| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Alternative microbial methods: An overview and selection criteria
|
Jasson, Vicky
|
|
2010
|
27 |
6 |
p. 710-730
21 p.
|
artikel
|
| 2 |
An RT-qPCR approach to study the expression of genes responsible for sugar assimilation during rehydration of active dry yeast
|
Vaudano, Enrico
|
|
2010
|
27 |
6 |
p. 802-808
7 p.
|
artikel
|
| 3 |
Assessing the cross contamination and transfer rates of Salmonella enterica from chicken to lettuce under different food-handling scenarios
|
Ravishankar, Sadhana
|
|
2010
|
27 |
6 |
p. 791-794
4 p.
|
artikel
|
| 4 |
Calendar
|
|
|
2010
|
27 |
6 |
p. I-II
nvt p.
|
artikel
|
| 5 |
Diversity of lactic acid bacteria from Hussuwa, a traditional African fermented sorghum food
|
Yousif, Nuha M.K.
|
|
2010
|
27 |
6 |
p. 757-768
12 p.
|
artikel
|
| 6 |
Effect of NaCl reduction and replacement on the growth of fungi important to the spoilage of bread
|
Samapundo, S.
|
|
2010
|
27 |
6 |
p. 749-756
8 p.
|
artikel
|
| 7 |
Enhancing the thermal destruction of Escherichia coli O157:H7 in ground beef patties by trans-cinnamaldehyde
|
Amalaradjou, Mary Anne Roshni
|
|
2010
|
27 |
6 |
p. 841-844
4 p.
|
artikel
|
| 8 |
Evaluation of a single and combined inoculation of a Lactobacillus pentosus starter for processing cv. Arbequina natural green olives
|
Hurtado, Albert
|
|
2010
|
27 |
6 |
p. 731-740
10 p.
|
artikel
|
| 9 |
IFC: Editorial Board
|
|
|
2010
|
27 |
6 |
p. IFC-
1 p.
|
artikel
|
| 10 |
Inactivation of Escherichia coli by ozone treatment of apple juice at different pH levels
|
Patil, S.
|
|
2010
|
27 |
6 |
p. 835-840
6 p.
|
artikel
|
| 11 |
Influence of storage temperature on gene expression and virulence potential of Listeria monocytogenes strains grown in a salmon matrix
|
Duodu, Samuel
|
|
2010
|
27 |
6 |
p. 795-801
7 p.
|
artikel
|
| 12 |
Isolation and characterization of acid-sensitive Lactobacillus plantarum with application as starter culture for Nham production
|
Jaichumjai, Pornpan
|
|
2010
|
27 |
6 |
p. 741-748
8 p.
|
artikel
|
| 13 |
Lack of growth of Listeria monocytogenes and Staphylococcus aureus in temperature abuse of E-beam treated ready-to-eat (RTE) cooked ham
|
Cabeza, M.C.
|
|
2010
|
27 |
6 |
p. 777-782
6 p.
|
artikel
|
| 14 |
Loss of viability of Listeria monocytogenes in contaminated processed cheese during storage at 4, 12 and 22°C
|
Angelidis, Apostolos S.
|
|
2010
|
27 |
6 |
p. 809-818
10 p.
|
artikel
|
| 15 |
Non-starter lactic acid bacteria used to improve cheese quality and provide health benefits
|
Settanni, Luca
|
|
2010
|
27 |
6 |
p. 691-697
7 p.
|
artikel
|
| 16 |
Occurrence and role of lactic acid bacteria in seafood products
|
Françoise, Leroi
|
|
2010
|
27 |
6 |
p. 698-709
12 p.
|
artikel
|
| 17 |
Reduction of Listeria monocytogenes on frankfurters treated with lactic acid solutions of various temperatures
|
Byelashov, Oleksandr A.
|
|
2010
|
27 |
6 |
p. 783-790
8 p.
|
artikel
|
| 18 |
Studying the growth boundary and subsequent time to growth of pathogenic Escherichia coli serotypes by turbidity measurements
|
Valero, A.
|
|
2010
|
27 |
6 |
p. 819-828
10 p.
|
artikel
|
| 19 |
Survival of poultry-derived Campylobacter jejuni of multilocus sequence type clonal complexes 21 and 45 under freeze, chill, oxidative, acid and heat stresses
|
Habib, Ihab
|
|
2010
|
27 |
6 |
p. 829-834
6 p.
|
artikel
|
| 20 |
Viability and surface properties of spores subjected to a cleaning-in-place procedure: Consequences on their ability to contaminate surfaces of equipment
|
Faille, C.
|
|
2010
|
27 |
6 |
p. 769-776
8 p.
|
artikel
|
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