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There are 41804 results for: content related to: Feasibility of Coupling Dehydration-Impregnation by Soaking Treatment of Meat with Fermentation by Lactobacillus sakei

  1. Effect of Lactobacillus cultures on microbiological, chemical and odour changes during storage of rainbow trout fillets

    Journal of the Science of Food and Agriculture

    Volume 87, Issue 3, February 2007, Pages: 477–484, Panagiota Katikou, Ioannis Ambrosiadis, Dimitrios Georgantelis, Pavlos Koidis and Spyridon A Georgakis

    Version of Record online : 14 DEC 2006, DOI: 10.1002/jsfa.2736

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    References

    Fish Pathology, Fourth Edition

    Ronald J. Roberts, Pages: 482–565, 2012

    Published Online : 23 MAR 2012, DOI: 10.1002/9781118222942.refs

  3. Transcriptome response of Lactobacillus sakei to meat protein environment

    Journal of Basic Microbiology

    Volume 55, Issue 4, April 2015, Pages: 490–499, Hui-qing Xu, Lu Gao, Yun-shen Jiang, Ying Tian, Jin Peng, Qi-quan Xa and Yu Chen

    Version of Record online : 11 NOV 2014, DOI: 10.1002/jobm.201400540

  4. Effect of edible chitosan/clove oil films and high-pressure processing on the microbiological shelf life of trout fillets

    Journal of the Science of Food and Agriculture

    Volume 95, Issue 14, November 2015, Pages: 2858–2865, Irene Albertos, Daniel Rico, Ana María Diez, Lucía González-Arnáiz, María Jesús García-Casas and Isabel Jaime

    Version of Record online : 18 DEC 2014, DOI: 10.1002/jsfa.7026

  5. Developing a microbial time–temperature indicator to monitor total volatile basic nitrogen change in chilled vacuum-packed grouper fillets

    Journal of Food Processing and Preservation

    Hsin-I Hsiao and Jui-Ning Chang

    Version of Record online : 21 DEC 2016, DOI: 10.1111/jfpp.13158

  6. Microbiological, Biochemical and Textural Characteristics of a Tunisian Dry Fermented Poultry Meat Sausage Inoculated With Selected Starter Cultures

    Journal of Food Safety

    Volume 35, Issue 1, February 2015, Pages: 75–85, Sabrine El Adab, Ines Essid and Mnasser Hassouna

    Version of Record online : 6 NOV 2014, DOI: 10.1111/jfs.12164

  7. Effects of Refreezing on Microbiological and Physiochemical Properties of Barramundi (Lates calcarifer, Bloch) Fillets

    Journal of Food Processing and Preservation

    Volume 38, Issue 6, December 2014, Pages: 2183–2191, Sona Younus Zakhariya, Ravi Fotedar and David Prangnell

    Version of Record online : 17 DEC 2013, DOI: 10.1111/jfpp.12198

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    Identification and characterization of novel multiple bacteriocins produced by Lactobacillus sakei D98

    Journal of Applied Microbiology

    Volume 115, Issue 1, July 2013, Pages: 61–69, N. Sawa, S. Koga, K. Okamura, N. Ishibashi, T. Zendo and K. Sonomoto

    Version of Record online : 16 MAY 2013, DOI: 10.1111/jam.12226

  9. New Approaches for the Study of Lactic Acid Bacteria Biodiversity: A Focus on Meat Ecosystems

    Biotechnology of Lactic Acid Bacteria: Novel Applications

    Graciela M. Vignolo, Cecilia Fontana, Pier S. Cocconcelli, Pages: 251–271, 2010

    Published Online : 25 MAR 2010, DOI: 10.1002/9780813820866.ch14

  10. Effect of absorbent pads containing black seed or rosemary oils on the shelf life of sardine [Sardina pilchardus (Walbaum, 1792)] fillets

    Journal of Applied Ichthyology

    Volume 32, Issue 3, June 2016, Pages: 552–558, B. Kilinc and S. Altas

    Version of Record online : 6 MAR 2016, DOI: 10.1111/jai.13044

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    Inhibition of Listeria monocytogenes in chicken cold cuts by addition of sakacin P and sakacin P-producing Lactobacillus sakei

    Journal of Applied Microbiology

    Volume 93, Issue 2, August 2002, Pages: 191–196, T. Katla, T. Møretrø, I. Sveen, I.M. Aasen, L. Axelsson, L.M. Rørvik and K. Naterstad

    Version of Record online : 29 JUL 2002, DOI: 10.1046/j.1365-2672.2002.01675.x

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    Construction of vectors for inducible gene expression in Lactobacillus sakei and L. plantarum

    FEMS Microbiology Letters

    Volume 229, Issue 1, December 2003, Pages: 119–126, Elisabeth S?rvig, Sonja Grönqvist, Kristine Naterstad, Geir Mathiesen, Vincent G.H. Eijsink and Lars Axelsson

    Version of Record online : 9 JAN 2006, DOI: 10.1016/S0378-1097(03)00798-5

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    Use of green fluorescent protein to monitor Lactobacillus sakei in fermented meat products

    FEMS Microbiology Letters

    Volume 194, Issue 2, January 2001, Pages: 127–133, Laure Gory, Marie-Christine Montel and Monique Zagorec

    Version of Record online : 9 JAN 2006, DOI: 10.1111/j.1574-6968.2001.tb09457.x

  14. The genus Lactobacillus

    Lactic Acid Bacteria: Biodiversity and Taxonomy

    Bruno Pot, Giovanna E. Felis, Katrien De Bruyne, Effie Tsakalidou, Konstantinos Papadimitriou, Jørgen Leisner, Peter Vandamme, Pages: 249–353, 2014

    Published Online : 2 MAY 2014, DOI: 10.1002/9781118655252.ch19

  15. The impact of strawflower and mistletoe extract on quality properties of rainbow trout fillets

    International Journal of Food Science & Technology

    Volume 48, Issue 11, November 2013, Pages: 2228–2238, Fatih Özogul, Bünyamin Kus and Esmeray Kuley

    Version of Record online : 10 JUN 2013, DOI: 10.1111/ijfs.12209

  16. Effect of the lactic acid bacteria on the control of listerial activity and shelf life of smoked salmon scraps

    International Journal of Food Science & Technology

    Volume 46, Issue 10, October 2011, Pages: 2042–2051, Cristian Bernardi, Barbara Ripamonti, Simone Stella, Erica Tirloni, Carla Bersani and Patrizia Cattaneo

    Version of Record online : 29 JUL 2011, DOI: 10.1111/j.1365-2621.2011.02715.x

  17. Keeping Quality of Sea-Frozen Thawed Cod Fillets on Ice

    Journal of Food Science

    Volume 66, Issue 9, November 2001, Pages: 1402–1408, E. Martinsdóttir And and H. Magnússon

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2001.tb15222.x

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    Purification and characterization of the bacteriocin produced by Lactobacillus sakeiMBSa1 isolated from Brazilian salami

    Journal of Applied Microbiology

    Volume 116, Issue 5, May 2014, Pages: 1195–1208, M.S. Barbosa, S.D. Todorov, Y. Belguesmia, Y. Choiset, H. Rabesona, I.V. Ivanova, J.-M. Chobert, T. Haertlé and B.D.G.M. Franco

    Version of Record online : 8 FEB 2014, DOI: 10.1111/jam.12438

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    The microbial association of Greek taverna sausage stored at 4 and 10 °C in air, vacuum or 100% carbon dioxide, and its spoilage potential

    Journal of Applied Microbiology

    Volume 88, Issue 1, January 2000, Pages: 58–68, J. Samelis and K. G. Georgiadou

    Version of Record online : 25 DEC 2001, DOI: 10.1046/j.1365-2672.2000.00936.x

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    Interactions between Lactobacillus sakei and CNC (Staphylococcus xylosus and Kocuria varians) and their influence on proteolytic activity

    Letters in Applied Microbiology

    Volume 51, Issue 5, November 2010, Pages: 586–594, P. Tremonte, A. Reale, T. Di Renzo, L. Tipaldi, A. Di Luccia, R. Coppola, E. Sorrentino and M. Succi

    Version of Record online : 28 SEP 2010, DOI: 10.1111/j.1472-765X.2010.02939.x