| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Antimicrobial activities of spices and herbs against Salmonella Oranienburg
|
Lins, Philipp
|
|
2018
|
83 |
C |
p. 123-130
8 p.
|
artikel
|
| 2 |
Application of Bayesian Networks in the development of herbs and spices sampling monitoring system
|
Bouzembrak, Yamine
|
|
2018
|
83 |
C |
p. 38-44
7 p.
|
artikel
|
| 3 |
Chemical characteristics of spice paprika of different origins
|
Molnár, Helga
|
|
2018
|
83 |
C |
p. 54-60
7 p.
|
artikel
|
| 4 |
Culture-independent quantification of pathogenic bacteria in spices and herbs using real-time polymerase chain reaction
|
Minarovičová, Jana
|
|
2018
|
83 |
C |
p. 85-89
5 p.
|
artikel
|
| 5 |
Detection of Salmonella spp. in spices and herbs
|
Lins, Philipp
|
|
2018
|
83 |
C |
p. 61-68
8 p.
|
artikel
|
| 6 |
Editorial Board
|
|
|
2018
|
83 |
C |
p. IFC-
1 p.
|
artikel
|
| 7 |
Effective sampling strategy to detect food and feed contamination: Herbs and spices case
|
Bouzembrak, Yamine
|
|
2018
|
83 |
C |
p. 28-37
10 p.
|
artikel
|
| 8 |
Environmental and food safety of spices and herbs along global food chains
|
Székács, András
|
|
2018
|
83 |
C |
p. 1-6
6 p.
|
artikel
|
| 9 |
Investigation of regional differences of the dominant microflora of spice paprika by molecular methods
|
Bata-Vidács, Ildikó
|
|
2018
|
83 |
C |
p. 109-117
9 p.
|
artikel
|
| 10 |
National seasoning practices and factors affecting the herb and spice consumption habits in Europe
|
Szűcs, Viktória
|
|
2018
|
83 |
C |
p. 147-156
10 p.
|
artikel
|
| 11 |
Network and vulnerability analysis of international spice trade
|
Lakner, Zoltán
|
|
2018
|
83 |
C |
p. 141-146
6 p.
|
artikel
|
| 12 |
Occurrence and diversity of Bacillus cereus and moulds in spices and herbs
|
Fogele, Baiba
|
|
2018
|
83 |
C |
p. 69-74
6 p.
|
artikel
|
| 13 |
Phylogenetic and toxinogenic characteristics of Bacillus cereus group members isolated from spices and herbs
|
Frentzel, Hendrik
|
|
2018
|
83 |
C |
p. 90-98
9 p.
|
artikel
|
| 14 |
Potential of high-throughput sequencing for broad-range detection of pathogenic bacteria in spices and herbs
|
Planý, M.
|
|
2018
|
83 |
C |
p. 118-122
5 p.
|
artikel
|
| 15 |
Prioritization of chemical hazards in spices and herbs for European monitoring programs
|
van Asselt, E.D.
|
|
2018
|
83 |
C |
p. 7-17
11 p.
|
artikel
|
| 16 |
Quantification and differentiation of Bacillus cereus group species in spices and herbs by real-time PCR
|
Frentzel, Hendrik
|
|
2018
|
83 |
C |
p. 99-108
10 p.
|
artikel
|
| 17 |
Reporting of traceability and food safety data in the culinary herb and spice chains
|
Schaarschmidt, Sara
|
|
2018
|
83 |
C |
p. 18-27
10 p.
|
artikel
|
| 18 |
Tenacity of Bacillus cereus and Staphylococcus aureus in dried spices and herbs
|
Dinh Thanh, Mai
|
|
2018
|
83 |
C |
p. 75-84
10 p.
|
artikel
|
| 19 |
The effect of different decontamination methods on the microbial load, bioactive components, aroma and colour of spice paprika
|
Molnár, Helga
|
|
2018
|
83 |
C |
p. 131-140
10 p.
|
artikel
|
| 20 |
The occurrence of polycyclic aromatic hydrocarbons in dried herbs and spices
|
Rozentale, Irina
|
|
2018
|
83 |
C |
p. 45-53
9 p.
|
artikel
|
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