potassium chloride has been researched along with brine in 13 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 2 (15.38) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 1 (7.69) | 29.6817 |
| 2010's | 10 (76.92) | 24.3611 |
| 2020's | 0 (0.00) | 2.80 |
| Authors | Studies |
|---|---|
| Siegel, BZ; Siegel, SM | 1 |
| Siegel, SM; Speitel, TW | 1 |
| Akbulut, N; Karagözlu, C; Kinik, O | 1 |
| Arroyo-López, FN; Bautista-Gallego, J; Durán-Quintana, MC; Garrido-Fernández, A | 1 |
| Ayyash, MM; Shah, NP | 1 |
| Wachowska, M | 1 |
| Bautista-Gallego, J; Garrido-Fernández, A; López-López, A; María Moreno-Baquero, J | 1 |
| Bautista-Gallego, J; Garrido-Fernández, A; López-López, A; Moreno-Baquero, JM | 1 |
| Andrew, MG; Bijeljic, B; Blunt, MJ; Menke, HP | 1 |
| Mateus, T; Pires-Cabral, P; Quintas, C; Santo, D; Saúde, C | 1 |
| Gandhi, A; Shah, NP | 1 |
| Devirgiliis, C; Guantario, B; Pastore, G; Perozzi, G; Zinno, P | 1 |
| Angilelli, KG; Bordin, MSP; Borsato, D; Cremasco, H; Galvan, D; Romagnoli, ÉS; Silva, LRC | 1 |
13 other study(ies) available for potassium chloride and brine
| Article | Year |
|---|---|
Growth of fungi in NaCl-MgSO4 brines.
Topics: Aspergillus niger; Calcium Chloride; Colony Count, Microbial; Culture Media; Exobiology; Lichens; Lithium Chloride; Magnesium Sulfate; Mars; Osmolar Concentration; Penicillium chrysogenum; Potassium Chloride; Salts; Sodium Chloride | 1979 |
Performance of fungi in low temperature and hypersaline environments.
Topics: Aspergillus; Biomass; Chlorides; Cold Temperature; Culture Media; Freezing; Penicillium chrysogenum; Potassium Chloride; Rubidium; Salts; Sodium Chloride; Spores, Fungal | 1976 |
Effects of fully and partial substitution of NaCl by KCl on physico-chemical and sensory properties of white pickled cheese.
Topics: Analysis of Variance; Cheese; Food Handling; Hydrogen-Ion Concentration; Hypertension; Potassium Chloride; Quality Control; Salts; Sodium Chloride; Taste; Turkey | 2008 |
Fermentation profiles of Manzanilla-Aloreña cracked green table olives in different chloride salt mixtures.
Topics: Calcium Chloride; Colony Count, Microbial; Dose-Response Relationship, Drug; Enterobacteriaceae; Fermentation; Food Handling; Food Microbiology; Food Preservation; Hydrogen-Ion Concentration; Kinetics; Olea; Potassium Chloride; Salts; Sodium Chloride; Species Specificity; Taste; Time Factors; Water; Yeasts | 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 |
[Microbiological changes in edam type cheese, brined in a mixture of sodium and potassium chlorides during the ripening process].
Topics: Cheese; Colony Count, Microbial; Fermentation; Food Handling; Food Microbiology; Humans; Hydrogen-Ion Concentration; Poland; Potassium Chloride; Salts; Sodium Chloride | 2010 |
Mineral content and sensory characteristics of Gordal green table olives fermented in chloride salt mixtures.
Topics: Calcium Chloride; Consumer Behavior; Fermentation; Food Microbiology; Minerals; Multivariate Analysis; Olea; Potassium Chloride; Salts; Sodium Chloride; Taste | 2012 |
Mineral and sensory profile of seasoned cracked olives packed in diverse salt mixtures.
Topics: Calcium Chloride; Food Handling; Humans; Minerals; Olea; Potassium Chloride; Salts; Seasons; Sodium Chloride; Taste | 2013 |
Dynamic three-dimensional pore-scale imaging of reaction in a carbonate at reservoir conditions.
Topics: Calcium Carbonate; Carbon Dioxide; Carbon Sequestration; Carbonates; Groundwater; Permeability; Porosity; Potassium Chloride; Salts; Sodium Chloride; X-Ray Microtomography | 2015 |
The effect of NaCl reduction in the microbiological quality of cracked green table olives of the Maçanilha Algarvia cultivar.
Topics: Base Sequence; Calcium Chloride; Enterobacteriaceae; Fermentation; Food Preservation; Food Preservatives; Listeria monocytogenes; Olea; Pichia; Polymerase Chain Reaction; Polymorphism, Restriction Fragment Length; Potassium Chloride; RNA, Ribosomal; Salts; Sodium Chloride; Staphylococcus aureus; Yeasts | 2016 |
Salt Reduction in a Model High-Salt Akawi Cheese: Effects on Bacterial Activity, pH, Moisture, Potential Bioactive Peptides, Amino Acids, and Growth of Human Colon Cells.
Topics: Amino Acids; Antioxidants; Bacteria; Bifidobacterium; Caco-2 Cells; Cell Line, Tumor; Cheese; Colon; Colonic Neoplasms; Food Storage; Humans; Lactobacillus; Peptides; Peptidyl-Dipeptidase A; Potassium Chloride; Probiotics; Salts; Sodium; Sodium Chloride; Sodium Chloride, Dietary; Streptococcus thermophilus | 2016 |
Impact of NaCl reduction on lactic acid bacteria during fermentation of Nocellara del Belice table olives.
Topics: Biodiversity; Bioreactors; Fermentation; Food Microbiology; Food Safety; Hydrogen-Ion Concentration; Lactobacillaceae; Microbiota; Olea; Polymerase Chain Reaction; Potassium Chloride; Salts; Sodium Chloride; Yeasts | 2017 |
Mathematical modeling of multicomponent NaCl and KCl diffusion process during the salting of pre-cooked champignon mushrooms.
Topics: Agaricus; Diffusion; Food Handling; Models, Theoretical; Potassium; Potassium Chloride; Salts; Sodium; Sodium Chloride | 2019 |