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https://doi.org/10.2139/ssrn.4660636

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Inhibition of microbial growth at different pH levels by benzoic and propionic acids and esters of p-hydroxybenzoic acid
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Extending the Bacillus cereus group genomics to putative food-borne pathogens of different toxicity
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Antilisterial effects of free fatty acids and monolaurin in beef emulsions and hot dogs
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Antibacterial activity of phenyllactic acid against Listeria monocytogenes and Escherichia coli by dual mechanisms
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Surface physiological changes induced by lactic acid on pathogens in consideration of pKa and pH
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iTRAQ-based quantitative proteomic analysis of synergistic antibacterial mechanism of phenyllactic acid and lactic acid against Bacillus cereus
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Modelling the influence of single acid and mixture on bacterial growth
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The antimicrobial efficacy and structure activity relationship of novel carbohydrate fatty acid derivatives against Listeria spp. and food spoilage microorganisms
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Germination inhibition of Bacillus cereus spores: impact of the lipophilic character of inhibiting compounds
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Effectiveness of lactic and acetic acids on the growth of Listeria monocytogenes and Bacillus cereus in primo sale fresh cheese
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Antibacterial fatty acids: An update of possible mechanisms of action and implications in the development of the next-generation of antibacterial agents
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Modelling the growth kinetics of Listeria as a function of temperature, pH and organic acid concentration
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Simple relationship between acid dissociation constant and minimal pH for microbial growth in laboratory medium
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Modeling the inhibitory effects of organic acids on bacteria
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Effects of acetic acid and lactic acid on the growth of Saccharomyces cerevisiae in a minimal medium
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Weak-acid preservatives: modelling microbial inhibition and response
inferredcites →https://doi.org/10.1046/j.1365-2672.2000.01017.xopenalex-extracted
Susceptibility testing: accurate and reproducible minimum inhibitory concentration (MIC) and non-inhibitory concentration (NIC) values
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Evidence that sorbic acid does not inhibit yeast as a classic ‘weak acid preservative’
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Alternative antimicrobials: the properties of fatty acids and monoglycerides
inferredcites →https://doi.org/10.1111/1541-4337.12785openalex-extracted
Bacillus cereus food intoxication and toxicoinfection
inferredcites →https://doi.org/10.1111/j.1365-2621.1988.tb00581.xopenalex-extracted
Growth inhibition of food‐borne pathogens by lactic and acetic acids and their mixtures
inferredcites →https://doi.org/10.1111/j.1365-2672.1983.tb02632.xopenalex-extracted
The antimicrobial effect of dissociated and undissociated sorbic acid at different pH levels
inferredcites →https://doi.org/10.1111/j.1462-2920.2007.01495.xopenalex-extracted
Ecological diversification in the Bacillus cereus Group
inferredcites →https://doi.org/10.1111/j.1574-6968.1987.tb02463.xopenalex-extracted
Bioenergetics of lactic acid bacteria: cytoplasmic pH and osmotolerance
inferredcites →https://doi.org/10.1111/j.1750-3841.2009.01300.xopenalex-extracted
Antibacterial Interactions of Monolaurin with Commonly Used Antimicrobials and Food Components
inferredcites →https://doi.org/10.1128/aem.00355-10openalex-extracted
Comparing Nonsynergistic Gamma Models with Interaction Models To Predict Growth of EmeticBacillus cereuswhen Using Combinations of pH and Individual Undissociated Acids as Growth-Limiting Factors
inferredcites →https://doi.org/10.1128/aem.58.2.624-629.1992openalex-extracted
Inhibition of Listeria monocytogenes by fatty acids and monoglycerides
inferredcites →https://doi.org/10.1128/aem.63.6.2355-2360.1997openalex-extracted
Modelling the growth rate of Escherichia coli as a function of pH and lactic acid concentration
inferredcites →https://doi.org/10.1201/9781420078435openalex-extracted
Organic Acids and Food Preservation
inferredcites →https://doi.org/10.1371/journal.pone.0040350openalex-extracted
Glycerol Monolaurate Antibacterial Activity in Broth and Biofilm Cultures
inferredcites →https://doi.org/10.2307/2965596openalex-extracted
Statistical Tools for Nonlinear Regression: A Practical Guide with S-PLUS Examples.
inferredcites →https://doi.org/10.2754/avb201180010029openalex-extracted
Comparison of antibacterial effect of seven 1-monoglycerides on food-borne pathogens or spoilage bacteria
inferredcites →https://doi.org/10.2903/j.efsa.2016.4524openalex-extracted
Risks for public health related to the presence of Bacillus cereus and other Bacillus spp. including Bacillus thuringiensis in foodstuffs
inferredcites →https://doi.org/10.3390/fermentation9010026openalex-extracted
Propionic Acid Fermentation—Study of Substrates, Strains, and Antimicrobial Properties
inferredcites →https://doi.org/10.4315/0362-028x-59.7.716openalex-extracted
Inhibition of Bacterial Spores and Vegetative Cells by Glycerides
inferredcites →https://doi.org/10.4315/0362-028x.jfp-19-259openalex-extracted
In Vitro Antibacterial Activities and Mechanisms of Action of Fatty Acid Monoglycerides Against Four Foodborne Bacteria
inferredcites →https://doi.org/10.5851/kosfa.2022.e79openalex-extracted
Minimum Inhibitory Concentration (MIC) of Propionic Acid, Sorbic Acid, and Benzoic Acid against Food Spoilage Microorganisms in Animal Products to Use MIC as Threshold for Natural Preservative Production
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