FoodsThe correlation between spoilage bacteria and the degradation of aquatic food quality during chilled storage is substantial. However, our understanding of the precise roles of spoilage bacteria in oyster spoilage remains incomplete. The aim of this study
Hanzheng Dou +4 more
doaj +1 more source
Pseudomonas spp.: Are Food Grade Organic Acids Efficient against These Spoilage Microorganisms in Fresh Cheeses? [PDF]
Foods, 2021 Tirloni E, Bernardi C, Stella S.
europepmc +1 more source
CHEMICAL COMPOSITION, ANTIOXIDANT AND ANTIMICROBIAL PROPERTIES OF THREE ESSENTIAL OILS FROM PORTUGUESE FLORA [PDF]
, 2012 The present work reports on the evaluation of chemical composition and antioxidant and antimicrobial activities of essential oils of three aromatic herbs, growing wild in the south of Portugal, used in traditional food preparations: Foeniculum vulgare ...
Almeida, A. S. +3 more
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The barley–malt–beer chain: A process and food safety approach
JSFA reports, Volume 6, Issue 5, Page 144-159, May 2026.Abstract This review addresses the current state of knowledge on the barley–malt–beer chain and its main physical, chemical, and microbiological contaminants, with particular emphasis on spoilage microorganisms and their toxic metabolites. The barley–malt–beer production chain represents a mature and globally relevant agro‐industrial sector that ...
José Gómez‐Espinoza +5 more
wiley +1 more source
Innovative and eco-sustainable processing and packaging for safe and high quality organic products with enhanced nutritional quality. Final report [PDF]
, 2018 The main goal of the project has been to develop innovative sustainable processing and packaging technologies to meet the growing consumer demand and boost the manufacturing of safe organic berry products with high nutritional quality and low ...
Alminger, Marie
core
Physicochemical characterization and phenolic compound content of flour from blended juice residues
Journal of the Science of Food and Agriculture, Volume 106, Issue 7, Page 4331-4340, May 2026.Abstract BACKGROUND The production of fruit juices generates substantial amounts of residue, including peels, seeds, pomace, stalks, and leaves, which are rich in nutritionally relevant compounds, such as fiber and bioactives. The aims of this study were to evaluate drying conditions for converting mixed juice residue, composed of apple, beetroot ...
Letícia da Cunha Espinosa +4 more
wiley +1 more source
Phenolic Compounds: From Traditional Uses to Innovative Applications and Everything in Between
Molecular Nutrition &Food Research, Volume 70, Issue 9, 13 May 2026.This review deals with many aspects related to the study of phenolic compounds, starting with advances in extraction, detection, and quantification methods, going through bioavailability, bioactivity, and beneficial health properties, and discussing antioxidant and antimicrobial uses and mechanisms.
Marcela de Sá Barreto da Cunha +5 more
wiley +1 more source
Nanovesicles Loaded with Origanum onites and Satureja thymbra Essential Oils and Their Activity against Food-Borne Pathogens and Spoilage Microorganisms. [PDF]
Molecules, 2021 Vanti G +5 more
europepmc +1 more source
Packaging Technology and Science, Volume 39, Issue 5, Page 533-572, May 2026.Active packaging offers an effective approach to extending food shelf life. This review summarizes the past decade of progress in metal‐organic framework (MOF)‐based active food packaging, highlighting material selection, characterization, challenges, and future prospects.
Belladini Lovely +4 more
wiley +1 more source
Plant extract and essential oils added as antimicrobials to cheeses: a review
Ciência Rural: Cheese is a food that is highly susceptible to contamination by pathogenic and spoilage microorganisms, which can result in a decrease in its shelf life and cause serious risks to the consumers’ health.
Fabiola dos Santos Gouvea +2 more
doaj +1 more source