Effect of Maillard reaction products on the growth of selected food-poisoning micro-organisms
Open Access
- 1 August 1991
- journal article
- Published by Oxford University Press (OUP) in Letters in Applied Microbiology
- Vol. 13 (2) , 93-96
- https://doi.org/10.1111/j.1472-765x.1991.tb00579.x
Abstract
No abstract availableKeywords
This publication has 12 references indexed in Scilit:
- Present state of knowledge on staphylococcal intoxicationInternational Journal of Food Microbiology, 1989
- Aeromonas spp. in foods: A significant cause of food poisoning?International Journal of Food Microbiology, 1989
- POTENTIAL SOURCES OF AEROMONAS HYDROPHILAJournal of Food Safety, 1988
- Maillard Reactions: Nonenzymatic Browning in Food Systems with Special Reference to the Development of FlavorPublished by Elsevier ,1986
- Growth Inhibition of Microorganisms in Refrigerated Milk by added Maillard Reaction ProductsJournal of Food Protection, 1985
- Antimicrobial activities of heated glucose and fructose solutions and their elucidation by high performance liquid chromatographyFood Chemistry, 1984
- Inhibition of bacterial growth by Maillard reaction productsJournal of Agricultural and Food Chemistry, 1983
- Maillard Reactions of Therapeutic InterestPublished by American Chemical Society (ACS) ,1983
- AEROMONAS-ASSOCIATED GASTROENTERITISThe Lancet, 1982
- Influence of the Maillard Reaction Products on Some Bacteria of the Intestinal FloraJournal of Applied Bacteriology, 1969