articleTop 10% cited
Inhibition of surface spoilage bacteria in processed meats by application of antimicrobial films prepared with chitosan
International Journal of Food Microbiology · 2000 · Vol. 62(1-2) · pp. 139–148
Blaise Ouattara(Agriculture and Agri-Food Canada)R.E. Simard(Université Laval)G. Piette✉(Agriculture and Agri-Food Canada)André Bégin(Saint-Hyacinthe Research and Development Centre)Richard A. Holley(University of Manitoba)
Nanocomposite Films for Food PackagingMeat and Animal Product QualityIdentification and Quantification in FoodCinnamaldehydeAntimicrobialLactic acidFood scienceLactobacillus sakeiAcetic acidChitosanChemistryBacteriaLauric acid
MeSH terms
ChitinEnterobacteriaceaeFood PreservativesHydrogen-Ion ConcentrationLactobacillusMeat ProductsPropionatesRefrigerationTime FactorsVacuumFood PackagingAcetic AcidChitosan
Citations
516
FWCI
9.76
field-weighted impact
References
36
Percentile
98%
vs. same field & year
Citations per year
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References
Application of Edible Coatings on Meats, Poultry and Seafoods: A Review
LWT · 1997 · 458 citations
Antibacterial activity of selected fatty acids and essential oils against six meat spoilage organisms
International Journal of Food Microbiology · 1997 · 599 citations
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