Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Fahad Alderees"'
Publikováno v:
Applied Sciences, Vol 11, Iss 22, p 10670 (2021)
Yeasts are the most common group of microorganisms responsible for spoilage of soft drinks and fruit juices due to their ability to withstand juice acidity and pasteurization temperatures and resist the action of weak-acid preservatives. Food industr
Externí odkaz:
https://doaj.org/article/15fb44843aed4365a037a868f791a570
Publikováno v:
Beverages, Vol 7, Iss 3, p 67 (2021)
The anti-yeast activity of oil-in-water encapsulated nanoemulsion containing individual or a combination of the three essential oils of Tasmanian pepper leaf (Tasmannia lanceolata), lemon myrtle (Backhousia citriodora), and anise myrtle (Syzygium ani
Externí odkaz:
https://doaj.org/article/7eac1ea0d8fd4df9a79b4761fcab166a
Publikováno v:
Foods, Vol 7, Iss 11, p 179 (2018)
Bioactive properties of solvent extracts of Tasmannia lanceolata, Backhousia citriodora and Syzygium anisatum investigated. The antimicrobial activities evaluated using agar disc diffusion method against two bacteria (Escherichia coli and Staphylococ
Externí odkaz:
https://doaj.org/article/6e2cf44e4549422491a299b837a040ba
Publikováno v:
Journal of Food Safety. 42
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7b4f577be4a8f28582759cfca309ac02
https://doi.org/10.1111/jfs.13001
https://doi.org/10.1111/jfs.13001
Publikováno v:
Applied Sciences
Volume 11
Issue 22
Applied Sciences, Vol 11, Iss 10670, p 10670 (2021)
Volume 11
Issue 22
Applied Sciences, Vol 11, Iss 10670, p 10670 (2021)
Yeasts are the most common group of microorganisms responsible for spoilage of soft drinks and fruit juices due to their ability to withstand juice acidity and pasteurization temperatures and resist the action of weak-acid preservatives. Food industr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1a420d34869b3d2be2934031bc463422
Publikováno v:
Beverages, Vol 7, Iss 67, p 67 (2021)
Beverages
Volume 7
Issue 3
Beverages
Volume 7
Issue 3
The anti-yeast activity of oil-in-water encapsulated nanoemulsion containing individual or a combination of the three essential oils of Tasmanian pepper leaf (Tasmannia lanceolata), lemon myrtle (Backhousia citriodora), and anise myrtle (Syzygium ani
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::45c0a31bc7476b4d722b9fd8aaf7c0aa
https://www.mdpi.com/2306-5710/7/3/67
https://www.mdpi.com/2306-5710/7/3/67
Autor:
Yun-Hwa Peggy Hsieh, Fahad Alderees
Publikováno v:
Journal of Food Protection. 75:2190-2196
A real-time CO(2) evolution rate (CER) method together with conventional cultural and sensory techniques were utilized to determine the microbial quality and shelf life of several types of shrimp products: chloramphenicol (CAP) treated, imported farm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::486224f610d0c99cfa466744b7b37e96
https://doi.org/10.4315/0362-028x.jfp-12-123
https://doi.org/10.4315/0362-028x.jfp-12-123