Elisabeth Borch

Lipolysis, proteolysis and formation of volatile components during ripening of a fermented sausage with Pediococcus pentosaceus and Staphylococcus xylosus as starter cultures

Gunilla Johansson, Jean‐Louis Berdagué, Mats Larsson et al. · Meat Science · 1994 · 190 citations

Starter Cultures, Food Fermentation, Health Sciences +6

Inactivation of Escherichia coli, Listeria innocua and Saccharomyces cerevisiae in relation to membrane permeabilization and subsequent leakage of intracellular compounds due to pulsed electric field processing

Kristina Aronsson, Ulf Rönner, Elisabeth Borch · International Journal of Food Microbiology · 2004 · 183 citations

Microbial Contamination, Subsequent Leakage, Escherichia Coli +7

Bacteriological safety issues in red meat and ready-to-eat meat products, as well as control measures

Elisabeth Borch, Pernilla Arinder · Meat Science · 2002 · 182 citations

Red Meat, Medicine, Foodborne Pathogens +13

Comparison of shelf life of vacuum-packed pork and beef

Ylva Blixt, Elisabeth Borch · Meat Science · 2002 · 137 citations

Shelf Life, Meat Quality, Food Quality +2

Addition of 2.5% lactate and 0.25% acetate controls growth of Listeria monocytogenes in vacuum-packed, sensory-acceptable servelat sausage and cooked ham stored at 4°C

Hans Blom, Eva Nerbrink, R.H. Dainty et al. · International Journal of Food Microbiology · 1997 · 130 citations

Microbial Contamination, Foodborne Pathogens, Foodborne Illness +8