Počet záznamov: 1
Protective cultures and bacteriocins in fermented meats
Názov Protective cultures and bacteriocins in fermented meats Autor Fraqueza Maria Joao Spoluautori Patarata L. Lauková Andrea 1958 SAVFYHOZ - Ústav fyziológie hospodárskych zvierat SAV SCOPUS RID ORCID Zdroj.dok. Fermented meat products: health aspects. P. 228-269. - : CRC Press Taylor a. Francis group, 2016 / Zdolec Nevijo Jazyk dok. eng - angličtina Krajina US - Spojené štáty Poznámky kapitola v knihe URL URL link Druh dok. rozpis článkov z periodík (rzb) Ohlasy BEHERA, Sudhanshu S. - RAY, Ramesh C. - ZDOLEC, Nevijo. Lactobacillus plantarum with Functional Properties: An Approach to Increase Safety and Shelf-Life of Fermented Foods. In BioMed Research International. ISSN 23146133, 2018-01-01, 2018, art. no. 9361614. LARANJO, Marta - POTES, Maria Eduarda - ELIAS, Miguel. Role of Starter Cultures on the Safety of Fermented Meat Products. In FRONTIERS IN MICROBIOLOGY. ISSN 1664-302X, 2019, vol. 10, art. no. 853. ROCCHETTI, Gabriele - REBECCHI, Annalisa - DALLOLIO, Michele - BRACESCHI, Gianpaolo - DOMÍNGUEZ, Rubén - DALLOLIO, Giuliano - TREVISAN, Marco - LORENZO, José M. - LUCINI, Luigi. Changes in the chemical and sensory profile of ripened Italian salami following the addition of different microbial starters. In Meat Science, 2021-10-01, 180, pp. ISSN 03091740. Dostupné na: https://doi.org/10.1016/j.meatsci.2021.108584. KAUSER-UL-ALAM, Md - HAYAKAWA, Toru - KUMURA, Haruto - WAKAMATSU, Jun ichi. High ZnPP-forming food-grade lactic acid bacteria as a potential substitute for nitrite/nitrate to improve the color of meat products. In Meat Science, 2021-06-01, 176, pp. ISSN 03091740. Dostupné na: https://doi.org/10.1016/j.meatsci.2021.108467. DARBANDI, Atieh - ASADI, Arezoo - MAHDIZADE ARI, Marzieh - OHADI, Elnaz - TALEBI, Malihe - HALAJ ZADEH, Masoume - DARB EMAMIE, Amir - GHANAVATI, Roya - KAKANJ, Maryam. Bacteriocins: Properties and potential use as antimicrobials. In Journal of Clinical Laboratory Analysis, 2022-01-01, 36, 1, pp. ISSN 08878013. Dostupné na: https://doi.org/10.1002/jcla.24093. ELHADI SULIEMAN, Abdel Moneim. Starter Cultures: Nature, Types, Characteristics, Preparation and Maintenance. In African Fermented Food Products- New Trends, 2022-01-01, pp. 15-30. Dostupné na: https://doi.org/10.1007/978-3-030-82902-5_2. GRUJOVIĆ, Mirjana - MLADENOVIĆ, Katarina G. - SEMEDO-LEMSADDEK, Teresa - LARANJO, Marta - STEFANOVIĆ, Olgica D. - KOCIĆ-TANACKOV, Sunčica D. Advantages and disadvantages of non-starter lactic acid bacteria from traditional fermented foods: Potential use as starters or probiotics. In Comprehensive Reviews in Food Science and Food Safety, 2022-03-01, 21, 2, pp. 1537-1567. Dostupné na: https://doi.org/10.1111/1541-4337.12897. YAO, Shangjie - HAO, Liying - ZHOU, Rongqing - JIN, Yao - HUANG, Jun - WU, Chongde. Multispecies biofilms in fermentation: Biofilm formation, microbial interactions, and communication. In Comprehensive Reviews in Food Science and Food Safety, 2022-07-01, 21, 4, pp. 3346-3375. Dostupné na: https://doi.org/10.1111/1541-4337.12991. CHAKRABORTY, Sayantan - DUTTA, Himjyoti. Use of nature-derived antimicrobial substances as safe disinfectants and preservatives in food processing industries: A review. In Journal of Food Processing and Preservation, 2022-10-01, 46, 10, pp. ISSN 01458892. Dostupné na: https://doi.org/10.1111/jfpp.15999. SHEN, Qiyuan - ZENG, Xiaoqun - KONG, Lingyu - SUN, Xiaoqian - SHI, Jingjing - WU, Zhen - GUO, Yuxing - PAN, Daodong. Research Progress of Nitrite Metabolism in Fermented Meat Products. In Foods, 2023-04-01, 12, 7, pp. Dostupné na: https://doi.org/10.3390/foods12071485. ASHAOLU, Tolulope J. - KHALIFA, Ibrahim - MESAK, Matta A. - LORENZO, Jose M. - FARAG, Mohamed A. A comprehensive review of the role of microorganisms on texture change, flavor and biogenic amines formation in fermented meat with their action mechanisms and safety. In Critical Reviews in Food Science and Nutrition, 2023-01-01, 63, 19, pp. 3538-3555. ISSN 10408398. Dostupné na: https://doi.org/10.1080/10408398.2021.1929059. AHMED, Samar Mahmoud Mahmoud - EL-AZIZ, Doaa Mohamed Abd - YOUSEF, Naeima Mohamed Hammam. MOLECULAR CHARACTERIZATION AND ANTIBACTERIAL ACTIVITY OF BACTERIOCIN-PRODUCING LACTIC ACID BACTERIA ISOLATED FROM SOME FERMENTED MEAT PRODUCTS. In Assiut Veterinary Medical Journal (Egypt), 2024-01-01, 70, 180, pp. 110-122. ISSN 10125973. Dostupné na: https://doi.org/10.21608/AVMJ.2023.230141.1178. Kategória ABC - Kapitoly vo vedeckých monografiách vydané v zahraničných vydavateľstvách Kategória (od 2022) V2 - Vedecký výstup publikačnej činnosti ako časť editovanej knihy alebo zborníka Typ výstupu kapitola Rok vykazovania 2016 Registrované v SCOPUS DOI 10.1201/9781315369846 
článok
rok vydania rok metriky IF IF Q (best) SJR SJR Q (best) 2016
Počet záznamov: 1