Food Preservatives

Known as: Chemical preservatives, Preservatives, Food, food preservative 
Substances capable of inhibiting, retarding or arresting the process of fermentation, acidification or other deterioration of foods.
National Institutes of Health

Topic mentions per year

Topic mentions per year

1950-2017
020406019502016

Papers overview

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Review
2014
Review
2014
Lactic acid bacteria (LAB) play a critical role in food production and health maintenance. There is an increasing interest in… (More)
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2012
2012
Nisin, a bacteriocin and commonly used food preservative, may serve as a novel potential therapeutic for treating head and neck… (More)
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2008
2008
The aim of this double-blind, controlled crossover study was to evaluate the influence of food preservatives on in situ dental… (More)
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2008
2008
OBJECTIVE Sodium benzoate (SB), potassium sorbate (PS) and sodium nitrite (SN) are commonly used food preservatives. In this in… (More)
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2008
2008
BACKGROUND For many years chemical preservatives have been used in food, to act as either antimicrobials or antioxidants or both… (More)
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Highly Cited
2001
Highly Cited
2001
AIMS To investigate the antimicrobial properties of phenolic compounds present in Finnish berries against probiotic bacteria and… (More)
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2001
2001
The aim of this study was to investigate the ability of sodium metabisulfite (SMB) which is used as an antimicrobial substance in… (More)
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2000
2000
The oestrogenic activity of the parabens, methyl-, ethyl- and propyl p-hydroxybenzoate, widely used as antimicrobials in food… (More)
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1997
1997
In the United States, consumer demand for new foods and changes in eating habits and food safety risks are affecting the food… (More)
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Highly Cited
1984
Highly Cited
1984
The effects of cinnamic, propionic, benzoic and sorbic acids on the growth and intracellular pH of Escherichia coli were… (More)
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