相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Synergistic antimicrobial activity of galangal (Alpinia galanga), rosemary (Rosmarinus officinalis) and lemon iron bark (Eucalyptus staigerana) extracts
Nimsha S. Weerakkody et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2011)
In vitro antimicrobial activity of less-utilized spice and herb extracts against selected food-borne bacteria
Nimsha S. Weerakkody et al.
FOOD CONTROL (2010)
Prevalence, persistence and control of Salmonella and Listeria in shrimp and shrimp products: A review
M. N. Wan Norhana et al.
FOOD CONTROL (2010)
Lack of growth of Listeria monocytogenes and Staphylococcus aureus in temperature abuse of E-beam treated ready-to-eat (RTE) cooked ham
M. C. Cabeza et al.
FOOD MICROBIOLOGY (2010)
Shelf life of ready to use peeled shrimps as affected by thymol essential oil and modified atmosphere packaging
Marianna Mastromatteo et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2010)
Effect of ferulic acid on inhibition of polyphenoloxidase and quality changes of Pacific white shrimp (Litopenaeus vannamei) during iced storage
Nilesh Prakash Nirmal et al.
FOOD CHEMISTRY (2009)
Blue native DIGE as a tool for comparative analyses of protein complexes
Jesco Heinemeyer et al.
JOURNAL OF PROTEOMICS (2009)
Combined effect of packaging atmosphere and storage temperature on growth of Listeria monocytogenes on ready-to-eat shrimp
Thomas J. Rutherford et al.
FOOD MICROBIOLOGY (2007)
Antibacterial properties and major bioactive components of cinnamon stick (Cinnamomum burmannii):: Activity against foodborne pathogenic bacteria
Bin Shan et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Antioxidant and antibacterial activities of natural extracts:: application in beef meatballs
J Fernández-López et al.
MEAT SCIENCE (2005)
A study of marination of deepwater pink shrimp (Parapenaeus longirostris, Lucas, 1846),and its shelf life
A Cadun et al.
FOOD CHEMISTRY (2005)
Shelf life and safety aspects of chilled cooked and peeled shrimps (Pandalus borealis) in modified atmosphere packaging
O Mejlholm et al.
JOURNAL OF APPLIED MICROBIOLOGY (2005)
Essential oils: their antibacterial properties and potential applications in foods - a review
S Burt
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2004)
Fish spoilage bacteria - problems and solutions
L Gram et al.
CURRENT OPINION IN BIOTECHNOLOGY (2002)
Antioxidative/antimicrobial effects of galangal and α-tocopherol in minced beef
PB Cheah et al.
JOURNAL OF FOOD PROTECTION (2000)
分享论文
