nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
A model for the effect of pH on the growth of chalk yeasts
|
Dantigny, Philippe |
|
2014 |
186 |
C |
p. 49-54 6 p. |
artikel |
2 |
Analysing and modelling the growth behaviour of Listeria monocytogenes on RTE cooked meat products after a high pressure treatment at 400MPa
|
Hereu, A. |
|
2014 |
186 |
C |
p. 84-94 11 p. |
artikel |
3 |
Assessment of Salmonella and Listeria monocytogenes level in ready-to-cook poultry meat: Effect of various high pressure treatments and potassium lactate concentrations
|
Lerasle, M. |
|
2014 |
186 |
C |
p. 74-83 10 p. |
artikel |
4 |
Bi-phasic growth of Listeria monocytogenes in chemically defined medium at low temperatures
|
Tyrovouzis, Nikolaos A. |
|
2014 |
186 |
C |
p. 110-119 10 p. |
artikel |
5 |
Brazil nuts are subject to infection with B and G aflatoxin-producing fungus, Aspergillus pseudonomius
|
Massi, Fernanda Pelisson |
|
2014 |
186 |
C |
p. 14-21 8 p. |
artikel |
6 |
Characterization and pathogenicity of Alternaria spp. strains associated with grape bunch rot during post-harvest withering
|
Lorenzini, Marilinda |
|
2014 |
186 |
C |
p. 1-5 5 p. |
artikel |
7 |
Co-culture fermentation of peanut-soy milk for the development of a novel functional beverage
|
Santos, Claudia Cristina Auler do Amaral |
|
2014 |
186 |
C |
p. 32-41 10 p. |
artikel |
8 |
Development of a colony hybridization method for the enumeration of total and potentially enteropathogenic Vibrio parahaemolyticus in shellfish
|
Suffredini, Elisabetta |
|
2014 |
186 |
C |
p. 22-31 10 p. |
artikel |
9 |
Editorial Board
|
|
|
2014 |
186 |
C |
p. IFC- 1 p. |
artikel |
10 |
Enteric porcine viruses in farmed shellfish in Denmark
|
Krog, J.S. |
|
2014 |
186 |
C |
p. 105-109 5 p. |
artikel |
11 |
First description of PVL-positive methicillin-resistant Staphylococcus aureus (MRSA) in wild boar meat
|
Kraushaar, Britta |
|
2014 |
186 |
C |
p. 68-73 6 p. |
artikel |
12 |
Growth parameters of Penicillium expansum calculated from mixed inocula as an alternative to account for intraspecies variability
|
Garcia, Daiana |
|
2014 |
186 |
C |
p. 120-124 5 p. |
artikel |
13 |
ICFMH Announcment
|
|
|
2014 |
186 |
C |
p. II- 1 p. |
artikel |
14 |
Lactic acid bacterial population dynamics during fermentation and storage of Thai fermented sausage according to restriction fragment length polymorphism analysis
|
Wanangkarn, Amornrat |
|
2014 |
186 |
C |
p. 61-67 7 p. |
artikel |
15 |
Modeling growth of three bakery product spoilage molds as a function of water activity, temperature and pH
|
Dagnas, Stéphane |
|
2014 |
186 |
C |
p. 95-104 10 p. |
artikel |
16 |
Quantitative high-resolution melting PCR analysis for monitoring of fermentation microbiota in sourdough
|
Lin, Xiaoxi B. |
|
2014 |
186 |
C |
p. 42-48 7 p. |
artikel |
17 |
Real-time PCR method combined with immunomagnetic separation for detecting healthy and heat-injured Salmonella Typhimurium on raw duck wings
|
Zheng, Qianwang |
|
2014 |
186 |
C |
p. 6-13 8 p. |
artikel |
18 |
The potential probiotic Lactobacillus rhamnosus CTC1679 survives the passage through the gastrointestinal tract and its use as starter culture results in safe nutritionally enhanced fermented sausages
|
Rubio, Raquel |
|
2014 |
186 |
C |
p. 55-60 6 p. |
artikel |