3-phenyllactic acid and acetic acid
3-phenyllactic acid has been researched along with acetic acid in 3 studies
Research
Studies (3)
Timeframe | Studies, this research(%) | All Research% |
---|---|---|
pre-1990 | 0 (0.00) | 18.7374 |
1990's | 0 (0.00) | 18.2507 |
2000's | 0 (0.00) | 29.6817 |
2010's | 3 (100.00) | 24.3611 |
2020's | 0 (0.00) | 2.80 |
Authors
Authors | Studies |
---|---|
Carbajo, MS; Font de Valdez, G; Gerez, CL; Rollán, G; Torres Leal, G | 1 |
Arendt, EK; Axel, C; Brosnan, B; Coffey, A; Furey, A; Zannini, E | 1 |
Curtis, JM; Fortina, MG; Gänzle, M; Liang, N; Quattrini, M; Xiang, S | 1 |
Other Studies
3 other study(ies) available for 3-phenyllactic acid and acetic acid
Article | Year |
---|---|
Inhibition of citrus fungal pathogens by using lactic acid bacteria.
Topics: Acetic Acid; Antibiosis; Antifungal Agents; Bacteriocins; Citrus; Drug Resistance, Multiple, Fungal; Food Preservation; Fruit; Fungi; Fungicides, Industrial; Geotrichum; Guanidines; Imidazoles; Lactates; Lactic Acid; Lactobacillales; Models, Statistical; Osmolar Concentration; Penicillium; Pest Control, Biological; Species Specificity | 2010 |
Antifungal sourdough lactic acid bacteria as biopreservation tool in quinoa and rice bread.
Topics: Acetic Acid; Antifungal Agents; Biological Control Agents; Bread; Caproates; Chenopodium quinoa; Fermentation; Flour; Food Preservatives; Food Storage; Fungi; Lactates; Lactic Acid; Lactobacillus; Oryza; Tandem Mass Spectrometry | 2016 |
Exploiting synergies of sourdough and antifungal organic acids to delay fungal spoilage of bread.
Topics: Acetic Acid; Antifungal Agents; Aspergillus niger; Bread; Fermentation; Food Microbiology; Food Preservatives; Lactates; Lactobacillus; Microbial Sensitivity Tests; Penicillium; Propionates; Sorbic Acid; Triticum | 2019 |