butyric acid has been researched along with brine in 4 studies
| 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 | 4 (100.00) | 24.3611 |
| 2020's | 0 (0.00) | 2.80 |
| Authors | Studies |
|---|---|
| McFeeters, RF; Pérez-Díaz, I | 1 |
| Franco, W; Pérez-Díaz, IM | 2 |
| Dias, LG; Drunkler, DA; Marx, Í; Pereira, JA; Peres, AM; Rodrigues, N; Veloso, AC | 1 |
4 other study(ies) available for butyric acid and brine
| Article | Year |
|---|---|
Fermentation of cucumbers brined with calcium chloride instead of sodium chloride.
Topics: Butyric Acid; Calcium Chloride; Chemical Phenomena; Cucumis sativus; Diet, Sodium-Restricted; Fermentation; Food Microbiology; Food Preservation; Hexoses; Hydrogen-Ion Concentration; Industrial Waste; Lactic Acid; Lactobacillus plantarum; Osmolar Concentration; Propionates; Quality Control; Salts; Sodium Chloride; Time Factors; Vegetables | 2010 |
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 |
Sensory classification of table olives using an electronic tongue: Analysis of aqueous pastes and brines.
Topics: Butyric Acid; Cyclohexanecarboxylic Acids; Electronic Nose; Humans; Mercaptoethanol; Olea; Reproducibility of Results; Salts; Taste; Taste Perception | 2017 |