| no |
title |
author |
magazine |
year |
volume |
issue |
page(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.
|
article
|
| 2 |
Antibacterial and antibiofilm mechanism of eugenol against antibiotic resistance Vibrio parahaemolyticus
|
Ashrafudoulla, Md
|
|
|
91 |
C |
p.
|
article
|
| 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.
|
article
|
| 4 |
Application of qPCR for multicopper oxidase gene (MCO) in biogenic amines degradation by Lactobacillus casei
|
Pištěková, Hana
|
|
|
91 |
C |
p.
|
article
|
| 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.
|
article
|
| 6 |
Assessment of different antimicrobials to inhibit the growth of Zygosaccharomyces rouxii cocktail in concentrated apple juice
|
Wang, Huxuan
|
|
|
91 |
C |
p.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 9 |
Biocidal effects of volatile organic compounds produced by the myxobacterium Corrallococcus sp. EGB against fungal phytopathogens
|
Ye, Xianfeng
|
|
|
91 |
C |
p.
|
article
|
| 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.
|
article
|
| 11 |
Contribution of Leuconostocaceae to CO2-mediated bloater defect in cucumber fermentation
|
Zhai, Yawen
|
|
|
91 |
C |
p.
|
article
|
| 12 |
Correlation between autochthonous microbial communities and key odorants during the fermentation of red pepper (Capsicum annuum L.)
|
Xu, Xinxing
|
|
|
91 |
C |
p.
|
article
|
| 13 |
Discovering microbiota and volatile compounds of surströmming, the traditional Swedish sour herring
|
Belleggia, Luca
|
|
|
91 |
C |
p.
|
article
|
| 14 |
Discrimination of psychrotolerant Bacillus cereus group based on MALDI-TOF MS analysis of ribosomal subunit proteins
|
Takahashi, Naomi
|
|
|
91 |
C |
p.
|
article
|
| 15 |
Editorial Board
|
|
|
|
91 |
C |
p.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 20 |
Effects of salt concentration on microbial diversity and volatile compounds during suancai fermentation
|
Liang, Huipeng
|
|
|
91 |
C |
p.
|
article
|
| 21 |
Exploring the diversity and role of microbiota during material pretreatment of light-flavor Baijiu
|
Pang, Xiao-Na
|
|
|
91 |
C |
p.
|
article
|
| 22 |
High prevalence of Clostridium botulinum in vegetarian sausages
|
Pernu, Noora
|
|
|
91 |
C |
p.
|
article
|
| 23 |
Hydrophobicity of abiotic surfaces governs droplets deposition and evaporation patterns
|
Richard, Elodie
|
|
|
91 |
C |
p.
|
article
|
| 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.
|
article
|
| 25 |
Interactions between fish isolates Pseudomonas fluorescens and Staphylococcus aureus in dual-species biofilms and sensitivity to carvacrol
|
Wang, Yaying
|
|
|
91 |
C |
p.
|
article
|
| 26 |
Large microbiota survey reveals how the microbial ecology of cooked ham is shaped by different processing steps
|
Zagdoun, Marine
|
|
|
91 |
C |
p.
|
article
|
| 27 |
Listeria monocytogenes in poultry: Detection and strain characterization along an integrated production chain in Italy
|
Iannetti, Luigi
|
|
|
91 |
C |
p.
|
article
|
| 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.
|
article
|
| 29 |
Next-generation multiparameter flow cytometry assay improves the assessment of oxidative stress in probiotics
|
Fallico, Vincenzo
|
|
|
91 |
C |
p.
|
article
|
| 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.
|
article
|
| 31 |
Persistence and β-glucan formation of beer-spoiling lactic acid bacteria in wheat and rye sourdoughs
|
Bockwoldt, Julia A.
|
|
|
91 |
C |
p.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 34 |
Staphylococcus argenteus isolated from retail foods in China: Incidence, antibiotic resistance, biofilm formation and toxin gene profile
|
Wu, Shi
|
|
|
91 |
C |
p.
|
article
|
| 35 |
Survival and thermal resistance among four Salmonella serovars inoculated onto flaxseeds
|
Malekmohammadi, Sahar
|
|
|
91 |
C |
p.
|
article
|
| 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.
|
article
|
| 37 |
The effect of protective cultures on Staphylococcus aureus growth and enterotoxin production
|
Aljasir, Sulaiman F.
|
|
|
91 |
C |
p.
|
article
|
| 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.
|
article
|
| 39 |
The microbial safety of seaweed as a feed component for black soldier fly (Hermetia illucens) larvae
|
Swinscoe, Isobel
|
|
|
91 |
C |
p.
|
article
|
| 40 |
The potential correlation between bacterial diversity and the characteristic volatile flavour of traditional dry sausages from Northeast China
|
Hu, Yingying
|
|
|
91 |
C |
p.
|
article
|
| 41 |
The use of multifunctional yeast-lactobacilli starter cultures improves fermentation performance of Spanish-style green table olives
|
Benítez-Cabello, Antonio
|
|
|
91 |
C |
p.
|
article
|
| 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.
|
article
|
| 43 |
Virological analyses in collective catering outbreaks in France between 2012 and 2017
|
Hennechart-Collette, Catherine
|
|
|
91 |
C |
p.
|
article
|
| 44 |
Whole genome sequencing (WGS) fails to detect antimicrobial resistance (AMR) from heteroresistant subpopulation of Salmonella enterica
|
Zwe, Ye Htut
|
|
|
91 |
C |
p.
|
article
|
Journal description