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There are 22238 results for: content related to: Antimicrobial Effects of Vapor Phase Thymol, Modified Atmosphere, and Their Combination against Salmonella spp. on Raw Shrimp

  1. Inhibition of Listeria monocytogenes and Salmonella by Combinations of Oriental Mustard, Malic Acid, and EDTA

    Journal of Food Science

    Volume 79, Issue 4, April 2014, Pages: M614–M621, Amin N. Olaimat and Richard A. Holley

    Version of Record online : 20 MAR 2014, DOI: 10.1111/1750-3841.12411

  2. Evaluation of Texture Differences among Varieties of Cooked Quinoa

    Journal of Food Science

    Volume 79, Issue 11, November 2014, Pages: S2337–S2345, Geyang Wu, Craig F. Morris and Kevin M. Murphy

    Version of Record online : 10 OCT 2014, DOI: 10.1111/1750-3841.12672

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    Essential Oils: Extraction, Bioactivities, and Their Uses for Food Preservation

    Journal of Food Science

    Volume 79, Issue 7, July 2014, Pages: R1231–R1249, Phakawat Tongnuanchan and Soottawat Benjakul

    Version of Record online : 2 JUN 2014, DOI: 10.1111/1750-3841.12492

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    Potential of Medicinal Plants as Antimicrobial and Antioxidant Agents in Food Industry: A Hypothesis

    Journal of Food Science

    Volume 79, Issue 2, February 2014, Pages: R129–R137, Luis Alberto Ortega-Ramirez, Isela Rodriguez-Garcia, Juan Manuel Leyva, Manuel Reynaldo Cruz-Valenzuela, Brenda Adriana Silva-Espinoza, Gustavo A. Gonzalez-Aguilar, Md Wasim Siddiqui and Jesus Fernando Ayala-Zavala

    Version of Record online : 21 JAN 2014, DOI: 10.1111/1750-3841.12341

  5. Effect of Adulteration versus Storage on Volatiles in Unifloral Honeys from Different Floral Sources and Locations

    Journal of Food Science

    Volume 78, Issue 2, February 2013, Pages: C184–C191, Amal Agila and Sheryl Barringer

    Version of Record online : 17 JAN 2013, DOI: 10.1111/1750-3841.12033

  6. Mechanical, Physical, Antioxidant, and Antimicrobial Properties of Gelatin Films Incorporated with Thymol for Potential Use as Nano Wound Dressing

    Journal of Food Science

    Volume 78, Issue 2, February 2013, Pages: E244–E250, Gholamreza Kavoosi, Seyed Mohammad Mahdi Dadfar and Amin Mohammadi Purfard

    Version of Record online : 14 JAN 2013, DOI: 10.1111/1750-3841.12015

  7. Natural Control of Corn Postharvest Fungi Aspergillus flavus and Penicillium sp. Using Essential Oils from Plants Grown in Argentina

    Journal of Food Science

    Volume 79, Issue 12, December 2014, Pages: M2499–M2506, Boris X. Camiletti, Claudia M. Asensio, María de la Paz Giménez Pecci and Enrique I. Lucini

    Version of Record online : 6 NOV 2014, DOI: 10.1111/1750-3841.12700

  8. Prevalence and Characterization of Salmonella Isolated from Chicken Meat in Turkey

    Journal of Food Science

    Volume 80, Issue 5, May 2015, Pages: M1044–M1050, Belgin Siriken, Haldun Türk, Tuba Yildirim, Belma Durupinar and Irfan Erol

    Version of Record online : 28 MAR 2015, DOI: 10.1111/1750-3841.12829

  9. A Novel Approach to Limit Chemical Deterioration of Gilthead Sea Bream (Sparus aurata) Fillets: Coating with Electrospun Nanofibers as Characterized by Molecular, Thermal, and Microstructural Properties

    Journal of Food Science

    Volume 82, Issue 5, May 2017, Pages: 1163–1170, Zafer Ceylan, Gulgun F. Unal Sengor and Mustafa Tahsin Yilmaz

    Version of Record online : 27 MAR 2017, DOI: 10.1111/1750-3841.13688

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    A Review of Poly(Lactic Acid)-Based Materials for Antimicrobial Packaging

    Journal of Food Science

    Volume 79, Issue 8, August 2014, Pages: R1477–R1490, Intan S. M. A. Tawakkal, Marlene J. Cran, Joseph Miltz and Stephen W. Bigger

    Version of Record online : 17 JUL 2014, DOI: 10.1111/1750-3841.12534

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    Computational Fluid Dynamics Approaches in Quality and Hygienic Production of Semisolid Low-Moisture Foods: A Review of Critical Factors

    Journal of Food Science

    Volume 79, Issue 10, October 2014, Pages: R1861–R1870, Arpita Mondal, Robert L. Buchanan and Y. Martin Lo

    Version of Record online : 15 SEP 2014, DOI: 10.1111/1750-3841.12648

  12. Effect of Nanoemulsified and Microencapsulated Mexican Oregano (Lippia graveolens Kunth) Essential Oil Coatings on Quality of Fresh Pork Meat

    Journal of Food Science

    Volume 82, Issue 6, June 2017, Pages: 1423–1432, Elvia Hernández-Hernández, César Y. Lira-Moreno, Isabel Guerrero-Legarreta, Graciela Wild-Padua, Prospero Di Pierro, Blanca E. García-Almendárez and Carlos Regalado-González

    Version of Record online : 10 MAY 2017, DOI: 10.1111/1750-3841.13728

  13. Effects of 3 Feeding Modes on the Volatile and Nonvolatile Compounds in the Edible Tissues of Female Chinese Mitten Crab (Eriocheir sinensis)

    Journal of Food Science

    Volume 81, Issue 4, April 2016, Pages: S968–S981, Kejin Zhuang, Na Wu, Xichang Wang, Xugan Wu, Shuai Wang, Xiaowen Long and Xuan Wei

    Version of Record online : 25 FEB 2016, DOI: 10.1111/1750-3841.13229

  14. Ripened Semihard Cheese Covered with Lard and Dehydrated Rosemary (Rosmarinus officinalis L.) Leaves: Processing, Characterization, and Quality Traits

    Journal of Food Science

    Volume 80, Issue 9, September 2015, Pages: S2045–S2054, Marina Tolentino Marinho, Acácio Antonio Ferreira Zielinski, Ivo Mottin Demiate, Luciano dos Santos Bersot, Daniel Granato and Alessandro Nogueira

    Version of Record online : 10 AUG 2015, DOI: 10.1111/1750-3841.12988

  15. Effect of β-Glucan–Rich Barley Flour Fraction on Rheology and Quality of Frozen Yeasted Dough

    Journal of Food Science

    Volume 79, Issue 12, December 2014, Pages: E2470–E2479, Abdelmagid Hamed, Sanaa Ragaee and El-Sayed M. Abdel-Aal

    Version of Record online : 17 NOV 2014, DOI: 10.1111/1750-3841.12702

  16. Infrared Decontamination of Oregano: Effects on Bacillus cereus Spores, Water Activity, Color, and Volatile Compounds

    Journal of Food Science

    Volume 79, Issue 12, December 2014, Pages: E2447–E2455, Lovisa Eliasson, Patrik Libander, Maria Lövenklev, Sven Isaksson and Lilia Ahrné

    Version of Record online : 12 NOV 2014, DOI: 10.1111/1750-3841.12694

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    Encapsulation of Active Compounds in Fruit and Vegetable Juice Processing: Current State and Perspectives

    Journal of Food Science

    Volume 82, Issue 6, June 2017, Pages: 1291–1301, Barbara Speranza, Leonardo Petruzzi, Antonio Bevilacqua, Mariangela Gallo, Daniela Campaniello, Milena Sinigaglia and Maria Rosaria Corbo

    Version of Record online : 9 MAY 2017, DOI: 10.1111/1750-3841.13727

  18. Effect of Curing Agents on the Oxidative and Nitrosative Damage to Meat Proteins during Processing of Fermented Sausages

    Journal of Food Science

    Volume 79, Issue 7, July 2014, Pages: C1331–C1342, A. Villaverde, D. Morcuende and M. Estévez

    Version of Record online : 14 JUL 2014, DOI: 10.1111/1750-3841.12481

  19. Screening of Tea Extract and Theaflavins for Inhibitory Effects on the Biological Activity and Production of Staphylococcal Enterotoxin A

    Journal of Food Science

    Volume 79, Issue 11, November 2014, Pages: M2294–M2300, Yuko Shimamura, Natsumi Aoki, Yuka Sugiyama, Tsutomu Nakayama and Shuichi Masuda

    Version of Record online : 11 OCT 2014, DOI: 10.1111/1750-3841.12566

  20. Chemical Profile and Antioxidative and Antimicrobial Activity of Juices and Extracts of 4 Black Currants Varieties (Ribes nigrum L.)

    Journal of Food Science

    Volume 79, Issue 3, March 2014, Pages: C301–C309, Bojana Miladinović, Milica Kostić, Katarina Šavikin, Boban Đorđević, Tatjana Mihajilov-Krstev, Slavoljub Živanović and Dušanka Kitić

    Version of Record online : 7 FEB 2014, DOI: 10.1111/1750-3841.12364