sorbic acid has been researched along with brine in 3 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 1 (33.33) | 18.7374 |
| 1990's | 1 (33.33) | 18.2507 |
| 2000's | 0 (0.00) | 29.6817 |
| 2010's | 0 (0.00) | 24.3611 |
| 2020's | 1 (33.33) | 2.80 |
| Authors | Studies |
|---|---|
| Johnson, EA; Larson, AE; Nelson, JH | 1 |
| COSTILOW, RN; COUGHLIN, FM; HSU, WT; ROBBINS, EK | 1 |
| Daughtry, KV; Johanningsmeier, SD; Medina, E; Moeller, L; Page, CA; Pérez-Díaz, IM | 1 |
3 other study(ies) available for sorbic acid and brine
| Article | Year |
|---|---|
Survival of Listeria monocytogenes in commercial cheese brines.
Topics: Cheese; Hydrogen Peroxide; Hydrogen-Ion Concentration; Listeria monocytogenes; Minerals; Nitrogen; Salts; Sodium Benzoate; Sodium Chloride; Sodium Hypochlorite; Solutions; Sorbic Acid | 1999 |
Sorbic acid as a selective agent in cucumber fermentations. II. Effect of sorbic acid on the yeast and lactic acid fermentations in brined cucumbers.
Topics: Cucumis sativus; Fatty Acids; Fermentation; Food Preservation; Lactic Acid; Saccharomyces cerevisiae; Salts; Sorbic Acid; Vegetables; Yeasts | 1957 |
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 |