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。Mild processing of seafood-A review
Nanna Abel et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2022)
Impact of High-Pressure Processing and Sous Vide Cooking on the Physicochemical, Sensorial, and Textural Properties of Fresh Whiteleg Shrimp (Litopenaeus setiferus)
Imran Ahmad et al.
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY (2022)
Recent developments of lactic acid bacteria and their metabolites on foodborne pathogens and spoilage bacteria: Facts and gaps
Hafize Fidan et al.
FOOD BIOSCIENCE (2022)
Effect of High Hydrostatic Pressure Combined with Sous-Vide Treatment on the Quality of Largemouth Bass during Storage
Mingzhu Zhou et al.
FOODS (2022)
Sous-vide cooking: Effects on seafood quality and combination with other hurdles
Serap Cosansu et al.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE (2022)
Application of sous vide cooking to aquatic food products: a review
Zhenkun Cui et al.
FOOD SCIENCE AND TECHNOLOGY (2022)
Recent developments of lactic acid bacteria and their metabolites on foodborne pathogens and spoilage bacteria: Facts and gaps
Hafize Fidan et al.
FOOD BIOSCIENCE (2022)
Cross-Talk Between Intestinal Microbiota and Host Gene Expression in Gilthead Sea Bream (Sparus aurata) Juveniles: Insights in Fish Feeds for Increased Circularity and Resource Utilization
Fernando Naya-Catala et al.
FRONTIERS IN PHYSIOLOGY (2021)
Bacterial community succession and volatile compound changes during fermentation of shrimp paste from Chinese Jinzhou region
Xinran Lv et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Heat and Pressure Resistance in Escherichia coli Relates to Protein Folding and Aggregation
Hui Li et al.
FRONTIERS IN MICROBIOLOGY (2020)
Refrigerated shelf-life evaluation of high pressure processed, raw and sous vide cooked lobster
Sami Humaid et al.
HIGH PRESSURE RESEARCH (2020)
Impact of High-Hydrostatic Pressure Treatments Applied Singly or in Combination with Moderate Heat on the Microbial Load, Antimicrobial Resistance, and Bacterial Diversity of Guacamole
Javier Rodriguez Lopez et al.
MICROORGANISMS (2020)
Thawed and chilled Atlantic cod (Gadus morhua L.) from Greenland - Options for improved distribution
Jonas Steenholdt Sorensen et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Sous-Vide as a Technique for Preparing Healthy and High-Quality Vegetable and Seafood Products
Sandra Zavadlav et al.
FOODS (2020)
Physicochemical Properties and Consumer Acceptance of High-Pressure Processed, Sous Vide-Cooked Lobster Tails
Sami Humaid et al.
JOURNAL OF FOOD SCIENCE (2019)
Seafood spoilage microbiota and associated volatile organic compounds at different storage temperatures and packaging conditions
Olumide A. Odeyemi et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2018)
Inactivation of non-proteolytic Clostridium botulinum type E in low-acid foods and phosphate buffer by heat and pressure
Maximilian B. Maier et al.
PLOS ONE (2018)
Effect of high pressure on fish meat quality - A review
Fabiano Alves de Oliveira et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)
Lactic Acid Bacteria Selection for Biopreservation as a Part of Hurdle Technology Approach Applied on Seafood
Norman Wiernasz et al.
FRONTIERS IN MARINE SCIENCE (2017)
High pressure processing extend the shelf life of fresh salmon, cod and mackerel
Tone Mari Rode et al.
FOOD CONTROL (2016)
Quality assessment of ice-stored tropical yellowfin tuna (Thunnus albacares) and influence of vacuum and modified atmosphere packaging
Adele Silbande et al.
FOOD MICROBIOLOGY (2016)
Quality characteristics of sous vide ready to eat seabream processed by high pressure
Miriam C. Espinosa et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
High pressure thermal inactivation of Clostridium botulinum type E endospores - kinetic modeling and mechanistic insights
Christian A. Lenz et al.
FRONTIERS IN MICROBIOLOGY (2015)
High hydrostatic pressure-induced inactivation of bacterial spores
Mahfuzur R. Sarker et al.
CRITICAL REVIEWS IN MICROBIOLOGY (2015)
Responses of microorganisms to high hydrostatic pressure processing
Hsiao-Wen Huang et al.
FOOD CONTROL (2014)
Evaluation of general 16S ribosomal RNA gene PCR primers for classical and next-generation sequencing-based diversity studies
Anna Klindworth et al.
NUCLEIC ACIDS RESEARCH (2013)
Recovery and pathogenicity analysis of Aerococcus viridans isolated from tilapia (Orecohromis niloticus) cultured in southwest of China
Xiaoli Ke et al.
AQUACULTURE (2012)
Quantitative detection of viable foodborne E. coli O157:H7, Listeria monocytogenes and Salmonella in fresh-cut vegetables combining propidium monoazide and real-time PCR
Patricia Elizaquivel et al.
FOOD CONTROL (2012)
Sous vide cooking: A review
Douglas E. Baldwin
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE (2012)
Stability of sous-vide cooked salmon loins processed by high pressure
Pierre A. Picouet et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2011)
Occurrence and role of lactic acid bacteria in seafood products
Francoise Leroi
FOOD MICROBIOLOGY (2010)
Isolation and Characterization of Aerobic Thermophilic Bacteria from the Savusavu Hot Springs in Fiji
Vinay V. Narayan et al.
MICROBES AND ENVIRONMENTS (2008)
Use of propidium monoazide for live/dead distinction in microbial ecology
Andreas Nocker et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2007)
Genes of Escherichia coli O157:H7 that are involved in high-pressure resistance
AS Malone et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2006)
Characterization and identification of microflora from soaked cod and respective salted raw materials
MJ Rodrigues et al.
FOOD MICROBIOLOGY (2003)
Fish spoilage bacteria - problems and solutions
L Gram et al.
CURRENT OPINION IN BIOTECHNOLOGY (2002)
Characterisation of volatile compounds produced by bacteria isolated from the spoilage flora of cold-smoked salmon
JJ Joffraud et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2001)
Improvement of food safety design of cook-chill foods
S Rybka-Rodgers
FOOD RESEARCH INTERNATIONAL (2001)
分享论文
