Concepedia

Surface Spoilage

Surface Spoilage is a type of food spoilage phenomenon characterized by the localized deterioration of the outermost layer of cheese or meat products due to microbial colonization, enzymatic activity, or oxidative reactions at the material-environment interface.

24

Publications

1.3K

Citations

100

Authors

36

Institutions

Publications per year

2017–2026

3

Parents

Publications

24

Inhibition of surface spoilage bacteria in processed meats by application of antimicrobial films prepared with chitosan

Blaise Ouattara, R.E. Simard, G. Piette et al. · International Journal of Food Microbiology · 2000 · 516 citations

, , +16

Food spoilage, bioactive food fresh-keeping films and functional edible coatings: Research status, existing problems and development trend

Xinyu Sun, Jiao Wang, Mengna Dong et al. · Trends in Food Science & Technology · 2021 · 168 citations

, , +16

Toward the understanding of the interfacial dairy fouling deposition and growth mechanisms at a stainless steel surface: A multiscale approach

Maude Jimenez, Guillaume Delaplace, Nicolas Nuns et al. · Journal of Colloid and Interface Science · 2013 · 60 citations

, , +8

Antifungal activity of biopolymers containing natamycin and rosemary extract against <i>Aspergillus niger</i> and <i>Penicillium roquefortii</i>

Hasan Türe, Erdal Eroğlu, Ferda Soyer et al. · International Journal of Food Science & Technology · 2008 · 52 citations · Full text

, , +13

Influence of physicochemical properties on the hygienic status of stainless steel with various finishes

Christine Faille, Jeanne‐Marie Membré, Jean‐Pierre Ussier et al. · Biofouling · 2000 · 50 citations

, , +17

1–5 of 24

Authors

100

  1. TB
    Thierry Bénézech

    Centre National de la Recherche Scientifique, France

    2 publications · 85 citations

    2

    h-index

  2. CF
    Christine Faille

    Centre National de la Recherche Scientifique, France

    2 publications · 85 citations

    2

    h-index

  3. MT
    M. Traisnel

    École Nationale Supérieure de Chimie de Lille, France

    2 publications · 95 citations

    2

    h-index

  4. KB
    K. Bolsen

    Kansas State University, United States

    1 publications · 21 citations

    1

    h-index

  5. SC
    Sarah Coultas

    University of Southern Denmark, Denmark

    1 publications · 13 citations

    1

    h-index

1–5 of 100

Institutions

36

  1. École Nationale Supérieure de Chimie de Lille

    Villeneuve-d'Ascq, France

    2 h-index

    6 publications

    335 citations

  2. Institut National de la Recherche Agronomique

    Rabat, Morocco

    2 h-index

    3 publications

    170 citations

  3. The Ohio State University

    Columbus, United States

    2 h-index

    6 publications

    95 citations

  4. Purdue University West Lafayette

    West Lafayette, United States

    2 h-index

    2 publications

    42 citations

  5. Daegu University

    Daegu, South Korea

    1 h-index

    1 publications

    12 citations

  6. Glasgow Caledonian University

    Glasgow, United Kingdom

    1 h-index

    2 publications

    38 citations

  7. University of Nebraska–Lincoln

    Lincoln, United States

    1 h-index

    1 publications

    30 citations

  8. Université Lille Nord de France

    Lille, France

    1 h-index

    4 publications

    240 citations

1–8 of 36

Venues

  1. International Journal of Food Microbiology

    3 publications · 559 citations

    3

    h-index

  2. Biofouling

    2 publications · 85 citations

    2

    h-index

  3. LWT

    2 publications · 32 citations

    2

    h-index

  4. Food and Bioproducts Processing

    1 publications · 16 citations

    1

    h-index

  5. 1

    h-index

1–5