Combinations of food antimicrobials at low levels to inhibit the growth of Salmonella sv. Typhimurium: a synergistic effect?

By A. Nazer, A. Kobilinsky, J. Tholozan, F. Dubois-Brissonnet. 2005

232 citations recorded by the source corpus.

Subfields: Biotechnology, Food Science

View Paper: https://www.semanticscholar.org/paper/c7f418151c3dd5bc4ebe473638c344f114cf0279

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Biotechnology

1. J. Lues
2. M. Theron

In Food Science

1. J. Lues
2. M. Theron

Citations in the corpus

• Organic Acids and Meat Preservation: A Review (2007, background): “( 17 , 18 ) Since they are also food ingredients, these organic acids can be of considerable value and be widely utilised.”
• Resistance of bacterial biofilms to disinfectants: a review (2011, background): “In this respect, synergistic actions have been reported in numerous papers between two or more processes, when the effect observed is stronger than might have been predicted by adding the effects exerted by each process separately (Nazer et al. 2005).”