A series of partial least squares (PLS) models were employed to correlate spectral data from FTIR analysis with beef fillet spoilage during aerobic storage at different temperatures (0, 5, 10, 15, and 20°C) using the dataset ...

A total of 266 lactic acid bacteria (LAB) have been isolated from minced beef stored at 0, 5, 10 and 15 °C aerobically and under modified atmosphere packaging consisting of 40% CO2–30% O2–30% N2 in the presence MAP (+) and ...

Accurate prediction of the fate of microbial foodborne pathogens in foods is of great concern for anyone involved in the food chain. Factors that may influence microbial responses in foods and food environments, such as ...

Quorum sensing is a fundamental process to all of microbiology since it is ubiquitous in the bacterial world, where bacterial cells communicate with each other using low molecular weight signal molecules called autoinducers. ...

In the present work, the potential of an electronic nose to differentiate the quality of fermented green table olives based on their volatile profile was investigated. An electronic gas sensor array system comprising a ...