| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Assertiveness of Lactobacillus sakei and Lactobacillus curvatus in a fermented sausage model
|
Janßen, Dorothee
|
|
|
285 |
C |
p. 188-197
|
artikel
|
| 2 |
Cheese brines from Danish dairies reveal a complex microbiota comprising several halotolerant bacteria and yeasts
|
Haastrup, Martin Kragelund
|
|
|
285 |
C |
p. 173-187
|
artikel
|
| 3 |
Comparative proteomic analysis of Escherichia coli O157:H7 following ohmic and water bath heating by capillary-HPLC-MS/MS
|
Tian, Xiaojing
|
|
|
285 |
C |
p. 42-49
|
artikel
|
| 4 |
Discrimination of non-typhoid Salmonella serogroups and serotypes by Fourier Transform Infrared Spectroscopy: A comprehensive analysis
|
Campos, Joana
|
|
|
285 |
C |
p. 34-41
|
artikel
|
| 5 |
Editorial Board
|
|
|
|
285 |
C |
p. ii
|
artikel
|
| 6 |
Effect of micro-encapsulated antioxidant formulations on mycobiota, residual levels, sensory analyses and insect pest attack in stored peanuts
|
Garcia, Daiana
|
|
|
285 |
C |
p. 158-164
|
artikel
|
| 7 |
Effect of water activity and temperature on growth and trichothecene production by Fusarium meridionale
|
Rybecky, A.I.
|
|
|
285 |
C |
p. 69-73
|
artikel
|
| 8 |
Evaluation of inactivating Salmonella on iceberg lettuce shreds with washing process in combination with pulsed light, ultrasound and chlorine
|
Huang, Runze
|
|
|
285 |
C |
p. 144-151
|
artikel
|
| 9 |
Foodborne viruses: Detection, risk assessment, and control options in food processing
|
Bosch, Albert
|
|
|
285 |
C |
p. 110-128
|
artikel
|
| 10 |
Growth of mesophilic Aeromonas salmonicida in an experimental model of nigiri sushi during cold storage
|
Hoel, Sunniva
|
|
|
285 |
C |
p. 1-6
|
artikel
|
| 11 |
Heat resistance of Salmonella Enteritidis under prolonged exposure to acid-salt combined stress and subsequent refrigeration
|
Kang, Il-Byeong
|
|
|
285 |
C |
p. 165-172
|
artikel
|
| 12 |
ICFMH Announcement
|
|
|
|
285 |
C |
p. I
|
artikel
|
| 13 |
Inactivation of Salmonella enterica and spoilage microorganisms in orange juice treated with dimethyl dicarbonate (DMDC)
|
Cheng, Rebecca M.
|
|
|
285 |
C |
p. 152-157
|
artikel
|
| 14 |
Inactivation of stress-resistant ascospores of Eurotiales by industrial sanitizers
|
Dijksterhuis, Jan
|
|
|
285 |
C |
p. 27-33
|
artikel
|
| 15 |
Inhibition of microbial spoilage of grass carp (Ctenopharyngodon idellus) fillets with a chitosan-based coating during refrigerated storage
|
Yu, Dawei
|
|
|
285 |
C |
p. 61-68
|
artikel
|
| 16 |
Kinetic and metabolic behaviour of the pectinolytic strain Aureobasidium pullulans GM-R-22 during pre-fermentative cold maceration and its effect on red wine quality
|
Merín, María Gabriela
|
|
|
285 |
C |
p. 18-26
|
artikel
|
| 17 |
Macromolecular acidic coating increases shelf life by inhibition of bacterial growth
|
Christensen, Bjørn E.
|
|
|
285 |
C |
p. 136-143
|
artikel
|
| 18 |
Mannitol-fermenting methicillin-resistant staphylococci (MRS) in pig abattoirs in Cameroon and South Africa: A serious food safety threat
|
Founou, Luria Leslie
|
|
|
285 |
C |
p. 50-60
|
artikel
|
| 19 |
Microbial evaluation of automated sorting systems in stone fruit packinghouses during peach packing
|
Williamson, K.
|
|
|
285 |
C |
p. 98-102
|
artikel
|
| 20 |
Novel antimicrobial agents as alternative to chlorine with potential applications in the fruit and vegetable processing industry
|
Pablos, Cristina
|
|
|
285 |
C |
p. 92-97
|
artikel
|
| 21 |
Selection of indigenous yeast strains for the production of sparkling wines from native Apulian grape varieties
|
Garofalo, Carmela
|
|
|
285 |
C |
p. 7-17
|
artikel
|
| 22 |
Simultaneous growth, survival and death: The trimodal behavior of Salmonella cells under osmotic stress giving rise to “Phoenix phenomenon”
|
Aspridou, Zafiro
|
|
|
285 |
C |
p. 103-109
|
artikel
|
| 23 |
Solid fat influences sorbic acid partitioning and enhances the preservation effect on C. guilliermondii in biphasic food model systems
|
Šoljić, I.
|
|
|
285 |
C |
p. 74-80
|
artikel
|
| 24 |
Staphtox predictor - A dynamic mathematical model to predict formation of Staphylococcus enterotoxin during heating and fermentation of meat products
|
Gunvig, A.
|
|
|
285 |
C |
p. 81-91
|
artikel
|
| 25 |
Stochastic evaluation of Salmonella enterica lethality during thermal inactivation
|
Abe, Hiroki
|
|
|
285 |
C |
p. 129-135
|
artikel
|
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