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Effects of liquid smoke preparations on shelf life and growth of wild type mold and Aspergillus flavus in a model semi moist pet food
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1006/fmic.2001.0411openalex-snapshot
Antibacterial activity of smoke wood condensates against Aeromonas hydrophila, Yersinia enterocolitica andListeria monocytogenes at low temperature
inferredcites →https://doi.org/10.1016/0168-1605(87)90034-1openalex-snapshot
Antibacterial properties of plant essential oils
inferredcites →https://doi.org/10.1016/b0-12-464970-x/00192-6openalex-snapshot
SMOKING | Liquid Smoke Application
inferredcites →https://doi.org/10.1016/j.foodcont.2006.04.010openalex-snapshot
Aspergillus flavus growth response to cinnamon extract and sodium benzoate mixtures
inferredcites →https://doi.org/10.1016/j.ibiod.2009.07.011openalex-snapshot
Innovative system using smoke from smoldered plant materials to control Aspergillus flavus on stored grain
inferredcites →https://doi.org/10.1016/j.meatsci.2014.02.003openalex-snapshot
Functionality of liquid smoke as an all-natural antimicrobial in food preservation
inferredcites →https://doi.org/10.1016/j.meatsci.2015.11.014openalex-snapshot
Developing food-grade coatings for dry-cured hams to protect against ham mite infestation
inferredcites →https://doi.org/10.1016/s0065-2628(08)60247-5openalex-snapshot
Water Relations of Food Spoilage Microorganisms
inferredcites →https://doi.org/10.1016/s0144-8617(97)00258-0openalex-snapshot
Carbohydrate polymers in food preservation: an integrated view of the Maillard reaction with special reference to discoveries of preserved foods in Sphagnum-dominated peat bogs
inferredcites →https://doi.org/10.1016/s0309-1740(01)00226-1openalex-snapshot
Effect of dietary vitamin E, fishmeal and wood and liquid smoke on the oxidative stability of bacon during 16 weeks' frozen storage
inferredcites →https://doi.org/10.1016/s0963-9969(02)00115-1openalex-snapshot
Activity of smoke wood condensates against Aeromonas hydrophila and Listeria monocytogenes in vacuum-packaged, cold-smoked rainbow trout stored at 4 °C
inferredcites →https://doi.org/10.1046/j.1365-2672.2000.00969.xopenalex-snapshot
Antimicrobial agents from plants: antibacterial activity of plant volatile oils
inferredcites →https://doi.org/10.1046/j.1472-765x.1998.00387.xopenalex-snapshot
Minimum inhibitory concentration of smoke wood extracts against spoilage and pathogenic micro-organisms associated with foods
inferredcites →https://doi.org/10.1053/j.tcam.2008.04.003openalex-snapshot
Evaluating Pet Foods: How Confident Are You When You Recommend a Commercial Pet Food?
inferredcites →https://doi.org/10.1086/381972openalex-snapshot
Clinical Relevance of Bacteriostatic versus Bactericidal Mechanisms of Action in the Treatment of Gram‐Positive Bacterial Infections
inferredcites →https://doi.org/10.1111/j.1365-2621.1998.tb15697.xopenalex-snapshot
Liquid Smoke Effects on Escherichia Coli O157:H7, and its Antioxidant Properties in Beef Products
inferredcites →https://doi.org/10.1111/j.1365-2621.2005.tb09040.xopenalex-snapshot
Determination of Minimum Inhibitory Concentrations of Liquid Smoke Fractions
inferredcites →https://doi.org/10.1111/j.1365-2672.2008.03741.xopenalex-snapshot
Control ofAspergillussectionFlavigrowth and aflatoxin accumulation by plant essential oils
inferredcites →https://doi.org/10.1186/1471-2334-3-24openalex-snapshot
Determination of decimal reduction time (D value) of chemical agents used in hospitals for disinfection purposes
inferredcites →https://doi.org/10.2527/1991.6915openalex-snapshot
Incidence of molds and mycotoxins in commercial animal feed mills in seven midwestern states, 1988-1989.
inferredcites →https://doi.org/10.3168/jds.2017-12865openalex-snapshot
The growth and aflatoxin production of Aspergillus flavus strains on a cheese model system are influenced by physicochemical factors
inferredcites →https://doi.org/10.3389/fnut.2020.619023openalex-snapshot
Thyme Oil Enhances the Inactivation of Salmonella enterica on Raw Chicken Breast Meat During Marination in Lemon Juice With Added Yucca schidigera Extract
inferredcites →https://doi.org/10.3390/ani13050877openalex-snapshot
Use of Organic Acid Mixtures Containing 2-Hydroxy-4-(Methylthio) Butanoic Acid (HMTBa) to Mitigate Salmonella enterica, Shiga Toxin-Producing Escherichia coli (STEC) and Aspergillus flavus in Pet Food Kibbles
inferredcites →https://doi.org/10.3390/foods10071479openalex-snapshot
Significance of Sodium Bisulfate (SBS) Tempering in Reducing the Escherichia coli O121 and O26 Load of Wheat and Its Effects on Wheat Flour Quality
inferredcites →https://doi.org/10.3390/foods12040874openalex-snapshot
Mitigation of Salmonella on Food Contact Surfaces by Using Organic Acid Mixtures Containing 2-Hydroxy-4-(methylthio) Butanoic Acid (HMTBa)
inferredcites →https://doi.org/10.3390/toxins3030163openalex-snapshot
Mycobiota and Aflatoxin B1 in Feed for Farmed Sea Bass (Dicentrarchus labrax)
inferredcites →https://doi.org/10.38150/sajeb.6(5).p186-193openalex-snapshot
Effect of temperature and pH on the growth of Fusarium spp. causing Fusarium head blight (FHB) in wheat
inferredcites →https://doi.org/10.4315/0362-028x-46.2.135openalex-snapshot
Influence of Water Activity on Growth, Metabolic Activities and Survival of Yeasts and Molds
inferredcites →https://doi.org/10.4315/0362-028x-56.11.963openalex-snapshot
Growth of Molds on Cheese Treated with Heat or Liquid Smoke
inferredcites →https://doi.org/10.4315/0362-028x-67.1.12openalex-snapshot
Independent Effects of Acetic Acid and pH on Survival ofEscherichia coli in Simulated Acidified Pickle Products
inferredcites →https://doi.org/10.4315/0362-028x.jfp-15-052openalex-snapshot
Evaluation of a Biological Pathogen Decontamination Protocol for Animal Feed Mills
inferredcites →https://doi.org/10.5772/intechopen.89001openalex-snapshot
Mycotoxins: The Hidden Danger in Foods
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
inferred← citeshttps://doi.org/10.2139/ssrn.4687925openalex-extracted
Exploring the Potential of Water Hyacinth Weed ( Pontederia Crassipes ) as an Environmentally Friendly Antifungal to Realize Sustainable Development in Lakes: A Mini-Review
inferred← citeshttps://doi.org/10.1016/j.anifeedsci.2025.116344openalex-snapshot
Potential of X-ray irradiation for pathogen inactivation in semi-moist pet food and changes in nutritional and physicochemical qualities
inferred← citeshttps://doi.org/10.1016/j.cscee.2024.100702openalex-snapshot
Exploring the potential of water hyacinth weed (Pontederia crassipes) as an environmentally friendly antifungal to realize sustainable development in lakes: A review
inferred← citeshttps://doi.org/10.1016/j.fbio.2026.108404openalex-snapshot
Development of optimal printability properties of personalized mucoadhesive oral films suitable for extrusion-based 3D food printing depending on temperature
inferred← citeshttps://doi.org/10.1016/j.foodcont.2026.112175openalex-snapshot
Ventilation strategies for mold control during egg storage and transportation: A comprehensive evaluation integrating ITS sequencing and antibacterial efficacy
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2026.111624openalex-snapshot
New insights into the characteristic flavor formation of Sichuan fermented sausages driven by liquid smoke addition: An integrated study based on microbiomics, flavoromics, and untargeted metabolomics
inferred← citeshttps://doi.org/10.1016/j.radphyschem.2025.112689openalex-snapshot
Effect of electron beam irradiation on microbial inactivation, nutritional and quality properties of semi-moist pet foods
inferred← citeshttps://doi.org/10.1016/j.sajce.2025.07.014openalex-snapshot
Natural meatball preservative using edible coating from modified shrimp shells chitosan and durian skin liquid smoke
inferred← citeshttps://doi.org/10.1038/s41598-025-88791-xopenalex-snapshot
Enhancing the tensile strength and morphology of Sansevieria trifasciata Laurentii fibers using liquid smoke and microwave treatments: an RSM approach
inferred← citeshttps://doi.org/10.1080/03601234.2024.2384717openalex-snapshot
Quantification of cresols in liquid smoke samples employing liquid–liquid extraction with low-temperature purification and analysis by gas chromatography–mass spectrometry
inferred← citeshttps://doi.org/10.1111/1541-4337.70060openalex-snapshot
Salmonella Presence and Risk Mitigation in Pet Foods: A Growing Challenge with Implications for Human Health
inferred← citeshttps://doi.org/10.1186/s13213-026-01858-6openalex-snapshot
Microbial risk assessment of Staphylococcus species in smoked fish from informal markets in Edo State, Nigeria: processing practices and public health implications
inferred← citeshttps://doi.org/10.29133/yyutbd.1601765openalex-snapshot
Effectiveness of Cinnamomum porrectum Roxb. Kosterm Pyroligneous Acid and Its Compounds in Staphylococcus aureus Growth Inhibition
inferred← citeshttps://doi.org/10.3389/fmicb.2023.1188834openalex-snapshot
Assessment of the antifungal efficacy of whey fermentate alone or in combination with citrus extract to control Aspergillus flavus mold in semi-moist pet food for dogs
inferred← citeshttps://doi.org/10.3390/ani13203188openalex-snapshot
Efficacy of Liquid Smoke to Mitigate Infestations of the Storage Mite, Tyrophagus putrescentiae, in a Model Semi-Moist Pet Food
inferred← citeshttps://doi.org/10.3390/antibiotics13111056openalex-snapshot
Antimicrobial Impact of Wood Vinegar Produced Through Co-Pyrolysis of Eucalyptus Wood and Aromatic Herbs
inferred← citeshttps://doi.org/10.46784/e-avm.v18i2.515openalex-snapshot
THE EFFECT OF LIQUID SMOKE ON FOODBORNE PATHOGENS IN READY-TO-EAT MEAT PRODUCTS
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