Zobrazeno 1 - 10
of 34
pro vyhledávání: '"Christopher J. Pillidge"'
Autor:
Roya Afshari, Christopher J. Pillidge, Elizabeth Read, Simone Rochfort, Daniel A. Dias, A. Mark Osborn, Harsharn Gill
Publikováno v:
Scientific Reports, Vol 11, Iss 1, Pp 1-3 (2021)
An amendment to this paper has been published and can be accessed via a link at the top of the paper.
Externí odkaz:
https://doaj.org/article/356004fcdb504633aa3ab318f5b620f4
Publikováno v:
Frontiers in Microbiology, Vol 11 (2020)
Cheese maturation and flavor development results from complex interactions between milk substrates, cheese microbiota and their metabolites. In this study, bacterial 16S rRNA-gene sequencing, untargeted metabolomics (gas chromatography-mass spectrome
Externí odkaz:
https://doaj.org/article/44b14bef2c6e4ac9b59ea6e650f8b4da
Publikováno v:
Food and Bioprocess Technology. 16:382-394
Autor:
Saeideh Ostovar Pour, Christopher J. Pillidge, Jeremy D. Landry, Roya Afshari, Ewan W. Blanch, Harsharn Gill
Publikováno v:
Journal of Raman Spectroscopy. 52:1705-1711
Publikováno v:
Meat Science. 198:109095
Autor:
Hebah M.S. AL Ubeed, Asgar Farahnaky, Emma L. Beckett, Momena Khandaker, Christopher J. Pillidge
Publikováno v:
Journal of Exploratory Research in Pharmacology. :000-000
Publikováno v:
Food Bioscience. 50:102148
Autor:
Harsharn Gill, Simone Rochfort, Elizabeth Read, Daniel A. Dias, A. Mark Osborn, Christopher J. Pillidge, Roya Afshari
Publikováno v:
Scientific Reports, Vol 11, Iss 1, Pp 1-3 (2021)
An amendment to this paper has been published and can be accessed via a link at the top of the paper.
Publikováno v:
Critical reviews in food science and nutrition. 62(17)
Biopreservation is a recognized natural method for controlling the growth of undesirable bacteria on fresh meat. It offers the potential to inhibit spoilage bacteria and extend meat shelf-life, but this aspect has been much less studied compared to u
Publikováno v:
Meat science. 181
The use of protective cultures to inhibit spoilage bacteria is a promising natural preservation technique to extend the shelf-life of fresh meat. This study evaluated the effectiveness of six food-grade protective cultures (containing different combi