| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A concurrent diagnosis of microbiological food safety output and food safety management system performance: Cases from meat processing industries
|
Luning, P.A.
|
|
2011
|
22 |
3-4 |
p. 555-565
11 p.
|
artikel
|
| 2 |
Antibacterial activity of decontamination treatments for cattle hides and beef carcasses
|
Loretz, Marianne
|
|
2011
|
22 |
3-4 |
p. 347-359
13 p.
|
artikel
|
| 3 |
Application of a real-time PCR assay for the detection of ostrich (Struthio camelus) mislabelling in meat products from the retail market
|
Rojas, María
|
|
2011
|
22 |
3-4 |
p. 523-531
9 p.
|
artikel
|
| 4 |
Application of in situ loop-mediated isothermal amplification method for detection of Salmonella in foods
|
Ye, Yuxin
|
|
2011
|
22 |
3-4 |
p. 438-444
7 p.
|
artikel
|
| 5 |
Application of slightly acidic electrolyzed water as a potential non-thermal food sanitizer for decontamination of fresh ready-to-eat vegetables and sprouts
|
Issa-Zacharia, Abdulsudi
|
|
2011
|
22 |
3-4 |
p. 601-607
7 p.
|
artikel
|
| 6 |
A survey of histamine content in seafood sold in markets of nine countries
|
Tao, Zhihua
|
|
2011
|
22 |
3-4 |
p. 430-432
3 p.
|
artikel
|
| 7 |
Bactericidal effect of saffron (Crocus sativus L.) on Salmonella enterica during storage
|
Pintado, Concepción
|
|
2011
|
22 |
3-4 |
p. 638-642
5 p.
|
artikel
|
| 8 |
Bacteriological quality of bottled natural mineral waters commercialized in Hungary
|
Varga, László
|
|
2011
|
22 |
3-4 |
p. 591-595
5 p.
|
artikel
|
| 9 |
Biomass production and small-scale testing of freeze-dried lactic acid bacteria starter strains for cassava fermentations
|
Edward, Vinodh A.
|
|
2011
|
22 |
3-4 |
p. 389-395
7 p.
|
artikel
|
| 10 |
Combined effect of reuterin and lactic acid bacteria bacteriocins on the inactivation of food-borne pathogens in milk
|
Arqués, Juan L.
|
|
2011
|
22 |
3-4 |
p. 457-461
5 p.
|
artikel
|
| 11 |
Comparison of three sampling methods for the quantification of methicillin-resistant Staphylococcus aureus on the surface of pig carcases
|
Tenhagen, Bernd-Alois
|
|
2011
|
22 |
3-4 |
p. 643-645
3 p.
|
artikel
|
| 12 |
Consumers’ willingness to pay for safer meat depends on the risk reduction methods – A Danish case study on Salmonella risk in minced pork
|
Mørkbak, Morten Raun
|
|
2011
|
22 |
3-4 |
p. 445-451
7 p.
|
artikel
|
| 13 |
Contamination levels for lead, cadmium and mercury in marine gastropods, echinoderms and tunicates
|
Noël, Laurent
|
|
2011
|
22 |
3-4 |
p. 433-437
5 p.
|
artikel
|
| 14 |
Control of food spoilage fungi by ethanol
|
Dao, Thien
|
|
2011
|
22 |
3-4 |
p. 360-368
9 p.
|
artikel
|
| 15 |
Desiccation survival of Listeria monocytogenes and other potential foodborne pathogens on stainless steel surfaces is affected by different food soils
|
Takahashi, Hajime
|
|
2011
|
22 |
3-4 |
p. 633-637
5 p.
|
artikel
|
| 16 |
Detecting Satureja montana L. and Origanum majorana L. by means of SCAR–PCR in commercial samples of Mediterranean oregano
|
Marieschi, Matteo
|
|
2011
|
22 |
3-4 |
p. 542-548
7 p.
|
artikel
|
| 17 |
Editorial Board
|
|
|
2011
|
22 |
3-4 |
p. IFC-
1 p.
|
artikel
|
| 18 |
Effect of high pressure processing on the quality of herring (Clupea harengus) and haddock (Melanogrammus aeglefinus) stored on ice
|
Karim, Nurul Ulfah
|
|
2011
|
22 |
3-4 |
p. 476-484
9 p.
|
artikel
|
| 19 |
Effect of nanocomposite packaging containing Ag and ZnO on inactivation of Lactobacillus plantarum in orange juice
|
Emamifar, Aryou
|
|
2011
|
22 |
3-4 |
p. 408-413
6 p.
|
artikel
|
| 20 |
Effect of sodium alginate-based edible coating containing different anti-oxidants on quality and shelf life of refrigerated bream (Megalobrama amblycephala)
|
Song, Yongling
|
|
2011
|
22 |
3-4 |
p. 608-615
8 p.
|
artikel
|
| 21 |
Effects of mildly heated, slightly acidic electrolyzed water on the disinfection and physicochemical properties of sliced carrot
|
Koide, Shoji
|
|
2011
|
22 |
3-4 |
p. 452-456
5 p.
|
artikel
|
| 22 |
Essential oil composition and antimicrobial activity of Sphallerocarpus gracilis seeds against selected food-related bacteria
|
Gao, Chunyan
|
|
2011
|
22 |
3-4 |
p. 517-522
6 p.
|
artikel
|
| 23 |
Exposure of several Belgian consumer groups to pesticide residues through fresh fruit and vegetable consumption
|
Claeys, Wendie L.
|
|
2011
|
22 |
3-4 |
p. 508-516
9 p.
|
artikel
|
| 24 |
Factors influencing HACCP implementation in Taiwanese public hospital kitchens
|
Shih, Kuei-Mei
|
|
2011
|
22 |
3-4 |
p. 496-500
5 p.
|
artikel
|
| 25 |
Hygienic level and surface contamination in fresh-cut vegetable production plants
|
Lehto, Marja
|
|
2011
|
22 |
3-4 |
p. 469-475
7 p.
|
artikel
|
| 26 |
Influence of modified atmosphere packaging and storage temperature on the sensory and microbiological quality of fresh peeled white asparagus
|
Simón, A.
|
|
2011
|
22 |
3-4 |
p. 369-374
6 p.
|
artikel
|
| 27 |
Isolation and screening of lactic acid bacteria from Thai traditional fermented fish (Plasom) and production of Plasom from selected strains
|
Hwanhlem, Noraphat
|
|
2011
|
22 |
3-4 |
p. 401-407
7 p.
|
artikel
|
| 28 |
Lactic acid bacteria in an alginate film inhibit Listeria monocytogenes growth on smoked salmon
|
Concha-Meyer, Aníbal
|
|
2011
|
22 |
3-4 |
p. 485-489
5 p.
|
artikel
|
| 29 |
Meat handlers training in Portugal: A survey on knowledge and practice
|
Gomes-Neves, Eduarda
|
|
2011
|
22 |
3-4 |
p. 501-507
7 p.
|
artikel
|
| 30 |
Microsatellite high resolution melting (SSR-HRM) analysis for authenticity testing of protected designation of origin (PDO) sweet cherry products
|
Ganopoulos, Ioannis
|
|
2011
|
22 |
3-4 |
p. 532-541
10 p.
|
artikel
|
| 31 |
Modelling the effect of pH and pectin concentration on the PEF inactivation of Salmonella enterica serovar Typhimurium by using the Monte Carlo simulation
|
Sampedro, F.
|
|
2011
|
22 |
3-4 |
p. 420-425
6 p.
|
artikel
|
| 32 |
Ochratoxin A in Spanish retail ground roasted coffee: Occurrence and assessment of the exposure in Catalonia
|
Coronel, M.B.
|
|
2011
|
22 |
3-4 |
p. 414-419
6 p.
|
artikel
|
| 33 |
Optimising sorting and washing of home-grown maize to reduce fumonisin contamination under laboratory-controlled conditions
|
van der Westhuizen, L.
|
|
2011
|
22 |
3-4 |
p. 396-400
5 p.
|
artikel
|
| 34 |
Optimization of HPLC conditions for quantitative analysis of aflatoxins in contaminated peanut
|
Afsah-Hejri, L.
|
|
2011
|
22 |
3-4 |
p. 381-388
8 p.
|
artikel
|
| 35 |
PCR detection of Fusarium fungi with similar profiles of the produced mycotoxins
|
Stakheev, A.A.
|
|
2011
|
22 |
3-4 |
p. 462-468
7 p.
|
artikel
|
| 36 |
Presence of trichothecenes and co-occurrence in cereal-based food from Catalonia (Spain)
|
Cano-Sancho, G.
|
|
2011
|
22 |
3-4 |
p. 490-495
6 p.
|
artikel
|
| 37 |
Prevalence of Listeria spp. and antibiotic susceptibility of Listeria monocytogenes isolated from raw chicken and ready-to-eat chicken products in Jordan
|
Osaili, Tareq M.
|
|
2011
|
22 |
3-4 |
p. 586-590
5 p.
|
artikel
|
| 38 |
Quantitative and real time detection of pulsed electric field induced damage on Escherichia coli cells and sublethally injured microbial cells using flow cytometry in combination with fluorescent techniques
|
Zhao, Wei
|
|
2011
|
22 |
3-4 |
p. 566-573
8 p.
|
artikel
|
| 39 |
Seasonal variation of physical, chemical and sensory characteristics of sea bream (Sparus aurata) reared under intensive conditions in Southern Europe
|
Cardinal, M.
|
|
2011
|
22 |
3-4 |
p. 574-585
12 p.
|
artikel
|
| 40 |
Selection of a decontamination treatment for fresh Tuber aestivum and Tuber melanosporum truffles packaged in modified atmospheres
|
Susana Rivera, Carmen
|
|
2011
|
22 |
3-4 |
p. 626-632
7 p.
|
artikel
|
| 41 |
Simple sequence repeats are able to trace tomato cultivars in tomato food chains
|
Caramante, Martina
|
|
2011
|
22 |
3-4 |
p. 549-554
6 p.
|
artikel
|
| 42 |
Studies on contamination level of aflatoxins in some dried fruits and nuts of Pakistan
|
Luttfullah, Ghosia
|
|
2011
|
22 |
3-4 |
p. 426-429
4 p.
|
artikel
|
| 43 |
Surface decontamination of fig fruit by combination of infrared radiation heating with ultraviolet irradiation
|
Hamanaka, Daisuke
|
|
2011
|
22 |
3-4 |
p. 375-380
6 p.
|
artikel
|
| 44 |
The inhibitory effect of black pepper on formation of heterocyclic aromatic amines in high-fat meatball
|
Oz, Fatih
|
|
2011
|
22 |
3-4 |
p. 596-600
5 p.
|
artikel
|
| 45 |
The microbiological quality of commercial herb and spice preparations used in the formulation of a chicken supreme ready meal and microbial survival following a simulated industrial heating process
|
Witkowska, Anna M.
|
|
2011
|
22 |
3-4 |
p. 616-625
10 p.
|
artikel
|
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