Metaproteomic Analysis of Microbial Communities Affecting Fishery Products
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Publisher
Springer US
Link
https://link.springer.com/content/pdf/10.1007/978-1-0716-3910-8_9
Reference10 articles.
1. Carrera M, Cañas B, Gallardo JM (2013) Proteomics for the assessment of quality and safety of fishery products. Food Res Int 54(1):972–979. https://doi.org/10.1016/j.foodres.2012.10.027
2. Böhme K, Fernández-No IC, Barros-Velázquez J et al (2011) Rapid species identification of seafood spoilage and pathogenic Gram-positive bacteria by MALDI-TOF mass fingerprinting. Electrophoresis 32(21):2951–2965. https://doi.org/10.1002/elps.201100217
3. Erkmen O, Bozoglu TF (2016) Food microbiology: principles into practice. John Wiley & Sons, Ltd. https://doi.org/10.1002/9781119237860
4. Carrera M, Piñeiro C, Martinez I (2020) Proteomic strategies to evaluate the impact of farming conditions on food quality and safety in aquaculture products. Foods 9(8):1050. https://doi.org/10.3390/foods9081050
5. Fernández-No IC, Böhme K, Calo-Mata P, Barros-Velázquez J (2011) Characterisation of histamine-producing bacteria from farmed blackspot seabream (Pagellus bogaraveo) and turbot (Psetta maxima). Int J Food Microbiol 151(2):182–189. https://doi.org/10.1016/j.ijfoodmicro.2011.08.024
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