Search Results - El-Ziney, M.G.

  • Showing 1 - 10 results of 10
Refine Results
  1. 1
    Application of reuterin produced by Lactobacillus reuteri 12002 for meat decontamination and preservation

    Application of reuterin produced by Lactobacillus reuteri 12002 for meat decontamination and preservation by El-Ziney, M.G, Tempel, T. van den, Debevere, J, Jakobsen, M

    Get full text
    Items that cite this one
    Article
    Save to List
    Saved in:
  2. 2
    Characterization of growth and metabolite production of Lactobacillus reuteri during glucose/glycerol cofermentation in batch and continuous cultures

    Characterization of growth and metabolite production of Lactobacillus reuteri during glucose/glycerol cofermentation in batch and continuous cultures by EL-ZINEY, M. G, ARNEBORG, N, UYTTENDAELE, M, DEBEVERE, J, JAKOBSEN, M

    Published in Biotechnology letters
    Get full text
    Items that cite this one
    Article
    Save to List
    Saved in:
  3. 3
    The Effect of Reuterin on Listeria monocytogenes and Escherichia coliO157:H7 in Milk and Cottage Cheese

    The Effect of Reuterin on Listeria monocytogenes and Escherichia coliO157:H7 in Milk and Cottage Cheese by El-Ziney, M.G., Debevere, J.M.

    Get full text
    Items that cite this one
    Article
    Save to List
    Saved in:
  4. 4
    Growth and survival kinetics of Yersinia enterocolitica IP 383 O:9 as affected by equimolar concentrations of undissociated short-chain organic acids

    Growth and survival kinetics of Yersinia enterocolitica IP 383 O:9 as affected by equimolar concentrations of undissociated short-chain organic acids by El-Ziney, M.G., De Meyer, H., Debevere, J.M.

    Get full text
    Items that cite this one
    Article
    Save to List
    Saved in:
  5. 5
    effect of reuterin on Listeria monocytogenes and Escherichia coli O157:H7 in milk and cottage cheese

    effect of reuterin on Listeria monocytogenes and Escherichia coli O157:H7 in milk and cottage cheese by El-Ziney, M.G, Debevere, J.M

    Get full text
    Article
    Save to List
    Saved in:
  6. 6
    Acrylamide Levels in Selected Foods in Saudi Arabia with Reference to Health-Risk Assessment of Dietary Acrylamide Intake

    Acrylamide Levels in Selected Foods in Saudi Arabia with Reference to Health-Risk Assessment of Dietary Acrylamide Intake by Tawfik, M.S., El-Ziney, M.G.

    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  7. 7
    Growth and survival kinetics of Yersinia enterocolitica IP 383 0:9 as affected by equimolar concentrations of undissociated short-chain organic acids

    Growth and survival kinetics of Yersinia enterocolitica IP 383 0:9 as affected by equimolar concentrations of undissociated short-chain organic acids by El-Ziney, M.G. (Gent Univ. (Belgium). Dept. of Food Technology and Nutrition), Meyer, H. de, Debevere, J.M

    Get full text
    Article
    Save to List
    Saved in:
  8. 8
    Acrylamide Status in Selected Traditional Saudi Foods and Infant Milk and Foods with Estimation of Daily Exposure

    Acrylamide Status in Selected Traditional Saudi Foods and Infant Milk and Foods with Estimation of Daily Exposure by El-Ziney, M.G., Al-Turki, A.A., Tawfik, M.S.

    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  9. 9
    Kinetics of interactions of lactic acid, pH and atmosphere on the growth and survival of Yersinia enterocolitica IP 383 O:9 at 4 °C

    Kinetics of interactions of lactic acid, pH and atmosphere on the growth and survival of Yersinia enterocolitica IP 383 O:9 at 4 °C by El-Ziney, M.G., De Meyer, H., Debevere, J.M.

    Get full text
    Items that cite this one
    Article
    Save to List
    Saved in:
  10. 10
    Kinetics of interactions of lactic acid, pH and atmosphere on the growth and survival of Yersinia enterocolitica IP 383 O:9 at 4 degrees C

    Kinetics of interactions of lactic acid, pH and atmosphere on the growth and survival of Yersinia enterocolitica IP 383 O:9 at 4 degrees C by El-Ziney, M.G. (Gent Univ. (Belgium). Dept. of Food Technology and Nutrition), Meyer, H. De, Debevere, J.M

    Get full text
    Article
    Save to List
    Saved in:

Search Tools: