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                             44 gevonden resultaten
nr titel auteur tijdschrift jaar jaarg. afl. pagina('s) type
1 A genoserotyping system for a fast and objective identification of Salmonella serotypes commonly isolated from poultry and pork food sectors in Belgium Gand, Mathieu

91 C p.
artikel
2 Antibacterial and antibiofilm mechanism of eugenol against antibiotic resistance Vibrio parahaemolyticus Ashrafudoulla, Md

91 C p.
artikel
3 A potential flavor culture: Lactobacillus harbinensis M1 improves the organoleptic quality of fermented soymilk by high production of 2,3-butanedione and acetoin Zheng, Yin

91 C p.
artikel
4 Application of qPCR for multicopper oxidase gene (MCO) in biogenic amines degradation by Lactobacillus casei Pištěková, Hana

91 C p.
artikel
5 Assessment of bacterial contributions to the biochemical changes of chill-stored blunt snout bream (Megalobrama amblycephala) fillets: Protein degradation and volatile organic compounds accumulation Li, Yan

91 C p.
artikel
6 Assessment of different antimicrobials to inhibit the growth of Zygosaccharomyces rouxii cocktail in concentrated apple juice Wang, Huxuan

91 C p.
artikel
7 Assessment of the risk of botulism from chilled, vacuum/modified atmosphere packed fresh beef, lamb and pork held at 3 °C–8 °C Peck, Michael W.

91 C p.
artikel
8 Behavior of Listeria monocytogenes in the presence or not of intentionally-added lactic acid bacteria during ripening of artisanal Minas semi-hard cheese Gonzales-Barron, Ursula

91 C p.
artikel
9 Biocidal effects of volatile organic compounds produced by the myxobacterium Corrallococcus sp. EGB against fungal phytopathogens Ye, Xianfeng

91 C p.
artikel
10 Content of xylose, trehalose and l-citrulline in cucumber fermentations and utilization of such compounds by certain lactic acid bacteria Ucar, Redife Aslihan

91 C p.
artikel
11 Contribution of Leuconostocaceae to CO2-mediated bloater defect in cucumber fermentation Zhai, Yawen

91 C p.
artikel
12 Correlation between autochthonous microbial communities and key odorants during the fermentation of red pepper (Capsicum annuum L.) Xu, Xinxing

91 C p.
artikel
13 Discovering microbiota and volatile compounds of surströmming, the traditional Swedish sour herring Belleggia, Luca

91 C p.
artikel
14 Discrimination of psychrotolerant Bacillus cereus group based on MALDI-TOF MS analysis of ribosomal subunit proteins Takahashi, Naomi

91 C p.
artikel
15 Editorial Board
91 C p.
artikel
16 Effect of copy number of the spoVA 2mob operon, sourdough and reutericyclin on ropy bread spoilage caused by Bacillus spp. Li, Zhen

91 C p.
artikel
17 Effect of glucose, pH and lactic acid on Carnobacterium maltaromaticum, Brochothrix thermosphacta and Serratia liquefaciens within a commercial heat-shrunk vacuum-package film Mohsina, Kaniz

91 C p.
artikel
18 Effect of grape seed extract on quality and microbiota community of container-cultured snakehead (Channa argus) fillets during chilled storage Li, Yan

91 C p.
artikel
19 Effect of Saccharomyces cerevisiae, Torulaspora delbrueckii and malolactic fermentation on fermentation kinetics and sensory property of black raspberry wines Liu, Wenli

91 C p.
artikel
20 Effects of salt concentration on microbial diversity and volatile compounds during suancai fermentation Liang, Huipeng

91 C p.
artikel
21 Exploring the diversity and role of microbiota during material pretreatment of light-flavor Baijiu Pang, Xiao-Na

91 C p.
artikel
22 High prevalence of Clostridium botulinum in vegetarian sausages Pernu, Noora

91 C p.
artikel
23 Hydrophobicity of abiotic surfaces governs droplets deposition and evaporation patterns Richard, Elodie

91 C p.
artikel
24 Inactivation kinetics of beer spoilage bacteria (Lactobacillus brevis, Lactobacillus casei, and Pediococcus damnosus) during acid washing of brewing yeast Munford, Allan R.G.

91 C p.
artikel
25 Interactions between fish isolates Pseudomonas fluorescens and Staphylococcus aureus in dual-species biofilms and sensitivity to carvacrol Wang, Yaying

91 C p.
artikel
26 Large microbiota survey reveals how the microbial ecology of cooked ham is shaped by different processing steps Zagdoun, Marine

91 C p.
artikel
27 Listeria monocytogenes in poultry: Detection and strain characterization along an integrated production chain in Italy Iannetti, Luigi

91 C p.
artikel
28 Molecular analysis of the dominant lactic acid bacteria of chickpea liquid starters and doughs and propagation of chickpea sourdoughs with selected Weissella confusa Boyaci Gunduz, Cennet Pelin

91 C p.
artikel
29 Next-generation multiparameter flow cytometry assay improves the assessment of oxidative stress in probiotics Fallico, Vincenzo

91 C p.
artikel
30 Occurrence and characteristics of methicillin-resistant Staphylococcus aureus (MRSA) in buffalo bulk tank milk and the farm workers in Italy Giovanni, Normanno

91 C p.
artikel
31 Persistence and β-glucan formation of beer-spoiling lactic acid bacteria in wheat and rye sourdoughs Bockwoldt, Julia A.

91 C p.
artikel
32 Prevalence of Listeria species and L. monocytogenes in ready-to-eat foods in the West Pomeranian region of Poland: Correlations between the contamination level, serogroups, ingredients, and producers Szymczak, Barbara

91 C p.
artikel
33 Shift in the cow milk microbiota during alpine pasture as analyzed by culture dependent and high-throughput sequencing techniques Carafa, Ilaria

91 C p.
artikel
34 Staphylococcus argenteus isolated from retail foods in China: Incidence, antibiotic resistance, biofilm formation and toxin gene profile Wu, Shi

91 C p.
artikel
35 Survival and thermal resistance among four Salmonella serovars inoculated onto flaxseeds Malekmohammadi, Sahar

91 C p.
artikel
36 Synergistic bactericidal effect and mechanism of X-ray irradiation and citric acid combination against food-borne pathogens on spinach leaves Jeon, Min-Jin

91 C p.
artikel
37 The effect of protective cultures on Staphylococcus aureus growth and enterotoxin production Aljasir, Sulaiman F.

91 C p.
artikel
38 The effects of CS@Fe3O4 nanoparticles combined with microwave or far infrared thawing on microbial diversity of red seabream (Pagrus major) fillets based on high-throughput sequencing Cai, Luyun

91 C p.
artikel
39 The microbial safety of seaweed as a feed component for black soldier fly (Hermetia illucens) larvae Swinscoe, Isobel

91 C p.
artikel
40 The potential correlation between bacterial diversity and the characteristic volatile flavour of traditional dry sausages from Northeast China Hu, Yingying

91 C p.
artikel
41 The use of multifunctional yeast-lactobacilli starter cultures improves fermentation performance of Spanish-style green table olives Benítez-Cabello, Antonio

91 C p.
artikel
42 Transforming kinetic model into a stochastic inactivation model: Statistical evaluation of stochastic inactivation of individual cells in a bacterial population Hiura, Satoko

91 C p.
artikel
43 Virological analyses in collective catering outbreaks in France between 2012 and 2017 Hennechart-Collette, Catherine

91 C p.
artikel
44 Whole genome sequencing (WGS) fails to detect antimicrobial resistance (AMR) from heteroresistant subpopulation of Salmonella enterica Zwe, Ye Htut

91 C p.
artikel
                             44 gevonden resultaten
 
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