CCJ van Melis, MN Nierop Groot… - Applied and …, 2011 - Am Soc Microbiol 1 Top Institute Food and Nutrition, Nieuwe Kanaal 9A, 6709 PA, Wageningen, The Netherlands 4 2 Food Microbiology Laboratory, Wageningen University, Bomenweg 2, 6703HD, Wageningen, The Netherlands 5 3 Food and Biobased Research, Wageningen ... Related articles - All 5 versions
C Guarino, F Fuselli, A La Mantia… - Food Chemistry, 2011 - Elsevier A single method, based on RP-HPLC with UV detection, was developed with the aim of simultaneously quantifying four preservatives in cheeses: benzoic acid, sorbic acid, natamycin and lysozyme. ... The preservatives were extracted from different cheeses by using the same ... Cited by 1 - Related articles - All 2 versions
E Grilli, B Tugnoli, A Formigoni, P Massi… - Poultry …, 2011 - ncbi.nlm.nih.gov The reduction of Salmonella prevalence in broilers is a priority in European Union agricultural policies because treatment with antibiotics is forbidden by Regulation (EC) 2160/2003. Two trials were conducted to evaluate the efficacy of a microencapsulated blend of sorbic acid and ...
CM Souza, TME Schwabe, H Pichler, B Ploier… - Metabolic …, 2011 - Elsevier ... Weak organic acid sensitivity was tested on SD- and YPUATD-plates, pH 4.5, containing 0.5–2 mM benzoic or sorbicacid as indicated in the figure legends. ... Cells were re-inoculated into this media at an OD 600 of 0.15 and cultured for 4–6 h after addition of 0.4 mM sorbicacid. ... All 2 versions
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