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在“Elsevier电子期刊”中，命中：1,884条，耗时：0.0409745 秒

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1.Microbiological quality and safety of minimally processed fruits in the marketplace of southern Portugal

作者：Ana Graç ; a^a ; Eduardo Esteves^b ; Carla Nunes^c ; Maribel Abadias^d ; Cé ; lia Quintas^a ; ^{cquintas@ualg.pt}

关键词：Fresh-cut fruit ; Microbiological quality ; Safety ; Spoilage ; Salmonella ; Listeria monocytogenes

刊名：Food Control

出版年：2017

2.Microbiological quality of brown rice, ready-to-eat pre-cut fresh fruits, and mixed vegetables irradiated for immuno-compromised patients

作者：Chitho P. Feliciano ; ¹ ; ^{cpfeliciano@pnri.dost.ogv.ph" class="auth_mail" title="E-mail the corresponding author} ; ^{cpf_biomed@yahoo.com" class="auth_mail" title="E-mail the corresponding author} ; Zenaida M. de Guzman¹ ; Levelyn Mitos M. Tolentino ; Celia O. Asaad ; Maria Lucia C. Cobar ; Gina B. Abrera ; Davison T. Baldos ; Gilberto T. Diano

关键词：Food irradiation ; Microbiological quality ; Ready-to-eat food ; Food for immuno-compromised patients

刊名：Radiation Physics and Chemistry

出版年：2017

3.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

作者：Yesim Ozogul^a ; ^{yozogul@cu.edu.tr" class="auth_mail" title="E-mail the corresponding author} ; İlknur Yuvka^a ; Yılmaz Ucar^a ; Mustafa Durmus^a ; Ali Rıza Kö ; sker^a ; Mustafa Ö ; z^b ; Fatih Ozogul^a

关键词：Nanoemulsion ; Rainbow trout ; Quality ; Herb essential oil

刊名：LWT - Food Science and Technology

出版年：2017

4.An analysis of the microbial quality of water in a milk production plant

作者：Niamh Burke^a ; ^c ; Jean O'Dwyer^b ; Mark Southern^c ; ^d ; Catherine C. Adley^a ; ^c ; ^{catherine.adley@ul.ie}

关键词：Dairy ; Water quality ; Sampling regime ; Sampling efficiency ; Ireland

刊名：LWT - Food Science and Technology

出版年：2017

5.Quality assessment of the non-carbonated bottled drinking water marketed in Bangladesh and comparison with tap water

作者：Ismail M.M. Rahman^a ; ^{immrahman@ipc.fukushima-u.ac.jp} ; ^{I.M.M.Rahman@gmail.com} ; Suman Barua^b ; ^c ; Rasel Barua^d ; Rajesh Mutsuddi^e ; M. Alamgir^f ; Faridul Islam^g ; Zinnat A. Begum^a ; ^h ; Hiroshi Hasegawaⁱ

关键词：Bottled drinking water ; Tap water ; Water quality ; Metal or metalloid ; Microbial contamination ; Classification

刊名：Food Control

出版年：2017

6.Effects of Quillaja saponaria extract and N^α-lauroyl-l-arginine ethyl ester on reducing selected foodborne pathogens in vitro and maintaining quality of fresh-cut endive (Cichorium endivia L.) at pilot plant scale

作者：Simone Nü ; bling^a ; ¹ ; Florian Hä ; gele^b ; ¹ ; Daria Wohlt^a ; Britta Graf^b ; Ralf M. Schweiggert^b ; Reinhold Carle^b ; ^c ; Herbert Schmidt^a ; Agnes Weiss^a ; ^{agnes.weiss@uni-hohenheim.de}

关键词：Fresh-cut lettuce ; Washing water additives ; Quillaja saponaria extract ; Nα-lauroyl-l-arginine ethyl ester ; Microbiological quality

刊名：Food Control

出版年：2017

7.Effectiveness of five antidandruff cosmetic formulations against planktonic cells and biofilms of dermatophytes

作者：Renan Martins dos Santos^a ; ^c ; ^{renanmarti@hotmail.com} ; Marcus Viní ; cius Dias-Souza^b ; ^c ; ^{souzamv@microb.dout.ufmg.br}

关键词：Dandruff ; Dermatophytes ; Formulations ; Microbiological ; Physicochemical

刊名：Saudi Journal of Biological Sciences

出版年：2017

8.Salt reduction strategies in processed meat products - A review

作者：Elena S. Inguglia^a ; ^b ; Zhihang Zhang^a ; Brijesh K. Tiwari^a ; ^{Brijesh.Tiwari@teagasc.ie} ; Joseph P. Kerry^b ; Catherine M. Burgess^c

关键词：Processed meat ; Shelf-life ; Sodium reduction ; Ultrasound technology ; Microbiological safety

刊名：Trends in Food Science & Technology

出版年：2017

9.The quality of deep-frozen octopus in the Portuguese retail market: Results from a case study of abusive water addition practices

作者：Rogé ; rio Mendes ; ^{rogerio@ipma.pt} ; Bá ; rbara Teixeira ; Susana Gonç ; alves ; Helena Lourenço ; Fernanda Martins ; Carolina Camacho ; Rui Oliveira ; Helena Silva

关键词：Mollusk ; Conformity ; Safety ; Water soaking ; Cooking losses

刊名：LWT - Food Science and Technology

出版年：2017

10.Enzymatic inactivation and antioxidant properties of blackberry juice after thermoultrasound: Optimization using response surface methodology

作者：Alicia Cervantes-Elizarrará ; s^a ; Javier Piloni-Martini^a ; Esther Ramí ; rez-Moreno^b ; Ernesto Alaní ; s-Garcí ; a^b ; Norma Gü ; emes-Vera^a ; Carlos Alberto Gó ; mez-Aldapa^c ; Quinatzin Yadira Zafra-Rojas^a ; Nelly del Socorro Cruz-Cansino^b ; ^{ncruz@uaeh.edu.mx" class="auth_mail" title="E-mail the corresponding author}

关键词：Blackberry juice ; Thermoultrasound ; Optimization ; Enzymatic inactivation ; Microbiological growth ; Antioxidants

刊名：Ultrasonics Sonochemistry

出版年：2017

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