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Items: 1 to 20 of 226

1.

Stress tolerance in fungi -- to kill a spoilage yeast.

Smits GJ, Brul S.

Curr Opin Biotechnol. 2005 Apr;16(2):225-30. Review.

PMID:
15831391
3.

A genome-wide perspective on the response and tolerance to food-relevant stresses in Saccharomyces cerevisiae.

Teixeira MC, Mira NP, Sá-Correia I.

Curr Opin Biotechnol. 2011 Apr;22(2):150-6. doi: 10.1016/j.copbio.2010.10.011. Epub 2010 Nov 16. Review.

PMID:
21087853
4.

Mechanistic and mathematical inactivation studies of food spoilage fungi.

Brul S, Klis FM.

Fungal Genet Biol. 1999 Jul-Aug;27(2-3):199-208. Review.

PMID:
10441445
5.

Lactobacilli and dairy propionibacterium with potential as biopreservatives against food fungi and yeast contamination.

Ho PH, Luo JB, Adams MC.

Prikl Biokhim Mikrobiol. 2009 Jul-Aug;45(4):460-4.

PMID:
19764616
6.

Mycotechnology: the role of fungi in biotechnology.

Bennett JW.

J Biotechnol. 1998 Dec 11;66(2-3):101-7. Review.

PMID:
9866863
8.

Metabolite profiling of fungi and yeast: from phenotype to metabolome by MS and informatics.

Smedsgaard J, Nielsen J.

J Exp Bot. 2005 Jan;56(410):273-86. Epub 2004 Dec 23. Review.

9.

[Application of predictive microbiology in fungi growth and mycotoxin production].

Wang W, Yu H, Li F.

Wei Sheng Yan Jiu. 2009 Nov;38(6):753-6. Review. Chinese.

PMID:
20047240
10.

Predicting and preventing mold spoilage of food products.

Dagnas S, Membré JM.

J Food Prot. 2013 Mar;76(3):538-51. doi: 10.4315/0362-028X.JFP-12-349. Review.

PMID:
23462093
11.

Modelling the growth/no growth boundary of spoilage microorganisms in foods as an alternative method to preserve products without using chemical preservatives.

Dang TD, Mertens L, Vermeulen A, Geeraerd AH, Van Impe J, Devlieghere F.

Commun Agric Appl Biol Sci. 2008;73(1):67-70. No abstract available.

PMID:
18831247
12.

"Green preservatives": combating fungi in the food and feed industry by applying antifungal lactic acid bacteria.

Pawlowska AM, Zannini E, Coffey A, Arendt EK.

Adv Food Nutr Res. 2012;66:217-38. doi: 10.1016/B978-0-12-394597-6.00005-7. Review.

PMID:
22909981
13.

Fungal genomics beyond Saccharomyces cerevisiae?

Hofmann G, McIntyre M, Nielsen J.

Curr Opin Biotechnol. 2003 Apr;14(2):226-31. Review.

PMID:
12732326
14.
15.

Effect of vacuum-steam-vacuum treatment on microbial quality of whole and fresh-cut cantaloupe.

Ukuku DO, Fan X, Kozempel MF.

J Food Prot. 2006 Jul;69(7):1623-9.

PMID:
16865896
16.

Post harvest spoilage of sweetpotato in tropics and control measures.

Ray RC, Ravi V.

Crit Rev Food Sci Nutr. 2005;45(7-8):623-44. Review.

PMID:
16371331
17.

Influence of packaging on spoilage yeast population in minimally processed orange slices.

Restuccia C, Randazzo C, Caggia C.

Int J Food Microbiol. 2006 May 25;109(1-2):146-50. Epub 2006 Apr 17.

PMID:
16603268
18.

Ecological determinants of mould growth in stored grain.

Magan N, Lacey J.

Int J Food Microbiol. 1988 Dec;7(3):245-56.

PMID:
3275327
19.

A model of the specific growth rate inhibition by weak acids in yeasts based on energy requirements.

Quintas C, Leyva JS, Sotoca R, Loureiro-Dias MC, Peinado JM.

Int J Food Microbiol. 2005 Apr 15;100(1-3):125-30. Epub 2004 Dec 8.

PMID:
15854698
20.

Isolation and identification of spoilage microorganisms using food-based media combined with rDNA sequencing: ranch dressing as a model food.

Waite JG, Jones JM, Yousef AE.

Food Microbiol. 2009 May;26(3):235-9. doi: 10.1016/j.fm.2009.01.001. Epub 2009 Jan 13.

PMID:
19269562
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