Use of Microbes for Improving Food Safety and Quality-Reference-Cited by-同舟云学术

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Use of Microbes for Improving Food Safety and Quality

Published:2018-09-25 Issue: Volume:2018 Page:1-2
ISSN:2314-6133
Container-title:BioMed Research International
language:en
Short-container-title:BioMed Research International

Author:

Zdolec Nevijo¹^ORCID,Lorenzo José Manuel²,Ray Ramesh Chandra³

Affiliation:

1. Department of Hygiene, Technology and Food Safety, Faculty of Veterinary Medicine, University of Zagreb, Heinzelova 55, 10000 Zagreb, Croatia

2. Centro Tecnológico de la Carne de Galicia, Rua Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain

3. Centre for Food Biology Studies, 1071/17 Jagamohan Nagar, Khandagiri PO, Bhubaneswar 751 030, Odisha, India

Publisher

Hindawi Limited

Subject

General Immunology and Microbiology,General Biochemistry, Genetics and Molecular Biology,General Medicine

Link

http://downloads.hindawi.com/journals/bmri/2018/3902698.pdf

Cited by 12 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. Salmonella exploits the reactive oxygen species generated by the plant immune system to enhance colonization;2024-03-05

2. Linear-regression-based algorithms can succeed at identifying microbial functional groups despite the nonlinearity of ecological function;2024-01-23

3. Buffalo yogurt fermented with commercial starter and Lactobacillus plantarum originating from breast milk lowered blood pressure in pregnant hypertensive rats;Journal of Dairy Science;2024-01

4. Application and Acceptability of Microbiomes in the Production Process of Nigerian Indigenous Foods: Drive towards Responsible Production and Consumption;Preventive Nutrition and Food Science;2023-06-30

5. The Beneficial Impact of Microbes in Food Production, Health, and Sustainability;Food Microbial Sustainability;2023

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