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For: 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]
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5 Efenberger-Szmechtyk M, Gałązka-Czarnecka I, Otlewska A, Czyżowska A, Nowak A. Aronia melanocarpa (Michx.) Elliot, Chaenomeles superba Lindl. and Cornus mas L. Leaf Extracts as Natural Preservatives for Pork Meat Products. Molecules 2021;26:3009. [PMID: 34070170 DOI: 10.3390/molecules26103009] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
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10 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]
11 Takeda S, Uchiyama J, Sugita K, Enomoto H, Ahhmed AM, Kinoshita Y, Mizunoya W, Arima Y, Sakata R. Functionality of liquid smoke as an antimicrobial in cooked meat products: liquid smoke suppresses spoilage-related lactic acid bacteria. FSTR 2021;27:759-68. [DOI: 10.3136/fstr.27.759] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]