Survival of spoilage bacteria subjected to sequential eugenol and temperature treatments-Reference-Cited by-同舟云学术

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Survival of spoilage bacteria subjected to sequential eugenol and temperature treatments

Published:2016-02 Issue: Volume:218 Page:6-16
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Manrique Yudith,Suriyarak Sarisa,Gibis Monika,Schmidt Herbert,Weiss Jochen

Funder

University of Hohenheim

German Academic Exchange Service

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference44 articles.

1. Microbial stress response in minimal processing;Abee;Int. J. Food Microbiol.,1999

2. Minimal processing for healthy traditional foods;Allende;Trends Food Sci. Technol.,2006

3. Prevention of spoilage by enterocin AS-48 combined with chemical preservatives, under vacuum, or modified atmosphere in a cooked ham model;Baños;Food Control,2012

4. Chapter 25 — chemical preservation;Berk,2013

5. Strategies for bypassing the membrane barrier in multidrug resistant Gram-negative bacteria;Bolla;FEBS Lett.,2011

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3. Evaluation of the antibacterial mechanism and biofilm removal effect of eugenol on Vibrio vulnificus and its application in fresh oysters;Food Bioscience;2022-12

4. Natural Methoxyphenol Compounds: Antimicrobial Activity against Foodborne Pathogens and Food Spoilage Bacteria, and Role in Antioxidant Processes;Foods;2021-08-05

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