| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A combination of two lactic acid bacteria improves the hydrolysis of gliadin during wheat dough fermentation
|
Gerez, Carla Luciana
|
|
2012
|
32 |
2 |
p. 427-430
4 p.
|
artikel
|
| 2 |
Calendar
|
|
|
2012
|
32 |
2 |
p. I-
1 p.
|
artikel
|
| 3 |
Characterization of lactic acid bacteria from naturally-fermented Manzanilla Aloreña green table olives
|
Abriouel, Hikmate
|
|
2012
|
32 |
2 |
p. 308-316
9 p.
|
artikel
|
| 4 |
Comparison of aerial counts at different sites in beef and sheep abattoirs and the relationship between aerial and beef carcass contamination
|
Okraszewska-Lasica, Wioletta
|
|
2012
|
32 |
2 |
p. 325-331
7 p.
|
artikel
|
| 5 |
Comparison of different sample preparation procedures for the detection and isolation of Escherichia coli O157:H7 and Non-O157 STECs from leafy greens and cilantro
|
Kase, Julie A.
|
|
2012
|
32 |
2 |
p. 423-426
4 p.
|
artikel
|
| 6 |
Control of Listeria monocytogenes and spoilage bacteria on smoked salmon during storage at 5 °C after X-ray irradiation
|
Mahmoud, Barakat S.M.
|
|
2012
|
32 |
2 |
p. 317-320
4 p.
|
artikel
|
| 7 |
Development of a consensus method for culture of Clostridium difficile from meat and its use in a survey of U.S. retail meats
|
Limbago, Brandi
|
|
2012
|
32 |
2 |
p. 448-451
4 p.
|
artikel
|
| 8 |
Editorial Board
|
|
|
2012
|
32 |
2 |
p. IFC-
1 p.
|
artikel
|
| 9 |
Effect of a non-lethal High Pressure Homogenization treatment on the in vivo response of probiotic lactobacilli
|
Tabanelli, Giulia
|
|
2012
|
32 |
2 |
p. 302-307
6 p.
|
artikel
|
| 10 |
Efficacy of the application of a coating composed of chitosan and Origanum vulgare L. essential oil to control Rhizopus stolonifer and Aspergillus niger in grapes (Vitis labrusca L.)
|
dos Santos, Nereide Serafim Timóteo
|
|
2012
|
32 |
2 |
p. 345-353
9 p.
|
artikel
|
| 11 |
Evaluation of fast volatile analysis for detection of Botrytis cinerea infections in strawberry
|
Vandendriessche, Thomas
|
|
2012
|
32 |
2 |
p. 406-414
9 p.
|
artikel
|
| 12 |
Formation of lactic acid bacteria–yeasts communities on the olive surface during Spanish-style Manzanilla fermentations
|
Arroyo-López, F.N.
|
|
2012
|
32 |
2 |
p. 295-301
7 p.
|
artikel
|
| 13 |
Genetic diversity, virulence genes and antimicrobial resistance of Salmonella Enteritidis isolated from food and humans over a 24-year period in Brazil
|
Campioni, Fábio
|
|
2012
|
32 |
2 |
p. 254-264
11 p.
|
artikel
|
| 14 |
Hydroxycinnamic acid decarboxylase activity of Brettanomyces bruxellensis involved in volatile phenol production: Relationship with cell viability
|
Laforgue, R.
|
|
2012
|
32 |
2 |
p. 230-234
5 p.
|
artikel
|
| 15 |
Inhibition of Listeria monocytogenes by Enterococcus mundtii isolated from soil
|
Bigwood, T.
|
|
2012
|
32 |
2 |
p. 354-360
7 p.
|
artikel
|
| 16 |
Investigation of microorganisms involved in biosynthesis of the kefir grain
|
Wang, Sheng-Yao
|
|
2012
|
32 |
2 |
p. 274-285
12 p.
|
artikel
|
| 17 |
Modelling Aspergillus flavus growth and aflatoxins production in pistachio nuts
|
Marín, Sonia
|
|
2012
|
32 |
2 |
p. 378-388
11 p.
|
artikel
|
| 18 |
Molecular characterization of enterotoxigenic and borderline oxacillin resistant Staphylococcus strains from ovine milk
|
Perillo, Jusy
|
|
2012
|
32 |
2 |
p. 265-273
9 p.
|
artikel
|
| 19 |
Non-O157 Shiga toxin-producing Escherichia coli in retail ground beef and pork in the Washington D.C. area
|
Ju, Wenting
|
|
2012
|
32 |
2 |
p. 371-377
7 p.
|
artikel
|
| 20 |
Occurrence of viable Brachyspira spp. on carcasses of spent laying hens from supermarkets
|
Verlinden, Marc
|
|
2012
|
32 |
2 |
p. 321-324
4 p.
|
artikel
|
| 21 |
Optimising the number of isolates to be used to estimate growth parameters of mycotoxigenic species
|
García, Daiana
|
|
2012
|
32 |
2 |
p. 235-242
8 p.
|
artikel
|
| 22 |
Optimization of homoexopolysaccharide formation by lactobacilli in gluten-free sourdoughs
|
Rühmkorf, Christine
|
|
2012
|
32 |
2 |
p. 286-294
9 p.
|
artikel
|
| 23 |
Persistence of Salmonella enterica during dehydration and subsequent cold storage
|
Gruzdev, Nadia
|
|
2012
|
32 |
2 |
p. 415-422
8 p.
|
artikel
|
| 24 |
Pilot-scale evaluation the enological traits of a novel, aromatic wine yeast strain obtained by adaptive evolution
|
Cadière, Axelle
|
|
2012
|
32 |
2 |
p. 332-337
6 p.
|
artikel
|
| 25 |
Presence of some indicator bacteria and diarrheagenic E. coli pathotypes on jalapeño and serrano peppers from popular markets in Pachuca City, Mexico
|
Cerna-Cortes, Jorge F.
|
|
2012
|
32 |
2 |
p. 444-447
4 p.
|
artikel
|
| 26 |
Quantitative real-time PCR method with internal amplification control to quantify cyclopiazonic acid producing molds in foods
|
Rodríguez, Alicia
|
|
2012
|
32 |
2 |
p. 397-405
9 p.
|
artikel
|
| 27 |
Response of Bacillus cereus vegetative cells after exposure to repetitive sublethal radiation processing in combination with nisin
|
Ayari, Samia
|
|
2012
|
32 |
2 |
p. 361-370
10 p.
|
artikel
|
| 28 |
Role of selected oxidative yeasts and bacteria in cucumber secondary fermentation associated with spoilage of the fermented fruit
|
Franco, Wendy
|
|
2012
|
32 |
2 |
p. 338-344
7 p.
|
artikel
|
| 29 |
Screening of different stress factors and development of growth/no growth models for Zygosaccharomyces rouxii in modified Sabouraud medium, mimicking intermediate moisture foods (IMF)
|
Vermeulen, A.
|
|
2012
|
32 |
2 |
p. 389-396
8 p.
|
artikel
|
| 30 |
Serotypes and virulotypes of non-O157 shiga-toxin producing Escherichia coli (STEC) on bovine hides and carcasses
|
Monaghan, Áine
|
|
2012
|
32 |
2 |
p. 223-229
7 p.
|
artikel
|
| 31 |
Total mesophilic counts underestimate in many cases the contamination levels of psychrotrophic lactic acid bacteria (LAB) in chilled-stored food products at the end of their shelf-life
|
Pothakos, Vasileios
|
|
2012
|
32 |
2 |
p. 437-443
7 p.
|
artikel
|
| 32 |
Use of near infrared spectroscopy to predict microbial numbers on Atlantic salmon
|
Tito, N.B.
|
|
2012
|
32 |
2 |
p. 431-436
6 p.
|
artikel
|
| 33 |
Yeast–yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts
|
Sadoudi, Mohand
|
|
2012
|
32 |
2 |
p. 243-253
11 p.
|
artikel
|
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