| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Analysis of the effect of high hydrostatic pressure treatment and enterocin AS-48 addition on the bacterial communities of cherimoya pulp
|
Pérez Pulido, Rubén
|
|
2015
|
196 |
C |
p. 62-69
8 p.
|
artikel
|
| 2 |
A quantitative exposure model simulating human norovirus transmission during preparation of deli sandwiches
|
Stals, Ambroos
|
|
2015
|
196 |
C |
p. 126-136
11 p.
|
artikel
|
| 3 |
Assessment of human health risk associated with pyaemia in Danish finisher pigs when conducting visual-only inspection of the lungs
|
Kruse, Amanda Brinch
|
|
2015
|
196 |
C |
p. 32-39
8 p.
|
artikel
|
| 4 |
Assessment of region, farming system, irrigation source and sampling time as food safety risk factors for tomatoes
|
Pagadala, Sivaranjani
|
|
2015
|
196 |
C |
p. 98-108
11 p.
|
artikel
|
| 5 |
Characteristics and phylogeny of Bacillus cereus strains isolated from Maari, a traditional West African food condiment
|
Thorsen, Line
|
|
2015
|
196 |
C |
p. 70-78
9 p.
|
artikel
|
| 6 |
Characterization of Alternaria strains from Argentinean blueberry, tomato, walnut and wheat
|
Andersen, Birgitte
|
|
2015
|
196 |
C |
p. 1-10
10 p.
|
artikel
|
| 7 |
Cost-of-illness and disease burden of food-related pathogens in the Netherlands, 2011
|
Mangen, Marie-Josée J.
|
|
2015
|
196 |
C |
p. 84-93
10 p.
|
artikel
|
| 8 |
Editorial Board
|
|
|
2015
|
196 |
C |
p. IFC-
1 p.
|
artikel
|
| 9 |
Efficacy of low-temperature high hydrostatic pressure processing in inactivating Vibrio parahaemolyticus in culture suspension and oyster homogenate
|
Phuvasate, Sureerat
|
|
2015
|
196 |
C |
p. 11-15
5 p.
|
artikel
|
| 10 |
Exploitation of the nutritional and functional characteristics of traditional Italian legumes: The potential of sourdough fermentation
|
Curiel, José Antonio
|
|
2015
|
196 |
C |
p. 51-61
11 p.
|
artikel
|
| 11 |
Fitting a distribution to microbial counts: Making sense of zeroes
|
Duarte, A.S.R.
|
|
2015
|
196 |
C |
p. 40-50
11 p.
|
artikel
|
| 12 |
ICFMH Announcment
|
|
|
2015
|
196 |
C |
p. II-
1 p.
|
artikel
|
| 13 |
Improving survival of probiotic bacteria using bacterial poly-γ-glutamic acid
|
Bhat, A.R.
|
|
2015
|
196 |
C |
p. 24-31
8 p.
|
artikel
|
| 14 |
Optimization of fermentation parameters to study the behavior of selected lactic cultures on soy solid state fermentation
|
Rodríguez de Olmos, A.
|
|
2015
|
196 |
C |
p. 16-23
8 p.
|
artikel
|
| 15 |
Prevalence and characterization of methicillin susceptible Staphylococcus aureus ST398 isolates from retail foods
|
Li, Guanghui
|
|
2015
|
196 |
C |
p. 94-97
4 p.
|
artikel
|
| 16 |
Risk assessment of Salmonella in Danish meatballs produced in the catering sector
|
Møller, Cleide O. de A.
|
|
2015
|
196 |
C |
p. 109-125
17 p.
|
artikel
|
| 17 |
The microbiological quality of ready-to-eat salads in Turkey: A focus on Salmonella spp. and Listeria monocytogenes
|
Gurler, Zeki
|
|
2015
|
196 |
C |
p. 79-83
5 p.
|
artikel
|
| 18 |
Updates on quick identification of acetic acid bacteria with a focus on the 16S–23S rRNA gene internal transcribed spacer and the analysis of cell proteins by MALDI-TOF mass spectrometry
|
Trček, Janja
|
|
2015
|
196 |
C |
p. 137-144
8 p.
|
artikel
|
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