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Agata M. Pawlowska
Agata M. Pawlowska
University College Cork
Food science
Food spoilage
Penicillium expansum
Microbiology
Fusarium culmorum
3
Papers
224
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Application of Lactobacillus amylovorus as an antifungal adjunct to extend the shelf-life of Cheddar cheese
2014
International Dairy Journal
Kieran M. Lynch
Agata M. Pawlowska
Brid Brosnan
Aidan Coffey
Emanuele Zannini
Ambrose Furey
P.L.H. McSweeney
Deborah M. Waters
Elke K. Arendt
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Citations (30)
“Green Preservatives”: Combating Fungi in the Food and Feed Industry by Applying Antifungal Lactic Acid Bacteria
2012
Advances in food and nutrition research
Agata M. Pawlowska
Emanuele Zannini
Aidan Coffey
Elke K. Arendt
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Citations (73)
Lactobacillus amylovorus DSM 19280 as a novel food-grade antifungal agent for bakery products
2011
International Journal of Food Microbiology
Liam A. M. Ryan
Emanuele Zannini
Fabio Dal Bello
Agata M. Pawlowska
Peter Koehler
Elke K. Arendt
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Citations (121)
1