최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기Food control, v.82, 2017년, pp.316 - 324
Huang, Zhan (Corresponding author.) , Liu, Xiaochang , Jia, Shiliang , Luo, Yongkang
Abstract In this study, 11 essential oils were initially screened for antimicrobial activity against Aeromonas veronii, Acinetobacter johnsonii, Shewanella putrefaciens, and Pseudomonas jessenii. Cinnamon bark oil exhibited the highest antimicrobial activity and was used as a natural preservative i...
Food Control Alfonzo 73 1265 2017 10.1016/j.foodcont.2016.10.046 Effect of the lemon essential oils on the safety and sensory quality of salted sardines (Sardina pilchardus Walbaum 1792)
Scientific World Journal Austin 6 931 2006 10.1100/tsw.2006.181 The bacterial microflora of fish, revised
Trends in Food Science & Technology Bardocz 6 341 1995 10.1016/S0924-2244(00)89169-4 Polyamines in food and their consequences for food quality and human health
Food Chemistry Bendahou 106 132 2008 10.1016/j.foodchem.2007.05.050 Antimicrobial activity and chemical composition of origanum glandulosum desf. essential oil and extract obtained by microwave extraction: Comparison with hydrodistillation
Food Control Cai 56 1 2015 10.1016/j.foodcont.2015.03.009 The effects of essential oil treatment on the biogenic amines inhibition and quality preservation of red drum (Sciaenops ocellatus) fillets
Innovative Food Science & Emerging Technologies Clemente 36 26 2016 10.1016/j.ifset.2016.05.013 Antimicrobial properties and mode of action of mustard and cinnamon essential oils and their combination against foodborne bacteria
Innovative Food Science & Emerging Technologies Dannenberg 36 120 2016 10.1016/j.ifset.2016.06.009 Antimicrobial and antioxidant activity of essential oil from pink pepper tree (Schinus terebinthifolius, Raddi) in vitro, and in cheese experimentally contaminated with Listeria monocytogenes
FAO 2016 FAO-yearbook of fishery statistics: Aquaculture production
Food Microbiology Frangos 27 115 2010 10.1016/j.fm.2009.09.002 Combined effects of salting, oregano oil and vacuum-packaging on the shelf-life of refrigerated trout fillets
Journal of Food Science Fratianni 75 M528 2010 10.1111/j.1750-3841.2010.01791.x Preservation of chicken breast meat treated with thyme and balm essential oils
Chemistry & Biodiversity Gaglio 14 e1600477 2017 10.1002/cbdv.201600477 Inhibitory activity and chemical characterization of Daucus carota subsp. maximus Essential oils
Applied & Environmental Microbiology Gao 65 4329 1999 10.1128/AEM.65.10.4329-4333.1999 The outer membrane of gram-negative bacteria inhibits antibacterial activity of brochocin-C
Journal of Agricultural & Food Chemistry Helander 46 3590 1998 10.1021/jf980154m Characterization of the action of selected essential oil components on gram-negative bacteria
International Journal of Food Microbiology Hilbig 233 52 2016 10.1016/j.ijfoodmicro.2016.06.016 Physical and antimicrobial properties of cinnamon bark oil co-nanoemulsified by lauric arginate and Tween 80
Food Chemistry Hong 138 1476 2013 10.1016/j.foodchem.2012.11.031 Effects of different freezing treatments on the biogenic amine and quality changes of bighead carp (Aristichthys nobilis) heads during ice storage
Food Chemistry Hong 133 102 2012 10.1016/j.foodchem.2012.01.002 Effects of low concentration of salt and sucrose on the quality of bighead carp (Aristichthys nobilis) fillets stored at 4°C
Frontiers in Microbiology Hyldgaard 3 12 2012 10.3389/fmicb.2012.00012 Essential oils in food preservation: Mode of action, synergies, and interactions with food matrix components
ICMSF 1986 Microorganisms in foods. The international commission on microbiological specifications for foods of the international union of biological societies
International Journal of Food Microbiology Kim 195 30 2015 10.1016/j.ijfoodmicro.2014.11.028 Cinnamon bark oil and its components inhibit biofilm formation and toxin production
Food Chemistry Kim 116 87 2009 10.1016/j.foodchem.2009.02.010 Biogenic amine formation and bacterial contribution in fish, squid and shellfish
International Journal of Food Science & Technology Li 51 1130 2016 10.1111/ijfs.13090 Comparative studies of quality changes in white and dark muscles from common carp (Cyprinus carpio) during refrigerated (4°C) storage
Food Microbiology Liu 62 106 2017 10.1016/j.fm.2016.10.007 Characterization of the microbiota in lightly salted bighead carp (Aristichthys nobilis) fillets stored at 4 °C
International Journal of Food Microbiology Ma 226 20 2016 10.1016/j.ijfoodmicro.2016.03.011 Antimicrobial properties of microemulsions formulated with essential oils, soybean oil, and tween 80
Journal of Physics: Condensed Matter Mason 18 R635 2006 Nanoemulsions: Formation, structure, and physical properties
Food Hydrocolloids Mohan 26 167 2012 10.1016/j.foodhyd.2011.05.005 Effect of chitosan edible coating on the quality of double filleted indian oil sardine (Sardinella longiceps) during chilled storage
Aquaculture Morkore 251 56 2006 10.1016/j.aquaculture.2005.05.016 Relevance of dietary oil source for contraction and quality of pre-rigor filleted atlantic cod, gadus morhua
Food Chemistry Ojagh 120 193 2010 10.1016/j.foodchem.2009.10.006 Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout
Innovative Food Science & Emerging Technologies Ozogul 33 422 2016 10.1016/j.ifset.2015.12.018 Comparative study of nanoemulsions based on commercial oils (sunflower, canola, corn, olive, soybean, and hazelnut oils): Effect on microbial, sensory, and chemical quality of refrigerated farmed sea bass
LWT - Food Science and Technology Ozogul 75 677 2017 10.1016/j.lwt.2016.10.009 Evaluation of effects of nanoemulsion based on herb essential oils (rosemary, laurel, thyme and sage) on sensory, chemical and microbiological quality of rainbow trout (Oncorhynchus mykiss) fillets during ice storage
Food Microbiology Parlapani 33 85 2013 10.1016/j.fm.2012.09.001 Indigenous and spoilage microbiota of farmed sea bream stored in ice identified by phenotypic and 16S rRNA gene analysis
Journal of Agricultural & Food Chemistry Pasqua 54 2745 2006 10.1021/jf052722l Changes in membrane fatty acids composition of microbial cells induced by addiction of thymol, carvacrol, limonene, cinnamaldehyde, and eugenol in the growing media
Food Chemistry Sallam 102 1061 2007 10.1016/j.foodchem.2006.06.044 Chemical quality and sensory attributes of marinated Pacific saury (Cololabis saira) during vacuum-packaged storage at 4°C
Journal of the Science of Food and Agriculture Shi 92 3079 2012 10.1002/jsfa.5729 Changes in biogenic amines of silver carp (Hypophthalmichthys molitrix) fillets stored at different temperatures and their relation to total volatile base nitrogen, microbiological and sensory score
Food Control Song 22 608 2011 10.1016/j.foodcont.2010.10.012 Effect of sodium alginate-based edible coating containing different anti-oxidants on quality and shelf life of refrigerated bream (Megalobrama amblycephala)
Journal of Microbiological Methods Tryfinopoulou 47 243 2001 10.1016/S0167-7012(01)00313-X Performance of Pseudomonas CFC-selective medium in the fish storage ecosystems
Applied & Environmental Microbiology Vogel 71 6689 2005 10.1128/AEM.71.11.6689-6697.2005 Identification of Shewanella baltica as the most important H2S-producing species during iced storage of Danish marine fish
International Journal of Food Microbiology Wang 190 66 2014 10.1016/j.ijfoodmicro.2014.08.021 Microbial succession of grass carp (Ctenopharyngodon idellus) filets during storage at 4 °C and its contribution to biogenic amines’ formation
Current Microbiology Xiao 66 398 2013 10.1007/s00284-012-0286-1 Bacterial diversity analysis of zhenjiang yao meat during refrigerated and vacuum-packed storage by 454 pyrosequencing
Journal of Food Processing & Preservation Zengin 39 1261 2014 10.1111/jfpp.12344 Antioxidant and antimicrobial activities of thyme and clove essential oils and application in minced beef
Food Microbiology Zhang 52 197 2015 10.1016/j.fm.2015.08.003 Changes in the microbial communities of air-packaged and vacuum-packaged common carp (Cyprinus carpio) stored at 4 °C
LWT - Food Science and Technology Zhang 75 316 2016 10.1016/j.lwt.2016.08.046 Preparation and characterization of blended cloves/cinnamon essential oil nanoemulsions
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.