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。Kinetic modeling and characterization of a diffusion-based time temperature indicator (TTI) for monitoring microbial quality of non pasteurized angelica juice
Jeong Un Kim et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Development of Aa New Time Temperature Indicator for Enzymatic Validation of Pasteurization of Meat Products
Ana Paula Dutra Resem Brizio et al.
JOURNAL OF FOOD SCIENCE (2015)
Development and characterization of an enzymatic time-temperature indicator (TTI) based on Aspergillus niger lipase
Dan Wu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Tuning the properties of polyhydroxybutyrate films using acetic acid via solvent casting
Preetam Anbukarasu et al.
SCIENTIFIC REPORTS (2015)
Bacillus subtilis Biosensor Engineered To Assess Meat Spoilage
Alicja Daszczuk et al.
ACS SYNTHETIC BIOLOGY (2014)
Preliminary study on time-temperature indicator (TTI) system based on urease
Dan Wu et al.
FOOD CONTROL (2013)
Degradation and Adsorption Characteristics of PHB Depolymerase As Revealed by Kinetics of Mutant Enzymes with Amino Acid Substitution in Substrate-Binding Domain
Tomohiro Hiraishi et al.
BIOMACROMOLECULES (2010)
Polyhydroxyalkanoates: bioplastics with a green agenda
Tajalli Keshavarz et al.
CURRENT OPINION IN MICROBIOLOGY (2010)
Applicability of biological time temperature integrators as quality and safety indicators for meat products
M. Ellouze et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2010)
Development and characterization of a prototype of a lactic acid-based time-temperature indicator for monitoring food product quality
Chahattuche Wanihsuksombat et al.
JOURNAL OF FOOD ENGINEERING (2010)
Evaluation of freshness decay of minced beef stored in high-oxygen modified atmosphere packaged at different temperatures using NIR and MIR spectroscopy
Nicoletta Sinelli et al.
MEAT SCIENCE (2010)
Evaluation and predictive modeling of shelf life of minced beef stored in high-oxygen modified atmosphere packaging at different temperatures
S. Limbo et al.
MEAT SCIENCE (2010)
A microbial polyhydroxyalkanoates (PHA) based bio- and materials industry
Guo-Qiang Chen
CHEMICAL SOCIETY REVIEWS (2009)
Applicability of a microbial Time Temperature Indicator (TTI) for monitoring spoilage of modified atmosphere packed minced meat
Hariklia Vaikousi et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2009)
Development and characterization of a new amylase type time-temperature indicator
Sun Yan et al.
FOOD CONTROL (2008)
Fadable ink for time-temperature control of food freshness: Novel new time-temperature indicator
Y. Galagan et al.
FOOD RESEARCH INTERNATIONAL (2008)
Meat spoilage during distribution
George-John E. Nychas et al.
MEAT SCIENCE (2008)
Biotechnological approaches for the production of polyhydroxyalkanoates in microorganisms and plants - A review
Pornpa Suriyamongkol et al.
BIOTECHNOLOGY ADVANCES (2007)
Applicability of an enzymatic time temperature integrator as a quality indicator for mushrooms in the distribution chain
Els Bobelyn et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2006)
Monitoring of the quality of modified atmosphere packaged broiler chicken cuts stored in different temperature conditions.: A.: Time-temperature indicators as quality-indicating tools
M Smolander et al.
FOOD CONTROL (2004)
Effect of temperature and modified atmosphere packaging on overall quality of fresh-cut bell peppers
GA Gonzalez-Aguilar et al.
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY (2004)
分享论文
