Results 191 to 200 of about 10,426 (253)

Effect of preservative and preservation methods on physical, chemical and microbiological properties of nipa palm (Nypa fructicans) sap. [PDF]

BMC Res Notes
Athirah DN, Asaruddin MR, Bhawani SA, Simbas AF, Jack KS.   +4 more
europepmc   +1 more source

Predictive Food Microbiology:new tools for risk assessment and dairy product development [PDF]

, 2014
Østergaard, Nina Bjerre
core  

Increase of effectiveness of protection of grain and forages from defeat by microtoxins [PDF]

, 2008
Plotka, Vitaly
core  

Assessing Dietary Exposure Risk to Food Preservatives Among the Eating-Out Population in Taiwan Using the Total Diet Study Method. [PDF]

Foods
Ku HH, Yang SC, Hsiao HA, Chen JS, Ling MP.   +4 more
europepmc   +1 more source

Network toxicology and molecular docking elucidate the hepatotoxic and carcinogenic mechanisms of potassium sorbate validated by in vitro assays. [PDF]

Sci Rep
Li Y, Dai W, Li J, Mo W, Xu X.
europepmc   +1 more source

Comparative QSPR study of food preservatives using topological indices and regression models. [PDF]

Sci Rep
Gayathri KB, Roy S.
europepmc   +1 more source

Hydroxylation of Sorbic Acid. II

Journal of the agricultural chemical society of Japan, 1940
openaire   +2 more sources

Determination of benzoic and sorbic acids in food by microdialysis sampling coupled with HPLC and UV detection

, 1996
Saverio Mannino, Maria Stella Cosio
openalex   +1 more source

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Fungal metabolites of sorbic acid

Food Additives and Contaminants, 1990
A number of fungal detoxification reactions of sorbic acid have been reviewed. These include decarboxylation to give trans-1,3-pentadiene, esterification to give ethyl sorbate, reduction to give 4-hexenol and 4-hexenoic acid. It was shown that seven Penicillium species could convert sorbic acid into 1,3-pentadiene whilst P. bilaii, P. fellutanum and P.
J L, Kinderlerer, P V, Hatton
openaire   +2 more sources