| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Bacterial quality and safety of raw beef: A comparison between Finland and Nigeria
|
Osemwowa, Etinosa
|
|
|
100 |
C |
p.
|
artikel
|
| 2 |
Beta-glucosidase activity of wine yeasts and its impacts on wine volatiles and phenolics: A mini-review
|
Zhang, Pangzhen
|
|
|
100 |
C |
p.
|
artikel
|
| 3 |
Biotechnological exploitation of Saccharomyces jurei and its hybrids in craft beer fermentation uncovers new aroma combinations
|
Giannakou, Konstantina
|
|
|
100 |
C |
p.
|
artikel
|
| 4 |
Corrigendum to “Development and optimization of a loop-mediated isothermal amplification (LAMP) assay for the species-specific detection of Penicillium expansum” [Food Microbiol. 95 (2021) 103681]
|
Frisch, Lisa M.
|
|
|
100 |
C |
p.
|
artikel
|
| 5 |
Development and validation of an improved method for the detection of Salmonella in cinnamon bark and oregano leaves using the adsorbent beta zeolite in the pre-enrichment media
|
Babu, Uma S.
|
|
|
100 |
C |
p.
|
artikel
|
| 6 |
Dynamics of microbiota in Japanese Black beef stored for a long time under chilled conditions
|
Nakamura, Ayaka
|
|
|
100 |
C |
p.
|
artikel
|
| 7 |
Editorial Board
|
|
|
|
100 |
C |
p.
|
artikel
|
| 8 |
Herd-level contamination of Neospora caninum, Toxoplasma gondii and Brucella in milk of Iranian dairy farms
|
Gharekhani, Jamal
|
|
|
100 |
C |
p.
|
artikel
|
| 9 |
High throughput screening of technological and biopreservation traits of a large set of wild lactic acid bacteria from Brazilian artisanal cheeses
|
Margalho, Larissa P.
|
|
|
100 |
C |
p.
|
artikel
|
| 10 |
Impact of the physiological state of fungal spores on their inactivation by active chlorine and hydrogen peroxide
|
Visconti, Vincent
|
|
|
100 |
C |
p.
|
artikel
|
| 11 |
Inhibition of phage-resistant bacterial pathogen re-growth with the combined use of bacteriophages and EDTA
|
Huang, Hung-Hsin
|
|
|
100 |
C |
p.
|
artikel
|
| 12 |
Inhibitory effect of allyl and benzyl isothiocyanates on ochratoxin a producing fungi in grape and maize
|
Yang, Bolei
|
|
|
100 |
C |
p.
|
artikel
|
| 13 |
Kosakonia radicincitans and Cryptococcus laurentii controlled Penicillium expansum rot and decreased patulin production at 4 and 25 °C
|
Lambrese, Yesica
|
|
|
100 |
C |
p.
|
artikel
|
| 14 |
Lactic acid bacteria starter in combination with sodium chloride controls pathogenic Escherichia coli (EPEC, ETEC, and EHEC) in kimchi
|
Choi, So Jeong
|
|
|
100 |
C |
p.
|
artikel
|
| 15 |
Low-energy X-ray inactivation of Listeria monocytogenes in mono-/co-culture biofilms with Pseudomonas fluorescens on food contact surfaces
|
Zhang, Hongfei
|
|
|
100 |
C |
p.
|
artikel
|
| 16 |
Microbiological analysis of frozen profiteroles and mini chocolate eclairs implicated in a national salmonellosis outbreak
|
Rao, Mary
|
|
|
100 |
C |
p.
|
artikel
|
| 17 |
Modeling the survival of Salmonella on whole cucumbers as a function of temperature and relative humidity
|
Jung, Jiin
|
|
|
100 |
C |
p.
|
artikel
|
| 18 |
Peroxyacetic acid and chlorine dioxide unlike chlorine induce viable but non-culturable (VBNC) stage of Listeria monocytogenes and Escherichia coli O157:H7 in wash water
|
Truchado, Pilar
|
|
|
100 |
C |
p.
|
artikel
|
| 19 |
Salmonella Typhimurium DT 104 response to Lytic bacteriophage and Lactobionic acid on raw chicken breast
|
Walker, Nicole
|
|
|
100 |
C |
p.
|
artikel
|
| 20 |
Salt, glucose, glycine, and sucrose protect Escherichia coli O157:H7 against acid treatment in laboratory media
|
Bae, Young-Min
|
|
|
100 |
C |
p.
|
artikel
|
| 21 |
Study of the microbial diversity of a panel of Belgian artisanal cheeses associated with challenge studies for Listeria monocytogenes
|
Gérard, Amaury
|
|
|
100 |
C |
p.
|
artikel
|
| 22 |
Thermal inactivation of Salmonella during hard and soft cookies baking process
|
Channaiah, Lakshmikantha H.
|
|
|
100 |
C |
p.
|
artikel
|
| 23 |
The role of PhoP/PhoQ two component system in regulating stress adaptation in Cronobacter sakazakii
|
Ma, Yan
|
|
|
100 |
C |
p.
|
artikel
|
| 24 |
The synergic interaction between environmental factors (pH and NaCl) and the physiological state (vegetative cells and spores) provides new possibilities for optimizing processes to manage risk of C. sporogenes spoilage
|
Boix, Emmanuelle
|
|
|
100 |
C |
p.
|
artikel
|
| 25 |
Wine yeast species show strong inter- and intra-specific variability in their sensitivity to ultraviolet radiation
|
Pilard, Etienne
|
|
|
100 |
C |
p.
|
artikel
|
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