| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
An individual-based modeling approach to simulate the effects of cellular nutrient competition on Escherichia coli K-12 MG1655 colony behavior and interactions in aerobic structured food systems
|
Tack, Ignace L.M.M.
|
|
2015
|
|
PB |
p. 179-188
10 p.
|
artikel
|
| 2 |
Antimicrobial resistance and virulence genes in enterococci from wild game meat in Spain
|
Guerrero-Ramos, Emilia
|
|
2016
|
|
PB |
p. 156-164
9 p.
|
artikel
|
| 3 |
Bacterial economics: Adaptation to stress conditions via stage-wise changes in the response mechanism
|
Baranyi, J.
|
|
2015
|
|
PB |
p. 162-166
5 p.
|
artikel
|
| 4 |
Biofilm-associated persistence of food-borne pathogens
|
Bridier, A.
|
|
2015
|
|
PB |
p. 167-178
12 p.
|
artikel
|
| 5 |
Calendar
|
|
|
2016
|
|
PB |
p. I-
1 p.
|
artikel
|
| 6 |
Calendar
|
|
|
2015
|
|
PB |
p. I-
1 p.
|
artikel
|
| 7 |
Characterization of yeasts isolated from artisanal short-ripened cows' cheeses produced in Galicia (NW Spain)
|
Atanassova, M.R.
|
|
2016
|
|
PB |
p. 172-181
10 p.
|
artikel
|
| 8 |
Comparison of individual-based modeling and population approaches for prediction of foodborne pathogens growth
|
Augustin, Jean-Christophe
|
|
2015
|
|
PB |
p. 205-215
11 p.
|
artikel
|
| 9 |
Control of Shigatoxin-producing Escherichia coli in cheese by dairy bacterial strains
|
Callon, Cécile
|
|
2016
|
|
PB |
p. 63-70
8 p.
|
artikel
|
| 10 |
Conventional curing practices reduce generic Escherichia coli and Salmonella spp. on dry bulb onions produced with contaminated irrigation water
|
Emch, Alexander W.
|
|
2016
|
|
PB |
p. 41-47
7 p.
|
artikel
|
| 11 |
Corrigendum to Synergistic antimicrobial activity of caprylic acid in combination with citric acid against both Escherichia coli O157:H7 and indigenous microflora in carrot juice [Food Microbiol. 49 (2015 Aug) 166–172]
|
Kim, S.A.
|
|
2016
|
|
PB |
p. 192-
1 p.
|
artikel
|
| 12 |
Development and validation of a stochastic model for potential growth of Listeria monocytogenes in naturally contaminated lightly preserved seafood
|
Mejlholm, Ole
|
|
2015
|
|
PB |
p. 276-289
14 p.
|
artikel
|
| 13 |
Development of a model describing the inhibitory effect of selected preservatives on the growth of Listeria monocytogenes in a meat model system
|
Dussault, Dominic
|
|
2016
|
|
PB |
p. 115-121
7 p.
|
artikel
|
| 14 |
Diversity and enumeration of halophilic and alkaliphilic bacteria in Spanish-style green table-olive fermentations
|
Lucena-Padrós, Helena
|
|
2016
|
|
PB |
p. 53-62
10 p.
|
artikel
|
| 15 |
Editorial Board
|
|
|
2016
|
|
PB |
p. IFC-
1 p.
|
artikel
|
| 16 |
Editorial Board
|
|
|
2016
|
|
PB |
p. IBC-
1 p.
|
artikel
|
| 17 |
Editorial Board
|
|
|
2015
|
|
PB |
p. IFC-
1 p.
|
artikel
|
| 18 |
Editorial Board
|
|
|
2015
|
|
PB |
p. IBC-
1 p.
|
artikel
|
| 19 |
Effect of heat shock and recovery temperature on variability of single cell lag time of Cronobacter turicensis
|
Xu, Y. Zh.
|
|
2015
|
|
PB |
p. 195-204
10 p.
|
artikel
|
| 20 |
Effect of sequential dry heat and hydrogen peroxide treatment on inactivation of Salmonella Typhimurium on alfalfa seeds and seeds germination
|
Hong, Eun-Jeong
|
|
2016
|
|
PB |
p. 9-14
6 p.
|
artikel
|
| 21 |
Effect of yeast strain and some nutritional factors on tannin composition and potential astringency of model wines
|
Rinaldi, Alessandra
|
|
2016
|
|
PB |
p. 128-134
7 p.
|
artikel
|
| 22 |
Egg white versus Salmonella Enteritidis! A harsh medium meets a resilient pathogen
|
Baron, Florence
|
|
2016
|
|
PB |
p. 82-93
12 p.
|
artikel
|
| 23 |
Enological characterization of Spanish Saccharomyces kudriavzevii strains, one of the closest relatives to parental strains of winemaking and brewing Saccharomyces cerevisiae × S. kudriavzevii hybrids
|
Peris, D.
|
|
2016
|
|
PB |
p. 31-40
10 p.
|
artikel
|
| 24 |
Evidence for synergistic activity of plant-derived essential oils against fungal pathogens of food
|
Hossain, Farah
|
|
2016
|
|
PB |
p. 24-30
7 p.
|
artikel
|
| 25 |
Extending the gamma concept to non-thermal inactivation: A dynamic model to predict the fate of Salmonella during the dried sausages process
|
Coroller, Louis
|
|
2015
|
|
PB |
p. 266-275
10 p.
|
artikel
|
| 26 |
Highlights from the 8th International Conference on Predictive Modelling in Food (ICPMF8)
|
Ellouze, Mariem
|
|
2015
|
|
PB |
p. 160-161
2 p.
|
artikel
|
| 27 |
Inactivation kinetics of Listeria monocytogenes and Salmonella enterica serovar Typhimurium on fresh-cut bell pepper treated with slightly acidic electrolyzed water combined with ultrasound and mild heat
|
Luo, Ke
|
|
2016
|
|
PB |
p. 165-171
7 p.
|
artikel
|
| 28 |
Inactivation of Salmonella Senftenberg, Salmonella Typhimurium and Salmonella Tennessee in peanut butter by 915 MHz microwave heating
|
Song, Won-Jae
|
|
2016
|
|
PB |
p. 48-52
5 p.
|
artikel
|
| 29 |
Individual cell heterogeneity as variability source in population dynamics of microbial inactivation
|
Aspridou, Zafiro
|
|
2015
|
|
PB |
p. 216-221
6 p.
|
artikel
|
| 30 |
Investigating boundaries of survival, growth and expression of genes associated with stress and virulence of Listeria monocytogenes in response to acid and osmotic stress
|
Makariti, I.P.
|
|
2015
|
|
PB |
p. 231-244
14 p.
|
artikel
|
| 31 |
Lactic acid bacteria in dried vegetables and spices
|
Säde, Elina
|
|
2016
|
|
PB |
p. 110-114
5 p.
|
artikel
|
| 32 |
Microbial community assessment of mealworm larvae (Tenebrio molitor) and grasshoppers (Locusta migratoria migratorioides) sold for human consumption
|
Stoops, J.
|
|
2016
|
|
PB |
p. 122-127
6 p.
|
artikel
|
| 33 |
Microbial evolution of traditional mountain cheese and characterization of early fermentation cocci for selection of autochtonous dairy starter strains
|
Carafa, Ilaria
|
|
2016
|
|
PB |
p. 94-103
10 p.
|
artikel
|
| 34 |
Modeling number of bacteria per food unit in comparison to bacterial concentration in quantitative risk assessment: Impact on risk estimates
|
Pouillot, Régis
|
|
2015
|
|
PB |
p. 245-253
9 p.
|
artikel
|
| 35 |
Modeling transfer of Escherichia coli O157:H7 and Listeria monocytogenes during preparation of fresh-cut salads: Impact of cutting and shredding practices
|
Zilelidou, Evangelia A.
|
|
2015
|
|
PB |
p. 254-265
12 p.
|
artikel
|
| 36 |
Modelling biofilm formation of Salmonella enterica ser. Newport as a function of pH and water activity
|
Dimakopoulou-Papazoglou, Dafni
|
|
2016
|
|
PB |
p. 76-81
6 p.
|
artikel
|
| 37 |
Preface
|
Augustin, Jean-Christophe
|
|
2015
|
|
PB |
p. 159-
1 p.
|
artikel
|
| 38 |
Publisher's note
|
|
|
2016
|
|
PB |
p. A1-
1 p.
|
artikel
|
| 39 |
Salmonella and Campylobacter: Antimicrobial resistance and bacteriophage control in poultry
|
Grant, Ar’Quette
|
|
2016
|
|
PB |
p. 104-109
6 p.
|
artikel
|
| 40 |
Simulation of the rate of transfer of antibiotic resistance between Escherichia coli strains cultured under well controlled environmental conditions
|
Smelt, Jan P.
|
|
2015
|
|
PB |
p. 189-194
6 p.
|
artikel
|
| 41 |
Software for predictive microbiology and risk assessment: A description and comparison of tools presented at the ICPMF8 Software Fair
|
Tenenhaus-Aziza, Fanny
|
|
2015
|
|
PB |
p. 290-299
10 p.
|
artikel
|
| 42 |
Spoilage of vacuum-packed beef by the yeast Kazachstania psychrophila
|
Kabisch, Jan
|
|
2016
|
|
PB |
p. 15-23
9 p.
|
artikel
|
| 43 |
Survival of potential probiotic lactic acid bacteria on fermented green table olives during packaging in polyethylene pouches at 4 and 20 °C
|
Blana, Vasiliki A.
|
|
2016
|
|
PB |
p. 71-75
5 p.
|
artikel
|
| 44 |
The challenge of enumerating Listeria monocytogenes in food
|
Auvolat, Anais
|
|
2016
|
|
PB |
p. 135-149
15 p.
|
artikel
|
| 45 |
The effects of citrus extract (Citrox©) on the naturally occurring microflora and inoculated pathogens, Bacillus cereus and Salmonella enterica, in a model food system and the traditional Greek yogurt-based salad Tzatziki
|
Tsiraki, Maria I.
|
|
2016
|
|
PB |
p. 150-155
6 p.
|
artikel
|
| 46 |
Using physical approaches for the attenuation of lactic acid bacteria in an organic rice beverage
|
Bevilacqua, Antonio
|
|
2016
|
|
PB |
p. 1-8
8 p.
|
artikel
|
| 47 |
Variability in growth/no growth boundaries of 188 different Escherichia coli strains reveals that approximately 75 % have a higher growth probability under low pH conditions than E. coli O157:H7 strain ATCC 43888
|
Haberbeck, L.U.
|
|
2015
|
|
PB |
p. 222-230
9 p.
|
artikel
|
| 48 |
Volatile chemical spoilage indexes of raw Atlantic salmon (Salmo salar) stored under aerobic condition in relation to microbiological and sensory shelf lives
|
Mikš-Krajnik, Marta
|
|
2016
|
|
PB |
p. 182-191
10 p.
|
artikel
|
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