Efficacy of natamycin to control fungal growth in natural black olive fermentation-Reference-Cited by-同舟云学术

Efficacy of natamycin to control fungal growth in natural black olive fermentation

Published:2011-05 Issue:3 Volume:28 Page:621-627
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Hondrodimou O.,Kourkoutas Y.,Panagou E.Z.

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference40 articles.

1. Food Microbiology;Adams,2008

2. Role of yeasts in table olive production;Arroyo-López;Int. J. Food. Microbiol.,2008

3. Some fungi that might cause softening of storage olives;Balatsouras;Food Res.,1958

4. The chemical composition of the brine of stored Greek black olives;Balatsouras;Grasas Aceites,1966

5. Edible Olive Cultivars, Chemical Composition of Fruit, Harvesting, Transportation, Processing, Sorting and Packaging, Styles of Black Olives, Deterioration, Quality Standards, Chemical Analysis, Nutritional and Biological Value of the End Product;Balatsouras,1990

Cited by 40 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. Preventing Fungal Spoilage from Raw Materials to Final Product: Innovative Preservation Techniques for Fruit Fillings;Foods;2024-08-24

2. The Role of Microorganisms and Their Antibacterial Compounds in Food Biopreservation;Applied Sciences;2024-06-26

3. Prospects of antimicrobial peptides as an alternative to chemical preservatives for food safety;Biotechnology Letters;2022-12-12

4. The effects of natamycin and hexanoic acid on the bacterial community, mycotoxins concentrations, fermentation profiles, and aerobic stability of high moisture whole-crop corn silage;Animal Feed Science and Technology;2022-04

5. Spoilage yeasts in fermented vegetables: conventional and novel control strategies;European Food Research and Technology;2021-10-30