| no |
title |
author |
magazine |
year |
volume |
issue |
page(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.
|
article
|
| 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.
|
article
|
| 3 |
Calendar
|
|
|
2014
|
39 |
C |
p. I-II
nvt p.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 6 |
Cronobacter sakazakii reduction by blueberry proanthocyanidins
|
Joshi, Snehal S.
|
|
2014
|
39 |
C |
p. 127-131
5 p.
|
article
|
| 7 |
Depuration kinetics of hepatitis A virus in clams
|
Polo, David
|
|
2014
|
39 |
C |
p. 103-107
5 p.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 10 |
Editorial Board
|
|
|
2014
|
39 |
C |
p. IFC-
1 p.
|
article
|
| 11 |
Editorial Board
|
|
|
2014
|
39 |
C |
p. IBC-
1 p.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 21 |
Tracking the blue: A MLST approach to characterise the Pseudomonas fluorescens group
|
Andreani, N.A.
|
|
2014
|
39 |
C |
p. 116-126
11 p.
|
article
|
Journal description