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Research article

First published 2000-8

Note. Effect of trisodium phosphate on mesophilic and psychrotrophic bacterial flora attached to the skin of chicken carcasses during refrigerated storage Nota. Efecto del fosfato trisódico en los microorganismos mesófilos y psicrotrofos presentes en la piel de canales de pollo durante su almacenamiento en refrigeración

R. Capita, C. Alonso-Calleja, M.T. García Arias [...]

Food Science and Technology International

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Research article

First published 2022

The effect of crisping,misting,and storage temperature on the survival or growth of Listeria monocytogenes and natural psychrotrophic bacteria on romaine lettuce

Yangjin Jung, Mengqi Guo, Karl R Matthews

Food Science and Technology International

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Research article

First published 2011-2

Spoilage of Sous Vide Cooked Salmon (Salmo salar) Stored Under Refrigeration

P. Díaz, M.D. Garrido, S. Bañón

Food Science and Technology International

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Research article

First published 2009-07

Essential Oils Against Foodborne Pathogens and Spoilage Bacteria in Minced Meat

Lidiane Nunes Barbosa, Vera Lucia Mores Rall, Ana Angélica Henrique Fernandes [...]

Foodborne Pathogens and Disease

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Research article

First published 2017-3

The effect of different gas permeability of packaging on physicochemical and microbiological parameters of pork loin storage under high O 2 modified atmosphere packaging conditions

Monika Marcinkowska-Lesiak, Ewa Poławska, Agnieszka Wierzbicka

Food Science and Technology International

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Research article

First published 2010-09

Impact of Growth Temperature and Agar Versus Liquid Media on Freeze–Thaw Tolerance of Yersinia enterocolitica

Reha Onur Azizoglu, Sophia Kathariou

Foodborne Pathogens and Disease

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Research article

First published 2016-9

Predicting bacterial growth in raw,salted,and cooked chicken breast fillets during storage

Liane Aldrighi Galarz, Gustavo Graciano Fonseca, Carlos Prentice

Food Science and Technology International

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Research article

First published 2016-4

Impact of high pressure processing on color,bioactive compounds,polyphenol oxidase activity,and microbiological attributes of pumpkin purée

Francisco González-Cebrino, Rocío Durán, Jonathan Delgado-Adámez [...]

Food Science and Technology International

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Research article

First published 2022-3

Effect of the type of packaging on the shelf life of ground rabbit meat

Mauricio Redondo-Solano, Priscila Guzmán-Saborío, Felipe Ramírez-Chavarría [...]

Food Science and Technology International

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Research article

First published 2016-4

Development of a convenience and safety chilled sous vide fish dish: Diversification of aquacultural products

MC Espinosa, G López, P Díaz [...]

Food Science and Technology International

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