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Novel approaches for chemical and microbiological shelf life extension of cereal crops
Marcus Schmidt
,
Emanuele Zannini
, Kieran M. Lynch
,
Elke K. Arendt
School of Food and Nutritional Sciences
APC Microbiome Ireland
University College Cork
Research output
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Contribution to journal
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Review article
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peer-review
Overview
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Food Science
Shelf Life
100%
Microbial Load
100%
Mycotoxin
66%
Chemical Preservatives
66%
Microbial Spoilage
33%
Starter Culture
33%
Fungal Spoilage
33%
Biopreservative
33%
Microbiological Safety
33%
Spoilage Organisms
33%
Chemical Decontamination
33%
Agricultural and Biological Sciences
Cereal Crop
100%
Mycotoxin
50%
Postharvest
25%
Blood Plasma
25%
Atmospheric Pressure
25%
Microbial Growth
25%
Starter Culture
25%
Decontamination
25%
Electrolyzed Water
25%