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Items: 1 to 20 of 314

1.

Use of natural compounds to improve the microbial stability of Amaranth-based homemade fresh pasta.

Del Nobile MA, Di Benedetto N, Suriano N, Conte A, Lamacchia C, Corbo MR, Sinigaglia M.

Food Microbiol. 2009 Apr;26(2):151-6. doi: 10.1016/j.fm.2008.10.003. Epub 2008 Oct 18.

PMID:
19171256
2.

Combined effects of chitosan and MAP to improve the microbial quality of amaranth homemade fresh pasta.

Del Nobile MA, Di Benedetto N, Suriano N, Conte A, Corbo MR, Sinigaglia M.

Food Microbiol. 2009 Sep;26(6):587-91. doi: 10.1016/j.fm.2009.03.012. Epub 2009 Apr 5.

PMID:
19527833
3.

Study on the synergic effect of natural compounds on the microbial quality decay of packed fish hamburger.

Corbo MR, Speranza B, Filippone A, Granatiero S, Conte A, Sinigaglia M, Del Nobile MA.

Int J Food Microbiol. 2008 Oct 31;127(3):261-7. doi: 10.1016/j.ijfoodmicro.2008.07.014. Epub 2008 Jul 19.

PMID:
18804302
4.

A study on the antimicrobial activity of thymol intended as a natural preservative.

Falcone P, Speranza B, Del Nobile MA, Corbo MR, Sinigaglia M.

J Food Prot. 2005 Aug;68(8):1664-70.

PMID:
21132976
5.

Effect of lemon extract on foodborne microorganisms.

Conte A, Speranza B, Sinigaglia M, Del Nobile MA.

J Food Prot. 2007 Aug;70(8):1896-900.

PMID:
17803147
6.

Evaluating in vitro antimicrobial activity of thymol toward hygiene-indicating and pathogenic bacteria.

Falcone PM, Mastromatteo M, Del Nobile MA, Corbo MR, Sinigaglia M.

J Food Prot. 2007 Feb;70(2):425-31.

PMID:
17340879
7.

Effect of various chemical decontamination treatments on natural microflora and sensory characteristics of poultry.

del Río E, Panizo-Morán M, Prieto M, Alonso-Calleja C, Capita R.

Int J Food Microbiol. 2007 Apr 20;115(3):268-80. Epub 2007 Jan 13.

PMID:
17320231
8.

Microbial and sensory changes during refrigerated storage of desalted cod (Gadus morhua) preserved by combined methods.

Fernández-Segovia I, Escriche I, Fuentes A, Serra JA.

Int J Food Microbiol. 2007 May 1;116(1):64-72. Epub 2007 Jan 16.

PMID:
17303277
9.

The antimicrobial efficacy of plant essential oil combinations and interactions with food ingredients.

Gutierrez J, Barry-Ryan C, Bourke P.

Int J Food Microbiol. 2008 May 10;124(1):91-7. doi: 10.1016/j.ijfoodmicro.2008.02.028. Epub 2008 Mar 4.

PMID:
18378032
10.

Microflora of minimally processed frozen vegetables sold in Gaborone, Botswana.

Manani TA, Collison EK, Mpuchane S.

J Food Prot. 2006 Nov;69(11):2581-6.

PMID:
17133799
12.

Application of Eleutherine americana crude extract in homemade salad dressing.

Ifesan BO, Siripongvutikorn S, Voravuthikunchai SP.

J Food Prot. 2009 Mar;72(3):650-5.

PMID:
19343958
13.

Chitosan: antimicrobial activity and potential applications for preserving minimally processed strawberries.

Campaniello D, Bevilacqua A, Sinigaglia M, Corbo MR.

Food Microbiol. 2008 Dec;25(8):992-1000. doi: 10.1016/j.fm.2008.06.009. Epub 2008 Jul 2.

PMID:
18954735
14.
15.

Microbial safety of mayonnaise based salads: a growth/no growth model for Listeria monocytogenes as a predictive tool.

Vermeulen A, Smigic N, Gysemans K, Bernaerts K, Geeraerd A, Van Impe J, Debevere J, Devlieghere F.

Commun Agric Appl Biol Sci. 2006;71(1):321-5. No abstract available.

PMID:
17191531
16.

Use of lemon extract to inhibit the growth of malolactic bacteria.

Conte A, Sinigaglia M, Del Nobile MA.

J Food Prot. 2007 Jan;70(1):114-8.

PMID:
17265869
17.

Modeling the inhibition of Salmonella typhimurium growth by combination of food antimicrobials.

Kobilinsky A, Nazer AI, Dubois-Brissonnet F.

Int J Food Microbiol. 2007 Apr 1;115(1):95-109. Epub 2007 Jan 23.

PMID:
17254659
18.

Shelf life of ready to use peeled shrimps as affected by thymol essential oil and modified atmosphere packaging.

Mastromatteo M, Danza A, Conte A, Muratore G, Del Nobile MA.

Int J Food Microbiol. 2010 Dec 15;144(2):250-6. doi: 10.1016/j.ijfoodmicro.2010.10.002. Epub 2010 Oct 8.

PMID:
21047694
19.

Antimicrobial activity of plant essential oils using food model media: efficacy, synergistic potential and interactions with food components.

Gutierrez J, Barry-Ryan C, Bourke P.

Food Microbiol. 2009 Apr;26(2):142-50. doi: 10.1016/j.fm.2008.10.008. Epub 2008 Nov 1.

PMID:
19171255
20.

Shelf life of reduced pork back-fat content sausages as affected by antimicrobial compounds and modified atmosphere packaging.

Mastromatteo M, Incoronato AL, Conte A, Del Nobile MA.

Int J Food Microbiol. 2011 Oct 17;150(1):1-7. doi: 10.1016/j.ijfoodmicro.2011.07.009. Epub 2011 Jul 23. Review.

PMID:
21820750

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