toxigenic fungi and mycotoxins
Rhulani Makhuvele et al.
HELIYON (2020)
Non-Alcoholic and Craft Beer Production and Challenges
Liana Claudia Salanta et al.
PROCESSES (2020)
Application of bacteriocins in food preservation and infectious disease treatment for humans and livestock: a review
Zhang Jin Ng et al.
RSC ADVANCES (2020)
Antimicrobial efficiency of medicinal plants and their influence on cheeses quality
Nikola Puvaca et al.
MLJEKARSTVO (2020)
Biological acidification and beer quality: addition of lactic acid bacteria isolated from malt
Eun-Ji Choi et al.
JOURNAL OF THE INSTITUTE OF BREWING (2020)
Fortification of Beer with Extracts of the Selected Czech Medicinal Herbs and Plants
Helena Pluhackova et al.
KVASNY PRUMYSL (2020)
Novel approaches for chemical and microbiological shelf life extension of cereal crops
Marcus Schmidt et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2019)
Recent insights into structure-function relationships of antimicrobial peptides
Tamer A. E. Ahmed et al.
JOURNAL OF FOOD BIOCHEMISTRY (2019)
Synergistic Antibacterial Efficiency of Bacteriocin and Silver Nanoparticles Produced by Probiotic Lactobacillus paracasei Against Multidrug Resistant Bacteria
Eman Zakaria Gomaa
INTERNATIONAL JOURNAL OF PEPTIDE RESEARCH AND THERAPEUTICS (2019)
Plant antimicrobial polyphenols as potential natural food preservatives
Lynda Bouarab Chibane et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)
Alternative Methods to SO2 for Microbiological Stabilization of Wine
Maria Tiziana Lisanti et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2019)
What is new in lysozyme research and its application in food industry? A review
Tiantian Wu et al.
FOOD CHEMISTRY (2019)
Physiology of Acetic Acid Bacteria and Their Role in Vinegar and Fermented Beverages
Kieran M. Lynch et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2019)
Physicochemical and antioxidative properties of Cornelian cherry beer
Joanna Kawa-Rygielska et al.
FOOD CHEMISTRY (2019)
Chitosan oligosaccharide (COS): An overview
Muhammad Naveed et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)
Phenolic, volatile, and sensory profiles of beer enriched by macerating quince fruits
Pedro J. Zapata et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Study of antioxidant activity during the malting and brewing process
Daniel Koren et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2019)
Phenolic composition and antioxidant, antimicrobial and cytotoxic properties of hop (Humulus lupulus L.) Seeds
Jose Ignacio Alonso-Esteban et al.
INDUSTRIAL CROPS AND PRODUCTS (2019)
Antimicrobial peptides as effective tools for enhanced disease resistance in plants
Aneela Iqbal et al.
PLANT CELL TISSUE AND ORGAN CULTURE (2019)
Enzymatic Modifications of Chitin, Chitosan, and Chitooligosaccharides
Michel Benedykt Kaczmarek et al.
FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY (2019)
Beer-spoilage characteristics of Staphylococcus xylosus newly isolated from craft beer and its potential to influence beer quality
Zhimin Yu et al.
FOOD SCIENCE & NUTRITION (2019)
Exploring the antimicrobial resistance profiles of WHO critical priority list bacterial strains
Benjamin Havenga et al.
BMC MICROBIOLOGY (2019)
Draught beer hygiene: a survey of on-trade quality
James R. Mallett et al.
JOURNAL OF THE INSTITUTE OF BREWING (2019)
Potentialities and Limits of Some Non-thermal Technologies to Improve Sustainability of Food Processing
Laetitia Picart-Palmade et al.
FRONTIERS IN NUTRITION (2019)
Food Safety through Natural Antimicrobials
Emiliano J. Quinto et al.
ANTIBIOTICS-BASEL (2019)
Overview of craft brewing specificities and potentially associated microbiota
Lindsey Rodhouse et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2019)
Draught beer hygiene: a forcing test to assess quality
James R. Mallett et al.
JOURNAL OF THE INSTITUTE OF BREWING (2018)
Antifungal Potential and Biochemical Effects of Monoterpenes and Phenylpropenes on Plant Pathogenic Fungi
Gehan I. Kh. Marei et al.
PLANT PROTECTION SCIENCE (2018)
Purification and MIC analysis of antimicrobial proteins from &ITCucumis&IT &ITsativus&IT L. seeds
Raid Al Akeel et al.
BMC COMPLEMENTARY AND ALTERNATIVE MEDICINE (2018)
Chitooligosaccharides and their biological activities: A comprehensive review
Fakhra Liaqat et al.
CARBOHYDRATE POLYMERS (2018)
An overview of natural antimicrobials role in food
Aurelia Magdalena Pisoschi et al.
EUROPEAN JOURNAL OF MEDICINAL CHEMISTRY (2018)
Diverse physiological and metabolic adaptations by Lactobacillus plantarum and Oenococcus oeni in response to the phenolic stress during wine fermentation
Apramita Devi et al.
FOOD CHEMISTRY (2018)
Acetic Acid Bacteria in the Food Industry: Systematics, Characteristics and Applications
Rodrigo Jose Gomes et al.
FOOD TECHNOLOGY AND BIOTECHNOLOGY (2018)
Cloudy wheat beer enriched with okra [Abelmoschus esculentus (L.) Moench]: Effects on volatile compound and sensorial attributes
Kang Xu et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2018)
Science mapping approach to analyze the research evolution on precision agriculture: world, EU and Italian situation
Federico Pallottino et al.
PRECISION AGRICULTURE (2018)
Antibiofilm activity of bioactive hop compounds humulone, lupulone and xanthohumol toward susceptible and resistant staphylococci
Katerina Bogdanova et al.
RESEARCH IN MICROBIOLOGY (2018)
Influence of ultrasound assisted thermal processing on the physicochemical and sensorial properties of beer
Yang Deng et al.
ULTRASONICS SONOCHEMISTRY (2018)
A Review of the Preparation, Analysis and Biological Functions of Chitooligosaccharide
Shuang Liang et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2018)
The role of antimicrobial peptides in plant immunity
Marcelo Lattarulo Campos et al.
JOURNAL OF EXPERIMENTAL BOTANY (2018)
Impact of static dry-hopping rate on the sensory and analytical profiles of beer
Scott R. Lafontaine et al.
JOURNAL OF THE INSTITUTE OF BREWING (2018)
Antimicrobial Properties of Spent Hops Extracts, Flavonoids Isolated Therefrom, and Their Derivatives
Agnieszka Bartmanska et al.
MOLECULES (2018)
Antimicrobial Properties and Mechanism of Action of Some Plant Extracts Against Food Pathogens and Spoilage Microorganisms
Faraja D. Gonelimali et al.
FRONTIERS IN MICROBIOLOGY (2018)
Studies of the Antimicrobial Activity of Mushrooms (Agaricales) from South America (Review)
Marina G. Rosenberger et al.
INTERNATIONAL JOURNAL OF MEDICINAL MUSHROOMS (2018)
Changes in the Composition of the Lactic Acid Bacteria Behavior and the Diversity of Oenococcus oeni Isolated from Red Wines Supplemented with Selected Grape Phenolic Compounds
Ingrid Collombel et al.
FERMENTATION-BASEL (2018)
Microbiology of brewery production - bacteria of the order Enterobacterales
Dagmar Matoulkova et al.
KVASNY PRUMYSL (2018)
Hop resistance and beer-spoilage features of foodborne Bacillus cereus newly isolated from filtration-sterilized draft beer
Wei Wang et al.
ANNALS OF MICROBIOLOGY (2017)
Amber ale beer enriched with goji berries - The effect on bioactive compound content and sensorial properties
Julien Ducruet et al.
FOOD CHEMISTRY (2017)
Sporeforming bacteria in beer: Occurrence, diversity, presence of hop resistance genes and fate in alcohol-free and lager beers
Allan R. G. Munford et al.
FOOD CONTROL (2017)
Isolation and characterization of bacteriocin-producing Pediococcus acidilactici HW01 from malt and its potential to control beer spoilage lactic acid bacteria
Hyunwoo Ahn et al.
FOOD CONTROL (2017)
Antioxidant activity and the most abundant phenolics in commercial dark beers
Robert Socha et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2017)
Ultrasound assisted thermal pasteurization of beers with different alcohol levels: Inactivation of Saccharomyces cerevisiae ascospores
Elham A. Milani et al.
JOURNAL OF FOOD ENGINEERING (2017)
Physicochemical characterization of special persimmon fruit beers using bohemian pilsner malt as a base
Alejandro Martinez et al.
JOURNAL OF THE INSTITUTE OF BREWING (2017)
The changing face of microbial quality control practices in the brewing industry: Introducing mass spectrometry proteomic fingerprinting for microbial identification
M. E. Turvey et al.
JOURNAL OF THE INSTITUTE OF BREWING (2017)
Pediococcus damnosus strains isolated from a brewery environment carry the horA gene
Jorge Hugo Garcia-Garcia et al.
JOURNAL OF THE INSTITUTE OF BREWING (2017)
Hop Phytochemicals and Their Potential Role in Metabolic Syndrome Prevention and Therapy
Pavel Dostalek et al.
MOLECULES (2017)
Cocoa pulp in beer production: Applicability and fermentative process performance
Cassiane da Silva Oliveira Nunes et al.
PLoS One (2017)
Essential Oils: Sources of Antimicrobials and Food Preservatives
Abhay K. Pandey et al.
FRONTIERS IN MICROBIOLOGY (2017)
The use of chitooligosaccharide in beer brewing for protection against beer-spoilage bacteria and its influence on beer performance
Xue Zhao et al.
BIOTECHNOLOGY LETTERS (2016)
Bacteriocins of lactic acid bacteria: extending the family
Patricia Alvarez-Sieiro et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2016)
Biologically Active Compounds from Hops and Prospects for Their Use
Marcel Karabin et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2016)
Nonthermal pasteurization of beer by high pressure processing: modelling the inactivation of saccharomyces cerevisiae ascospores in different alcohol beers
Elham A. Milani et al.
HIGH PRESSURE RESEARCH (2016)
Genome-based phylogeny and taxonomy of the 'Enterobacteriales': proposal for Enterobacterales ord. nov divided into the families Enterobacteriaceae, Erwiniaceae fam. nov., Pectobacteriaceae fam. nov., Yersiniaceae fam. nov., Hafniaceae fam. nov., Morganellaceae fam. nov., and Budviciaceae fam. nov.
Mobolaji Adeolu et al.
INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY (2016)
Hops β-acids (Humulus lupulus) decrease intestinal gene expression of proinflammatory cytokines in an ex-vivo model
C. Bortoluzzi et al.
JOURNAL OF APPLIED POULTRY RESEARCH (2016)
High pressure processing and thermosonication of beer: Comparing the energy requirements and Saccharomyces cerevisiae ascospores inactivation with thermal processing and modeling
Elham A. Milani et al.
JOURNAL OF FOOD ENGINEERING (2016)
Effect of bacteriocin-producing Pediococcus acidilactici K10 on beer fermentation
Minji Kim et al.
JOURNAL OF THE INSTITUTE OF BREWING (2016)
Sulfites in beer: reviewing regulation, analysis and role
Luis F. Guido
SCIENTIA AGRICOLA (2016)
Non-Saccharomyces yeasts and their importance in the brewing industry. Part II
Tatiana Kochlanova et al.
KVASNY PRUMYSL (2016)
Characterization of the phenolic fraction from Argentine wine and its effect on viability and polysaccharide production of Pediococcus pentosaceus
Maria Gilda Stivala et al.
BIOTECHNOLOGY LETTERS (2015)
Pulsed Electric Field continuous pasteurization of different types of beers
Elham Alami Milani et al.
FOOD CONTROL (2015)
Identification of ecotype-specific marker genes for categorization of beer-spoiling Lactobacillus brevis
Juergen Behr et al.
FOOD MICROBIOLOGY (2015)
Molecular mechanisms behind the antimicrobial activity of hop iso-α-acids in Lactobacillus brevis
Benjamin C. Schurr et al.
FOOD MICROBIOLOGY (2015)
Antibiotic-Resistant Bacteria: Prevalence in Food and Inactivation by Food-Compatible Compounds and Plant Extracts
Mendel Friedman
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Antimicrobial activity of hop extracts against foodborne pathogens for meat applications
B. Kramer et al.
JOURNAL OF APPLIED MICROBIOLOGY (2015)
ANTHOCYANIN-RICH SWEET POTATO (IPOMOEA BATATAS L.) BEER: TECHNOLOGY, BIOCHEMICAL AND SENSORY EVALUATION
Sandeep K. Panda et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2015)
GINGER OLEORESIN CHEMICAL COMPOSITION, BIOACTIVITY AND APPLICATION AS BIO-PRESERVATIVES
Pushpa S. Murthy et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2015)
The Occurrence of Beer Spoilage Lactic Acid Bacteria in Craft Beer Production
Cristiana Garofalo et al.
JOURNAL OF FOOD SCIENCE (2015)
Nisin-producing microorganisms and their implementation in brewers' wort
K. Mueller-Auffermann et al.
JOURNAL OF THE INSTITUTE OF BREWING (2015)
Nisin and its usage in breweries: a review and discussion
K. Mueller-Auffermann et al.
JOURNAL OF THE INSTITUTE OF BREWING (2015)
Mapping microbial ecosystems and spoilage-gene flow in breweries highlights patterns of contamination and resistance
Nicholas A. Bokulich et al.
ELIFE (2015)
Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage
Michael G. Gaenzle
CURRENT OPINION IN FOOD SCIENCE (2015)
Antiradical and Reducing Potential of Commercial Beers
Maciej Ditrych et al.
CZECH JOURNAL OF FOOD SCIENCES (2015)
Essential Oils as Natural Food Antimicrobial Agents: A Review
Jess Vergis et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2015)
New Trends in Beverage Packaging Systems: A Review
Marina Ramos et al.
BEVERAGES (2015)
Plant Essential Oils as Active Antimicrobial Agents
Yi Xin Seow et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2014)
Potentiated anti-microsporidial activity of Lactobacillus acidophilus CH1 bacteriocin using gold nanoparticles
Shereen F. Mossallam et al.
EXPERIMENTAL PARASITOLOGY (2014)
Brewery waste as a potential source of phenolic compounds: Optimisation of the extraction process and evaluation of antioxidant and antimicrobial activities
Letricia Barbosa-Pereira et al.
FOOD CHEMISTRY (2014)
Natural products as antimicrobial agents
Rabin Gyawali et al.
FOOD CONTROL (2014)
Antimicrobial activity of reuterin produced by Lactobacillus reuteri on Listeria monocytogenes in cold-smoked salmon
R. Montiel et al.
FOOD MICROBIOLOGY (2014)
Prevention of late blowing defect by reuterin produced in cheese by a Lactobacillus reuteri adjunct
Natalia Gomez-Torres et al.
FOOD MICROBIOLOGY (2014)
Qualitative Determination of β-Acids and Their Transformation Products in Beer and Hop Using HR/AM-LC-MS/MS
Martin Dusek et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Essential Oils: Extraction, Bioactivities, and Their Uses for Food Preservation
Phakawat Tongnuanchan et al.
JOURNAL OF FOOD SCIENCE (2014)
Antibacterial efficacy of nisin, pediocin 34 and enterocin FH99 against L. monocytogenes, E. faecium and E. faecalis and bacteriocin cross resistance and antibiotic susceptibility of their bacteriocin resistant variants
Gurpreet Kaur et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2014)
An improved plate culture procedure for the rapid detection of beer-spoilage lactic acid bacteria
Yang Deng et al.
JOURNAL OF THE INSTITUTE OF BREWING (2014)
Novel bacteriocins from lactic acid bacteria (LAB): various structures and applications
Rodney H. Perez et al.
MICROBIAL CELL FACTORIES (2014)
Hop beta acids: Properties, Significance and Utilization
Karel Krofta et al.
KVASNY PRUMYSL (2014)
Antibacterial efficacy of Nisin, Pediocin 34 and Enterocin FH99 against Listeria monocytogenes and cross resistance of its bacteriocin resistant variants to common food preservatives
G. Kaur et al.
BRAZILIAN JOURNAL OF MICROBIOLOGY (2013)
Assessment of endogenous antioxidative compounds and antioxidant activities of lager beers
Haifeng Zhao et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2013)
Assessment of the impact of the addition of antimicrobial plant extracts to wine: Volatile and phenolic composition
Almudena Garcia-Ruiz et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2013)
In situ antioxidant and antimicrobial activities of naturally occurring caffeic acid, p-coumaric acid and rutin, using food systems
Dejan Stojkovic et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2013)
The inhibitory activity of linalool against the filamentous growth and biofilm formation in Candida albicans
Chih-Chieh Hsu et al.
MEDICAL MYCOLOGY (2013)
Sinapic acid derivatives in defatted Oriental mustard (Brassica juncea L.) seed meal extracts using UHPLC-DAD-ESI-MSn and identification of compounds with antibacterial activity
Christina Engels et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2012)
Antimicrobial phenolic extracts able to inhibit lactic acid bacteria growth and wine malolactic fermentation
Almudena Garcia-Ruiz et al.
FOOD CONTROL (2012)
Plant extracts for the control of bacterial growth: Efficacy, stability and safety issues for food application
Pradeep Singh Negi
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2012)
125th Anniversary Review: Bacteria in brewing: The good, the bad and the ugly
Frank Vriesekoop et al.
JOURNAL OF THE INSTITUTE OF BREWING (2012)
A Review on Antimicrobial Activity of Mushroom (Basidiomycetes) Extracts and Isolated Compounds
Maria Jose Alves et al.
PLANTA MEDICA (2012)
Brewhouse-Resident Microbiota Are Responsible for Multi-Stage Fermentation of American Coolship Ale
Nicholas A. Bokulich et al.
PLOS ONE (2012)
Lactic Acid Bacteria Antimicrobial Compounds: Characteristics and Applications
J. A. Reis et al.
FOOD ENGINEERING REVIEWS (2012)
Essential oils in food preservation: mode of action, synergies, and interactions with food matrix components
Morten Hyldgaard et al.
FRONTIERS IN MICROBIOLOGY (2012)
125th Anniversary Review: Microbiological Instability of Beer Caused by Spoilage Bacteria
Koji Suzuki
JOURNAL OF THE INSTITUTE OF BREWING (2011)
Mechanisms of Hop Inhibition Include the Transmembrane Redox Reaction
Juergen Behr et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2010)
Phenolic Compound Combinations on Escherichia coli Viability in a Meat System
Maria J. Rodriguez Vaquero et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Isolation, Identification, and Characterisation of Beer-Spoilage Lactic Acid Bacteria from Microbrewed Beer from Victoria, Australia
Garry Menz et al.
JOURNAL OF THE INSTITUTE OF BREWING (2010)
Effects of Lysozyme on the Microbiological Stability and Organoleptic Properties of Unpasteurized Beer
T. Silvetti et al.
JOURNAL OF THE INSTITUTE OF BREWING (2010)
Banana as Adjunct in Beer Production: Applicability and Performance of Fermentative Parameters
Giovani B. M. Carvalho et al.
APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY (2009)
Review: Microbiological quality and safety of fruit juices—past, present and future perspectives
Alline Artigiani Lima Tribst et al.
CRITICAL REVIEWS IN MICROBIOLOGY (2009)
Mechanisms of Hop Inhibition: Hop Ionophores
Juergen Behr et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Application of Natural Antimicrobials for Food Preservation
Brijesh K. Tiwari et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Control of Listeria monocytogenes on Frankfurters by Dipping in Hops Beta Acids Solutions
Cangliang Shen et al.
JOURNAL OF FOOD PROTECTION (2009)
Hop (Humulus lupulus)-Derived Bitter Acids as Multipotent Bioactive Compounds
Marjan Van Cleemput et al.
JOURNAL OF NATURAL PRODUCTS (2009)
Improved genome annotation for Zymomonas mobilis
Shihui Yang et al.
NATURE BIOTECHNOLOGY (2009)
In vitro evaluation of olive- and grape-based natural extracts as potential preservatives for food
Ana Teresa Serra et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2008)
Effects of acidity and molecular size on properties of beer bacteriostatic hop derivates
Carlos A. Blanco et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2007)
Stress response of Escherichia coli
H. J. Chung et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2006)
Megasphaera paucivorans sp nov., Megasphaera sueciensis sp nov and Pectinatus haikarae sp nov., isolated from brewery samples, and emended description of the genus Pectinatus
R Juvonen et al.
INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY (2006)
A review of hop resistance in beer spoilage lactic acid bacteria
Koji Suzuki et al.
JOURNAL OF THE INSTITUTE OF BREWING (2006)
Complete genome sequence of the acetic acid bacterium Gluconobacter oxydans
C Prust et al.
NATURE BIOTECHNOLOGY (2005)
Enhancing the microbiological stability of malt and beer - A review
A Vaughan et al.
JOURNAL OF THE INSTITUTE OF BREWING (2005)
Study on ATP production of lactic acid bacteria in beer and development of a rapid pre-screening method for beer-spoilage bacteria
K Suzuki et al.
JOURNAL OF THE INSTITUTE OF BREWING (2005)
Selective antimicrobial activity of chitosan on beer spoilage bacteria and brewing yeasts
G Gil et al.
BIOTECHNOLOGY LETTERS (2004)
Essential oils: their antibacterial properties and potential applications in foods - a review
S Burt
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2004)
Detection of resistance of lactic acid bacteria to a mixture of the hop analogue compounds tetrahydroiso-alpha-acids by noninvasive measurement of intracellular pH
A Yansanjav et al.
JOURNAL OF APPLIED MICROBIOLOGY (2004)
Investigating the antimicrobial efficacy of a lactococcal bacteriocin for the development of microbiologically stable beer
A Vaughan et al.
JOURNAL OF THE INSTITUTE OF BREWING (2004)
Beer spoilage bacteria and hop resistance
K Sakamoto et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2003)
Sensitization of Listeria monocytogenes to low pH, organic acids, and osmotic stress by ethanol
C Barker et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2001)