Effect of different marinating conditions on the evolution of spoilage microbiota and metabolomic profile of chicken breast fillets-Reference-Cited by-同舟云学术

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Effect of different marinating conditions on the evolution of spoilage microbiota and metabolomic profile of chicken breast fillets

Published:2017-09 Issue: Volume:66 Page:141-149
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Lytou Anastasia E.^ORCID,Panagou Efstathios Z.^ORCID,Nychas George-John E.^ORCID

Funder

European Union (European Social Fund - ESF)

Greek national funds through the Operational Program “Education and Lifelong Learning” of the National Strategic Reference Framework (NSRF)

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference56 articles.

1. Use of acetic and citric acids to control Salmonella Typhimurium in tahini (sesame paste);Al-Nabulsi;Food Microbiol.,2014

2. Synergistic effect of carbon dioxide atmospheres and high hydrostatic pressure to reduce spoilage bacteria on poultry sausages;Al-Nehlawi;LWT Food Sci. Tech.,2014

3. Antimicrobial activity of pomegranate (Punica granatum L.) fruit peels;Al-Zoreky;Int. J. Food Microbiol.,2009

4. Weakening effect of cell permeabilizers on gram-negative bacteria causing biodeterioration;Alakomi;Appl. Environ. Microbiol.,2006

5. Marination to improve functional properties and safety of poultry meat;Alvarado;J. Appl. Poult. Res.,2007

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