acetic acid has been researched along with brine in 17 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 1 (5.88) | 29.6817 |
| 2010's | 15 (88.24) | 24.3611 |
| 2020's | 1 (5.88) | 2.80 |
| Authors | Studies |
|---|---|
| Miller, GT; Yokoyama, VY | 1 |
| Beliavski, M; Green, M; Meerovich, I; Tarre, S | 1 |
| McFeeters, RF; Pérez-Díaz, IM | 1 |
| Badruzzaman, M; Lehman, GS; Roberts, DJ; Xiao, Y; Zuo, G | 1 |
| Ayyash, MM; Shah, NP | 1 |
| Harrison, MA; Lowe, BK; Martino, KG; McKeith, RO; Mulligan, JH; Ponrajan, A; Pringle, TD; Segers, JR; Stelzleni, AM | 1 |
| Breidt, F; Caldwell, JM | 1 |
| Franco, W; Pérez-Díaz, IM | 2 |
| Breidt, F; Lu, HJ; Pérez-Díaz, I | 1 |
| Diao, J; Liu, Z; Lu, Y; Shen, L; Yang, Z; Zhou, Z | 1 |
| Acosta, O; Gao, X; Padilla-Zakour, OI; Sullivan, EK | 1 |
| Arritt, FM; Breidt, F; Dean, LL; Meng, X; Yang, Z | 1 |
| Szymczak, M | 1 |
| Breidt, F; Fan, S; Pérez-Díaz, I; Price, R | 1 |
| Cao, J; Pan, D; Sun, Y; Wang, Y; Yang, Y | 1 |
| Daughtry, KV; Johanningsmeier, SD; Medina, E; Moeller, L; Page, CA; Pérez-Díaz, IM | 1 |
17 other study(ies) available for acetic acid and brine
| Article | Year |
|---|---|
Quarantine strategies for olive fruit fly (Diptera: Tephritidae): low-temperature storage, brine, and host relations.
Topics: Acetic Acid; Animals; Cold Temperature; Food Preservation; Fruit; Insect Control; Olea; Salts; Solutions; Tephritidae | 2004 |
Biological denitrification of brines from membrane treatment processes using an upflow sludge blanket (USB) reactor.
Topics: Acetic Acid; Bioreactors; Electrons; Ethanol; Hydrogen-Ion Concentration; Nitrogen; Salts; Sewage; Time Factors; Waste Disposal, Fluid; Water Pollutants, Chemical; Water Purification | 2010 |
Preservation of acidified cucumbers with a natural preservative combination of fumaric acid and allyl isothiocyanate that target lactic acid bacteria and yeasts.
Topics: Acetic Acid; Anti-Bacterial Agents; Antifungal Agents; Cucumis sativus; Ethanol; Fermentation; Food Handling; Food Microbiology; Food Preservation; Food Preservatives; Fumarates; Hexoses; Hydrogen-Ion Concentration; Isothiocyanates; Lactic Acid; Lactobacillales; Lactobacillus plantarum; Microbial Sensitivity Tests; Salts; Yeasts; Zygosaccharomyces | 2010 |
Characterization of microbial populations in pilot-scale fluidized-bed reactors treating perchlorate- and nitrate-laden brine.
Topics: Acetic Acid; Azoarcus; Bacteria; Biodegradation, Environmental; Biomass; Bioreactors; In Situ Hybridization, Fluorescence; Nitrates; Perchlorates; Pilot Projects; Salts | 2010 |
Effect of partial substitution of NaCl with KCl on Halloumi cheese during storage: chemical composition, lactic bacterial count, and organic acids production.
Topics: Acetic Acid; Cheese; Citric Acid; Colony Count, Microbial; Dietary Fats; Food Contamination; Food Handling; Hydrogen-Ion Concentration; Lactic Acid; Lactobacillales; Milk Proteins; Osmolar Concentration; Potassium Chloride; Salts; Sodium Chloride, Dietary; Time Factors; Water | 2010 |
Effects of sodium citrate plus sodium diacetate and buffered vinegar on Escherichia coli O157:H7 and psychrotrophic bacteria in brine-injected beef.
Topics: Acetates; Acetic Acid; Animals; Cattle; Citrates; Colony Count, Microbial; Consumer Product Safety; Dose-Response Relationship, Drug; Escherichia coli O157; Food Contamination; Food Handling; Food Microbiology; Food Packaging; Food Preservation; Humans; Meat; Salts; Sodium Citrate; Time Factors; Vacuum | 2011 |
Survival of Escherichia coli O157:H7 in cucumber fermentation brines.
Topics: Acetic Acid; Antibiosis; Colony Count, Microbial; Cucumis sativus; Escherichia coli O157; Fermentation; Food Preservation; Fructose; Fruit; Glucose; Hydrogen-Ion Concentration; Lactic Acid; Lactobacillus plantarum; Leuconostoc; Microbial Viability; Osmolar Concentration; Salts; Sodium Chloride, Dietary; Temperature; Time Factors | 2011 |
Development of a model system for the study of spoilage associated secondary cucumber fermentation during long-term storage.
Topics: Acetic Acid; Butyric Acid; Calcium Chloride; Cucumis sativus; DNA, Bacterial; Fermentation; Food Contamination; Food Preservation; Food Storage; Fruit; Hydrogen-Ion Concentration; Lactic Acid; Lactobacillus plantarum; Models, Theoretical; Propionates; Salts; Sodium Chloride; Yeasts | 2012 |
Microbial interactions associated with secondary cucumber fermentation.
Topics: Acetic Acid; Bacteria; Butyric Acid; Cucumis sativus; Fermentation; Food Preservation; Hydrogen-Ion Concentration; Lactic Acid; Microbial Interactions; Propionates; Salts; Yeasts | 2013 |
Development of an effective treatment for A 5-log reduction of Escherichia coli in refrigerated pickle products.
Topics: Acetic Acid; Colony Count, Microbial; Consumer Behavior; Consumer Product Safety; Cucumis sativus; Escherichia coli O157; Fermentation; Food Contamination; Food Handling; Food Microbiology; Food Preservation; Fumarates; Humans; Hydrogen-Ion Concentration; Lactic Acid; Nonlinear Dynamics; Refrigeration; Salmonella; Salts | 2013 |
Dissipation behavior of organophosphorus pesticides during the cabbage pickling process: residue changes with salt and vinegar content of pickling solution.
Topics: Acetic Acid; Brassica; Food Contamination; Food Handling; Organophosphorus Compounds; Pesticide Residues; Reproducibility of Results; Salts; Sodium Chloride; Solutions | 2013 |
Pickled egg production: effect of brine acetic acid concentration and packing conditions on acidification rate.
Topics: Acetic Acid; Egg Yolk; Eggs; Food Handling; Hot Temperature; Hydrogen-Ion Concentration; Salts | 2014 |
Effects of acetic acid and arginine on pH elevation and growth of Bacillus licheniformis in an acidified cucumber juice medium.
Topics: Acetic Acid; Arginine; Bacillus; Citric Acid; Colony Count, Microbial; Cucumis sativus; Fermentation; Food Contamination; Food Microbiology; Fruit and Vegetable Juices; Hydrogen-Ion Concentration; Salts | 2015 |
Effect of technological factors on the activity and losses of cathepsins B, D and L during the marinating of Atlantic and Baltic herrings.
Topics: Acetic Acid; Animals; Cathepsins; Fishes; Food Handling; Freezing; Hydrolysis; Salts; Seafood; Sodium Chloride | 2017 |
Survival and Growth of Probiotic Lactic Acid Bacteria in Refrigerated Pickle Products.
Topics: Acetic Acid; Cucumis sativus; Fermentation; Food Microbiology; Fruit and Vegetable Juices; Humans; Hydrogen-Ion Concentration; Lactic Acid; Lacticaseibacillus casei; Lactobacillus; Pediococcus; Probiotics; Refrigeration; Salts; Sodium Chloride; Vegetables | 2017 |
Effects of high pressure treatment on lipolysis-oxidation and volatiles of marinated pork meat in soy sauce.
Topics: Acetic Acid; Animals; Carbohydrate Metabolism; Fatty Acids, Nonesterified; Fermentation; Food Handling; Humans; Lipase; Lipid Peroxidation; Lipolysis; Lipoxygenase; Meat Products; Odorants; Oxidation-Reduction; Phospholipases; Pressure; Red Meat; Salts; Soy Foods; Swine; Thiobarbituric Acid Reactive Substances; Volatile Organic Compounds | 2018 |
Prevention of microbes-induced spoilage in sodium chloride-free cucumber fermentations employing preservatives.
Topics: Acetic Acid; Calcium Chloride; Cucumis sativus; Fermentation; Food Microbiology; Hydrogen-Ion Concentration; Sodium; Sodium Benzoate; Sodium Chloride; Sorbic Acid; Yeasts | 2022 |