Food Microbiology

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Effects of carbon dioxide and oxygen on the growth rate of various food spoilage bacteria
Food Microbiology - Tập 114 - Trang 104289 - 2023
Olivier Couvert, Loona Koullen, Anne Lochardet, Véronique Huchet, Jonathan Thevenot, Yvan Le Marc
Degradation of ascorbic acid and potassium sorbate by different Lactobacillus species isolated from packed green olives
Food Microbiology - Tập 34 - Trang 7-11 - 2013
Alfredo Montaño, Antonio Higinio Sánchez, Francisco Javier Casado, Víctor Manuel Beato, Antonio de Castro
Influence of pasteurization, brining conditions and production environment on the microbiota of artisan Gouda-type cheeses
Food Microbiology - Tập 27 - Trang 425-433 - 2010
Koenraad Van Hoorde, Marc Heyndrickx, Peter Vandamme, Geert Huys
Examination of attachment and phagocytic uptake of Listeria species by mammalian intestinal cells
Food Microbiology - Tập 10 - Trang 507-516 - 1993
M.C. Bunduki, C.M. Beliveau, C.W. Donnelly
Inhibition of germination and vegetative growth ofBacillus cereusT andClostridium botulinum62A spores by essential oils
Food Microbiology - Tập 14 - Trang 161-174 - 1997
A Chaibi, L.H Ababouch, K Belasri, S Boucetta, F.F Busta
Streptococcus thermophilus, an emerging and promising tool for heterologous expression: Advantages and future trends
Food Microbiology - Tập 53 - Trang 2-9 - 2016
Xavier Lecomte, Valérie Gagnaire, Sylvie Lortal, Annie Dary, Magali Genay
Differences in biofilm formation of produce and poultry Salmonella enterica isolates and their persistence on spinach plants
Food Microbiology - Tập 36 - Trang 388-394 - 2013
Jitendra Patel, Manpreet Singh, Dumitru Macarisin, Manan Sharma, Daniel Shelton
Diversity and technological potential of lactic acid bacteria of wheat flours
Food Microbiology - Tập 36 - Trang 343-354 - 2013
Antonio Alfonzo, Giusi Ventimiglia, Onofrio Corona, Rosalia Di Gerlando, Raimondo Gaglio, Nicola Francesca, Giancarlo Moschetti, Luca Settanni
Use of molecular methods to characterize the bacterial community and to monitor different native starter cultures throughout the ripening of Galician chorizo
Food Microbiology - Tập 34 - Trang 215-226 - 2013
Sonia Fonseca, Labia Irène Ivette Ouoba, Inmaculada Franco, Javier Carballo
The HACCP concept: specification of criteria using quantitative risk assessment
Food Microbiology - Tập 11 - Trang 397-408 - 1994
S. Notermans, G. Gallhoff, M.H. Zwietering, G.C. Mead
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