Local cOinage and Hospital Equipment Index (Lo Hei): projectile distance of Singapore coinage and healthcare-related equipment in a 3T magnetic resonance imaging scanner by Shao Jin Ong, James TPD Hallinan, Deborah Khoo, Desmond Hoon, Koon Liang Chia, Joanne Hang, Lycia Teo, Peijing Su, Michael Ong, Bertrand Ang, Swee Tian Quek

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Charactering the spoilage mechanism of “three sticks” of Jinhua ham by Changyu Zhou, Guang Zhan, Daodong Pan, Guanghong Zhou, Ying Wang, Jun He, Jinxuan Cao

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Antibacterial Effect of Dihydromyricetin on Specific Spoilage Organisms of Hybrid Grouper by Wenbo Huang, Jing Xie

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Emerging Preservation Techniques for Controlling Spoilage and Pathogenic Microorganisms in Fruit Juices by Kamal Rai Aneja, Romika Dhiman, Neeraj Kumar Aggarwal, Ashish Aneja

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Control of Mould Spoilage on Apples Using Yeasts as Biological Control Agents by Zukisani Gomomo, Morris Fanadzo, Maxwell Mewa-Ngongang, Justin Hoff, Marieta Van der Rijst, Vincent Okudoh, Johan Kriel, Heinrich W. du Plessis

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Investigations on the Antifungal Effect of Nerol against Aspergillus flavus Causing Food Spoilage by Jun Tian, Xiaobin Zeng, Hong Zeng, Zhaozhong Feng, Xiangmin Miao, Xue Peng

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Characterization of spoilage bacterial communities in chilled duck meat treated by kojic acid by Wenfu Hou, Qiqi Yue, Wen Liu, Ji Wu, Yang Yi, Hongxun Wang

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Imperial coinage and representation of Iulia Cornelia Salonina (253-268 AD) by Adrián Gordón Zan

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Efficient determination of fish spoilage using colorimetric strips from sugarcane bagasse waste by Syed Gazanfar Abbas, Fatima Sherazi, Muhammad Hayat, Suryyia Manzoor, Nadeem Raza, Faryal Aftab, Shamroza Mubarik, Muhammad Imran Khan, Abdallah Shanableh, Rafael Luque

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Efficacy of an Aromatic Vinegar in Reducing Psychrotrophic Bacteria and Biogenic Amines in Salmon Fillets (Salmo salar) Stored in Modified Atmosphere Packaging by Jessica Di Toro, Raffaella Branciari, Rossana Roila, Serena Altissimi, Haiyang Jiang, Kang Zhou, Simona Perucci, Michela Codini, David Ranucci

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Studies on Quality Deterioration and Metabolomic Changes in Oysters Induced by Spoilage Bacteria During Chilled Storage by Hanzheng Dou, Wenxiu Zhu, Siyang Chen, Yue Zou, Xiaodong Xia

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Bio-protective solutions for carrot spoilage: exploring the antifungal properties of ginger, garlic, onion, and Moringa by Eugenia Njoku, Florence Mbaoji, Justus Nweze, Bonaventure Echezona, Kayode Baiyeri

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Research Progress of Bacteriocin Combined with Physical Technology in the Prevention and Control of Foodborne Pathogens and Spoilage Microorganisms by Mingzhu WANG, Zihao TIAN, Zhongmei TAN, Jie REN, Gaoyun WU, Jinqi GUO, Yuchang YAO, Yuan YIN, Bailiang LI, Jiage MA, Wei YU

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Effectiveness of a bacteriophage YZU_PF006 in controlling dairy spoilage caused by Pseudomonas fluorescens by Lei Yuan, Lili Ma, Yang Liu, Xinhai Yuan, Shuo Wang, Wenyuan Zhou, Zhenbo Xu, Zhenquan Yang

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MODERN METHODS FOR DETERMINATION OF MICROBIOLOGICAL SPOILAGE / OF FOOD PRODUCTS AND RAW FOOD MATERIALS (ANALYTICAL REVIEW) by O. V. Pruntova, N. B. Shadrova

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Physiological and Antagonistic Properties of Pichia kluyveri for Curative and Preventive Treatments Against Post-Harvest Fruit Fungi by Maxwell Mewa Ngongang, Heinrich Wilbur Du Plessis, Chidi Silas Boredi, Ucrecia Faith Hutchinson, Karabo Seteno Obed Ntwampe, Vincent Ifeanyi Okudoh, Neil Paul Jolly

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Use of food additives in bakery products by Karim Sattarov, Abror Jankurazov, Javsurbek Khazratkulov

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Monitoring and identification of spoilage-related microorganisms in braised chicken with modified atmosphere packaging during refrigerated storage by Yang Lei, Yali Zhang, Yiqun Cheng, Jichao Huang, Ming Huang

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Assessment of Spoilage Microbiota of Rainbow Trout (Oncorhynchus mykiss) during Storage by 16S rDNA Sequencing by Guangqing Du, Yuanming Gai, Hui Zhou, Shaoping Fu, Dawei Zhang

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Abuse or Slavery? A Look at Practices of Debt Peonage from the 19th-Century Philippines by Carolina Hiribarren Cardoen

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