| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Activity of lysozyme on Lactobacillus hilgardii strains isolated from Port wine
|
Dias, Rita
|
|
2015
|
49 |
C |
p. 6-11
6 p.
|
artikel
|
| 2 |
A five-year study on prevalence and antimicrobial resistance of Campylobacter from poultry carcasses in Poland
|
Wieczorek, Kinga
|
|
2015
|
49 |
C |
p. 161-165
5 p.
|
artikel
|
| 3 |
A gaseous acetic acid treatment to disinfect fenugreek seeds and black pepper inoculated with pathogenic and spoilage bacteria
|
Nei, Daisuke
|
|
2015
|
49 |
C |
p. 226-230
5 p.
|
artikel
|
| 4 |
A novel microfluidic mixer-based approach for determining inactivation kinetics of Escherichia coli O157:H7 in chlorine solutions
|
Zhang, Boce
|
|
2015
|
49 |
C |
p. 152-160
9 p.
|
artikel
|
| 5 |
Assessment of microbial risk factors and impact of meteorological conditions during production of baby spinach in the Southeast of Spain
|
Castro-Ibáñez, I.
|
|
2015
|
49 |
C |
p. 173-181
9 p.
|
artikel
|
| 6 |
Bacteria and yeast microbiota in milk kefir grains from different Italian regions
|
Garofalo, Cristiana
|
|
2015
|
49 |
C |
p. 123-133
11 p.
|
artikel
|
| 7 |
Calendar
|
|
|
2015
|
49 |
C |
p. I-
1 p.
|
artikel
|
| 8 |
Comparison of homo- and heterofermentative lactic acid bacteria for implementation of fermented wheat bran in bread
|
Prückler, Michael
|
|
2015
|
49 |
C |
p. 211-219
9 p.
|
artikel
|
| 9 |
Editorial Board
|
|
|
2015
|
49 |
C |
p. IFC-
1 p.
|
artikel
|
| 10 |
Editorial Board
|
|
|
2015
|
49 |
C |
p. IBC-
1 p.
|
artikel
|
| 11 |
Effect of ripeness stage during processing on Listeria monocytogenes growth on fresh-cut ‘Conference’ pears
|
Colás-Medà, Pilar
|
|
2015
|
49 |
C |
p. 116-122
7 p.
|
artikel
|
| 12 |
Effect of salinity and incubation time of planktonic cells on biofilm formation, motility, exoprotease production, and quorum sensing of Aeromonas hydrophila
|
Jahid, Iqbal Kabir
|
|
2015
|
49 |
C |
p. 142-151
10 p.
|
artikel
|
| 13 |
Effect of salt on cell viability and membrane integrity of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium longum as observed by flow cytometry
|
Gandhi, Akanksha
|
|
2015
|
49 |
C |
p. 197-202
6 p.
|
artikel
|
| 14 |
Effect of sublethal preculturing on the survival of probiotics and metabolite formation in set-yoghurt
|
Settachaimongkon, Sarn
|
|
2015
|
49 |
C |
p. 104-115
12 p.
|
artikel
|
| 15 |
Effect of sulfur dioxide fumigation on survival of foodborne pathogens on table grapes under standard storage temperature
|
Carter, Michelle Qiu
|
|
2015
|
49 |
C |
p. 189-196
8 p.
|
artikel
|
| 16 |
Fermentation profile of green Spanish-style Manzanilla olives according to NaCl content in brine
|
Bautista-Gallego, J.
|
|
2015
|
49 |
C |
p. 56-64
9 p.
|
artikel
|
| 17 |
Genomic diversity of Oenococcus oeni populations from Castilla La Mancha and La Rioja Tempranillo red wines
|
González-Arenzana, Lucía
|
|
2015
|
49 |
C |
p. 82-94
13 p.
|
artikel
|
| 18 |
Inactivation and potential reactivation of pathogenic Escherichia coli O157:H7 in bovine milk exposed to three monochromatic ultraviolet UVC lights
|
Yin, Fugui
|
|
2015
|
49 |
C |
p. 74-81
8 p.
|
artikel
|
| 19 |
Inactivation of Shiga Toxin-Producing Escherichia coli in lean ground beef by gamma irradiation
|
Sommers, Christopher
|
|
2015
|
49 |
C |
p. 231-234
4 p.
|
artikel
|
| 20 |
Management of Listeria monocytogenes in fermented sausages using the Food Safety Objective concept underpinned by stochastic modeling and meta-analysis
|
Mataragas, M.
|
|
2015
|
49 |
C |
p. 33-40
8 p.
|
artikel
|
| 21 |
Mathematical model for viral depuration kinetics in shellfish: An useful tool to estimate the risk for the consumers
|
Polo, David
|
|
2015
|
49 |
C |
p. 220-225
6 p.
|
artikel
|
| 22 |
Microbial biofilms in seafood: A food-hygiene challenge
|
Mizan, Md. Furkanur Rahaman
|
|
2015
|
49 |
C |
p. 41-55
15 p.
|
artikel
|
| 23 |
Microbiological and chemical characteristics of tarubá, an indigenous beverage produced from solid cassava fermentation
|
Ramos, Cíntia L.
|
|
2015
|
49 |
C |
p. 182-188
7 p.
|
artikel
|
| 24 |
Microbiological quality of selected spices and herbs including the presence of Cronobacter spp.
|
Garbowska, M.
|
|
2015
|
49 |
C |
p. 1-5
5 p.
|
artikel
|
| 25 |
Modelling the influence of temperature, water activity and sodium metabisulphite on the growth and OTA production of Aspergillus carbonarius isolated from Greek wine grapes
|
Ioannidis, Angelos-Gerasimos
|
|
2015
|
49 |
C |
p. 12-22
11 p.
|
artikel
|
| 26 |
Potential of Lactobacillus curvatus LFC1 to produce slits in Cheddar cheese
|
Porcellato, D.
|
|
2015
|
49 |
C |
p. 65-73
9 p.
|
artikel
|
| 27 |
Survival of pathogenic enterohemorrhagic Escherichia coli (EHEC) and control with calcium oxide in frozen meat products
|
Ro, Eun Young
|
|
2015
|
49 |
C |
p. 203-210
8 p.
|
artikel
|
| 28 |
Synergistic antimicrobial activity of caprylic acid in combination with citric acid against both Escherichia coli O157:H7 and indigenous microflora in carrot juice
|
Kim, S.A.
|
|
2015
|
49 |
C |
p. 166-172
7 p.
|
artikel
|
| 29 |
Targeting Fusarium graminearum control via polyamine enzyme inhibitors and polyamine analogs
|
Crespo-Sempere, A.
|
|
2015
|
49 |
C |
p. 95-103
9 p.
|
artikel
|
| 30 |
The combined efficacy of carvacrol and modified atmosphere packaging on the survival of Salmonella, Campylobacter jejuni and lactic acid bacteria on Turkey breast cutlets
|
Nair, Divek V.T.
|
|
2015
|
49 |
C |
p. 134-141
8 p.
|
artikel
|
| 31 |
The microbial diversity of an industrially produced lambic beer shares members of a traditionally produced one and reveals a core microbiota for lambic beer fermentation
|
Spitaels, Freek
|
|
2015
|
49 |
C |
p. 23-32
10 p.
|
artikel
|
Tijdschrift beschrijving