| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A long-amplicon quantitative PCR assay with propidium monoazide to enumerate viable Listeria monocytogenes after heat and desiccation treatments
|
Kragh, Martin Laage
|
|
2020
|
86 |
C |
p.
|
artikel
|
| 2 |
An overview of Yersinia enterocolitica and related species in samples of different origin from San Luis, Argentina
|
Lucero-Estrada, Cecilia
|
|
2020
|
86 |
C |
p.
|
artikel
|
| 3 |
Antibacterial effect and mechanisms of action of 460–470 nm light-emitting diode against Listeria monocytogenes and Pseudomonas fluorescens on the surface of packaged sliced cheese
|
Hyun, Jeong-Eun
|
|
2020
|
86 |
C |
p.
|
artikel
|
| 4 |
Antimicrobial activity of gaseous chlorine dioxide against Aspergillus flavus on green coffee beans
|
Lee, Huyong
|
|
2020
|
86 |
C |
p.
|
artikel
|
| 5 |
Application of MALDI-TOF MS to species complex differentiation and strain typing of food related fungi: Case studies with Aspergillus section Flavi species and Penicillium roqueforti isolates
|
Quéro, Laura
|
|
2020
|
86 |
C |
p.
|
artikel
|
| 6 |
Changes of the bacterial community diversity on chicken carcasses through an Australian poultry processing line
|
Chen, Stanley H.
|
|
2020
|
86 |
C |
p.
|
artikel
|
| 7 |
Contribution of glutaminases to glutamine metabolism and acid resistance in Lactobacillus reuteri and other vertebrate host adapted lactobacilli
|
Li, Qing
|
|
2020
|
86 |
C |
p.
|
artikel
|
| 8 |
Dynamics of physicochemical factors and microbial communities during ripening fermentation of Pixian Doubanjiang, a typical condiment in Chinese cuisine
|
Zhang, Liang
|
|
2020
|
86 |
C |
p.
|
artikel
|
| 9 |
Editorial Board
|
|
|
2020
|
86 |
C |
p.
|
artikel
|
| 10 |
Effect of drying on oxidation of membrane lipids and expression of genes encoded by the Shiga toxin prophage in Escherichia coli
|
Fang, Yuan
|
|
2020
|
86 |
C |
p.
|
artikel
|
| 11 |
Effects of phytic acid and lysozyme on microbial composition and quality of grass carp (Ctenopharyngodon idellus) fillets stored at 4 °C
|
Sun, Xiaohui
|
|
2020
|
86 |
C |
p.
|
artikel
|
| 12 |
Genomic and metabolic features of Lactobacillus sakei as revealed by its pan-genome and the metatranscriptome of kimchi fermentation
|
Kim, Kyung Hyun
|
|
2020
|
86 |
C |
p.
|
artikel
|
| 13 |
High-throughput sequencing approach to characterize dynamic changes of the fungal and bacterial communities during the production of sufu, a traditional Chinese fermented soybean food
|
Xu, Dandan
|
|
2020
|
86 |
C |
p.
|
artikel
|
| 14 |
Identification of the bacteria and their metabolic activities associated with the microbial spoilage of custard cream desserts
|
Techer, Clarisse
|
|
2020
|
86 |
C |
p.
|
artikel
|
| 15 |
Inactivation of Escherichia coli O157:H7 in apple cider by resveratrol and naringenin
|
Surendran Nair, Meera
|
|
2020
|
86 |
C |
p.
|
artikel
|
| 16 |
Inactivation of Salmonella spp. in tahini using plant essential oil extracts
|
Al-Nabulsi, Anas A.
|
|
2020
|
86 |
C |
p.
|
artikel
|
| 17 |
Inhibition of biofilm formation and exopolysaccharide synthesis of Enterococcus faecalis by phenyllactic acid
|
Liu, Fang
|
|
2020
|
86 |
C |
p.
|
artikel
|
| 18 |
Inhibition of Escherichia coli O157:H7 and Salmonella enterica virulence factors by benzyl isothiocyanate
|
Patel, Jitendra
|
|
2020
|
86 |
C |
p.
|
artikel
|
| 19 |
Isolation of virulent phages infecting dominant mesophilic aerobic bacteria in cucumber pickle fermentation
|
Zheng, Xiang-Feng
|
|
2020
|
86 |
C |
p.
|
artikel
|
| 20 |
Metagenomic analysis reveals the impact of JIUYAO microbial diversity on fermentation and the volatile profile of Shaoxing-jiu
|
Chen, Chen
|
|
2020
|
86 |
C |
p.
|
artikel
|
| 21 |
Methyl anthranilate: A novel quorum sensing inhibitor and anti-biofilm agent against Aeromonas sobria
|
Li, Tingting
|
|
2020
|
86 |
C |
p.
|
artikel
|
| 22 |
Modelling the combined effect of chlorine, benzyl isothiocyanate, exposure time and cut size on the reduction of Salmonella in fresh-cut lettuce during washing process
|
Cuggino, Sofia Griselda
|
|
2020
|
86 |
C |
p.
|
artikel
|
| 23 |
Non-thermal approach to Listeria monocytogenes inactivation in milk: The combined effect of high pressure, pediocin PA-1 and bacteriophage P100
|
Komora, Norton
|
|
2020
|
86 |
C |
p.
|
artikel
|
| 24 |
Persistence and reservoirs of Saccharomyces cerevisiae biodiversity in different vineyard niches.
|
González, Magalí Lucía
|
|
2020
|
86 |
C |
p.
|
artikel
|
| 25 |
Persistence of a mixed lactic acid bacterial starter culture during lysine fortification of sourdough breads by addition of pistachio powder
|
Gaglio, Raimondo
|
|
2020
|
86 |
C |
p.
|
artikel
|
| 26 |
Plant variety and soil type influence Escherichia coli O104:H4 strain C227/11ϕcu adherence to and internalization into the roots of lettuce plants
|
Eissenberger, Kristina
|
|
2020
|
86 |
C |
p.
|
artikel
|
| 27 |
Production of melatonin and other tryptophan derivatives by Oenococcus oeni under winery and laboratory scale
|
Fracassetti, Daniela
|
|
2020
|
86 |
C |
p.
|
artikel
|
| 28 |
Shiga toxin-producing Escherichia coli isolates from red deer (Cervus elaphus), roe deer (Capreolus capreolus) and fallow deer (Dama dama) in Poland
|
Szczerba-Turek, Anna
|
|
2020
|
86 |
C |
p.
|
artikel
|
| 29 |
Structural enterocin gene profiles and mode of antilisterial activity in synthetic liquid media and skim milk of autochthonous Enterococcus spp. isolates from artisan Greek Graviera and Galotyri cheeses
|
Vandera, Elpiniki
|
|
2020
|
86 |
C |
p.
|
artikel
|
| 30 |
Survival of Lactobacillus acidophilus LA-5 and Escherichia coli O157:H7 in Minas Frescal cheese made with oregano and rosemary essential oils
|
Diniz-Silva, Helena Taina
|
|
2020
|
86 |
C |
p.
|
artikel
|
| 31 |
Synergistic activities of gaseous oregano and thyme thymol essential oils against Listeria monocytogenes on surfaces of a laboratory medium and radish sprouts
|
Cho, Yurim
|
|
2020
|
86 |
C |
p.
|
artikel
|
| 32 |
The antimicrobial activity of coenzyme Q0 against planktonic and biofilm forms of Cronobacter sakazakii
|
Guo, Du
|
|
2020
|
86 |
C |
p.
|
artikel
|
| 33 |
The dynamics of volatile compounds and their correlation with the microbial succession during the traditional solid-state fermentation of Gutian Hong Qu glutinous rice wine
|
Liu, Zhibin
|
|
2020
|
86 |
C |
p.
|
artikel
|
| 34 |
The effect of salt concentrations on the fermentation of doenjang, a traditional Korean fermented soybean paste
|
Chun, Byung Hee
|
|
2020
|
86 |
C |
p.
|
artikel
|
| 35 |
The impact of dry ageing vacuum-packed pork on the viability of Toxoplasma gondii tissue cysts
|
Alves, Bruna Farias
|
|
2020
|
86 |
C |
p.
|
artikel
|
| 36 |
The serine proteases CspA and CspC are essential for germination of spores of Clostridium perfringens SM101 through activating SleC and cortex hydrolysis
|
Talukdar, Prabhat K.
|
|
2020
|
86 |
C |
p.
|
artikel
|
| 37 |
Transcriptional analysis of galactomannooligosaccharides utilization by Lactobacillus plantarum WCFS1
|
Panwar, Deepesh
|
|
2020
|
86 |
C |
p.
|
artikel
|
| 38 |
Unique response characteristics in persistent strains of Listeria monocytogenes exposed to low pH
|
Ochiai, Yoshitsugu
|
|
2020
|
86 |
C |
p.
|
artikel
|
| 39 |
Yeast and bacterial diversity, dynamics and fermentative kinetics during small-scale tequila spontaneous fermentation
|
Aldrete-Tapia, J.A.
|
|
2020
|
86 |
C |
p.
|
artikel
|
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