Modelling the piezo-protection effect exerted by lactate on the high pressure resistance of Listeria monocytogenes in cooked ham-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Modelling the piezo-protection effect exerted by lactate on the high pressure resistance of Listeria monocytogenes in cooked ham

Published:2021-02 Issue: Volume:140 Page:110003
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Serra-Castelló Cristina,Jofré Anna,Belletti Nicoletta,Garriga Margarita,Bover-Cid Sara

Funder

Agència de Gestió d'Ajuts Universitaris i de Recerca

Generalitat de Catalunya

Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria

Publisher

Elsevier BV

Subject

Food Science

Reference54 articles.

1. Inhibition of Listeria monocytogenes and Salmonella by natural antimicrobials and high hydrostatic pressure in sliced cooked ham;Aymerich;Journal of Food Protection,2005

2. Aymerich, T., Garriga, M., Jofré, A., Martín, B., & Monfort, J. M. (2006). The use of bacteriocins against meat-borne pathogens. In L. M. L. Nollet & F. Toldra (Eds.), Advanced technologies for meat processing (pp. 371–399). Taylor & Francis.

3. Bartlett, D. H. (2002). Pressure effects on in vivo microbial processes. Biochimica et Biophysica Acta (BBA) - Protein Structure and Molecular Enzymology 1595(1), 367–381.

4. New insights on Listeria monocytogenes growth in pressurised cooked ham: A piezo-stimulation effect enhanced by organic acids during storage;Bover-Cid;International Journal of Food Microbiology,2019

5. Differential gene expression of Listeria monocytogenes during high hydrostatic pressure processing;Bowman;Microbiology,2008

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Enhancing High-Pressure Bacterial Inactivation by Modified Atmosphere Packaging: Effect of Exposure Time and Cooked Ham Formulation;Food and Bioprocess Technology;2024-07-23

2. Microbial species and strain heterogeneity affect resistance to high pressure processing;Innovative Food Science & Emerging Technologies;2024-06

3. High-Pressure Processing and Natural Antimicrobials Combined Treatments on Bacterial Inactivation in Cured Meat;Sustainability;2022-08-23

4. High-pressure processing inactivation of Salmonella in raw pet food for dog is enhanced by acidulation with lactic acid;Animal Feed Science and Technology;2022-08

5. Enhanced high hydrostatic pressure lethality in acidulated raw pet food formulations was pathogen species and strain dependent;Food Microbiology;2022-06

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3