| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A generic model for spoilage of acidic emulsified foods: Combining physicochemical data, diversity and levels of specific spoilage organisms
|
Manios, Stavros G.
|
|
2014
|
170 |
C |
p. 1-11
11 p.
|
artikel
|
| 2 |
An improved process of isomaltooligosaccharide production in kimchi involving the addition of a Leuconostoc starter and sugars
|
Cho, Seung Kee
|
|
2014
|
170 |
C |
p. 61-64
4 p.
|
artikel
|
| 3 |
Comparative evaluation of eleven commercial DNA extraction kits for real-time PCR detection of Bacillus anthracis spores in spiked dairy samples
|
Mertens, Katja
|
|
2014
|
170 |
C |
p. 29-37
9 p.
|
artikel
|
| 4 |
Detection of viable Escherichia coli O157:H7 in ground beef by propidium monoazide real-time PCR
|
Liu, Yarui
|
|
2014
|
170 |
C |
p. 48-54
7 p.
|
artikel
|
| 5 |
Editorial Board
|
|
|
2014
|
170 |
C |
p. IFC-
1 p.
|
artikel
|
| 6 |
Efficacy of the combined application of chitosan and Locust Bean Gum with different citrus essential oils to control postharvest spoilage caused by Aspergillus flavus in dates
|
Aloui, Hajer
|
|
2014
|
170 |
C |
p. 21-28
8 p.
|
artikel
|
| 7 |
Enhanced inactivation of Escherichia coli and Listeria monocytogenes by exposure to 405nm light under sub-lethal temperature, salt and acid stress conditions
|
McKenzie, Karen
|
|
2014
|
170 |
C |
p. 91-98
8 p.
|
artikel
|
| 8 |
Error analysis in predictive modelling demonstrated on mould data
|
Baranyi, József
|
|
2014
|
170 |
C |
p. 78-82
5 p.
|
artikel
|
| 9 |
ICFMH Announcement
|
|
|
2014
|
170 |
C |
p. III-
1 p.
|
artikel
|
| 10 |
Impact of addition of aromatic amino acids on non-volatile and volatile compounds in lychee wine fermented with Saccharomyces cerevisiae MERIT.ferm
|
Chen, Dai
|
|
2014
|
170 |
C |
p. 12-20
9 p.
|
artikel
|
| 11 |
Incidence of virulence factors in enterococci from raw and fermented meat and biofilm forming capacity at 25°C and 37°C
|
Jahan, Musarrat
|
|
2014
|
170 |
C |
p. 65-69
5 p.
|
artikel
|
| 12 |
Inhibition of ochratoxigenic moulds by Debaryomyces hansenii strains for biopreservation of dry-cured meat products
|
Andrade, Maria J.
|
|
2014
|
170 |
C |
p. 70-77
8 p.
|
artikel
|
| 13 |
Microbial diversity and dynamics during the production of May bryndza cheese
|
Pangallo, Domenico
|
|
2014
|
170 |
C |
p. 38-43
6 p.
|
artikel
|
| 14 |
Microbial quality of frozen Nile crocodile (Crocodylus niloticus) meat samples from three selected farms in Zimbabwe
|
Makanyanga, Tsitsi B.
|
|
2014
|
170 |
C |
p. 44-47
4 p.
|
artikel
|
| 15 |
Probabilistic model for the spoilage wine yeast Dekkera bruxellensis as a function of pH, ethanol and free SO2 using time as a dummy variable
|
Sturm, M.E.
|
|
2014
|
170 |
C |
p. 83-90
8 p.
|
artikel
|
| 16 |
The effects of different yeast extracts on secondary metabolite production in Fusarium
|
Sørensen, Jens Laurids
|
|
2014
|
170 |
C |
p. 55-60
6 p.
|
artikel
|
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