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Combination of organic acids and low-dose gamma irradiation as antimicrobial treatment to inactivate Shiga toxin-producing Escherichia coli inoculated in beef trimmings: Lack of benefits in relation to single treatments.
PLoS One. 2020 Mar 26;15(3):e0230812. doi: 10.1371/journal.pone.0230812. eCollection 2020.
PLoS One. 2020.
PMID: 32214399
Free PMC article.
Identification of the gamma irradiation dose applied to ground beef that reduces Shiga toxin producing Escherichia coli but has no impact on consumer acceptance.
Cap M, Lires C, Cingolani C, Mozgovoj M, Soteras T, Gentiluomo J, Principe F, Sucari A, Horak C, Signorini M, Vaudagna SR, Leotta G.
Cap M, et al. Among authors: soteras t.
Meat Sci. 2021 Apr;174:108414. doi: 10.1016/j.meatsci.2020.108414. Epub 2020 Dec 25.
Meat Sci. 2021.
PMID: 33370673
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Inactivation of Shiga toxin-producing Escherichia coli in fresh beef by electrolytically-generated hypochlorous acid, peroxyacetic acid, lactic acid and caprylic acid.
Cap M, Vaudagna S, Mozgovoj M, Soteras T, Sucari A, Signorini M, Leotta G.
Cap M, et al. Among authors: soteras t.
Meat Sci. 2019 Nov;157:107886. doi: 10.1016/j.meatsci.2019.107886. Epub 2019 Jul 8.
Meat Sci. 2019.
PMID: 31323451
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Effects of lactic, malic and fumaric acids on Salmonella spp. counts and on chicken meat quality and sensory characteristics.
Fernández M, Rodríguez A, Fulco M, Soteras T, Mozgovoj M, Cap M.
Fernández M, et al. Among authors: soteras t.
J Food Sci Technol. 2021 Oct;58(10):3817-3824. doi: 10.1007/s13197-020-04842-3. Epub 2020 Oct 24.
J Food Sci Technol. 2021.
PMID: 34471305
Free PMC article.
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Antilisterial efficacy of Lactobacillus bacteriocins and organic acids on frankfurters. Impact on sensory characteristics.
Castellano P, Peña N, Ibarreche MP, Carduza F, Soteras T, Vignolo G.
Castellano P, et al. Among authors: soteras t.
J Food Sci Technol. 2018 Feb;55(2):689-697. doi: 10.1007/s13197-017-2979-8. Epub 2017 Dec 4.
J Food Sci Technol. 2018.
PMID: 29391633
Free PMC article.
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