calcium propionate has been researched along with sorbic acid in 7 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 1 (14.29) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 4 (57.14) | 29.6817 |
| 2010's | 2 (28.57) | 24.3611 |
| 2020's | 0 (0.00) | 2.80 |
| Authors | Studies |
|---|---|
| Olson, VM; Pratt, DE; Stadelman, WJ; Swaminathan, B | 1 |
| Cole, MB; Legan, JD; Schaffner, DW; Slade, L; Stewart, CM; Vandeven, MH | 1 |
| Bernadó, M; Guynot, ME; Marín, S; Neira, P; Ramos, AJ; Sanchis, V | 1 |
| Nielsen, PV; Suhr, KI | 1 |
| Beuchat, LR; Mann, DA | 1 |
| Devlieghere, F; Eeckhout, M; Samapundo, S; Vroman, A | 1 |
| Curtis, JM; Fortina, MG; Gänzle, M; Liang, N; Quattrini, M; Xiang, S | 1 |
7 other study(ies) available for calcium propionate and sorbic acid
| Article | Year |
|---|---|
Effect of five cycle rapid freeze-thaw treatment in conjunction with various chemicals for the reduction of Salmonella typhimurium.
Topics: Animals; Chlorine; Food Contamination; Food Microbiology; Freezing; Lactates; Meat; Poultry; Poultry Diseases; Propionates; Salmonella Infections, Animal; Sorbic Acid | 1981 |
Modeling the growth boundary of Staphylococcus aureus for risk assessment purposes.
Topics: Colony Count, Microbial; Consumer Product Safety; Culture Media; Food Microbiology; Glycerol; Humidity; Hydrogen-Ion Concentration; Models, Biological; Propionates; Risk Assessment; Sorbic Acid; Staphylococcus aureus | 2001 |
Risk assessment of the use of sub-optimal levels of weak-acid preservatives in the control of mould growth on bakery products.
Topics: Antifungal Agents; Aspergillus; Bread; Food Microbiology; Fungi; Hydrogen-Ion Concentration; Kinetics; Models, Biological; Odds Ratio; Penicillium; Propionates; Risk Assessment; Sodium Benzoate; Sorbic Acid; Water | 2002 |
Effect of weak acid preservatives on growth of bakery product spoilage fungi at different water activities and pH values.
Topics: Acids; Bread; Dose-Response Relationship, Drug; Food Microbiology; Food Preservation; Food Preservatives; Fungi; Hydrogen-Ion Concentration; Propionates; Sodium Benzoate; Sorbic Acid; Water | 2004 |
Combinations of antimycotics to inhibit the growth of molds capable of producing 1,3-pentadiene.
Topics: Agar; Alkadienes; Antifungal Agents; Beverages; Cheese; Citrus; Colony Count, Microbial; Dose-Response Relationship, Drug; Edetic Acid; Food Contamination; Food Microbiology; Food Preservatives; Fungi; Hydrogen-Ion Concentration; Natamycin; Odorants; Pentanes; Propionates; Sodium Benzoate; Sorbic Acid; Species Specificity | 2008 |
Antifungal properties of fermentates and their potential to replace sorbate and propionate in pound cake.
Topics: Agar; Aspergillus; Bread; Fermentation; Food Industry; Food Microbiology; Food Preservation; Food Preservatives; Fungicides, Industrial; Hydrogen-Ion Concentration; Propionates; Sorbic Acid | 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 |