Inhibition of Clostridium (C.) botulinum and its toxins by probiotic bacteria and their metabolites: An update review
Adel Mirza Alizadeh(National Nutrition and Food Technology Research Institute), Kianoush Khosravi‐Darani(National Nutrition and Food Technology Research Institute), Mohammad Maleki(Ferdowsi University of Mashhad), Fataneh Hashempour‐Baltork(Ministry of Health and Medical Education), Mahmood Alizadeh Sani(Tehran University of Medical Sciences), Maryam Azizi-Lalabad(Kermanshah University of Medical Sciences)
Cited by 34
Related Papers
pH-sensitive (halochromic) smart packaging films based on natural food colorants for the monitoring of food quality and safety
|Trends in Food Science & Technology|2020|447
Vegetable oil blending: A review of physicochemical, nutritional and health effects
|Trends in Food Science & Technology|2016|269
Mycoproteins as safe meat substitutes
|Journal of Cleaner Production|2020|173
Advances in sustainable food packaging applications of chitosan/polyvinyl alcohol blend films
|Food Chemistry|2024|151
High performance biopolymeric packaging films containing zinc oxide nanoparticles for fresh food preservation: A review
|International Journal of Biological Macromolecules|2023|119