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For: 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]
Number Citing Articles
1 İncili GK, Karatepe P, Akgöl M, Tekin A, Kanmaz H, Kaya B, Çalıcıoğlu M, Hayaloğlu AA. Impact of chitosan embedded with postbiotics from Pediococcus acidilactici against emerging foodborne pathogens in vacuum-packaged frankfurters during refrigerated storage. Meat Science 2022. [DOI: 10.1016/j.meatsci.2022.108786] [Reference Citation Analysis]
2 İncili GK, Karatepe P, Akgöl M, Kaya B, Kanmaz H, Hayaloğlu AA. Characterization of Pediococcus acidilactici postbiotic and impact of postbiotic-fortified chitosan coating on the microbial and chemical quality of chicken breast fillets. Int J Biol Macromol 2021;184:429-37. [PMID: 34166693 DOI: 10.1016/j.ijbiomac.2021.06.106] [Reference Citation Analysis]
3 Botta C, Franciosa I, Alessandria V, Cardenia V, Cocolin L, Ferrocino I. Metataxonomic signature of beef burger perishability depends on the meat origin prior grinding. Food Research International 2022;156:111103. [DOI: 10.1016/j.foodres.2022.111103] [Reference Citation Analysis]
4 Mortazavi SMH, Kaur M, Farahnaky A, Torley PJ, Osborn AM. The pathogenic and spoilage bacteria associated with red meat and application of different approaches of high CO2 packaging to extend product shelf-life. Crit Rev Food Sci Nutr 2021;:1-22. [PMID: 34445909 DOI: 10.1080/10408398.2021.1968336] [Reference Citation Analysis]
5 Faheem F, Liu ZW, Rabail R, Haq I, Gul M, Bryła M, Roszko M, Kieliszek M, Din A, Aadil RM. Uncovering the Industrial Potentials of Lemongrass Essential Oil as a Food Preservative: A Review. Antioxidants 2022;11:720. [DOI: 10.3390/antiox11040720] [Reference Citation Analysis]
6 Pandey AK, Chávez-gonzález ML, Silva AS, Singh P. Essential oils from the genus Thymus as antimicrobial food preservatives: Progress in their use as nanoemulsions-a new paradigm. Trends in Food Science & Technology 2021;111:426-41. [DOI: 10.1016/j.tifs.2021.02.076] [Cited by in Crossref: 6] [Cited by in F6Publishing: 1] [Article Influence: 6.0] [Reference Citation Analysis]
7 Dourou D, Grounta A, Argyri AA, Froutis G, Tsakanikas P, Nychas GE, Doulgeraki AI, Chorianopoulos NG, Tassou CC. Rapid Microbial Quality Assessment of Chicken Liver Inoculated or Not With Salmonella Using FTIR Spectroscopy and Machine Learning. Front Microbiol 2020;11:623788. [PMID: 33633698 DOI: 10.3389/fmicb.2020.623788] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
8 Samelis J, Kakouri A. Growth Inhibitory and Selective Pressure Effects of Sodium Diacetate on the Spoilage Microbiota of Frankfurters Stored at 4 °C and 12 °C in Vacuum. Foods 2021;10:E74. [PMID: 33401509 DOI: 10.3390/foods10010074] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
9 Vieira C, Sarmiento-García A, García JJ, Rubio B, Martínez B. Quality and Shelf Life of Fresh Meat from Iberian Pigs as Affected by a New Form of Presentation of Oleic Acid and an Organic-Acid Mix in the Diet. Foods 2021;10:985. [PMID: 33946329 DOI: 10.3390/foods10050985] [Reference Citation Analysis]
10 Njoga UJ, Njoga EO, Nwobi OC, Abonyi FO, Edeh HO, Ajibo FE, Azor N, Bello A, Upadhyay AK, Okpala COR, Korzeniowska M, Guiné RPF. Slaughter Conditions and Slaughtering of Pregnant Cows in Southeast Nigeria: Implications to Meat Quality, Food Safety and Security. Foods 2021;10:1298. [PMID: 34198871 DOI: 10.3390/foods10061298] [Reference Citation Analysis]
11 Yu HH, Chin YW, Paik HD. Application of Natural Preservatives for Meat and Meat Products against Food-Borne Pathogens and Spoilage Bacteria: A Review. Foods 2021;10:2418. [PMID: 34681466 DOI: 10.3390/foods10102418] [Reference Citation Analysis]
12 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]
13 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]