| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
An attempt to optimize potassium sorbate use to preserve low pH (4.5–5.5) intermediate moisture bakery products by modelling Eurotium spp., Aspergillus spp. and Penicillium corylophilum growth
|
Guynot, M. Elena
|
|
2005
|
101 |
2 |
p. 169-177
9 p.
|
artikel
|
| 2 |
Antiaflatoxigenic and antioxidant activities of Garcinia extracts
|
Joseph, G.S.
|
|
2005
|
101 |
2 |
p. 153-160
8 p.
|
artikel
|
| 3 |
Calendar
|
|
|
2005
|
101 |
2 |
p. 251-254
4 p.
|
artikel
|
| 4 |
Developing microbial spoilage population in vacuum-packaged charcoal-broiled European river lamprey (Lampetra fluviatilis)
|
Merivirta, Lauri O.
|
|
2005
|
101 |
2 |
p. 145-152
8 p.
|
artikel
|
| 5 |
Development of an integrated model for heat transfer and dynamic growth of Clostridium perfringens during the cooling of cooked boneless ham
|
Amézquita, A.
|
|
2005
|
101 |
2 |
p. 123-144
22 p.
|
artikel
|
| 6 |
Editorial Board
|
|
|
2005
|
101 |
2 |
p. CO2-
1 p.
|
artikel
|
| 7 |
Fate of Listeria monocytogenes in experimentally contaminated French sausages
|
Thévenot, D.
|
|
2005
|
101 |
2 |
p. 189-200
12 p.
|
artikel
|
| 8 |
Growth of Listeria monocytogenes on iceberg lettuce and solid media
|
Koseki, Shigenobu
|
|
2005
|
101 |
2 |
p. 217-225
9 p.
|
artikel
|
| 9 |
Model for the combined effects of temperature, pH and sodium chloride concentration on survival of Shigella flexneri strain 5348 under aerobic conditions
|
Zaika, Laura L.
|
|
2005
|
101 |
2 |
p. 179-187
9 p.
|
artikel
|
| 10 |
Mode of action of lipid II-targeting lantibiotics
|
Bauer, R.
|
|
2005
|
101 |
2 |
p. 201-216
16 p.
|
artikel
|
| 11 |
Persistence of Escherichia coli O157:H7, Salmonella Newport, and Salmonella Poona in the gut of a free-living nematode, Caenorhabditis elegans, and transmission to progeny and uninfected nematodes
|
Kenney, Stephen J.
|
|
2005
|
101 |
2 |
p. 227-236
10 p.
|
artikel
|
| 12 |
Pesticides as a source of microbial contamination of salad vegetables
|
Ng, Peter J.
|
|
2005
|
101 |
2 |
p. 237-250
14 p.
|
artikel
|
| 13 |
Study of benzoate, propionate, and sorbate salts as mould spoilage inhibitors on intermediate moisture bakery products of low pH (4.5–5.5)
|
Guynot, M.E.
|
|
2005
|
101 |
2 |
p. 161-168
8 p.
|
artikel
|
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