Sorbic Acid

Known as: Acid, Hexadienoic, Propenylacrylic Acid, Acid, Propenylacrylic 
Mold and yeast inhibitor. Used as a fungistatic agent for foods, especially cheeses.
National Institutes of Health

Topic mentions per year

Topic mentions per year

1946-2017
010203019462016

Papers overview

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2007
2007
The spoilage yeast Saccharomyces cerevisiae degraded the food preservative sorbic acid (2,4-hexadienoic acid) to a volatile… (More)
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2005
2005
A reversed-phased HPLC method that allows the separation and simultaneous determination of the preservatives benzoic (BA) and… (More)
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2004
2004
The ocular bioavailability of timolol increased in sorbic acid solution due to ion pair formation. Its octanol/water partition… (More)
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2004
2004
Weak organic acids such as sorbate are potent fungistatic agents used in food preservation, but their intracellular targets are… (More)
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2001
2001
Exposure of Saccharomyces cerevisiae to 0.9 mM sorbic acid at pH 4.5 resulted in the upregulation of 10 proteins; Hsp42, Atp2… (More)
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2000
2000
Zygosaccharomyces is a genus associated with the more extreme spoilage yeasts. Zygosaccharomyces spoilage yeasts are osmotolerant… (More)
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Highly Cited
1998
Highly Cited
1998
Exposure of Saccharomyces cerevisiae to sorbic acid strongly induces two plasma membrane proteins, one of which is identified in… (More)
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1996
1996
The weak acid sorbic acid transiently inhibited the growth of Saccharomyces cerevisiae in media at low pH. During a lag period… (More)
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1983
1983
The minimum inhibitory concentration of sorbic acid has been determined for Bacillus subtilis, Bacillus cereus, Escherichia coli… (More)
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1980
1980
Groups of male Sprague-Dawley rats were maintained on a basal diet containing 0.05% 3'-methyl-4-dimethylaminoazobenzene (3'-MeDAB… (More)
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