The combined effect of high pressure and nisin on inactivation of microorganisms in milk.

By E. Black, A. Kelly, G. FitzGerald. 2005

108 citations recorded by the source corpus.

Subfields: Biotechnology, Food Science

View Paper: https://www.semanticscholar.org/paper/9413733c531e81acbaa7b92905f9b62a826440ac

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In Food Science

1. A. Gálvez
2. H. Abriouel

Citations in the corpus

• Bacteriocin-based strategies for food biopreservation. (2007, background): “…inactive on Gram-negative bacteria, HHP transiently sensitizes Gram-negative bacteria through outer membrane damage, increasing the possibilities for application of bacteriocins in food preservation (Kalchayanand et al., 1994; Hauben et al., 1996; Masschalck et al., 2001; Black et al., 2005).”