Use of active packaging structures to control the microbial quality of a ready-to-eat meat product

Antimicrobial food packaging in meat industry

S. Quintavalla, Loredana Vicini · Meat Science · 2002 · 915 citations

Agriculture, Food Science, Microbiology +14

Active Packaging Technologies with an Emphasis on Antimicrobial Packaging and its Applications

Panuwat Suppakul, Joseph Miltz, Kees Sonneveld et al. · Journal of Food Science · 2003 · 874 citations · Full text

Agriculture, Food Science, Microbiology +16

Effect of elevated oxygen and carbon dioxide on the surface growth of vegetable-associated micro-organisms

A. Amanatidou, Eddy J. Smid, L.G.M. Gorris · Journal of Applied Microbiology · 1999 · 179 citations

Agriculture, Food Science, Microbiology +17

Carbon Dioxide and Nisin Act Synergistically on <i>Listeria monocytogenes</i>

Lilian Nilsson, Yuhuan Chen, Michael L. Chikindas et al. · Applied and Environmental Microbiology · 2000 · 96 citations · Full text

Life Sciences, Microbiology, Bacteriology +15

Active Packaging of Fresh Chicken Breast, with Allyl Isothiocyanate (AITC) in Combination with Modified Atmosphere Packaging (MAP) to Control the Growth of Pathogens

Joongmin Shin, Bruce Harte, Elliot T. Ryser et al. · Journal of Food Science · 2010 · 90 citations

Agriculture, Food Science, Microbiology +17