| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Adaptation of Salmonella spp. in juice stored under refrigerated and room temperature enhances acid resistance to simulated gastric fluid
|
Yuk, H.G.
|
|
2006
|
23 |
7 |
p. 694-700
7 p.
|
artikel
|
| 2 |
Antimicrobial properties of salt (NaCl) used for the preservation of natural casings
|
Wijnker, J.J.
|
|
2006
|
23 |
7 |
p. 657-662
6 p.
|
artikel
|
| 3 |
Changes of bacterial diversity and main flora in chilled pork during storage using PCR-DGGE
|
Li, M.Y.
|
|
2006
|
23 |
7 |
p. 607-611
5 p.
|
artikel
|
| 4 |
Characterization of flocculent Saccharomyces interspecific hybrids for the production of sparkling wines
|
Coloretti, Fabio
|
|
2006
|
23 |
7 |
p. 672-676
5 p.
|
artikel
|
| 5 |
Characterization of yeasts involved in the ripening of Pecorino Crotonese cheese
|
Gardini, F.
|
|
2006
|
23 |
7 |
p. 641-648
8 p.
|
artikel
|
| 6 |
Effect of γ-irradiation on pathogens inoculated into ready-to-use vegetables
|
Young Lee, Na
|
|
2006
|
23 |
7 |
p. 649-656
8 p.
|
artikel
|
| 7 |
Effect of photoperiod and day–night temperatures simulating field conditions on growth and ochratoxin A production of Aspergillus carbonarius strains isolated from grapes
|
Bellí, N.
|
|
2006
|
23 |
7 |
p. 622-627
6 p.
|
artikel
|
| 8 |
Enhanced antioxidative activity of soybean koji prepared with various filamentous fungi
|
Lin, Chia-Hung
|
|
2006
|
23 |
7 |
p. 628-633
6 p.
|
artikel
|
| 9 |
Influence of inoculation levels and processing parameters on the survival of Campylobacter jejuni in German style fermented turkey sausages
|
Alter, Thomas
|
|
2006
|
23 |
7 |
p. 701-707
7 p.
|
artikel
|
| 10 |
Inhibition of Listeria innocua growth by antimicrobial-producing lactic acid cultures in vacuum-packed cold-smoked salmon
|
Vescovo, Marisa
|
|
2006
|
23 |
7 |
p. 689-693
5 p.
|
artikel
|
| 11 |
In vitro assessment of properties associated with the survival through the gastro-intestinal tract of staphylococci isolated from traditional sausage fermentation
|
Paramithiotis, Spiros
|
|
2006
|
23 |
7 |
p. 663-671
9 p.
|
artikel
|
| 12 |
Moulds and yeasts in fruit salads and fruit juices
|
Tournas, V.H.
|
|
2006
|
23 |
7 |
p. 684-688
5 p.
|
artikel
|
| 13 |
[No title]
|
Jackson, L.S.
|
|
2006
|
23 |
7 |
p. 708-
1 p.
|
artikel
|
| 14 |
Study of aflatoxin B1 and ochratoxin A production by natural microflora and Aspergillus parasiticus in black and green olives of Greek origin
|
Ghitakou, Stavroula
|
|
2006
|
23 |
7 |
p. 612-621
10 p.
|
artikel
|
| 15 |
Study of the effect of water activity and temperature on ochratoxin A production by Aspergillus carbonarius
|
Esteban, A.
|
|
2006
|
23 |
7 |
p. 634-640
7 p.
|
artikel
|
| 16 |
The influence of freezing and duration of storage on Campylobacter and indicator bacteria in broiler carcasses
|
Georgsson, Franklín
|
|
2006
|
23 |
7 |
p. 677-683
7 p.
|
artikel
|
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