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Bacteriocins from lactic acid bacteria and their applications in meat and meat products.
Meat Sci. 2016 Oct;120:118-132. doi: 10.1016/j.meatsci.2016.04.004. Epub 2016 Apr 13.
Meat Sci. 2016.
PMID: 27118166
Review.
Potential of bacteriocin-producing lactic acid bacteria for safety improvements of traditional Thai fermented meat and human health.
Swetwiwathana A, Visessanguan W.
Swetwiwathana A, et al.
Meat Sci. 2015 Nov;109:101-5. doi: 10.1016/j.meatsci.2015.05.030. Epub 2015 Jun 16.
Meat Sci. 2015.
PMID: 26100576
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Lactic acid bacterial population dynamics during fermentation and storage of Thai fermented sausage according to restriction fragment length polymorphism analysis.
Wanangkarn A, Liu DC, Swetwiwathana A, Jindaprasert A, Phraephaisarn C, Chumnqoen W, Tan FJ.
Wanangkarn A, et al. Among authors: swetwiwathana a.
Int J Food Microbiol. 2014 Sep 1;186:61-7. doi: 10.1016/j.ijfoodmicro.2014.06.015. Epub 2014 Jun 26.
Int J Food Microbiol. 2014.
PMID: 25005265
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An innovative method for the preparation of mum (Thai fermented sausages) with acceptable technological quality and extended shelf-life.
Wanangkarn A, Liu DC, Swetwiwathana A, Tan FJ.
Wanangkarn A, et al. Among authors: swetwiwathana a.
Food Chem. 2012 Nov 15;135(2):515-21. doi: 10.1016/j.foodchem.2012.04.118. Epub 2012 Apr 30.
Food Chem. 2012.
PMID: 22868122
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Incidence of new Salmonella serovar (S. ratchaburi) in Thailand.
Bangtrakulnonth A, Pornruangwong S, Warachit P, Swetwiwathana A.
Bangtrakulnonth A, et al. Among authors: swetwiwathana a.
Southeast Asian J Trop Med Public Health. 1999 Dec;30(4):776-8.
Southeast Asian J Trop Med Public Health. 1999.
PMID: 10928375
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