Relevant bibliographies by topics / Food Food spoilage

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Food Food spoilage'

Author: Grafiati
Published: 4 June 2021
Last updated: 16 February 2022

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Journal articles on the topic "Food Food spoilage"

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Gram, Lone, Lars Ravn, Maria Rasch, Jesper Bartholin Bruhn, Allan B. Christensen, and Michael Givskov. "Food spoilage—interactions between food spoilage bacteria." International Journal of Food Microbiology 78, no. 1-2 (September 2002): 79–97. http://dx.doi.org/10.1016/s0168-1605(02)00233-7.

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Garcha, S. "Control of Food Spoilage Molds Using Lactobacillus Bacteriocins." Journal of Pure and Applied Microbiology 12, no. 3 (September 30, 2018): 1365–73. http://dx.doi.org/10.22207/jpam.12.3.39.

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Campbell-Platt, Geoffrey. "Fungi and food spoilage." Food Control 10, no. 1 (February 1999): 59–60. http://dx.doi.org/10.1016/s0956-7135(98)00132-7.

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Filtenborg, O., J. C. Frisvad, and U. Thrane. "Moulds in food spoilage." International Journal of Food Microbiology 33, no. 1 (November 1996): 85–102. http://dx.doi.org/10.1016/0168-1605(96)01153-1.

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MONK, J. DAVID, LARRY R. BEUCHAT, and MICHAEL P. DOYLE. "Irradiation Inactivation of Food-Borne Microorganisms." Journal of Food Protection 58, no. 2 (February 1, 1995): 197–208. http://dx.doi.org/10.4315/0362-028x-58.2.197.

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Gamma irradiation can be used as a method of preserving many types of foods. The process involves exposing the food to a specific dose of ionizing irradiation from, for example, 60Co for the purpose of achieving partial or complete inactivation of cells of specific pathogens or of potential spoilage microorganisms that may be naturally present on unprocessed foods. The number of food-borne bacteria recognized as being capable of causing human illness has increased in recent years. The emergence of these pathogens has given rise to increased interest in using irradiation as a preservation technique in the food industry. A review of information describing the behavior of pathogenic and spoilage microorganisms upon exposure to gamma irradiation is presented.
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Skandamis, Panagiotis N., and George-John E. Nychas. "Quorum Sensing in the Context of Food Microbiology." Applied and Environmental Microbiology 78, no. 16 (June 15, 2012): 5473–82. http://dx.doi.org/10.1128/aem.00468-12.

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ABSTRACTFood spoilage may be defined as a process that renders a product undesirable or unacceptable for consumption and is the outcome of the biochemical activity of a microbial community that eventually dominates according to the prevailing ecological determinants. Although limited information are reported, this activity has been attributed to quorum sensing (QS). Consequently, the potential role of cell-to-cell communication in food spoilage and food safety should be more extensively elucidated. Such information would be helpful in designing approaches for manipulating these communication systems, thereby reducing or preventing, for instance, spoilage reactions or even controlling the expression of virulence factors. Due to the many reports in the literature on the fundamental features of QS, e.g., chemistry and definitions of QS compounds, in this minireview, we only allude to the types and chemistry of QS signaling moleculesper seand to the (bioassay-based) methods of their detection and quantification, avoiding extensive documentation. Conversely, we attempt to provide insights into (i) the role of QS in food spoilage, (ii) the factors that may quench the activity of QS in foods and review the potential QS inhibitors that might “mislead” the bacterial coordination of spoilage activities and thus may be used as biopreservatives, and (iii) the future experimental approaches that need to be undertaken in order to explore the “gray” or “black” areas of QS, increase our understanding of how QS affects microbial behavior in foods, and assist in finding answers as to how we can exploit QS for the benefit of food preservation and food safety.
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SNYDER, ABIGAIL B., and RANDY W. WOROBO. "Fungal Spoilage in Food Processing." Journal of Food Protection 81, no. 6 (May 16, 2018): 1035–40. http://dx.doi.org/10.4315/0362-028x.jfp-18-031.

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ABSTRACT Food processing, packaging, and formulation strategies are often specifically designed to inhibit or control microbial growth to prevent spoilage. Some of the most restrictive strategies rely solely or on combinations of pH reduction, preservatives, water activity limitation, control of oxygen tension, thermal processing, and hermetic packaging. In concert, these strategies are used to inactivate potential spoilage microorganisms or inhibit their growth. However, for select microbes that can overcome these controls, the lack of competition from additional background microbiota helps facilitate their propagation.
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Roller, S. "Physiology of food spoilage organisms." International Journal of Food Microbiology 50, no. 1-2 (September 15, 1999): 151–53. http://dx.doi.org/10.1016/s0168-1605(99)00083-5.

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Bildsten, Carolee. "About Food Safety and Spoilage." Nutrition Today 34, no. 1 (January 1999): 27–28. http://dx.doi.org/10.1097/00017285-199901000-00005.

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KRISCH, JUDIT, MUTHUSAMY CHANDRASEKARAN, SHINE KADAIKUNNAN, NAIYF S. ALHARBI, and CSABA VÁGVÖLGYI. "Latest about Spoilage by Yeasts: Focus on the Deterioration of Beverages and Other Plant-Derived Products." Journal of Food Protection 79, no. 5 (May 1, 2016): 825–29. http://dx.doi.org/10.4315/0362-028x.jfp-15-324.

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ABSTRACT Food and beverage deterioration by spoilage yeasts is a serious problem that causes substantial financial losses each year. Yeasts are able to grow under harsh environmental conditions in foods with low pH, low water activity, and high sugar and/or salt content. Some of them are extremely resistant to the traditional preservatives used in the food industry. The search for new methods and agents for prevention of spoilage by yeasts is ongoing, but most of these are still at laboratory scale. This mini-review gives an overview of the latest research issues relating to spoilage by yeasts, with a focus on wine and other beverages, following the interest of the research groups. It seems that a better understanding of the mechanisms to combat food-related stresses, the characteristics leading to resistance, and rapid identification of strains of yeasts in foods are the tools that can help control spoilage yeasts.
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Dissertations / Theses on the topic "Food Food spoilage"

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Kalathenos, Panayiotis. "Predictive modelling of wine spoilage microorganisms." Thesis, University of Reading, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.260584.

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McCleery, David R. "Interaction between Escherichia coli O157:H7 and food spoilage bacteria." Thesis, Queen's University Belfast, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.394887.

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Rhoades, Jonathan. "The antimicrobial activity of chitosan and its application as a food preservative." Thesis, London South Bank University, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.288171.

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Ternström, Anders. "Classification, grouping and identification of bacteria isolated from food and the environment." Lund : Dept. of Food Technology, Laboratory of hygiene and taxonomy, Lund University, 1992. http://catalog.hathitrust.org/api/volumes/oclc/39697487.html.

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Roth, Steven M. "Sodium phosphate inhibition of the growth of selected foodborne spoilage yeasts." Thesis, Virginia Tech, 1988. http://hdl.handle.net/10919/45177.

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Sodium phosphite was evaluated for inhibition of growth of spoilage yeasts in laboratory media and in two commercial carbonated beverages. In addition, the effects of pH and atmosphere in combination with sodium phosphite were also examined in laboratory media. Inhibition studies in laboratory media were performed with optimal or near optimal growth conditions for each yeast. Growth was monitored by measuring optical density at 600 nm. A time to significant growth was determined for experiments in laboratory media and was used to evaluate the effect that sodium phosphite and other test variables had on growth. A time to detectable growth was determined for experiments in commercial carbonated beverages and post incubation counts on observations with undetectable growth were used to evaluate the effects of sodium phosphite on yeast growth. Sodium phosphite was most effective in inhibiting growth of Zygosaccharomyces bailii, and less effective against Saccharomyces cerevisiae, and Saccharomyces uvarum respectively. Results from this investigation show the potential use of sodium phosphite as an antimicrobial food preservative has potential.
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Rioux, Amanda. "Strategies for the Prevention of Potato Spoilage During Storage and the Discovery of the Antimicrobial Activity of Potatoes." Fogler Library, University of Maine, 2007. http://www.library.umaine.edu/theses/pdf/RiouxA2007.pdf.

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Gilleßen, Claudia [Verfasser]. "Olfactory and technical measurement of malodours caused by food spoilage / Claudia Gilleßen." Aachen : Shaker, 2012. http://d-nb.info/1067734937/34.

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Kershri, G. "Novel food applications of electronic nose technology for detection of spoilage fungi." Thesis, Cranfield University, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.392743.

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Hobday, Duncan Stuart. "Development of polyaniline as a sensor for food quality and spoilage detection." Thesis, Cranfield University, 2009. http://dspace.lib.cranfield.ac.uk/handle/1826/4482.

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This thesis describes the research that has been completed for the application of polyaniline as a food quality indicator. It has been reported by WRAP (Waste and Resources Action Programme) that in the UK alone, a third of all purchased food items are thrown away regardless of the quality or condition. It has also been reported by DEFRA (Department for Environment Food and Rural Affairs) that the food manufacturing and processing industry is one of the UK’s largest producers of land filled waste. At present, the available technology for food freshness determination is largely based on use-by dates which are often recognised as unreliable - or qualitative time temperature indicators (TTIs); which can be costly and do not give an actual measurement of bacterial activity. It is anticipated that the technology produced from this research will give a viable and low cost solution to help minimize preventable food waste from consumers - as well as improving food industry process efficiency, especially in the field of food supply chain management. The sensors being developed employ a conducting polymer film as a sensor which reacts with volatiles evolving from selected food products (salmon and herring). As food biochemically degrades, the concentrations and volumes of these gases change, and this has been studied by analytical techniques such as gas chromatography and SIFT-MS. Food spoilage has also been followed by the growth and identification of specific spoilage bacteria. The sensor exhibits a number of quantifiable physical changes when exposed to differing volatile mixtures produced by the food stuffs. These physical properties include colour and conductivity changes which are distinctive and easily measurable. Correlations have been shown between increases in microbial activity and the change in conductivity of the films. These sensors will be able to inform consumers more reliably when the food is safe to consume as well as providing the food industry with more information on traceability and stock conditions of fresh meat and fish. In the context of the catering industry, these sensors will also aid in the decreasing the number of reported cases of food poisoning by observing - in real-time - the condition and safety of food.
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Simpson, Marian V. "Shelf life and microbiological safety studies on minimally processed, refrigerated "sous-vide" products." Thesis, McGill University, 1993. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=41134.

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Previous results indicated that lactic acid bacteria (LAB) and Bacillus spores were the predominant spoilage microorganisms in minimally processed products after 35 days storage at 15$ sp circ$C. Furthermore, most packages were swollen due to carbon dioxide production by the LAB. The fact that spores survived mild heat treatment is of concern since it implies that other more pathogenic spores, e.g. Clostridium botulinum would also survive and may pose a public health problem in products stored at 15$ sp circ$C. As such, the influence of combination treatments (viz., mild heat processing treatment, pH, water activity, storage temperature, lactic acid bacteria) were evaluated through challenge studies with selected strains of C. botulinum type A, B, and E spores. The shelf life and safety of the products following a 13D process at 75$ sp circ$C, could be extended to $ ge$42 days by a combination of pH $ le$ 5.0 and storage at 5$ sp circ$C. Other combination treatments were also effective in controlling growth of, and toxin formation in the products by C. botulinum. For instance, botulinum toxin was not detected until day 35 in inoculated spaghetti and meat sauce products (pH 5.25 and a$ sb{w}$ 0.992) with type A and B spores and stored at 15$ sp circ$C. Shelf life extension and inhibition of toxin production was also possible through reductions in a$ sb{w}$ levels achieved by addition of 1-3% salt (w/w) to the products. Water activity levels of $ le$0.983 prevented botulinum toxin production in the minimally processed spaghetti and meat sauce product for $ ge$42 days during storage at 15$ sp circ$C.
Similar trends were observed in sous-vide rice and salmon products. Furthermore, when sodium lactate was used as the humectant to lower the a$ sb{w}$ of this product, toxin production was also delayed, but not to the same extent as achieved with NaCl. When two strains of bacteriocin-producing lactic acid bacteria were co-inoculated separately in the sous-vide rice and salmon products that had been challenged with C. botulinum type E spores, toxin formation was only slightly delayed in products with added NaCl (1%), while toxin formation was neither delayed nor prevented in similarly lactic acid bacteria-treated samples with no added NaCl. Furthermore, in most of the products in which botulinum toxin was detected, spoilage preceded toxigenesis, however, in some samples stored at 5$ sp circ$C toxigenesis preceded spoilage. Addition of $ alpha$-2-macroglobulin at a level of 2.7 ppm did not delay or prevent toxin formation in the product. Microwave heating of products at half-power or full power (800 Watts) for 5 to 10 min proved effective in inactivating all of the pre-formed toxin in toxic samples. (Abstract shortened by UMI.)
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Books on the topic "Food Food spoilage"

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Wang, Yanbo, Wangang Zhang, and Linglin Fu, eds. Food Spoilage Microorganisms. Boca Raton : Taylor & Francis, 2017. | Series: Food microbiology: CRC Press, 2017. http://dx.doi.org/10.4324/9781315368887.

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1950-, Hocking Ailsa D., ed. Fungi and food spoilage. 2nd ed. Gaithersburg: Aspen Publishers, 1999.

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Pitt, John I. Fungi and food spoilage. 2nd ed. London: Blackie Academic & Professional, 1997.

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Pitt, John I. Fungi and food spoilage. 3rd ed. Dordrecht: Springer, 2009.

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1950-, Hocking Ailsa D., ed. Fungi and food spoilage. Sydney: Academic Press, 1985.

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Pitt, John I., and Ailsa D. Hocking. Fungi and Food Spoilage. Boston, MA: Springer US, 2009. http://dx.doi.org/10.1007/978-0-387-92207-2.

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Pitt, J. I., and A. D. Hocking. Fungi and Food Spoilage. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4615-6391-4.

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Modi, H. A. Microbial spoilage of foods. Jaipur, India: Aavishkar Publishers, Distributors, 2009.

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Tibor, Deák. Handbook of food spoilage yeasts. Boca Raton: CRC Press, 1996.

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Deák, Tibor. Handbook of food spoilage yeasts. 2nd ed. Boca Raton, FL: CRC Press, 2008.

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Book chapters on the topic "Food Food spoilage"

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Forsythe, S. J., and P. R. Hayes. "Food spoilage." In Food Hygiene, Microbiology and HACCP, 86–149. Boston, MA: Springer US, 2000. http://dx.doi.org/10.1007/978-1-4757-5254-0_3.

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Hayes, P. R. "Food Spoilage." In Food Microbiology and Hygiene, 106–83. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-3546-1_3.

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Forsythe, S. J., and P. R. Hayes. "Food spoilage." In Food Hygiene, Microbiology and HACCP, 86–149. Boston, MA: Springer US, 1998. http://dx.doi.org/10.1007/978-1-4615-2193-8_3.

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Banwart, George J. "Food Spoilage." In Basic Food Microbiology, 393–431. Boston, MA: Springer US, 1989. http://dx.doi.org/10.1007/978-1-4684-6453-5_8.

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Dudley, S. R. "Food Spoilage and Food Poisoning." In Mastering Catering Science, 154–72. London: Macmillan Education UK, 1988. http://dx.doi.org/10.1007/978-1-349-19200-7_10.

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Azad, Z. R. Azaz Ahmad, Mohd Fahim Ahmad, and Waseem Ahmad Siddiqui. "Food Spoilage and Food Contamination." In Health and Safety Aspects of Food Processing Technologies, 9–28. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-24903-8_2.

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Wareing, Peter. "Food-Spoilage Bacteria." In Micro-facts, 216–85. Cambridge: Royal Society of Chemistry, 2010. http://dx.doi.org/10.1039/9781849732130-00216.

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Wareing, Peter. "Food-Spoilage Fungi." In Micro-facts, 286–368. Cambridge: Royal Society of Chemistry, 2010. http://dx.doi.org/10.1039/9781849732130-00286.

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Catsberg, C. M. E., and G. J. M. Kempen-Van Dommelen. "Quality deterioration and spoilage." In Food Handbook, 31–41. Dordrecht: Springer Netherlands, 1990. http://dx.doi.org/10.1007/978-94-009-0445-3_2.

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Brul, S., J. van der Vossen, A. Boorsma, and F. M. Klis. "Yeasts and food spoilage." In Topics in Current Genetics, 273–95. Berlin, Heidelberg: Springer Berlin Heidelberg, 2003. http://dx.doi.org/10.1007/3-540-37003-x_9.

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Conference papers on the topic "Food Food spoilage"

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Yuan, Mengyao, Rami Ghannam, Petros Karadimas, and Hadi Heidari. "Flexible RFID Patch for Food Spoilage Monitoring." In 2018 IEEE Asia Pacific Conference on Postgraduate Research in Microelectronics and Electronics (PrimeAsia). IEEE, 2018. http://dx.doi.org/10.1109/primeasia.2018.8598134.

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Fang, Sun. "Design of Intelligent Detection System for Food Spoilage." In 2018 11th International Conference on Intelligent Computation Technology and Automation (ICICTA). IEEE, 2018. http://dx.doi.org/10.1109/icicta.2018.00050.

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Wu, Binlin, and Kevin Dahlberg. "Measurement of muscle food spoilage using fluorescence imaging." In SPIE BiOS, edited by Daniel L. Farkas, Dan V. Nicolau, and Robert C. Leif. SPIE, 2016. http://dx.doi.org/10.1117/12.2213943.

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Stefanini, Roberta, Giuseppe Vignali, and Fabio Coloretti. "Modelling the growth kinetic of spoilage microorganisms in a packaged cow’s ricotta processed with high pressure." In The 5th International Food Operations & Processing Simulation Workshop. CAL-TEK srl, 2019. http://dx.doi.org/10.46354/i3m.2019.foodops.003.

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Today consumers demand fresh foods without additives, preservatives and health risks: that is why non-thermal food preservation methods are receiving more interest, among them High Pressure Processing is able to avoid thermal degradation of food components, extend their shelf life and preserve colour, flavour and nutritional value. HPP is often used on dairy products because of its impact on physicochemical and sensory characteristics, its ability to improve their structure and texture and inactivate some microorganisms. The aim of this work is to evaluate the effect of HPP on a packaged ricotta rich in Conjugated Linoleic Acid (CLA) and Omega-3, resulting from cows fed with linseed in the Parmigiano Reggiano area, and processed with a hydrostatic pressure of 600 MPa for 5 minutes. The ultimate goal is to find a mathematical model able to show the treatment’s effect on spoilage microorganisms that grow spontaneously in this product during a month of refrigerated storage.
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Green, Geoffrey C., Adrian D. C. Chan, and Rafik A. Goubran. "Tracking food spoilage in the smart home using odour monitoring." In 2011 IEEE International Symposium on Medical Measurements and Applications (MeMeA). IEEE, 2011. http://dx.doi.org/10.1109/memea.2011.5966685.

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Megalingam, Rajesh Kannan, Gadde Sakhita Sree, Gunnam Monika Reddy, Inti Rohith Sri Krishna, and L. U. Suriya. "Food Spoilage Detection Using Convolutional Neural Networks and K Means Clustering." In 2019 3rd International Conference on Recent Developments in Control, Automation & Power Engineering (RDCAPE). IEEE, 2019. http://dx.doi.org/10.1109/rdcape47089.2019.8979114.

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Green, Geoffrey C., Adrian D. C. Chan, and Rafik A. Goubran. "Monitoring of food spoilage with electronic nose: potential applications for smart homes." In 3rd International Conference on Pervasive Computing Technologies for Healthcare (Pervasive Health 2009). IEEE, 2009. http://dx.doi.org/10.1109/pcthealth.2009.5291419.

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Green, Geoffrey C., Adrian D. C. Chan, and Rafik A. Goubran. "Monitoring of food spoilage with electronic nose: potential applications for smart homes." In 3d International ICST Conference on Pervasive Computing Technologies for Healthcare. ICST, 2009. http://dx.doi.org/10.4108/icst.pervasivehealth2009.7001.

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Nadeem, F., J. Mandon, S. M. Cristescu, and F. J. M. Harren. "External Cavity-Quantum Cascade Laser for Sensitive Detection of Volatiles Emitted During Food Spoilage." In Laser Applications to Chemical, Security and Environmental Analysis. Washington, D.C.: OSA, 2016. http://dx.doi.org/10.1364/lacsea.2016.lm4g.5.

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Perni, Stefano, Gilbert Shama, and M. G. Kong. "Cold Plasma Treatment of Spoilage Microorganisms on Model Food Surface and Real Fruit Tissues." In 2007 IEEE Pulsed Power Plasma Science Conference. IEEE, 2007. http://dx.doi.org/10.1109/ppps.2007.4345642.

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