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International Journal of Food Microbiology|October 16, 2020
Modelling the effect of temperature and water activity on the growth rate of Aspergillus flavus and aflatoxin production in peanut meal extract agarMahror Norlia, Selamat Jinap, Mahmud Ab Rashid Nor-Khaizura, et al.International Journal of Food Microbiology|June 6, 2022
Prevalence and antimicrobial susceptibility pattern of Campylobacter jejuni in raw retail chicken meat in Metropolitan Accra, GhanaNikki Asuming-Bediako, Angela Parry-Hanson Kunadu, David Jordan, et al.International Journal of Food Microbiology|June 1, 2022
Microbial enrichment evaluation during the fermentation of ensiling pruned branches from tea plantsShiqi Lin, Huihui Huang, Jinglei Zheng, et al.International Journal of Food Microbiology|June 1, 2022
Sourdough performances of the golden cereal Tritordeum: Dynamics of microbial ecology, biochemical and nutritional featuresKashika Arora, Ilaria Carafa, Francesca Fava, et al.International Journal of Food Microbiology|June 17, 2022
Method for detecting norovirus, hepatitis A and hepatitis E viruses in tap and bottled drinking waterCatherine Hennechart-Collette, Océane Dehan, Michel Laurentie, et al.International Journal of Food Microbiology|May 7, 2022
Sodium benzoate and sodium bisulfate as preservatives in apple juice and alternative sanitizers for washing cherry tomatoesHuaiqiong Chen, Mindy M Brashears, Qixin ZhongInternational Journal of Food Microbiology|June 10, 2021
Bacteriological safety of sprouts: A brief reviewRoberta Fontanive Miyahira, Adriane Elisabete Costa AntunesInternational Journal of Food Microbiology|June 11, 2021
Function and distribution of the conjugative plasmid pLM1686 in foodborne Listeria monocytogenes in ChinaPan Mao, Yan Wang, Lin Gan, et al.International Journal of Food Microbiology|June 11, 2021
Rapid determination of viable but non-culturable Campylobacter jejuni in food products by loop-mediated isothermal amplification coupling propidium monoazide treatmentMarlen Petersen, Luyao Ma, Xiaonan LuInternational Journal of Food Microbiology|December 14, 2020
Improving the storage stability of tomato paste by the addition of encapsulated olive leaf phenolics and experimental growth modeling of A. flavusSeid Mahdi Jafari, Vahid Ghanbari, Danial Dehnad, et al.Pageof 980