sulfur dioxide has been researched along with sorbic acid in 6 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 4 (66.67) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 2 (33.33) | 29.6817 |
| 2010's | 0 (0.00) | 24.3611 |
| 2020's | 0 (0.00) | 2.80 |
| Authors | Studies |
|---|---|
| Beuchat, LR | 1 |
| Drake, JJ; Lloyd, AG | 1 |
| Romano, P; Suzzi, G | 1 |
| van Uden, N | 1 |
| Madeira-Lopes, A; Veiga, A | 1 |
| Britz, TJ; Engelbrecht, S; Joubert, E; Witthuhn, RC | 1 |
2 review(s) available for sulfur dioxide and sorbic acid
| Article | Year |
|---|---|
Problems posed by essential food preservatives.
Topics: Animals; Benzoates; Beverages; Diethyl Pyrocarbonate; Fluorocarbons; Food Additives; Food Preservation; Food Preservatives; Formaldehyde; Humans; Hydroxybenzoates; Legislation, Drug; Meat; Mice; Nisin; Nitrates; Nitrites; Propionates; Rats; Sorbic Acid; Sulfur Dioxide; United Kingdom | 1975 |
Temperature profiles of yeasts.
Topics: Alcohols; Cell Membrane; Chloramphenicol; Cycloheximide; Ethanol; Mitochondria; Sorbic Acid; Sulfur Dioxide; Temperature; Yeasts | 1984 |
4 other study(ies) available for sulfur dioxide and sorbic acid
| Article | Year |
|---|---|
Effectiveness of various food preservatives in controlling the outgrowth of Byssochlamys nivea ascospores.
Topics: Ascomycota; Benzoates; Diethyl Pyrocarbonate; Food Preservatives; Hydrogen-Ion Concentration; Saccharomycetales; Sorbic Acid; Spores, Fungal; Sulfur Dioxide; Time Factors | 1976 |
Sensitivity of Saccharomyces cerevisiae vegetative cells and spores to antimicrobial compounds.
Topics: Anti-Infective Agents; Benzoates; Benzoic Acid; Cycloheximide; Microbial Sensitivity Tests; Natamycin; Nystatin; Saccharomyces cerevisiae; Salicylates; Salicylic Acid; Sorbic Acid; Spores, Fungal; Sulfur Dioxide | 1985 |
Effects of weak acid preservatives on the growth and thermal death of the yeast Pichia membranifaciens in a commercial apple juice.
Topics: Benzoic Acid; Beverages; Food Microbiology; Food Preservation; Pichia; Rosales; Sorbic Acid; Sulfur Dioxide; Temperature | 2000 |
Microbial content of commercial South African high-moisture dried fruits.
Topics: Bacillus; Bacteria; Clostridium; Food Contamination; Food Microbiology; Food Preservation; Fruit; Fungi; Hydrogen-Ion Concentration; Salmonella; Sorbic Acid; South Africa; Staphylococcus; Sulfur Dioxide; Time Factors | 2005 |