Microbiology, Food science, Food spoilage, Listeria monocytogenes and Food microbiology are his primary areas of study. Hans Henrik Huss has included themes like Smoked fish, Smoked salmon and Agar, Bacteria in his Microbiology study. His work is connected to Shelf life and Food preservation, as a part of Food science.
His study in Food spoilage is interdisciplinary in nature, drawing from both Vibrionaceae, Photobacterium phosphoreum and Fish products. In his study, Food contaminant is inextricably linked to Contamination, which falls within the broad field of Listeria monocytogenes. Food microbiology is closely attributed to Salted fish in his study.
Hans Henrik Huss mostly deals with Food science, Microbiology, Food spoilage, Listeria monocytogenes and Smoked salmon. In the field of Food science, his study on Shelf life, Food contaminant and Fermentation overlaps with subjects such as RAPD. His Microbiology research is multidisciplinary, incorporating perspectives in Food microbiology, Lactic acid and Bacteria.
His Food spoilage study integrates concerns from other disciplines, such as Modified atmosphere, Trimethylamine, Vacuum packing, Fish products and Shewanella putrefaciens. While the research belongs to areas of Listeria monocytogenes, Hans Henrik Huss spends his time largely on the problem of Pathogenic bacteria, intersecting his research to questions surrounding Critical control point. His work in Smoked salmon covers topics such as Smoked fish which are related to areas like Salmo and Agar.
Hans Henrik Huss spends much of his time researching Food science, Fishery, Smoked salmon, Smoked fish and Listeria monocytogenes. The study incorporates disciplines such as Acetic acid and Lactic acid in addition to Food science. His Fishery study also includes fields such as
The various areas that he examines in his Smoked salmon study include Food spoilage and Typing. The concepts of his Food spoilage study are interwoven with issues in Chromatography and Salmo. As part of the same scientific family, he usually focuses on Listeria monocytogenes, concentrating on Contamination and intersecting with Food microbiology.
His primary areas of study are Listeria monocytogenes, Contamination, Food science, Microbiology and Smoked salmon. Much of his study explores Listeria monocytogenes relationship to Shelf life. His research in Contamination intersects with topics in Food microbiology and Food contaminant.
His Microbiology research is multidisciplinary, relying on both Smoked fish, Food spoilage, Photobacterium phosphoreum and Lactobacillus sakei. Hans Henrik Huss connects Smoked salmon with Biogenic amine in his study.
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Microbiological spoilage of fish and fish products
Lone Gram;Hans Henrik Huss.
International Journal of Food Microbiology (1996)
Detection of specific spoilage bacteria from fish stored at low (0°C) and high (20°C) temperatures
Lone Gram;Gunilla Trolle;Hans Henrik Huss.
International Journal of Food Microbiology (1987)
Spoilage and shelf-life of cod fillets packed in vacuum or modified atmospheres.
Paw Dalgaard;Lone Gram;Hans Henrik Huss.
International Journal of Food Microbiology (1993)
Prevention and control of hazards in seafood
Hans Henrik Huss;Alan Reilly;P Karim Ben Embarek.
Food Control (2000)
Elucidation of Listeria monocytogenes contamination routes in cold-smoked salmon processing plants detected by DNA-based typing methods
Birte Fonnesbech Vogel;Hans Henrik Huss;Bente Ojeniyi;Peter Ahrens.
Applied and Environmental Microbiology (2001)
Prevalence and growth of Listeria monocytogenes in naturally contaminated seafood
Lasse Vigel Jørgensen;Hans Henrik Huss.
International Journal of Food Microbiology (1998)
Fresh and processed fish and shellfish
Lone Gram;Hans Henrik Huss.
Inhibition of Listeria monocytogenes on cold-smoked salmon by nisin and carbon dioxide atmosphere
Lilian Nilsson;Hans Henrik Huss;Lone Gram.
International Journal of Food Microbiology (1997)
Growth control of Listeria monocytogenes on cold-smoked salmon using a competitive lactic acid bacteria flora
Lilian Nilsson;Lone Gram;Hans Henrik Huss.
Journal of Food Protection (1999)
Importance of Photobacterium phosphoreum in relation to spoilage of modified atmosphere-packed fish products
P. Dalgaard;O. Mejlholm;T.J. Christiansen;H.H. Huss.
Letters in Applied Microbiology (1997)
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