nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
Bacterial community dynamics during industrial malting, with an emphasis on lactic acid bacteria
|
Justé, A. |
|
2014 |
39 |
C |
p. 39-46 8 p. |
artikel |
2 |
Biodiversity study of wine yeasts belonging to the “terroir” of Montepulciano d'Abruzzo “Colline Teramane” revealed Saccharomyces cerevisiae strains exhibiting atypical and unique 5.8S-ITS restriction patterns
|
Tofalo, Rosanna |
|
2014 |
39 |
C |
p. 7-12 6 p. |
artikel |
3 |
Calendar
|
|
|
2014 |
39 |
C |
p. I-II nvt p. |
artikel |
4 |
Characterization of lactic acid bacteria isolated from artisanal Travnik young cheeses, sweet creams and sweet kajmaks over four seasons
|
Terzic-Vidojevic, Amarela |
|
2014 |
39 |
C |
p. 27-38 12 p. |
artikel |
5 |
Control of Listeria monocytogenes contamination in an Iberian pork processing plant and selection of benzalkonium chloride-resistant strains
|
Ortiz, Sagrario |
|
2014 |
39 |
C |
p. 81-88 8 p. |
artikel |
6 |
Cronobacter sakazakii reduction by blueberry proanthocyanidins
|
Joshi, Snehal S. |
|
2014 |
39 |
C |
p. 127-131 5 p. |
artikel |
7 |
Depuration kinetics of hepatitis A virus in clams
|
Polo, David |
|
2014 |
39 |
C |
p. 103-107 5 p. |
artikel |
8 |
Development of an alternative culture medium for the selective enumeration of Lactobacillus casei in fermented milk
|
Colombo, Monique |
|
2014 |
39 |
C |
p. 89-95 7 p. |
artikel |
9 |
Development of a selective culture medium for bifidobacteria, Raffinose-Propionate Lithium Mupirocin (RP-MUP) and assessment of its usage with Petrifilm™ Aerobic Count plates
|
Miranda, Rodrigo Otávio |
|
2014 |
39 |
C |
p. 96-102 7 p. |
artikel |
10 |
Editorial Board
|
|
|
2014 |
39 |
C |
p. IFC- 1 p. |
artikel |
11 |
Editorial Board
|
|
|
2014 |
39 |
C |
p. IBC- 1 p. |
artikel |
12 |
Effects of meat pH on growth of 11 species of psychrotolerant clostridia on vacuum packaged beef and blown pack spoilage of the product
|
Yang, Xianqin |
|
2014 |
39 |
C |
p. 13-18 6 p. |
artikel |
13 |
Harvesting yeast (Saccharomyces cerevisiae) at different physiological phases significantly affects its functionality in bread dough fermentation
|
Rezaei, Mohammad N. |
|
2014 |
39 |
C |
p. 108-115 8 p. |
artikel |
14 |
Influence of temperature on infection, growth, and mycotoxin production by Fusarium langsethiae and F. sporotrichioides in durum wheat
|
Nazari, L. |
|
2014 |
39 |
C |
p. 19-26 8 p. |
artikel |
15 |
Inhibitory effect of combinations of caprylic acid and nisin on Listeria monocytogenes in queso fresco
|
Gadotti, Camila |
|
2014 |
39 |
C |
p. 1-6 6 p. |
artikel |
16 |
Modified COLD-PCR for detection of minor microorganisms in wine samples during the fermentation
|
Takahashi, Masayuki |
|
2014 |
39 |
C |
p. 74-80 7 p. |
artikel |
17 |
Population diversity of Listeria monocytogenes in quargel (acid curd cheese) lots recalled during the multinational listeriosis outbreak 2009/2010
|
Schoder, D. |
|
2014 |
39 |
C |
p. 68-73 6 p. |
artikel |
18 |
Psychrotrophic members of Leuconostoc gasicomitatum, Leuconostoc gelidum and Lactococcus piscium dominate at the end of shelf-life in packaged and chilled-stored food products in Belgium
|
Pothakos, Vasileios |
|
2014 |
39 |
C |
p. 61-67 7 p. |
artikel |
19 |
Survival of experimentally induced Toxoplasma gondii tissue cysts in vacuum packed goat meat and dry fermented goat meat sausages
|
Neumayerová, Helena |
|
2014 |
39 |
C |
p. 47-52 6 p. |
artikel |
20 |
The use of nucleosides and arginine as alternative energy sources by coagulase-negative staphylococci in view of meat fermentation
|
Janssens, M. |
|
2014 |
39 |
C |
p. 53-60 8 p. |
artikel |
21 |
Tracking the blue: A MLST approach to characterise the Pseudomonas fluorescens group
|
Andreani, N.A. |
|
2014 |
39 |
C |
p. 116-126 11 p. |
artikel |