| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A bioinformatics pipeline integrating predictive metagenomics profiling for the analysis of 16S rDNA/rRNA sequencing data originated from foods
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Mataragas, Marios
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76 |
C |
p. 279-286
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artikel
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| 2 |
Adherence factors of enterohemorrhagic Escherichia coli O157:H7 strain Sakai influence its uptake into the roots of Valerianella locusta grown in soil
|
Eißenberger, Kristina
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76 |
C |
p. 245-256
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artikel
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| 3 |
Aerobic and respirative growth of heterofermentative lactic acid bacteria: A screening study
|
Zotta, Teresa
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76 |
C |
p. 117-127
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artikel
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| 4 |
Analysis of frozen strawberries involved in a large norovirus gastroenteritis outbreak using next generation sequencing and digital PCR
|
Bartsch, Christina
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76 |
C |
p. 390-395
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artikel
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| 5 |
Application of Illumina-MiSeq high throughput sequencing and culture-dependent techniques for the identification of microbiota of silver carp (Hypophthalmichthys molitrix) treated by tea polyphenols
|
Jia, Shiliang
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76 |
C |
p. 52-61
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artikel
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| 6 |
Characterization of bacteria and yeasts isolated from traditional fermentation starter (Fen-Daqu) through a 1H NMR-based metabolomics approach
|
Li, Rui-Yao
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76 |
C |
p. 11-20
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artikel
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| 7 |
Characterization of Campylobacter species in Spanish retail from different fresh chicken products and their antimicrobial resistance
|
García-Sánchez, Lourdes
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76 |
C |
p. 457-465
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artikel
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| 8 |
Combined effect of a positively charged cinnamon leaf oil emulsion and organic acid on the inactivation of Listeria monocytogenes inoculated on fresh-cut Treviso leaves
|
Kang, Ji-Hoon
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76 |
C |
p. 146-153
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artikel
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| 9 |
Comparative proteomic analysis of foodborne Salmonella Enteritidis SE86 subjected to cold plasma treatment
|
Ritter, Ana Carolina
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76 |
C |
p. 310-318
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artikel
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| 10 |
Comparing design of experiments and optimal experimental design techniques for modelling the microbial growth rate under static environmental conditions
|
Akkermans, Simen
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76 |
C |
p. 504-512
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artikel
|
| 11 |
Construction of stable fluorescent laboratory control strains for several food safety relevant Enterobacteriaceae
|
Binet, Rachel
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76 |
C |
p. 553-563
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artikel
|
| 12 |
Control of microbes on barley grains using peroxyacetic acid and electrolysed water as antimicrobial agents
|
Rood, Laura
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76 |
C |
p. 103-109
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artikel
|
| 13 |
Corrigendum to “Redefining the effect of salt on thermophilic starter cell viability, culturability and metabolic activity in cheese” [Food Microbiol. 69 (2018) 219-231]
|
Hickey, C.D.
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76 |
C |
p. 575
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artikel
|
| 14 |
Corrigendum to ‘Selection of indigenous lactic acid bacteria presenting anti-listerial activity, and their role in reducing the maturation period and assuring the safety of traditional Brazilian cheeses’ Food Microbiol. 73 288-297
|
Campagnollo, Fernanda B.
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76 |
C |
p. 572-574
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artikel
|
| 15 |
Crab-meat-isolated psychrophilic spore forming bacteria inactivation by electron beam ionizing radiation
|
Condón-Abanto, S.
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76 |
C |
p. 374-381
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artikel
|
| 16 |
Edible processed insects from e-commerce: Food safety with a focus on the Bacillus cereus group
|
Fasolato, Luca
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76 |
C |
p. 296-303
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artikel
|
| 17 |
Editorial Board
|
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76 |
C |
p. ii
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artikel
|
| 18 |
Effectiveness of polymeric coated films containing bacteriocin-producer living bacteria for Listeria monocytogenes control under simulated cold chain break
|
Degli Esposti, Micaela
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76 |
C |
p. 173-179
|
artikel
|
| 19 |
Effect of temperature and pH on the community dynamics of coagulase-negative staphylococci during spontaneous meat fermentation in a model system
|
Stavropoulou, Despoina Angeliki
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76 |
C |
p. 180-188
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artikel
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| 20 |
Effect of temperature on growth, wheat head infection, and nivalenol production by Fusarium poae
|
Nazari, Leyla
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76 |
C |
p. 83-90
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artikel
|
| 21 |
Efficacy of UV-TiO2 photocatalysis technology for inactivation of Escherichia coli K12 on the surface of blueberries and a model agar matrix and the influence of surface characteristics
|
Lee, Mijin
|
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76 |
C |
p. 526-532
|
artikel
|
| 22 |
Evaluation of a novel cocktail of six lytic bacteriophages against Shiga toxin-producing Escherichia coli in broth, milk and meat
|
Tomat, David
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76 |
C |
p. 434-442
|
artikel
|
| 23 |
Evaluation of biocontrol capacity of Pseudomonas graminis CPA-7 against foodborne pathogens on fresh-cut pear and its effect on fruit volatile compounds
|
Iglesias, María Belén
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76 |
C |
p. 226-236
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artikel
|
| 24 |
Evaluation of five commercial non-Saccharomyces yeasts in fermentation of soy (tofu) whey into an alcoholic beverage
|
Chua, Jian-Yong
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76 |
C |
p. 533-542
|
artikel
|
| 25 |
Evaluation of the efficacy of multiple physical, biological and natural antimicrobial interventions for control of pathogenic Escherichia coli on beef
|
Stratakos, Alexandros Ch
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76 |
C |
p. 209-218
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artikel
|
| 26 |
Evaluation of the U.S. Food and Drug Administration validated method for detection of Cyclospora cayetanensis in high-risk fresh produce matrices and a method modification for a prepared dish
|
Almeria, Sonia
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76 |
C |
p. 497-503
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artikel
|
| 27 |
Exploring core functional microbiota responsible for the production of volatile flavour during the traditional brewing of Wuyi Hong Qu glutinous rice wine
|
Huang, Zi-Rui
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76 |
C |
p. 487-496
|
artikel
|
| 28 |
Expression of genes involved in metabolism of phenolic compounds by Lactobacillus pentosus and its relevance for table-olive fermentations
|
Carrasco, José Antonio
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76 |
C |
p. 382-389
|
artikel
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| 29 |
Fog, phenolic acids and UV-A light irradiation: A new antimicrobial treatment for decontamination of fresh produce
|
Cossu, Andrea
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76 |
C |
p. 204-208
|
artikel
|
| 30 |
Genomic and metatranscriptomic analyses of Weissella koreensis reveal its metabolic and fermentative features during kimchi fermentation
|
Jeong, Sang Eun
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76 |
C |
p. 1-10
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artikel
|
| 31 |
High pressure processing effect on different Listeria spp. in a commercial starter-free fresh cheese
|
Evert-Arriagada, K.
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|
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76 |
C |
p. 481-486
|
artikel
|
| 32 |
High prevalence of Bacillus subtilis-infecting bacteriophages in soybean-based fermented foods and its detrimental effects on the process and quality of Cheonggukjang
|
Ghosh, Kuntal
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76 |
C |
p. 196-203
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artikel
|
| 33 |
High-throughput sequencing and culture-based approaches to analyze microbial diversity associated with chemical changes in naturally fermented tofu whey, a traditional Chinese tofu-coagulant
|
Fei, Yongtao
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76 |
C |
p. 69-77
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artikel
|
| 34 |
Impact of the timing and the nature of nitrogen additions on the production kinetics of fermentative aromas by Saccharomyces cerevisiae during winemaking fermentation in synthetic media
|
Seguinot, Pauline
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76 |
C |
p. 29-39
|
artikel
|
| 35 |
Inactivation of Listeria monocytogenes and Salmonella spp. on cantaloupe rinds by blue light emitting diodes (LEDs)
|
Josewin, Sherrill Wesley
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|
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76 |
C |
p. 219-225
|
artikel
|
| 36 |
Inactivation of Salmonella Typhimurium on red chili peppers by treatment with gaseous chlorine dioxide followed by drying
|
Lee, Huyong
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76 |
C |
p. 78-82
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artikel
|
| 37 |
Indigo- and indirubin-producing strains of Proteus and Psychrobacter are associated with purple rind defect in a surface-ripened cheese
|
Kamelamela, Noelani
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76 |
C |
p. 543-552
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artikel
|
| 38 |
Influence of iodized table salt on fermentation characteristics and bacterial diversity during sauerkraut fermentation
|
Müller, Alexandra
|
|
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76 |
C |
p. 473-480
|
artikel
|
| 39 |
Influence of lactate and acetate removal on the microbiota of French fresh pork sausages
|
Bouju-Albert, Agnès
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76 |
C |
p. 328-336
|
artikel
|
| 40 |
Investigation of damage to Escherichia coli, Listeria monocytogenes and Salmonella Enteritidis exposed to Mentha arvensis L. and M. piperita L. essential oils in pineapple and mango juice by flow cytometry
|
de Sousa Guedes, Jossana Pereira
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76 |
C |
p. 564-571
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artikel
|
| 41 |
Kluyveromyces marxianus yeast enables the production of low FODMAP whole wheat breads
|
Struyf, Nore
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76 |
C |
p. 135-145
|
artikel
|
| 42 |
Microbial community dynamics of Dan'er barley grain during the industrial malting process
|
Li, Xiaomin
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76 |
C |
p. 110-116
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artikel
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| 43 |
Microbial diversities and potential hazards of Korean turbid rice wines (makgeolli): Multivariate analyses
|
Kim, Nam Hee
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76 |
C |
p. 466-472
|
artikel
|
| 44 |
Microbial spoilage investigation of thawed common cuttlefish (Sepia officinalis) stored at 2 °C using next generation sequencing and volatilome analysis
|
Parlapani, F.F.
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76 |
C |
p. 518-525
|
artikel
|
| 45 |
Microbiota dynamics and volatilome profile during stink bean fermentation (Sataw-Dong) with Lactobacillus plantarum KJ03 as a starter culture
|
Jampaphaeng, Krittanon
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76 |
C |
p. 91-102
|
artikel
|
| 46 |
Microencapsulation of a Staphylococcus phage for concentration and long-term storage
|
El Haddad, Lynn
|
|
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76 |
C |
p. 304-309
|
artikel
|
| 47 |
Modeling the effect of pH, water activity, and ethanol concentration on biofilm formation of Staphylococcus aureus
|
Tango, Charles Nkufi
|
|
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76 |
C |
p. 287-295
|
artikel
|
| 48 |
Modelling the growth kinetics of Listeria monocytogenes in pasta salads at different storage temperatures and packaging conditions
|
De Cesare, Alessandra
|
|
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76 |
C |
p. 154-163
|
artikel
|
| 49 |
Modelling the growth of pear postharvest fungal isolates at different temperatures
|
Sardella, Davide
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|
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76 |
C |
p. 450-456
|
artikel
|
| 50 |
Modified atmosphere packaging decreased Pseudomonas fragi cell metabolism and extracellular proteolytic activities on meat
|
Wang, Guangyu
|
|
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76 |
C |
p. 443-449
|
artikel
|
| 51 |
Monitoring bacterial communities in ε-Polylysine-treated bighead carp (Aristichthys nobilis) fillets using culture-dependent and culture-independent techniques
|
Liu, Xiaochang
|
|
|
76 |
C |
p. 257-266
|
artikel
|
| 52 |
Monomeric catechin and dimeric procyanidin B2 against human norovirus surrogates and their physicochemical interactions
|
Liu, Dan
|
|
|
76 |
C |
p. 346-353
|
artikel
|
| 53 |
Mrakia gelida in brewing process: An innovative production of low alcohol beer using a psychrophilic yeast strain
|
De Francesco, Giovanni
|
|
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76 |
C |
p. 354-362
|
artikel
|
| 54 |
Occurrence of lactic acid bacteria and yeasts at species and strain level during spontaneous fermentation of mawè, a cereal dough produced in West Africa
|
Houngbédji, Marcel
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|
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76 |
C |
p. 267-278
|
artikel
|
| 55 |
Pathogen reduction on mung bean reduction of Escherichia coli O157:H7, Salmonella enterica and Listeria monocytogenes on mung bean using combined thermal and chemical treatments with acetic acid and hydrogen peroxide
|
Trząskowska, Monika
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76 |
C |
p. 62-68
|
artikel
|
| 56 |
Performance of Leuconostoc citreum FDR241 during wheat flour sourdough type I propagation and transcriptional analysis of exopolysaccharides biosynthesis genes
|
Coda, Rossana
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76 |
C |
p. 164-172
|
artikel
|
| 57 |
Polyhexamethylene guanidine as a fungicide, disinfectant and wound protector in lemons challenged with Penicillium digitatum
|
Olmedo, Gabriela M.
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|
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76 |
C |
p. 128-134
|
artikel
|
| 58 |
Predicting human norovirus infectivity - Recent advances and continued challenges
|
Manuel, Clyde S.
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|
|
76 |
C |
p. 337-345
|
artikel
|
| 59 |
Quorum sensing asaI mutants affect spoilage phenotypes, motility, and biofilm formation in a marine fish isolate of Aeromonas salmonicida
|
Liu, Li
|
|
|
76 |
C |
p. 40-51
|
artikel
|
| 60 |
Revealing the influence of microbiota on the quality of Pu-erh tea during fermentation process by shotgun metagenomic and metabolomic analysis
|
Li, Zhongyuan
|
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76 |
C |
p. 405-415
|
artikel
|
| 61 |
Several species of Penicillium isolated from chestnut flour processing are pathogenic on fresh chestnuts and produce mycotoxins
|
Prencipe, Simona
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76 |
C |
p. 396-404
|
artikel
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| 62 |
Species composition, toxigenic potential and aggressiveness of Fusarium isolates causing Head Blight of barley in Uruguay
|
Garmendia, Gabriela
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76 |
C |
p. 426-433
|
artikel
|
| 63 |
Structure and viability of 24- and 72-h-old biofilms formed by four pathogenic bacteria on polystyrene and glass contact surfaces
|
Rodríguez-Melcón, Cristina
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76 |
C |
p. 513-517
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artikel
|
| 64 |
Survival of Listeria innocua on Fuji apples under commercial cold storage with or without low dose continuous ozone gaseous
|
Sheng, Lina
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76 |
C |
p. 21-28
|
artikel
|
| 65 |
The protective effect of food matrices on Listeria lytic bacteriophage P100 application towards high pressure processing
|
Komora, Norton
|
|
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76 |
C |
p. 416-425
|
artikel
|
| 66 |
Thermal inactivation of Aspergillus flavus in peanut kernels as influenced by temperature, water activity and heating rate
|
Zhang, Shuang
|
|
|
76 |
C |
p. 237-244
|
artikel
|
| 67 |
Use of biochemical miniaturized galleries, rRNA based lateral flow assay and Real Time PCR for Cronobacter spp. confirmation
|
Tomas, David
|
|
|
76 |
C |
p. 189-195
|
artikel
|
| 68 |
Viral community predicts the geographical origin of fermented vegetable foods more precisely than bacterial community
|
Jung, Mi-Ja
|
|
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76 |
C |
p. 319-327
|
artikel
|
| 69 |
Volatile organic compounds from Hypoxylon anthochroum endophytic strains as postharvest mycofumigation alternative for cherry tomatoes
|
Macías-Rubalcava, Martha Lydia
|
|
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76 |
C |
p. 363-373
|
artikel
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