nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
Editorial Board
|
|
|
2015 |
198 |
C |
p. IFC- 1 p. |
artikel |
2 |
Electron beam inactivation of Tulane virus on fresh produce, and mechanism of inactivation of human norovirus surrogates by electron beam irradiation
|
Predmore, Ashley |
|
2015 |
198 |
C |
p. 28-36 9 p. |
artikel |
3 |
Genetic identification and distribution of the parasitic larvae of Anisakis pegreffii and Anisakis simplex (s. s.) in European hake Merluccius merluccius from the Tyrrhenian Sea and Spanish Atlantic coast: Implications for food safety
|
Cipriani, Paolo |
|
2015 |
198 |
C |
p. 1-8 8 p. |
artikel |
4 |
ICFMH Announcment
|
|
|
2015 |
198 |
C |
p. II- 1 p. |
artikel |
5 |
Norovirus cross-contamination during preparation of fresh produce
|
Grove, Stephen F. |
|
2015 |
198 |
C |
p. 43-49 7 p. |
artikel |
6 |
Pyrosequencing vs. culture-dependent approaches to analyze lactic acid bacteria associated to chicha, a traditional maize-based fermented beverage from Northwestern Argentina
|
Elizaquível, Patricia |
|
2015 |
198 |
C |
p. 9-18 10 p. |
artikel |
7 |
Quantitative farm-to-fork risk assessment model for norovirus and hepatitis A virus in European leafy green vegetable and berry fruit supply chains
|
Bouwknegt, Martijn |
|
2015 |
198 |
C |
p. 50-58 9 p. |
artikel |
8 |
Real-time pathogen monitoring during enrichment: a novel nanotechnology-based approach to food safety testing
|
Weidemaier, Kristin |
|
2015 |
198 |
C |
p. 19-27 9 p. |
artikel |
9 |
Survival and growth of Salmonella Typhimurium, Escherichia coli O157:H7 and Staphylococcus aureus in eggplant dip during storage
|
Osaili, Tareq M. |
|
2015 |
198 |
C |
p. 37-42 6 p. |
artikel |
10 |
Ultrasound in the meat industry: General applications and decontamination efficiency
|
Turantaş, Fulya |
|
2015 |
198 |
C |
p. 59-69 11 p. |
artikel |
11 |
Virulence-associated gene pattern of porcine and human Yersinia enterocolitica biotype 4 isolates
|
Schneeberger, M. |
|
2015 |
198 |
C |
p. 70-74 5 p. |
artikel |