| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Behaviour of the Shiga toxin-producing Escherichia coli O157:H7 and O26:H11 in dairy products, in static and dynamic conditions for predictive model validation
|
Le Marc, Yvan
|
|
|
435 |
C |
p.
|
artikel
|
| 2 |
Characterization and antimicrobial resistance of commensal and pathogenic Escherichia coli from pigs in Sardinia (Italy)
|
Siddi, Giuliana
|
|
|
435 |
C |
p.
|
artikel
|
| 3 |
Comparative analysis of virulence in Listeria monocytogenes: Insights from genomic variations and in vitro cell-based studies
|
Song, Yiyang
|
|
|
435 |
C |
p.
|
artikel
|
| 4 |
Differential volatile compounds between rice and tartary buckwheat by solid-state fermentation with Monascus purpureus
|
He, Jingyi
|
|
|
435 |
C |
p.
|
artikel
|
| 5 |
Editorial Board
|
|
|
|
435 |
C |
p.
|
artikel
|
| 6 |
Effect of CFEM proteins on pathogenicity, patulin accumulation and host immunity of postharvest apple pathogens Penicillium expansum
|
Wang, Yanling
|
|
|
435 |
C |
p.
|
artikel
|
| 7 |
Effect of Saccharomyces cerevisiae inoculation on the co-fermentation of Clostridium kluyveri and Clostridium tyrobutyricum: A strategy for controlling acidity and enhancing aroma in strong-flavor Baijiu
|
Qiu, Fanghang
|
|
|
435 |
C |
p.
|
artikel
|
| 8 |
Emergence of multidrug resistant Escherichia coli coharboring fosA3 and ESBL genes from retail ducks along slaughter line
|
Chen, Jialan
|
|
|
435 |
C |
p.
|
artikel
|
| 9 |
Enhanced acid reduction in lactic acid bacteria: Breeding through irradiation-induced mutation and functional assessment
|
Weiting, Shan
|
|
|
435 |
C |
p.
|
artikel
|
| 10 |
Evaluating the effects of a pectinolytic probiotic strain as replacement of enzymatical treatments in melon juice pre-alcohol fermentation
|
Niu, Haoyu
|
|
|
435 |
C |
p.
|
artikel
|
| 11 |
Evaluation of sapodilla pulp as a matrix for probiotic fermentation: Physicochemical changes, antioxidant potential, and in vitro digestibility during storage
|
Monteiro, Shênia S.
|
|
|
435 |
C |
p.
|
artikel
|
| 12 |
Impact of intervention strategies on listeriosis risk in cooked ham: Biopreservation and high pressure processing
|
Serra-Castelló, Cristina
|
|
|
435 |
C |
p.
|
artikel
|
| 13 |
Initial acidity regulates microbial sulfur metabolism in the spontaneous fermentation of sesame flavor-type baijiu
|
Ji, Xueao
|
|
|
435 |
C |
p.
|
artikel
|
| 14 |
Investigating the relationship between microbial community dynamics and flavor profiles in Korat chicken breast fillets under varied packaging conditions
|
Indriani, Sylvia
|
|
|
435 |
C |
p.
|
artikel
|
| 15 |
Mechanisms of antifungal activity of ehimensin F6 produced by Paenibacillus ehimensis HD against Penicillium expansum
|
Huang, Yuqing
|
|
|
435 |
C |
p.
|
artikel
|
| 16 |
Physiological, microscopic and proteomic performance of Escherichia coli O157:H7 biofilms challenged with antagonistic lactic acid bacteria as a bio-decontamination tool for the food industry
|
Cisneros, Lucia
|
|
|
435 |
C |
p.
|
artikel
|
| 17 |
Prevalence of hypervirulent Klebsiella pneumoniae and application of the novel Klebsiella phage vB_KpnP_D39 for biocontrol of serotypes K1, K2, and K57 in prepared food-related samples
|
Zhang, Diwei
|
|
|
435 |
C |
p.
|
artikel
|
| 18 |
Recent insights on the multifaceted roles of wooden tools in cheese-making: A review of their impacts on safety and final traits of traditional cheeses
|
Ruta, Silvia
|
|
|
435 |
C |
p.
|
artikel
|
| 19 |
Selection of Bacillus spp. as fermentation cultures for production of plant-based cheese analogues
|
Xie, Jin
|
|
|
435 |
C |
p.
|
artikel
|
| 20 |
Solid-state fermentation through synthetic microbiome: An effective strategy for converting Chinese distillers' grains into functional protein feed
|
Chen, Jinmeng
|
|
|
435 |
C |
p.
|
artikel
|
| 21 |
The deletion of the uvrY in Aeromonas veronii disrupted the BarA/UvrY two-component system, decreasing persister formation and bacterial resistance to multiple antibiotics
|
Long, Jingfei
|
|
|
435 |
C |
p.
|
artikel
|
| 22 |
The role of glass transition temperature (T g ) and storage temperature (T s ) in explaining the survival behavior of dried Bacillus cereus
|
Inomata, Tatsuya
|
|
|
435 |
C |
p.
|
artikel
|
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