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For: Rouger A, Moriceau N, Prévost H, Remenant B, Zagorec M. Diversity of bacterial communities in French chicken cuts stored under modified atmosphere packaging. Food Microbiology 2018;70:7-16. [DOI: 10.1016/j.fm.2017.08.013] [Cited by in Crossref: 40] [Cited by in F6Publishing: 32] [Article Influence: 10.0] [Reference Citation Analysis]
Number Citing Articles
1 Liu Y, Wu H, Sun Z, Xu X, Liu F. Contamination and Biofilm Formation of Foodborne and Opportunistic Pathogens in Yellow-Feathered Chicken Carcass. Foodborne Pathog Dis 2021;18:210-8. [PMID: 33689469 DOI: 10.1089/fpd.2020.2876] [Reference Citation Analysis]
2 Luong NM, Coroller L, Zagorec M, Membré JM, Guillou S. Spoilage of Chilled Fresh Meat Products during Storage: A Quantitative Analysis of Literature Data. Microorganisms 2020;8:E1198. [PMID: 32781668 DOI: 10.3390/microorganisms8081198] [Cited by in Crossref: 10] [Cited by in F6Publishing: 5] [Article Influence: 5.0] [Reference Citation Analysis]
3 Ferone M, Gowen A, Fanning S, Scannell AGM. Microbial detection and identification methods: Bench top assays to omics approaches. Compr Rev Food Sci Food Saf 2020;19:3106-29. [PMID: 33337061 DOI: 10.1111/1541-4337.12618] [Cited by in Crossref: 7] [Cited by in F6Publishing: 4] [Article Influence: 3.5] [Reference Citation Analysis]
4 Tsafrakidou P, Sameli N, Bosnea L, Chorianopoulos N, Samelis J. Assessment of the spoilage microbiota in minced free-range chicken meat during storage at 4 C in retail modified atmosphere packages. Food Microbiol 2021;99:103822. [PMID: 34119107 DOI: 10.1016/j.fm.2021.103822] [Reference Citation Analysis]
5 Heir E, Solberg LE, Jensen MR, Skaret J, Grøvlen MS, Holck AL. Improved microbial and sensory quality of chicken meat by treatment with lactic acid, organic acid salts and modified atmosphere packaging. Int J Food Microbiol 2022;362:109498. [PMID: 34896912 DOI: 10.1016/j.ijfoodmicro.2021.109498] [Reference Citation Analysis]
6 Li H, Sun X, Liao X, Gänzle M. Control of pathogenic and spoilage bacteria in meat and meat products by high pressure: Challenges and future perspectives. Compr Rev Food Sci Food Saf 2020;19:3476-500. [PMID: 33337070 DOI: 10.1111/1541-4337.12617] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]
7 Cauchie E, Delhalle L, Baré G, Tahiri A, Taminiau B, Korsak N, Burteau S, Fall PA, Farnir F, Daube G. Modeling the Growth and Interaction Between Brochothrix thermosphacta, Pseudomonas spp., and Leuconostoc gelidum in Minced Pork Samples. Front Microbiol 2020;11:639. [PMID: 32328055 DOI: 10.3389/fmicb.2020.00639] [Cited by in Crossref: 3] [Cited by in F6Publishing: 1] [Article Influence: 1.5] [Reference Citation Analysis]
8 Dourou D, Spyrelli ED, Doulgeraki AI, Argyri AA, Grounta A, Nychas GE, Chorianopoulos NG, Tassou CC. Microbiota of Chicken Breast and Thigh Fillets Stored under Different Refrigeration Temperatures Assessed by Next-Generation Sequencing. Foods 2021;10:765. [PMID: 33916748 DOI: 10.3390/foods10040765] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
9 Li S, Mann DA, Zhang S, Qi Y, Meinersmann RJ, Deng X. Microbiome-Informed Food Safety and Quality: Longitudinal Consistency and Cross-Sectional Distinctiveness of Retail Chicken Breast Microbiomes. mSystems 2020;5:e00589-20. [PMID: 32900871 DOI: 10.1128/mSystems.00589-20] [Cited by in Crossref: 3] [Cited by in F6Publishing: 2] [Article Influence: 1.5] [Reference Citation Analysis]
10 Marmion M, Ferone MT, Whyte P, Scannell AGM. The changing microbiome of poultry meat; from farm to fridge. Food Microbiol 2021;99:103823. [PMID: 34119108 DOI: 10.1016/j.fm.2021.103823] [Reference Citation Analysis]
11 Wang H, Qin X, Li X, Wang X, Gao H, Zhang C. Changes in the microbial communities of air- and water-chilled yellow-feathered broilers during storage at 2 °C. Food Microbiology 2020;87:103390. [DOI: 10.1016/j.fm.2019.103390] [Cited by in Crossref: 6] [Cited by in F6Publishing: 6] [Article Influence: 3.0] [Reference Citation Analysis]
12 Conte-Junior CA, Monteiro MLG, Patrícia R, Mársico ET, Lopes MM, Alvares TS, Mano SB. The Effect of Different Packaging Systems on the Shelf Life of Refrigerated Ground Beef. Foods 2020;9:E495. [PMID: 32295229 DOI: 10.3390/foods9040495] [Cited by in Crossref: 8] [Cited by in F6Publishing: 6] [Article Influence: 4.0] [Reference Citation Analysis]
13 Heir E, Moen B, Åsli AW, Sunde M, Langsrud S. Antibiotic Resistance and Phylogeny of Pseudomonas spp. Isolated over Three Decades from Chicken Meat in the Norwegian Food Chain. Microorganisms 2021;9:207. [PMID: 33498315 DOI: 10.3390/microorganisms9020207] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
14 Zotta T, Parente E, Ianniello RG, De Filippis F, Ricciardi A. Dynamics of bacterial communities and interaction networks in thawed fish fillets during chilled storage in air. International Journal of Food Microbiology 2019;293:102-13. [DOI: 10.1016/j.ijfoodmicro.2019.01.008] [Cited by in Crossref: 22] [Cited by in F6Publishing: 14] [Article Influence: 7.3] [Reference Citation Analysis]
15 Cabello-Olmo M, Oneca M, Torre P, Díaz JV, Encio IJ, Barajas M, Araña M. Influence of Storage Temperature and Packaging on Bacteria and Yeast Viability in a Plant-Based Fermented Food. Foods 2020;9:E302. [PMID: 32155967 DOI: 10.3390/foods9030302] [Cited by in Crossref: 5] [Cited by in F6Publishing: 4] [Article Influence: 2.5] [Reference Citation Analysis]
16 Samapundo S, de Baenst I, Aerts M, Cnockaert M, Devlieghere F, Van Damme P. Tracking the sources of psychrotrophic bacteria contaminating chicken cuts during processing. Food Microbiology 2019;81:40-50. [DOI: 10.1016/j.fm.2018.06.003] [Cited by in Crossref: 16] [Cited by in F6Publishing: 11] [Article Influence: 5.3] [Reference Citation Analysis]
17 Lee SI, Choi J, Daeschel DZ, Park SH. Microbiome characterization of poultry products based on the poultry part and production label. FEMS Microbiol Lett 2019;366:fnz092. [PMID: 31123750 DOI: 10.1093/femsle/fnz092] [Cited by in Crossref: 4] [Cited by in F6Publishing: 4] [Article Influence: 2.0] [Reference Citation Analysis]
18 Sala-Comorera L, Caudet-Segarra L, Galofré B, Lucena F, Blanch AR, García-Aljaro C. Unravelling the composition of tap and mineral water microbiota: Divergences between next-generation sequencing techniques and culture-based methods. Int J Food Microbiol 2020;334:108850. [PMID: 32919261 DOI: 10.1016/j.ijfoodmicro.2020.108850] [Cited by in Crossref: 5] [Cited by in F6Publishing: 3] [Article Influence: 2.5] [Reference Citation Analysis]
19 Duthoo E, Rasschaert G, Leroy F, Weckx S, Heyndrickx M, De Reu K. The Microbiota of Modified-Atmosphere-Packaged Cooked Charcuterie Products throughout Their Shelf-Life Period, as Revealed by a Complementary Combination of Culture-Dependent and Culture-Independent Analysis. Microorganisms 2021;9:1223. [PMID: 34200022 DOI: 10.3390/microorganisms9061223] [Reference Citation Analysis]
20 Argyri AA, Papadopoulou OS, Sourri P, Chorianopoulos N, Tassou CC. Quality and Safety of Fresh Chicken Fillets after High Pressure Processing: Survival of Indigenous Brochothrix thermosphacta and Inoculated Listeria monocytogenes. Microorganisms 2019;7:E520. [PMID: 31684053 DOI: 10.3390/microorganisms7110520] [Cited by in Crossref: 4] [Cited by in F6Publishing: 3] [Article Influence: 1.3] [Reference Citation Analysis]
21 Lauritsen CV, Kjeldgaard J, Ingmer H, Bisgaard M, Christensen H. Microbiota encompassing putative spoilage bacteria in retail packaged broiler meat and commercial broiler abattoir. Int J Food Microbiol 2019;300:14-21. [PMID: 30991234 DOI: 10.1016/j.ijfoodmicro.2019.04.003] [Cited by in Crossref: 12] [Cited by in F6Publishing: 11] [Article Influence: 4.0] [Reference Citation Analysis]
22 Peruzy MF, Houf K, Joossens M, Yu Z, Proroga YTR, Murru N. Evaluation of microbial contamination of different pork carcass areas through culture-dependent and independent methods in small-scale slaughterhouses. Int J Food Microbiol 2021;336:108902. [PMID: 33091757 DOI: 10.1016/j.ijfoodmicro.2020.108902] [Cited by in Crossref: 2] [Article Influence: 1.0] [Reference Citation Analysis]
23 Oliveira e Silva R, Carmo Rouxinol MIF, Silva Coutinho Patarata LA. The use of photography to perform an online consumer test on the freshness of chicken breast and the extension of shelf life. J Sens Stud 2020;35. [DOI: 10.1111/joss.12565] [Cited by in Crossref: 5] [Cited by in F6Publishing: 1] [Article Influence: 2.5] [Reference Citation Analysis]
24 Zhuang S, Hong H, Zhang L, Luo Y. Spoilage‐related microbiota in fish and crustaceans during storage: Research progress and future trends. Comprehensive Reviews in Food Science and Food Safety 2021;20:252-88. [DOI: 10.1111/1541-4337.12659] [Cited by in Crossref: 6] [Cited by in F6Publishing: 1] [Article Influence: 3.0] [Reference Citation Analysis]
25 Song X, Wang H, Xu X. Investigation of microbial contamination in a chicken slaughterhouse environment. J Food Sci 2021;86:3598-610. [PMID: 34287883 DOI: 10.1111/1750-3841.15842] [Reference Citation Analysis]
26 Huang J, Guo Y, Hou Q, Huang M, Zhou X. Dynamic changes of the bacterial communities in roast chicken stored under normal and modified atmosphere packaging. J Food Sci 2020;85:1231-9. [PMID: 32180226 DOI: 10.1111/1750-3841.15038] [Cited by in Crossref: 4] [Cited by in F6Publishing: 3] [Article Influence: 2.0] [Reference Citation Analysis]
27 Maillet A, Denojean P, Bouju-Albert A, Scaon E, Leuillet S, Dousset X, Jaffrès E, Combrisson J, Prévost H. Characterization of Bacterial Communities of Cold-Smoked Salmon during Storage. Foods 2021;10:362. [PMID: 33562402 DOI: 10.3390/foods10020362] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
28 Yu Z, Peruzy MF, Dumolin C, Joossens M, Houf K. Assessment of food microbiological indicators applied on poultry carcasses by culture combined MALDI-TOF MS identification and 16S rRNA amplicon sequencing. Food Microbiol 2019;82:53-61. [PMID: 31027815 DOI: 10.1016/j.fm.2019.01.018] [Cited by in Crossref: 13] [Cited by in F6Publishing: 11] [Article Influence: 4.3] [Reference Citation Analysis]
29 Dolan KD, Meredith H, Bolton DJ, Valdramidis VP. Coupling the dynamics of diffused gases and microbial growth in modified atmosphere packaging. Int J Food Microbiol 2019;292:31-8. [PMID: 30562671 DOI: 10.1016/j.ijfoodmicro.2018.11.027] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 0.7] [Reference Citation Analysis]
30 Van Reckem E, De Vuyst L, Weckx S, Leroy F. Next-generation sequencing to enhance the taxonomic resolution of the microbiological analysis of meat and meat-derived products. Current Opinion in Food Science 2021;37:58-65. [DOI: 10.1016/j.cofs.2020.09.004] [Cited by in Crossref: 3] [Cited by in F6Publishing: 1] [Article Influence: 3.0] [Reference Citation Analysis]
31 Idumah CI, Hassan A, Ihuoma DE. Recently emerging trends in polymer nanocomposites packaging materials. Polymer-Plastics Technology and Materials 2018;58:1054-109. [DOI: 10.1080/03602559.2018.1542718] [Cited by in Crossref: 24] [Cited by in F6Publishing: 8] [Article Influence: 6.0] [Reference Citation Analysis]
32 Cauchie E, Delhalle L, Taminiau B, Tahiri A, Korsak N, Burteau S, Fall PA, Farnir F, Baré G, Daube G. Assessment of Spoilage Bacterial Communities in Food Wrap and Modified Atmospheres-Packed Minced Pork Meat Samples by 16S rDNA Metagenetic Analysis. Front Microbiol 2019;10:3074. [PMID: 32038536 DOI: 10.3389/fmicb.2019.03074] [Cited by in Crossref: 10] [Cited by in F6Publishing: 8] [Article Influence: 5.0] [Reference Citation Analysis]
33 Liu DY, Xiao X, Wang HH, Zhang QY, Zou YF. Characterization of the bacterial community of braised chicken, a specialty poultry product in China. Poult Sci 2019;98:1055-63. [PMID: 30137620 DOI: 10.3382/ps/pey375] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 1.0] [Reference Citation Analysis]