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                             53 gevonden resultaten
nr titel auteur tijdschrift jaar jaarg. afl. pagina('s) type
1 Active packaging containing nisin and high pressure processing as post-processing listericidal treatments for convenience fermented sausages Marcos, Begonya
2013
30 1 p. 325-330
6 p.
artikel
2 Aflatoxin M1 occurrence in ultra high temperature (UHT) treated fluid milk from Minas Gerais/Brazil Oliveira, Cristiane Patrícia de
2013
30 1 p. 90-92
3 p.
artikel
3 A meat control system achieving significant reduction of visible faecal and ingesta contamination of cattle, lamb and swine carcasses at Swedish slaughterhouses Lindblad, M.
2013
30 1 p. 101-105
5 p.
artikel
4 Analysis of furan in heat-processed foods in China by automated headspace gas chromatography-mass spectrometry (HS-GC-MS) Nie, Shao-Ping
2013
30 1 p. 62-68
7 p.
artikel
5 A new multiplex real-time PCR developed method for Salmonella spp. and Listeria monocytogenes detection in food and environmental samples Garrido, Alejandro
2013
30 1 p. 76-85
10 p.
artikel
6 Antimicrobial and antioxidant activities of the essential oil from onion (Allium cepa L.) Ye, Chun-Lin
2013
30 1 p. 48-53
6 p.
artikel
7 Antimicrobial resistance in E. coli isolates from conventionally and organically reared poultry: A comparison of agar disc diffusion and Sensi Test Gram-negative methods Álvarez-Fernández, Elena
2013
30 1 p. 227-234
8 p.
artikel
8 A potential infection source for humans: Frozen buffalo meat can harbour tissue cysts of Toxoplasma gondii Gencay, Yilmaz Emre
2013
30 1 p. 86-89
4 p.
artikel
9 A risk and benefit assessment for visual-only meat inspection of indoor and outdoor pigs in the United Kingdom Hill, Andrew
2013
30 1 p. 255-264
10 p.
artikel
10 Assessment of aflatoxin M1 in milk and milk products from Punjab, Pakistan Iqbal, Shahzad Zafar
2013
30 1 p. 235-239
5 p.
artikel
11 Assessment of lactobacilli strains as yogurt bioprotective cultures Delavenne, Emilie
2013
30 1 p. 206-213
8 p.
artikel
12 A study of the molecular basis of quinolone and macrolide resistance in a selection of Campylobacter isolates from intensive poultry flocks Bolton, Declan
2013
30 1 p. 222-226
5 p.
artikel
13 Comparison of cleaning fabrics for bacterial removal from food-contact surfaces Koo, Ok-Kyung
2013
30 1 p. 292-297
6 p.
artikel
14 Consumer preferences for verified dairy cattle management practices in processed dairy products Olynk, Nicole J.
2013
30 1 p. 298-305
8 p.
artikel
15 Detecting aflatoxin B1 in foods and feeds by using sensitive rapid enzyme-linked immunosorbent assay and gold nanoparticle immunochromatographic strip Liu, Biing-Hui
2013
30 1 p. 184-189
6 p.
artikel
16 Detection of Alicyclobacillus acidoterrestris in apple juice concentrate by enzyme-linked immunosorbent assay Li, Jianke
2013
30 1 p. 251-254
4 p.
artikel
17 Determination of cheese origin by using 16S rDNA fingerprinting of bacteria communities by PCR–DGGE: Preliminary application to traditional Minas cheese Arcuri, Edna F.
2013
30 1 p. 1-6
6 p.
artikel
18 Developing a novel sensitive visual screening card for rapid detection of pesticide residues in food Guo, Xishan
2013
30 1 p. 15-23
9 p.
artikel
19 Distribution of tetracycline and trimethoprim/sulfamethoxazole resistance genes in aerobic bacteria isolated from cooked meat products in Guangzhou, China Jiang, Xiaobing
2013
30 1 p. 30-34
5 p.
artikel
20 Dynamics of fungi and related mycotoxins during cereal storage in silo bags Gregori, Rossella
2013
30 1 p. 280-287
8 p.
artikel
21 Editorial Board 2013
30 1 p. IFC-
1 p.
artikel
22 Effects of high pressure argon and xenon mixed treatment on wound healing and resistance against the growth of Escherichia coli or Saccharomyces cerevisiae in fresh-cut apples and pineapples Wu, Zhi-shuang
2013
30 1 p. 265-271
7 p.
artikel
23 Evaluation of a post-lethality treatment against Listeria monocytogenes on Ricotta salata cheese Spanu, C.
2013
30 1 p. 200-205
6 p.
artikel
24 Evaluation of different methods for determination of properties of chlorine-based sanitizers Waters, Brian W.
2013
30 1 p. 41-47
7 p.
artikel
25 Evaluation of EVOH-coated PP films with oregano essential oil and citral to improve the shelf-life of packaged salad Muriel-Galet, Virginia
2013
30 1 p. 137-143
7 p.
artikel
26 Evaluation of food safety knowledge, attitudes and self-reported hand washing practices in FOODSAFE trained and untrained food handlers in British Columbia, Canada McIntyre, Lorraine
2013
30 1 p. 150-156
7 p.
artikel
27 Fruit spoilage and ochratoxin a production by Aspergillus carbonarius in the berries of different grape cultivars Jiang, Chunmei
2013
30 1 p. 93-100
8 p.
artikel
28 Growth potential of Listeria monocytogenes in fresh sauces for pasta Grassi, Maria Ausilia
2013
30 1 p. 288-291
4 p.
artikel
29 HACCP and OHS: Can each one help improve the other in the catering sector? Matias, João Carlos de Oliveira
2013
30 1 p. 240-250
11 p.
artikel
30 Improvement of the efficiency and simplification of ELISA tests for rapid and ultrasensitive detection of okadaic acid in shellfish Sassolas, Audrey
2013
30 1 p. 144-149
6 p.
artikel
31 Inactivation of non-toxigenic and toxigenic Escherichia coli O157:H7 inoculated on minimally processed tomatoes and cucumbers: Utilization of hydrosols of Lamiaceae spices as natural food sanitizers Sagdic, Osman
2013
30 1 p. 7-14
8 p.
artikel
32 Inhibition of planktonic and sessile Salmonella enterica cells by combinations of enterocin AS-48, polymyxin B and biocides Grande Burgos, María José
2013
30 1 p. 214-221
8 p.
artikel
33 Inhibitory activity of a novel antibacterial peptide AMPNT-6 from Bacillus subtilis against Vibrio parahaemolyticus in shrimp Xu, Defeng
2013
30 1 p. 58-61
4 p.
artikel
34 Interaction between natural microbiota and physicochemical characteristics of lettuce surfaces can influence the attachment of Salmonella Enteritidis Lima, Priscilla M.
2013
30 1 p. 157-161
5 p.
artikel
35 Investigation on the knowledge associated with foodborne diseases in consumers of northeastern Portugal Carbas, Bruna
2013
30 1 p. 54-57
4 p.
artikel
36 In vitro efficacies of various isothiocyanates from cruciferous vegetables as antimicrobial agents against foodborne pathogens and spoilage bacteria Wilson, Adjélé Eli
2013
30 1 p. 318-324
7 p.
artikel
37 Kinetics of Bacillus coagulans spore inactivation in tomato juice by combined pressure–heat treatment Daryaei, Hossein
2013
30 1 p. 168-175
8 p.
artikel
38 Listeria monocytogenes prevalence and serotype diversity in various foods Kramarenko, Toomas
2013
30 1 p. 24-29
6 p.
artikel
39 Mass spectrometry strategies for mycotoxins analysis in European beers Rubert, J.
2013
30 1 p. 122-128
7 p.
artikel
40 Modeling and implementation of the vegetable supply chain traceability system Hu, Jinyou
2013
30 1 p. 341-353
13 p.
artikel
41 Partial characterization of bacteriocins produced by three strains of Lactobacillus sakei, isolated from salpicao, a fermented meat product from North-West of Portugal Todorov, Svetoslav Dimitrov
2013
30 1 p. 111-121
11 p.
artikel
42 Performance of safety management systems in Spanish food service establishments in view of their context characteristics Luning, P.A.
2013
30 1 p. 331-340
10 p.
artikel
43 Phytochemical composition of Corsican Teucrium essential oils and antibacterial activity against foodborne or toxi-infectious pathogens Djabou, Nassim
2013
30 1 p. 354-363
10 p.
artikel
44 Proteolysis and biogenic amines formation during the ripening of Petrovská klobása, traditional dry-fermented sausage from Northern Serbia Ikonić, Predrag
2013
30 1 p. 69-75
7 p.
artikel
45 Radioactivity measurements and dosimetric evaluation in meat of wild and bred animals in central Italy Meli, Maria Assunta
2013
30 1 p. 272-279
8 p.
artikel
46 Risk assessment for Listeria monocytogenes on lettuce from farm to table in Korea Ding, Tian
2013
30 1 p. 190-199
10 p.
artikel
47 Risk assessment in Chinese food safety Liu, Shan
2013
30 1 p. 162-167
6 p.
artikel
48 Safety evaluation of nano/sub-microsized lignan glycosides from sesame meal Hung, Wei-Lun
2013
30 1 p. 129-136
8 p.
artikel
49 Study on the reduction of acrylamide in mixed rye bread by fermentation with bacteriocin-like inhibitory substances producing lactic acid bacteria in combination with Aspergillus niger glucoamylase Bartkiene, Elena
2013
30 1 p. 35-40
6 p.
artikel
50 Synergistic effect of low concentration electrolyzed water and calcium lactate to ensure microbial safety, shelf life and sensory quality of fresh pork Rahman, S.M.E.
2013
30 1 p. 176-183
8 p.
artikel
51 The effects of ultraviolet light irradiation and drying treatments on the survival of Cronobacter spp. (Enterobacter sakazakii) on the surfaces of stainless steel, Teflon and glass Kuo, Lin-Shuan
2013
30 1 p. 106-110
5 p.
artikel
52 Understanding China's food safety problem: An analysis of 2387 incidents of acute foodborne illness Xue, Jianhong
2013
30 1 p. 311-317
7 p.
artikel
53 Use of active packaging structures to control the microbial quality of a ready-to-eat meat product Chen, Jinru
2013
30 1 p. 306-310
5 p.
artikel
                             53 gevonden resultaten
 
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