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The Antilisterial Effect of Latilactobacillus sakei CTC494 in Relation to Dry Fermented Sausage Ingredients and Temperature in Meat Simulation Media.
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- Fermentation (Basel), 2024, v. 10, n. 6, p. 326, doi. 10.3390/fermentation10060326
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- Article
Growth and Non-Thermal Inactivation of Staphylococcus aureus in Sliced Dry-Cured Ham in Relation to Water Activity, Packaging Type and Storage Temperature.
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- Foods, 2023, v. 12, n. 11, p. 2199, doi. 10.3390/foods12112199
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- Article
Dynamics of Microbial Communities in Nitrite-Free and Nutritionally Improved Dry Fermented Sausages.
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- Fermentation (Basel), 2023, v. 9, n. 4, p. 403, doi. 10.3390/fermentation9040403
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- Article
Assessing the Impact of Different Technological Strategies on the Fate of Salmonella in Chicken Dry-Fermented Sausages by Means of Challenge Testing and Predictive Models.
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- Microorganisms, 2023, v. 11, n. 2, p. 432, doi. 10.3390/microorganisms11020432
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- Article
Key Factors Determining the Behavior of Pathogens in Dry-Cured Ham after High Pressure Processing.
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- Applied Sciences (2076-3417), 2022, v. 12, n. 24, p. 12732, doi. 10.3390/app122412732
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- Article
Control of Listeria monocytogenes in chicken dry-fermented sausages with bioprotective starter culture and high-pressure processing.
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- Frontiers in Microbiology, 2022, v. 13, p. 01, doi. 10.3389/fmicb.2022.983265
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- Article
Innovative strategies to enhance the sensory quality of dry fermented sausages containing lactic ingredients by the addition of exogenous enzymes.
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- Food Science & Technology International, 2022, v. 28, n. 5, p. 451, doi. 10.1177/10820132211022112
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- Article
Inhibition of Biogenic Amines Formation in Fermented Foods by the Addition of Cava Lees.
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- Frontiers in Microbiology, 2022, v. 12, p. 1, doi. 10.3389/fmicb.2021.818565
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- Article
Revalorization of Cava Lees to Improve the Safety of Fermented Sausages.
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- Foods, 2021, v. 10, n. 8, p. 1916, doi. 10.3390/foods10081916
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- Article
Growth-Promoting Effect of Cava Lees on Lactic Acid Bacteria Strains: A Potential Revalorization Strategy of a Winery By-Product.
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- Foods, 2021, v. 10, n. 7, p. 1636, doi. 10.3390/foods10071636
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- Article
Unravelling the Molecular Mechanisms Underlying the Protective Effect of Lactate on the High-Pressure Resistance of Listeria monocytogenes.
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- Biomolecules (2218-273X), 2021, v. 11, n. 5, p. 677, doi. 10.3390/biom11050677
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- Article
Shelf‐life extension of multi‐vegetables smoothies by high pressure processing compared with thermal treatment. Part II: Retention of selected nutrients and sensory quality.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 11, p. N.PAG, doi. 10.1111/jfpp.14210
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- Article
Shelf‐life extension of multi‐vegetables smoothies by high‐pressure processing compared with thermal treatment. Part I: Microbial and enzyme inhibition, antioxidant status, and physical stability.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 10, p. N.PAG, doi. 10.1111/jfpp.14139
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- Article
Closing gaps for performing a risk assessment on Listeria monocytogenes in ready‐to‐eat (RTE) foods: activity 2, a quantitative risk characterization on L. monocytogenes in RTE foods; starting from the retail stage.
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- EFSA Supporting Publications, 2017, v. 14, n. 7, p. 1, doi. 10.2903/sp.efsa.2017.EN-1252
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- Article
Stabilization of red fruit-based smoothies by high-pressure processing. Part A. Effects on microbial growth, enzyme activity, antioxidant capacity and physical stability.
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- Journal of the Science of Food & Agriculture, 2017, v. 97, n. 3, p. 770, doi. 10.1002/jsfa.7796
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- Article
Stabilisation of red fruit-based smoothies by high-pressure processing. Part II: effects on sensory quality and selected nutrients.
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- Journal of the Science of Food & Agriculture, 2017, v. 97, n. 3, p. 777, doi. 10.1002/jsfa.7795
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- Article
Effects of Thermal and High-pressure Treatments on the Microbiological, Nutritional and Sensory Quality of a Multi-fruit Smoothie.
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- Food & Bioprocess Technology, 2016, v. 9, n. 7, p. 1219, doi. 10.1007/s11947-016-1705-2
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- Article
Application of High Pressure Processing for Obtaining 'Fresh-Like' Fruit Smoothies.
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- Food & Bioprocess Technology, 2015, v. 8, n. 12, p. 2470, doi. 10.1007/s11947-015-1598-5
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- Article
Application of enterocins A and B, sakacin K and nisin to extend the safe shelf-life of pressurized ready-to-eat meat products.
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- European Food Research & Technology, 2008, v. 228, n. 1, p. 159, doi. 10.1007/s00217-008-0913-z
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- Article
A 10-kDa class-CI sHsp protects E. coli from oxidative and high-temperature stress.
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- Planta: An International Journal of Plant Biology, 2003, v. 217, n. 5, p. 813, doi. 10.1007/s00425-003-1048-x
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- Article
Developmentally and stress‐induced small heat shock proteins in cork oak somatic embryos.
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- Journal of Experimental Botany, 2002, v. 53, n. 373, p. 1445, doi. 10.1093/jxb/53.373.1445
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- Article