| no |
title |
author |
magazine |
year |
volume |
issue |
page(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.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 9 |
Editorial Board
|
|
|
2014
|
186 |
C |
p. IFC-
1 p.
|
article
|
| 10 |
Enteric porcine viruses in farmed shellfish in Denmark
|
Krog, J.S.
|
|
2014
|
186 |
C |
p. 105-109
5 p.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 13 |
ICFMH Announcment
|
|
|
2014
|
186 |
C |
p. II-
1 p.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
Journal description