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Items: 1 to 20 of 138

1.
2.

Study of benzoate, propionate, and sorbate salts as mould spoilage inhibitors on intermediate moisture bakery products of low pH (4.5-5.5).

Guynot ME, Ramos AJ, Sanchis V, Marín S.

Int J Food Microbiol. 2005 May 25;101(2):161-8. Epub 2004 Dec 29.

PMID:
15862878
3.
4.

Risk assessment of the use of sub-optimal levels of weak-acid preservatives in the control of mould growth on bakery products.

Marín S, Guynot ME, Neira P, Bernadó M, Sanchis V, Ramos AJ.

Int J Food Microbiol. 2002 Dec 15;79(3):203-11.

PMID:
12371655
5.

Combined effects of weak acid preservatives, pH and water activity on growth of Eurotium species on a sponge cake.

Guynot ME, Ramos AJ, Sala D, Sanchis V, Marín S.

Int J Food Microbiol. 2002 Jun 5;76(1-2):39-46.

PMID:
12038576
6.

Efficacy of sorbates on the control of the growth of Eurotium species in bakery products with near neutral pH.

Marín S, Abellana M, Rubinat M, Sanchis V, Ramos AJ.

Int J Food Microbiol. 2003 Nov 1;87(3):251-8.

PMID:
14527797
7.

Combinations of antimycotics to inhibit the growth of molds capable of producing 1,3-pentadiene.

Mann DA, Beuchat LR.

Food Microbiol. 2008 Feb;25(1):144-53. Epub 2007 Jul 6.

PMID:
17993388
9.

The effect of sourdough and calcium propionate on the microbial shelf-life of salt reduced bread.

Belz MC, Mairinger R, Zannini E, Ryan LA, Cashman KD, Arendt EK.

Appl Microbiol Biotechnol. 2012 Oct;96(2):493-501. doi: 10.1007/s00253-012-4052-x. Epub 2012 May 9.

PMID:
22569634
10.

Occurrence of xerophilic fungi in bakery gingerbread production.

Vytrasová J, Pribánová P, Marvanová L.

Int J Food Microbiol. 2002 Jan 30;72(1-2):91-6.

PMID:
11843418
11.
12.

Diversity of spoilage fungi associated with various French dairy products.

Garnier L, Valence F, Pawtowski A, Auhustsinava-Galerne L, Frotté N, Baroncelli R, Deniel F, Coton E, Mounier J.

Int J Food Microbiol. 2017 Jan 16;241:191-197. doi: 10.1016/j.ijfoodmicro.2016.10.026. Epub 2016 Oct 21.

PMID:
27794247
13.

Effect of NaCl reduction and replacement on the growth of fungi important to the spoilage of bread.

Samapundo S, Deschuyffeleer N, Van Laere D, De Leyn I, Devlieghere F.

Food Microbiol. 2010 Sep;27(6):749-56. doi: 10.1016/j.fm.2010.03.009. Epub 2010 Mar 23.

PMID:
20630316
14.

Evaluation of the efficacy of four weak acids as antifungal preservatives in low-acid intermediate moisture model food systems.

Huang Y, Wilson M, Chapman B, Hocking AD.

Food Microbiol. 2010 Feb;27(1):33-6. doi: 10.1016/j.fm.2009.07.017. Epub 2009 Jul 24.

PMID:
19913689
15.

The use of sourdough fermented by antifungal LAB to reduce the amount of calcium propionate in bread.

Ryan LA, Dal Bello F, Arendt EK.

Int J Food Microbiol. 2008 Jul 31;125(3):274-8. doi: 10.1016/j.ijfoodmicro.2008.04.013. Epub 2008 Apr 29.

PMID:
18541323
16.

Antifungal properties of fermentates and their potential to replace sorbate and propionate in pound cake.

Samapundo S, Devlieghere F, Vroman A, Eeckhout M.

Int J Food Microbiol. 2016 Nov 21;237:157-163. doi: 10.1016/j.ijfoodmicro.2016.08.020. Epub 2016 Aug 16.

PMID:
27574008
17.

Modified atmosphere packaging for prevention of mold spoilage of bakery products with different pH and water activity levels.

Guynot ME, Marín S, Sanchis V, Ramos AJ.

J Food Prot. 2003 Oct;66(10):1864-72.

PMID:
14572225
18.

Effects of food preservatives on Alternaria alternata growth and tenuazonic acid production.

Combina M, Dalcero AM, Varsavsky E, Chulze S.

Food Addit Contam. 1999 Oct;16(10):433-7.

PMID:
10755134
19.

Growth response of Escherichia coli ATCC 35218 adapted to several concentrations of sodium benzoate and potassium sorbate.

Santiesteban-López NA, Rosales M, Palou E, López-Malo A.

J Food Prot. 2009 Nov;72(11):2301-7.

PMID:
19903392

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