| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Biofilm formation on Conservolea natural black olives during single and combined inoculation with a functional Lactobacillus pentosus starter culture
|
Grounta, Athena
|
|
2016
|
56 |
C |
p. 35-44
10 p.
|
artikel
|
| 2 |
Calendar
|
|
|
2016
|
56 |
C |
p. I-II
nvt p.
|
artikel
|
| 3 |
Culture dependent and independent genomic identification of Alicyclobacillus species in contaminated commercial fruit juices
|
Osopale, Babasola Adewunmi
|
|
2016
|
56 |
C |
p. 21-28
8 p.
|
artikel
|
| 4 |
Die another day: Fate of heat-treated Geobacillus stearothermophilus ATCC 12980 spores during storage under growth-preventing conditions
|
Mtimet, Narjes
|
|
2016
|
56 |
C |
p. 87-95
9 p.
|
artikel
|
| 5 |
Effect of temperature, pH, and water activity on Mucor spp. growth on synthetic medium, cheese analog and cheese
|
Morin-Sardin, Stéphanie
|
|
2016
|
56 |
C |
p. 69-79
11 p.
|
artikel
|
| 6 |
IBC: Editorial Board
|
|
|
2016
|
56 |
C |
p. IBC-
1 p.
|
artikel
|
| 7 |
IFC: Editorial Board
|
|
|
2016
|
56 |
C |
p. IFC-
1 p.
|
artikel
|
| 8 |
Inactivation of murine norovirus-1 in the edible seaweeds Capsosiphon fulvescens and Hizikia fusiforme using gamma radiation
|
Park, Shin Young
|
|
2016
|
56 |
C |
p. 80-86
7 p.
|
artikel
|
| 9 |
Microbiological quality of fresh produce obtained from retail stores on the Eastern Shore of Maryland, United States of America
|
Korir, Robert Cheruiyot
|
|
2016
|
56 |
C |
p. 29-34
6 p.
|
artikel
|
| 10 |
Optimization of heat and relative humidity conditions to reduce Escherichia coli O157:H7 contamination and maximize the germination of radish seeds
|
Song, M.K.
|
|
2016
|
56 |
C |
p. 14-20
7 p.
|
artikel
|
| 11 |
Suitability of a new mixed-strain starter for manufacturing uncooked raw ewe's milk cheeses
|
Feutry, Fabienne
|
|
2016
|
56 |
C |
p. 52-68
17 p.
|
artikel
|
| 12 |
Torulaspora delbrueckii in the brewing process: A new approach to enhance bioflavour and to reduce ethanol content
|
Canonico, Laura
|
|
2016
|
56 |
C |
p. 45-51
7 p.
|
artikel
|
| 13 |
Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white bread
|
Rizzello, Carlo Giuseppe
|
|
2016
|
56 |
C |
p. 1-13
13 p.
|
artikel
|
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