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

Olaimat, Amin N. ; Holley, Richard A.

Journal of Food Science, April 2014, Vol.79(4), pp.M614-M621 [Periódico revisado por pares]

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E. Coli O157:H7 Population Reduction from Alfalfa Seeds with Malic Acid and Thiamine Dilauryl Sulfate and Quality Evaluation of the Resulting Sprouts
E. Coli O157:H7 Population Reduction from Alfalfa Seeds with Malic Acid and Thiamine Dilauryl Sulfate and Quality Evaluation of the Resulting Sprouts
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E. Coli O157:H7 Population Reduction from Alfalfa Seeds with Malic Acid and Thiamine Dilauryl Sulfate and Quality Evaluation of the Resulting Sprouts

Fransisca, Lilia ; Park, Hee Kyung ; Feng, Hao

Journal of Food Science, February 2012, Vol.77(2), pp.M121-M126 [Periódico revisado por pares]

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3
Role of Peroxyacetic Acid, Octanoic Acid, Malic Acid, and Potassium Lactate on the Microbiological and Instrumental Color Characteristics of Ground Beef
Role of Peroxyacetic Acid, Octanoic Acid, Malic Acid, and Potassium Lactate on the Microbiological and Instrumental Color Characteristics of Ground Beef
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Role of Peroxyacetic Acid, Octanoic Acid, Malic Acid, and Potassium Lactate on the Microbiological and Instrumental Color Characteristics of Ground Beef

Mohan, Anand ; Pohlman, F. W. ; Mcdaniel, J. A. ; Hunt, M. C.

Journal of Food Science, April 2012, Vol.77(4), pp.M188-M193 [Periódico revisado por pares]

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4
Malolactic Fermentation as a Technique for the Deacidification of Hard Apple Cider
Malolactic Fermentation as a Technique for the Deacidification of Hard Apple Cider
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Malolactic Fermentation as a Technique for the Deacidification of Hard Apple Cider

Reuss, R. M. ; Stratton, J. E. ; Smith, D. A. ; Read, P. E. ; Cuppett, S. L. ; Parkhurst, A. M.

Journal of Food Science, January 2010, Vol.75(1), pp.C74-C78 [Periódico revisado por pares]

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5
Electrostatic Sprays of Food‐Grade Acids and Plant Extracts are More Effective than Conventional Sprays in Decontaminating Salmonella Typhimurium on Spinach
Electrostatic Sprays of Food‐Grade Acids and Plant Extracts are More Effective than Conventional Sprays in Decontaminating Salmonella Typhimurium on Spinach
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Electrostatic Sprays of Food‐Grade Acids and Plant Extracts are More Effective than Conventional Sprays in Decontaminating Salmonella Typhimurium on Spinach

Ganesh, Vijayalakshmi ; Hettiarachchy, Navam S. ; Ravichandran, Madhuram ; Johnson, Michael G. ; Griffis, Carl L. ; Martin, Elizabeth M. ; Meullenet, Jean‐Francois ; Ricke, Steven C.

Journal of Food Science, November 2010, Vol.75(9), pp.M574-M579 [Periódico revisado por pares]

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6
The Use of Malic and Acetic Acids in Washing Solution to Control Salmonella spp. on Chicken Breast
The Use of Malic and Acetic Acids in Washing Solution to Control Salmonella spp. on Chicken Breast
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The Use of Malic and Acetic Acids in Washing Solution to Control Salmonella spp. on Chicken Breast

Olaimat, Amin N. ; Al‐Holy, Murad A. ; Abu Ghoush, Mahmoud H. ; Al‐Nabulsi, Anas A. ; Qatatsheh, Ala A. ; Shahbaz, Hafiz M. ; Osaili, Tareq M. ; Holley, Richard A.

Journal of Food Science, August 2018, Vol.83(8), pp.2197-2203 [Periódico revisado por pares]

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7
Identification of Natural Antimicrobial Substances in Red Muscadine Juice against Cronobacter sakazakii
Identification of Natural Antimicrobial Substances in Red Muscadine Juice against Cronobacter sakazakii
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Identification of Natural Antimicrobial Substances in Red Muscadine Juice against Cronobacter sakazakii

Kim, T. J. ; Weng, W. L. ; Silva, J. L. ; Jung, Y. S. ; Marshall, D.

Journal of Food Science, April 2010, Vol.75(3), pp.M150-M154 [Periódico revisado por pares]

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8
FT-NIR Spectroscopy for the Quality Characterization of Apricots (Prunus Armeniaca L.)
FT-NIR Spectroscopy for the Quality Characterization of Apricots (Prunus Armeniaca L.)
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FT-NIR Spectroscopy for the Quality Characterization of Apricots (Prunus Armeniaca L.)

Berardinelli , Annachiara ; Cevoli , Chiara ; Silaghi , Florina Aurelia ; Fabbri , Angelo ; Ragni , Luigi ; Giunchi , Alessandro ; Bassi , Daniele

Journal of food science an official publication of the Institute of Food Technologists, 2010, Vol.75(7), pp.E462-E468 [Periódico revisado por pares]

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9
Effect of malic and lactic acid incorporated soy protein coatings on the sensory attributes of whole apple and fresh-cut cantaloupe
Effect of malic and lactic acid incorporated soy protein coatings on the sensory attributes of whole apple and fresh-cut cantaloupe
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Effect of malic and lactic acid incorporated soy protein coatings on the sensory attributes of whole apple and fresh-cut cantaloupe

Eswaranandam , S. ; Hettiarachchy , N.S. ; Meullenet , J.F.

Journal of food science, 2006, Vol.71(3), pp.S307-S313 [Periódico revisado por pares]

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10
Improving the Quality of Fresh‐Cut Apples, Pears, and Melons Using Natural Additives
Improving the Quality of Fresh‐Cut Apples, Pears, and Melons Using Natural Additives
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Improving the Quality of Fresh‐Cut Apples, Pears, and Melons Using Natural Additives

Alandes, L. ; Quiles, A. ; Pérez‐Munuera, I. ; Hernando, I.

Journal of Food Science, March 2009, Vol.74(2), pp.S90-S96 [Periódico revisado por pares]

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Deste Autor:

  1. Hettiarachchy, N.S.
  2. Fleming, H.P
  3. Hettiarachchy, Navam S.
  4. Olaimat, Amin N.
  5. Meullenet, Jean-Francois

Neste Assunto:

  1. Malic Acid
  2. Lactic Acid
  3. Malates
  4. Food Microbiology
  5. Organic Acids

  • Realização: USP

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