References
- Anjos, O., Campos, M. G., Ruiz, P. C., & Antunes, P. (2015). Application of FTIR-ATR spectroscopy to the quantification of sugar in honey. Food Chemistry, 169, 218–223.
- Ayrapetyan, M., Williams, T. C., & Oliver, J. D. (2015). Bridging the gap between viable but non-culturable and antibiotic persistent bacteria. Trends in Microbiology, 23(1), 7–13.
- Bai, H., & Shi, G. (2007). Gas sensors based on conducting polymers. Sensors, 7, 267–307.
- Bell, R. L., Jarvis, K. G., Ottesen, A. R., McFarland, M. A., & Brown, E. W. (2016). Recent and emerging innovations in Salmonella detection: A food and environmental perspective. Microbial Biotechnology, 9(3), 279–292.
- Beuchat, L. R., Komitopoulou, E., Beckers, H., Betts, R. P., Bourdichon, F., Fanning, S., … Ter Kuile, B. H. (2013). Low–Water activity foods: Increased concern as vehicles of foodborne pathogens. Journal of Food Protection, 76(1), 150–172.
- Brightwell, G., & Clemens, R. (2012). Development and validation of a real-time PCR assay specific for Clostridium estertheticum and C. estertheticum-like psychrotolerant bacteria. Meat Science, 92(4), 697–703.
- Bureau, S., Georgé, S., Perrin, A., & Renard, C. M. G. C. (2017). Use of mid-infrared spectroscopy to monitor shelf-life of ready-made meals. LWT - Food Science and Technology, 85, 474–478.
- Casalinuovo, I. A., Di Pierro, D., Coletta, M., & Di Francesco, P. (2006). Application of electronic noses for disease diagnosis and food spoilage detection. Sensors, 6, 1428–1439.
- Chen, H., Liu, Z., Cai, K., Xu, L., & Chen, A. (2018). Grid search parametric optimization for FT-NIR quantitative analysis of solid soluble content in strawberry samples. Vibrational Spectroscopy, 94, 7–15.
- Clarke, W. S., System for cultivation and processing of microorganisms, processing of products therefrom, and processing in drillhole reactors. 2014, Google Patents.
- Coppa, M., Revello-Chion, A., Giaccone, D., Tabacco, E., & Borreani, G. (2017). Could predicting fatty acid profile by mid-infrared reflectance spectroscopy be used as a method to increase the value added by milk production chains? Journal of Dairy Science, 100(11), 8705–8721.
- Cozzolino, D., Chandra, S., Roberts, J., Power, A., Rajapaksha, P., Ball, N., … Chapman, J. (2018). There is gold in them hills: Predicting potential acid mine drainage events through the use of chemometrics. Science of the Total Environment, 619–620, 1464–1472.
- Craig, A. P., Botelho, B. G., Oliveira, L. S., & Franca, A. S. (2018). Mid infrared spectroscopy and chemometrics as tools for the classification of roasted coffees by cup quality. Food Chemistry, 245, 1052–1061.
- Cross, W. F., Hood, J. M., Benstead, J. P., Huryn, A. D., & Nelson, D. (2015). Interactions between temperature and nutrients across levels of ecological organization. Global Change Biology, 21(3), 1025–1040.
- Dankowska, A. (2016). 5 - advances in fluorescence emission spectroscopy for food authenticity testing A2 - Downey, Gerard, in advances in food authenticity testing (pp. 117–145). Duxford, UK: Woodhead Publishing.
- Deconinck, E., Aouadi, C., Bothy, J. L., & Courselle, P. (2018). Detection and identification of multiple adulterants in plant food supplements using attenuated total reflectance—Infrared spectroscopy. Journal of Pharmaceutical and Biomedical Analysis, 152, 111–119.
- Delibato, E., Rodriguez-Lazaro, D., Gianfranceschi, M., De Cesare, A., Comin, D., Gattuso, A., … De Medici, D. (2014). European validation of real-time PCR method for detection of Salmonella spp. in pork meat. International Journal of Food Microbiology, 184, 134–138.
- Don, S., Xavier, K. A. M., Devi, S. T., Nayak, B. B., & Kannuchamy, N. (2018). Identification of potential spoilage bacteria in farmed shrimp (Litopenaeus vannamei): Application of relative rate of spoilage models in shelf life-prediction. LWT, 97, 295–301.
- Dou, Z., Ferguson, J. D., Galligan, D. T., Kelly, A. M., Finn, S. M., & Giegengack, R. (2016). Assessing U.S. food wastage and opportunities for reduction. Global Food Security, 8, 19–26.
- Ercolini, D., Ferrocino, I., Nasi, A., Ndagijimana, M., Vernocchi, P., La Storia, A., … Villani, F. (2011). Monitoring of microbial metabolites and bacterial diversity in beef stored under different packaging conditions. Applied and Environmental Microbiology, 77(20), 7372–7381.
- Esteki, M., Shahsavari, Z., & Simal-Gandara, J. (2018). Use of spectroscopic methods in combination with linear discriminant analysis for authentication of food products. Food Control, 91, 100–112.
- Fu, H., Yuan, J., & Gao, H. (2015). Microbial oxidative stress response: Novel insights from environmental facultative anaerobic bacteria. Archives of Biochemistry and Biophysics, 584, 28–35.
- Gadgil, M., Kapur, V., & Hu, W.-S. (2005). Transcriptional response of escherichia coli to temperature shift. Biotechnology Progress, 21(3), 689–699.
- Ghasemi-Varnamkhastim, M., Mohtasebi, S. S., Siadat, M., & Balasubramanian, S. (2009). Meat quality assessment by electronic nose (Machine olfactory technology). Sensors, 9, 6058–6083.
- Gordon, R., Cozzolino, D., Chandra, S. , Power, A., Roberts, J. J., & Chapman, J. (2017). Analysis of Australian beers using fluorescence spectroscopy. Beverages, 3(4), 57.
- Gribble, A., & Brightwell, G. (2013). Spoilage characteristics of Brochothrix thermosphacta and campestris in chilled vacuum packaged lamb, and their detection and identification by real time PCR. Meat Science, 94(3), 361–368.
- Gupta, N., Sharma S, Mir IA, Kumar D. (2006). Advances in sensors based on conducting polymers. Journal of Scientific & Industrial Research, 65, 549–557.
- Hagen, N. K., & Kudenov, M. W. (2014). Review of snapshot spectral imaging technologies. Optical Engineering, 52(9), 1–23.
- Han, J., Li, Y., Yuan, J., Li, Z., Zhao, R., Han, T., & Han, T. (2018). To direct the self-assembly of AIEgens by three-gear switch: Morphology study, amine sensing and assessment of meat spoilage. Sensors and Actuators B: Chemical, 258, 373–380.
- Hasan, N. U., Ejaz, N., Ejaz, W., & Kim, H. S. (2012). Meat and fish freshness inspection system based on odor sensing. Sensors, 12, 15542–15557.
- He, Q.-D., Huang, D.-P., Huang, G., & Chen, Z.-G. (2016). Advance in research of microfluidic polymerase chain reaction chip. Chinese Journal of Analytical Chemistry, 44(4), 542–550.
- Illikoud, N., Rossero, A., Chauvet, R., Courcoux, P., Pilet M.-F., Charrier, T., … Zagorec, M. (in press). Genotypic and phenotypic characterization of the food spoilage bacterium Brochothrix thermosphacta. Food Microbiology, 2018, 1–10. doi:10.1016/j.fm.2018.01.015
- Jaiswal, P., Jha, S. N., Kaur, J., Borah, A., & Ramya, H. G. (2018). Detection of aflatoxin M1 in milk using spectroscopy and multivariate analyses. Food Chemistry, 238, 209–214.
- Kachele, R., Zhang, M., Gao, Z., & Adhikari, B. (2017). Effect of vacuum packaging on the shelf-life of silver carp (Hypophthalmichthys molitrix) fillets stored at 4°C. LWT, 80, 163–168.
- Kristensen, L., Støier, S., Würtz, J., & Hinrichsen, L. (2014). Trends in meat science and technology: The future looks bright, but the journey will be long. Meat Science, 98(3), 322–329.
- Li, Y.-S., & Church, J. S. (2014). Raman spectroscopy in the analysis of food and pharmaceutical nanomaterials. Journal of Food and Drug Analysis, 22(1), 29–48.
- Liu, J., Zamora, A., Castillo, M., & Saldo, J. (2018). Modeling of the changes in bovine milk caused by ultra-high pressure homogenization using front-face fluorescence spectroscopy. Journal of Food Engineering. doi:10.1016/j.jfoodeng.2018.04.010
- Lohumi, S., Lee, S., Lee, H., & Cho, B. K. (2015). A review of vibrational spectroscopic techniques for the detection of food authenticity and adulteration. Trends in Food Science & Technology, 1(46), 85–98.
- Majchrzak, T., Wojnowski, W., Dymerski, T., Gębicki, J., & Namieśnik, J. (2018). Electronic noses in classification and quality control of edible oils: A review. Food Chemistry, 246, 192–201.
- Markiewicz-Keszycka, M., Cama-Moncunill, X., Casado-Gavalda, M. P., Dixit, Y., Cama-Moncunill, R., Cullen, P. J., & Sullivan, C. (2017). Laser-induced breakdown spectroscopy (LIBS) for food analysis: A review. Trends in Food Science & Technology, 65, 80–93.
- Mayr, D., Margesin, R., Klingsbichel, E., Hartungen, E., Jenewein, D., Schinner, F., & Märk, T. D. (2003). Rapid detection of meat spoilage by measuring volatile organic compounds by using proton transfer reaction mass spectrometry. Applied and Environmental Microbiology, 69(8), 4697–4705.
- Monago-Maraña, O., Guzmán-Becerra, M., Muñoz de la Peña, A., & Galeano-Díaz, T. (2018). Determination of pungency in spicy food by means of excitation-emission fluorescence coupled with second-order chemometric calibration. Journal of Food Composition and Analysis, 67, 10–18.
- Mooijman, K. A. (2018). The new ISO 6579-1: A real horizontal standard for detection of Salmonella, at last! Food Microbiology, 71, 2–7.
- Neely, K., Taylor, C., Prosser, O., & Hamlyn, P. F. (2001). Assessment of cooked alpaca and llama meats from the statistical analysis of data collected using an ‘electronic nose’. Meat Science, 58(1), 53–58.
- Nuernberger, P., Ruetzel, S., & Brixner, T. (2015). Multidimensional electronic spectroscopy of photochemical reactions. Angewandte Chemie International Edition, 54(39), 11368–11386.
- Oto, N., Oshita, S., Makino, Y., Kawagoe, Y. (2013). Non-destructive evaluation of ATP content and plate count on pork meat surface by fluorescence spectroscopy. Meat Science, 93(3), 579–585.
- Pu, Y., Wang, W., & Alfano, R. R. (2013). Optical detection of meat spoilage using fluorescence spectroscopy with selective excitation wavelength. Applied Spectroscopy, 67(2), 210–213.
- Ramsden, J. J. (2011). Nanotechnology; An Introduction (1st ed.). Waltham: Elsevier Inc.
- Rawat, S. (2015). Food spoilage: microorganisms and their prevention. Asian Journal of Plant Science and Research, 5(4), 47–56.
- Reid, R., Burgess, C. M., McCabe, E., Fanning, S., Whyte, P., Kerry, J., & Bolton, D. (2017). Real-time PCR methods for the detection of blown pack spoilage causing Clostridium species; C. estertheticum, C. gasigenes and C. ruminantium. Meat Science, 133, 56–60.
- Rodriguez-Lazaro, D., Gonzalez-García, P., Delibato, E., De Medici, D., García-Gimeno, R., Valero, A., & Hernandez, M. (2014). Next day Salmonella spp. detection method based on real-time PCR for meat, dairy and vegetable food products. International Journal of Food Microbiology, 13(8), 113–120.
- Rodriguez-Lazaro, D., Hernández, M., Esteve, T., Hoorfar, J., & Pla, M. (2003). A rapid and direct real time PCR-based method for identification of Salmonella spp. Journal of Microbiological Methods, 54(3), 381–390.
- Roostalu, J., Jõers, A., Luidalepp, H., Kaldalu, N., & Tenson, T. (2008). Cell division in Escherichia colicultures monitored at single cell resolution. BMC Microbiology, 8(1), 68.
- Sádecká, J., Jakubíková, M., & Májek, P. (2018). Fluorescence spectroscopy for discrimination of botrytized wines. Food Control, 88, 75–84.
- Sahar, A., & Dufour, É. (2014). Use of Fourier transform-infrared spectroscopy to predict spoilage bacteria on aerobically stored chicken breast fillets. LWT - Food Science and Technology, 56(2), 315–320.
- Sarioglu, O., Celebioglu, A., Tekinay, T., & Uyar, T. (2016). Bacteria-immobilized electrospun fibrous polymeric webs for hexavalent chromium remediation in water. International Journal of Environmental Science and Technology, 13(8), 2057–2066.
- Schlücker, S. (2014). Surface-enhanced raman spectroscopy: concepts and chemical applications. Angewandte Chemie, 53(9), 4756–4795.
- Sezer, B., Bilge, G., & Boyaci, I. H. (2017). Capabilities and limitations of LIBS in food analysis. TrAC Trends in Analytical Chemistry, 97, 345–353.
- Shapaval, V. S., Møretrø, J., Suso, T., Skaar, H. P., Asli, I., Lillehaug, A. W., & Kohler A, D. (2012). Characterization of food spoilage fungi by FTIR spectroscopy. Journal of Applied Microbiology, 114(3), 788–796.
- Shirai, H., Oshita, S., & Makino, Y. (2016). Detection of fluorescence signals from ATP in the second derivative excitation–Emission matrix of a pork meat surface for cleanliness evaluation. Journal of Food Engineering, 168, 173–179.
- Stanborough, T., Fegan, N., Powell, S. M., Singh, T., Tamplin, M., & Chandry, P. S. (2018). Genomic and metabolic characterization of spoilage-associated Pseudomonas species. International Journal of Food Microbiology, 268, 61–72.
- Sun, D.-W. (2016). Computer vision technology for food quality evaluation (2nd ed.). San Diego, USA: Academic Press.
- Syamaladevi, R. M., Tang, J., Villa-Rojas, R., Sablani, S., Carter, B., & Campbell, G. (2016). Influence of water activity on thermal resistance of microorganisms in low‐moisture foods: A review. Comprehensive Reviews in Food Science and Food Safety, 15(2), 353–370.
- Temiz, H. T., Sezer, B., Berkkan, A., Tamer, U., & Boyaci, I. H. (2018). Assessment of laser induced breakdown spectroscopy as a tool for analysis of butter adulteration. Journal of Food Composition and Analysis, 67, 48–54.
- Timsorn, K., Thoopboochagorn, T., Lertwattanasakul, N., & Wongchoosuk, C. (2016). Evaluation of bacterial population on chicken meats using a briefcase electronic nose. Biosystems Engineering, 151, 116–125.
- Wang, C., Yang, J., Zhu, X., Lu, Y., Xue, Y., & Lu, Z. (2017). Effects of Salmonella bacteriophage, nisin and potassium sorbate and their combination on safety and shelf life of fresh chilled pork. Food Control, 73, 869–877.
- Wang, S., He, Y., Wang, Y., Tao, N., Wu, X., Wang, X., … Ma, M. (2016). Comparison of flavour qualities of three sourced Eriocheir sinensis. Food Chemistry, 200, 24–31.
- White, A. K., Heyries KA, Doolin C, Vaninsberghe M (2013). High-throughput microfluidic single-cell digital polymerase chain reaction. Anal Chem, 85(15), 7182–7190.
- Wilson, A. D. (2013). Diverse applications of electronic-nose technologies in agriculture and forestry. Sensors, 13, 2295–2348.
- Wu, D., & Sun, D.-W. (2013). Advanced applications of hyperspectral imaging technology for food quality and safety analysis and assessment: A review — Part II: Applications. Innovative Food Science & Emerging Technologies, 19, 15–28.
- Zhang, Y., Yao, Y., Gao, L., Wang, Z., & Xu, B. (2018). Characterization of a microbial community developing during refrigerated storage of vacuum packed Yao meat, a Chinese traditional food. LWT, 90, 562–569.
- Zheng, J. H., & He, L. (2014). Surface-enhanced raman spectroscopy for the chemical analysis of food. Comprehensive Reviews in Food Science and Food Safety, 13(3), 317–328.
- Zinjarde, S. S. (2014). Food-related applications of Yarrowia lipolytica. Food Chemistry, 152, 1–10.
- Zou, Y., Kang, D., Liu, R., Qi, J., Zhou, G., & Zhang, W. (2018). Effects of ultrasonic assisted cooking on the chemical profiles of taste and flavor of spiced beef. Ultrasonics Sonochemistry, 46, 36–45.