nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
Assessment of chitosan antimicrobial effect on wine microbes
|
Miot-Sertier, Cécile |
|
|
381 |
C |
p. |
artikel |
2 |
Blueberry fruit valorization and valuable constituents: A review
|
Duan, Yumin |
|
|
381 |
C |
p. |
artikel |
3 |
Chemical and volatile composition of Pálinka produced using different commercial yeast strains of Saccharomyces cerevisiae
|
Pham, Tuan M. |
|
|
381 |
C |
p. |
artikel |
4 |
Co-culture with Acinetobacter johnsonii enhances benzalkonium chloride resistance in Salmonella enterica via triggering lipid A modifications
|
Wilson, Annaleise |
|
|
381 |
C |
p. |
artikel |
5 |
Editorial Board
|
|
|
|
381 |
C |
p. |
artikel |
6 |
Extracellular microbial proteases with specificity for plant proteins in food fermentation
|
Christensen, Lise Friis |
|
|
381 |
C |
p. |
artikel |
7 |
ICFMH Announcement
|
|
|
|
381 |
C |
p. |
artikel |
8 |
Importance of micronutrients and organic nitrogen in fermentations with Torulaspora delbrueckii and Saccharomyces cerevisiae
|
Roca-Mesa, Helena |
|
|
381 |
C |
p. |
artikel |
9 |
Influence of the combination of cinnamon essential oil nanoemulsions and epsilon-polylysine on microbial community and quality of pork during refrigerated period and radio frequency cooking
|
Xu, Yuanmei |
|
|
381 |
C |
p. |
artikel |
10 |
Phenyllactic acid application to control Listeria monocytogenes biofilms and its growth in milk and spiced beef
|
Jiang, Xiaobing |
|
|
381 |
C |
p. |
artikel |
11 |
Prevalence of the phenicol resistance gene fexA in Campylobacter isolated from the poultry supply chain
|
Tang, Biao |
|
|
381 |
C |
p. |
artikel |
12 |
Removal of Listeria monocytogenes biofilms on stainless steel surfaces through conventional and alternative cleaning solutions
|
Mazaheri, T. |
|
|
381 |
C |
p. |
artikel |
13 |
The prevalence and characteristics of extended-spectrum β-lactamase Escherichia coli in raw milk and dairy farms in Northern Xinjiang, China
|
Huang, Shudi |
|
|
381 |
C |
p. |
artikel |