sucrose has been researched along with sorbic acid in 9 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 4 (44.44) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 2 (22.22) | 29.6817 |
| 2010's | 2 (22.22) | 24.3611 |
| 2020's | 1 (11.11) | 2.80 |
| Authors | Studies |
|---|---|
| Ezzedeen, FW; Shihab, FA; Stohs, SJ | 1 |
| Lück, E | 1 |
| Beuchat, LR | 2 |
| Cole, MB; Legan, JD; Schaffner, DW; Slade, L; Stewart, CM; Vandeven, MH | 1 |
| Betts, GD; Evans, DG; Everis, LK | 1 |
| Kluk, A; Sznitowska, M | 1 |
| Gautam, S; Mishra, BB; Sharma, A | 1 |
| Abe, N; Akutsu, M; Higuchi, Y; Kamimura, N; Kurihara, H; Kurimoto, Y; Masai, E; Sakamoto, C; Sakamoto, K; Sonoki, T; Sugita, H; Tanaka, M | 1 |
9 other study(ies) available for sucrose and sorbic acid
| Article | Year |
|---|---|
Effect of some syrup constituents on the solubility of sorbic acid.
Topics: Chemistry, Pharmaceutical; Fatty Acids, Unsaturated; Glucose; Solubility; Sorbic Acid; Sorbitol; Sucrose; Thermodynamics | 1988 |
[Chemical preservation of food].
Topics: Benzoates; Benzoic Acid; Ethanol; Food Contamination; Food Preservation; Food Preservatives; Mycotoxins; Propionates; Safety; Sodium Chloride; Sorbic Acid; Sucrose | 1985 |
Combined effects of solutes and food preservatives on rates of inactivation of and colony formation by heated spores and vegetative cells of molds.
Topics: Ascomycota; Benzoates; Food Preservatives; Hot Temperature; Mitosporic Fungi; Saccharomycetales; Sodium Chloride; Sorbic Acid; Spores, Fungal; Sucrose | 1981 |
Comparison of anti-Vibrio activities of potassium sorbate, sodium benzoate, and glycerol and sucrose esters of fatty acids.
Topics: Benzoates; Drug Synergism; Fatty Acids; Fatty Acids, Unsaturated; Food Preservatives; Glycerol; Hot Temperature; Hydrogen-Ion Concentration; Sorbic Acid; Sucrose; Vibrio parahaemolyticus | 1980 |
Staphylococcus aureus growth boundaries: moving towards mechanistic predictive models based on solute-specific effects.
Topics: Colony Count, Microbial; Enterotoxins; Food Microbiology; Fructose; Glycerol; Humidity; Hydrogen-Ion Concentration; Models, Biological; Predictive Value of Tests; Risk Assessment; Sodium Chloride; Sorbic Acid; Staphylococcus aureus; Sucrose | 2002 |
Use of survival analysis and Classification and Regression Trees to model the growth/no growth boundary of spoilage yeasts as affected by alcohol, pH, sucrose, sorbate and temperature.
Topics: Alcohols; Food Contamination; Food Microbiology; Hydrogen-Ion Concentration; Kinetics; Models, Biological; Sorbic Acid; Sucrose; Temperature; Yeasts | 2004 |
Application properties of oral gels as media for administration of minitablets and pellets to paediatric patients.
Topics: Acrylates; Administration, Oral; Adult; Carboxymethylcellulose Sodium; Excipients; Gels; Glycerol; Humans; Hydrogen-Ion Concentration; Middle Aged; Parabens; Particle Size; Preservatives, Pharmaceutical; Sorbic Acid; Sucrose; Tablets; Taste Perception; Viscosity; Young Adult | 2014 |
Shelf life extension of sugarcane juice using preservatives and gamma radiation processing.
Topics: Colony Count, Microbial; Food Contamination; Food Microbiology; Food Preservation; Food Preservatives; Gamma Rays; Phenols; Saccharum; Sodium Benzoate; Sorbic Acid | 2011 |
Pseudomonas sp. NGC7 as a microbial chassis for glucose-free muconate production from a variety of lignin-derived aromatics and its application to the production from sugar cane bagasse alkaline extract.
Topics: Bacterial Proteins; Cellulose; Dioxygenases; Glucose; Lignin; Metabolic Engineering; Pseudomonas; Saccharum; Sorbic Acid | 2022 |