| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A loop-mediated isothermal amplification (LAMP) assay for rapid detection of fumonisin producing Aspergillus species
|
Ferrara, Massimo
|
|
|
90 |
C |
p.
|
artikel
|
| 2 |
Amino acid and microbial community dynamics during the fermentation of Hong Qu glutinous rice wine
|
Liang, Zhangcheng
|
|
|
90 |
C |
p.
|
artikel
|
| 3 |
Amino acids other than glutamate affect the expression of the GAD system in Listeria monocytogenes enhancing acid resistance
|
Paudyal, Ranju
|
|
|
90 |
C |
p.
|
artikel
|
| 4 |
Application of mannitol producing Leuconostoc citreum TR116 to reduce sugar content of barley, oat and wheat malt-based worts
|
Rice, Tom
|
|
|
90 |
C |
p.
|
artikel
|
| 5 |
A time course metabolism comparison among Saccharomyces cerevisiae, S. uvarum and S. kudriavzevii species in wine fermentation
|
Minebois, Romain
|
|
|
90 |
C |
p.
|
artikel
|
| 6 |
Bacillus cereus spores and toxins – The potential role of biofilms
|
Huang, Yiying
|
|
|
90 |
C |
p.
|
artikel
|
| 7 |
Campylobacter in chicken – Critical parameters for international, multicentre evaluation of air sampling and detection methods
|
Johannessen, Gro S.
|
|
|
90 |
C |
p.
|
artikel
|
| 8 |
Comparative genetic and physiological characterisation of Pectinatus species reveals shared tolerance to beer-associated stressors but halotolerance specific to pickle-associated strains
|
Kramer, Timo
|
|
|
90 |
C |
p.
|
artikel
|
| 9 |
Correlations between microbiota succession and flavor formation during fermentation of Chinese low-salt fermented common carp (Cyprinus carpio L.) inoculated with mixed starter cultures
|
Zang, Jinhong
|
|
|
90 |
C |
p.
|
artikel
|
| 10 |
Detection of enterohaemorrhagic Escherichia coli in food by droplet digital PCR to detect simultaneous virulence factors in a single genome
|
He, Li
|
|
|
90 |
C |
p.
|
artikel
|
| 11 |
Early adaptation strategies of Saccharomyces cerevisiae and Torulaspora delbrueckii to co-inoculation in high sugar grape must-like media
|
Tondini, Federico
|
|
|
90 |
C |
p.
|
artikel
|
| 12 |
Editorial Board
|
|
|
|
90 |
C |
p.
|
artikel
|
| 13 |
Effects of initial oxygenation on chemical and aromatic composition of wine in mixed starters of Hanseniaspora vineae and Saccharomyces cerevisiae
|
Yan, Guoliang
|
|
|
90 |
C |
p.
|
artikel
|
| 14 |
Efficacy of sodium hypochlorite and peracetic acid against Aspergillus nomius in Brazil nuts
|
Ribeiro, M.S.S.
|
|
|
90 |
C |
p.
|
artikel
|
| 15 |
Efficient isolation of Campylobacter bacteriophages from chicken skin, analysis of several isolation protocols
|
Nafarrate, Ibai
|
|
|
90 |
C |
p.
|
artikel
|
| 16 |
Exploring core functional microbiota related with flavor compounds involved in the fermentation of a natural fermented plain sufu (Chinese fermented soybean curd)
|
He, Wenmeng
|
|
|
90 |
C |
p.
|
artikel
|
| 17 |
Heat sensitization of hepatitis A virus and Tulane virus using grape seed extract, gingerol and curcumin
|
Patwardhan, Mayuri
|
|
|
90 |
C |
p.
|
artikel
|
| 18 |
How we can improve the antimicrobial performances of lactic acid bacteria? A new strategy to control Listeria monocytogenes in Gorgonzola cheese
|
Morandi, Stefano
|
|
|
90 |
C |
p.
|
artikel
|
| 19 |
Increased thermal sensitivity of Listeria monocytogenes in sous-vide salmon by oregano essential oil and citric acid
|
Dogruyol, Hande
|
|
|
90 |
C |
p.
|
artikel
|
| 20 |
Investigating the effects of Aureobasidium pullulans on grape juice composition and fermentation
|
Onetto, Cristobal A.
|
|
|
90 |
C |
p.
|
artikel
|
| 21 |
Lactobacillus fermentum: Could EPS production ability be responsible for functional properties?
|
Ale, Elisa C.
|
|
|
90 |
C |
p.
|
artikel
|
| 22 |
Novel insights into the enterotoxigenic potential and genomic background of Staphylococcus aureus isolated from raw milk
|
Chieffi, Daniele
|
|
|
90 |
C |
p.
|
artikel
|
| 23 |
Novel real-time PCR assay for Lactobacillus casei group species using comparative genomics
|
Kim, Eiseul
|
|
|
90 |
C |
p.
|
artikel
|
| 24 |
Prevalence of Listeria spp. in produce handling and processing facilities in the Pacific Northwest
|
John, Jorgensen
|
|
|
90 |
C |
p.
|
artikel
|
| 25 |
Selection of non-Lactobacillus strains to be used as starters for sourdough fermentation
|
Montemurro, Marco
|
|
|
90 |
C |
p.
|
artikel
|
| 26 |
Study of the microbiological quality, prevalence of foodborne pathogens and product shelf-life of Gilthead sea bream (Sparus aurata) and Sea bass (Dicentrarchus labrax) from aquaculture in estuarine ecosystems of Andalusia (Spain)
|
Correia Peres Costa, Jean Carlos
|
|
|
90 |
C |
p.
|
artikel
|
| 27 |
Survival of Salmonella enterica and shifts in the culturable mesophilic aerobic bacterial community as impacted by tomato wash water particulate size and chlorine treatment
|
Van Haute, Sam
|
|
|
90 |
C |
p.
|
artikel
|
| 28 |
Synergistic antimicrobial activity of oregano and thyme thymol essential oils against Leuconostoc citreum in a laboratory medium and tomato juice
|
Lee, Sohyun
|
|
|
90 |
C |
p.
|
artikel
|
| 29 |
TMT-based proteomic analysis of the fish-borne spoiler Pseudomonas psychrophila subjected to chitosan oligosaccharides in fish juice system
|
Jia, Shiliang
|
|
|
90 |
C |
p.
|
artikel
|
| 30 |
Tolerance to acid and alkali by Streptococcus infantarius subsp. infantarius strain 25124 isolated from fermented nixtamal dough: Pozol. Studies in APT broth
|
Domínguez-Ramírez, Lila Lubianka
|
|
|
90 |
C |
p.
|
artikel
|
| 31 |
Tracing Listeria monocytogenes contamination in artisanal cheese to the processing environments in cheese producers in southern Chile
|
Barría, Carla
|
|
|
90 |
C |
p.
|
artikel
|
| 32 |
Transcriptomics unravels the adaptive molecular mechanisms of Brettanomyces bruxellensis under SO2 stress in wine condition
|
Valdetara, Federica
|
|
|
90 |
C |
p.
|
artikel
|
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