| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Amino acid decarboxylation by Lactobacillus curvatus CTC273 affected by the pH and glucose availability
|
Bover Cid, Sara
|
|
2008
|
25 |
2 |
p. 269-277
9 p.
|
artikel
|
| 2 |
Application of essential oils in maize grain: Impact on Aspergillus section Flavi growth parameters and aflatoxin accumulation
|
Bluma, Romina V.
|
|
2008
|
25 |
2 |
p. 324-334
11 p.
|
artikel
|
| 3 |
Application of gaseous ozone to control populations of Escherichia coli, Bacillus cereus and Bacillus cereus spores in dried figs
|
Akbas, Meltem Yesilcimen
|
|
2008
|
25 |
2 |
p. 386-391
6 p.
|
artikel
|
| 4 |
Bacillus cereus endospores exhibit a heterogeneous response to heat treatment and low-temperature storage
|
Cronin, Ultan P.
|
|
2008
|
25 |
2 |
p. 235-243
9 p.
|
artikel
|
| 5 |
Calendar
|
|
|
2008
|
25 |
2 |
p. I-II
nvt p.
|
artikel
|
| 6 |
Control of Listeria monocytogenes on ham steaks by antimicrobials incorporated into chitosan-coated plastic films
|
Ye, Mu
|
|
2008
|
25 |
2 |
p. 260-268
9 p.
|
artikel
|
| 7 |
Enumeration and growth of naturally occurring Listeria spp. in unpackaged ham
|
Cornelius, A.J.
|
|
2008
|
25 |
2 |
p. 407-412
6 p.
|
artikel
|
| 8 |
Ethanol shock changes the fatty acid profile and survival behavior of Vibrio parahaemolyticus in various stress conditions
|
Chiang, Ming-Lun
|
|
2008
|
25 |
2 |
p. 359-365
7 p.
|
artikel
|
| 9 |
Evaluation of the inhibitory effect of dimethyl dicarbonate (DMDC) against wine microorganisms
|
Costa, A.
|
|
2008
|
25 |
2 |
p. 422-427
6 p.
|
artikel
|
| 10 |
Heat and acid tolerance of Listeria monocytogenes after exposure to single and multiple sublethal stresses
|
Skandamis, Panagiotis N.
|
|
2008
|
25 |
2 |
p. 294-303
10 p.
|
artikel
|
| 11 |
IFC: Editorial Board etc.
|
|
|
2008
|
25 |
2 |
p. IFC-
1 p.
|
artikel
|
| 12 |
Inactivation kinetics of inoculated Escherichia coli O157:H7 and Salmonella enterica on lettuce by chlorine dioxide gas
|
Mahmoud, B.S.M.
|
|
2008
|
25 |
2 |
p. 244-252
9 p.
|
artikel
|
| 13 |
Influence of selected lab cultures on the evolution of free amino acids, free fatty acids and Fiore Sardo cheese microflora during the ripening
|
Mangia, Nicoletta P.
|
|
2008
|
25 |
2 |
p. 366-377
12 p.
|
artikel
|
| 14 |
Inoculum size and intraspecific interactions affects Penicillium expansum growth and patulin accumulation in apples
|
Morales, Hector
|
|
2008
|
25 |
2 |
p. 378-385
8 p.
|
artikel
|
| 15 |
Isolation of lactic acid bacteria with inhibitory activity against pathogens and spoilage organisms associated with fresh meat
|
Jones, Rhys J.
|
|
2008
|
25 |
2 |
p. 228-234
7 p.
|
artikel
|
| 16 |
Lactobacillus reuteri CRL 1100 as starter culture for wheat dough fermentation
|
Gerez, C.L.
|
|
2008
|
25 |
2 |
p. 253-259
7 p.
|
artikel
|
| 17 |
Microbial ecology of food contact surfaces and products of small-scale facilities producing traditional sausages
|
Gounadaki, Antonia S.
|
|
2008
|
25 |
2 |
p. 313-323
11 p.
|
artikel
|
| 18 |
Microbiological and biochemical profile of cv. Conservolea naturally black olives during controlled fermentation with selected strains of lactic acid bacteria
|
Panagou, Efstathios Z.
|
|
2008
|
25 |
2 |
p. 348-358
11 p.
|
artikel
|
| 19 |
Microbiological characterization of artisanal Raschera PDO cheese: Analysis of its indigenous lactic acid bacteria
|
Dolci, Paola
|
|
2008
|
25 |
2 |
p. 392-399
8 p.
|
artikel
|
| 20 |
Microbiological quality of retail cheeses made from raw, thermized or pasteurized milk in the UK
|
Little, C.L.
|
|
2008
|
25 |
2 |
p. 304-312
9 p.
|
artikel
|
| 21 |
Phage inactivation of foodborne pathogens on cooked and raw meat
|
Bigwood, T.
|
|
2008
|
25 |
2 |
p. 400-406
7 p.
|
artikel
|
| 22 |
Predominance of Tetragenococcus halophilus as the cause of sugar thick juice degradation
|
Justé, Annelies
|
|
2008
|
25 |
2 |
p. 413-421
9 p.
|
artikel
|
| 23 |
Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits
|
Casaburi, Annalisa
|
|
2008
|
25 |
2 |
p. 335-347
13 p.
|
artikel
|
| 24 |
Succession of dominant and antagonistic lactic acid bacteria in fermented cucumber: Insights from a PCR-based approach
|
Singh, Atul Kumar
|
|
2008
|
25 |
2 |
p. 278-287
10 p.
|
artikel
|
| 25 |
Tyramine production in Dutch-type semi-hard cheese from two different producers
|
Komprda, T.
|
|
2008
|
25 |
2 |
p. 219-227
9 p.
|
artikel
|
| 26 |
Use of mild-heat treatment following high-pressure processing to prevent recovery of pressure-injured Listeria monocytogenes in milk
|
Koseki, Shigenobu
|
|
2008
|
25 |
2 |
p. 288-293
6 p.
|
artikel
|
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