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International Journal of Food Microbiology|February 1, 1994
Isolation and identification of cheese-smear bacteria inhibitory to Listeria sppE T Ryser, S Maisnier-Patin, J J Gratadoux, et al.International Journal of Food Microbiology|February 1, 1994
Bacteriological quality and associated public health risk of pre-processed bovine milk in TrinidadA A AdesiyunInternational Journal of Food Microbiology|April 12, 2022
Exploring the resistome, virulome, mobilome and microbiome along pork production chain using metagenomicsLili Li, Yawen Xiao, Chong Wang, et al.International Journal of Food Microbiology|May 11, 2018
Emerging high-level ciprofloxacin resistance and molecular basis of resistance in Salmonella enterica from humans, food and animalsDai Kuang, Jianmin Zhang, Xuebin Xu, et al.International Journal of Food Microbiology|May 15, 2018
Elaboration and validation of the method for the quantification of the emetic toxin of Bacillus cereus as described in EN-ISO 18465 - Microbiology of the food chain - Quantitative determination of emetic toxin (cereulide) using LC-MS/MSP H In 't Veld, L F J van der Laak, M van Zon, et al.International Journal of Food Microbiology|December 3, 2023
Challenges for estimating human norovirus infectivity by viability RT-qPCR as compared to replication in human intestinal enteroidsSamantha Q Wales, Annamaria Pandiscia, Michael Kulka, et al.International Journal of Food Microbiology|December 3, 2023
Prevalence and growth potential of Listeria monocytogenes in innovative, pre-packed, plant-based ready-to-eat food products on the Belgian marketCharlie Van Paepeghem, Fatima Taghlaoui, Anja De Loy-Hendrickx, et al.International Journal of Food Microbiology|December 3, 2023
Determination of mycobiota and aflatoxin contamination in commercial bee pollen from eight provinces and one autonomous region of ChinaMengyue Guo, Jing Zhang, Yunyun Wang, et al.International Journal of Food Microbiology|December 3, 2023
Antifungal activity and mechanism of Litsea cubeba (Lour.) Persoon essential oil against the waxberry spoilage fungi Penicillium oxalicum and its potential applicationLiang Yu, Yangxia Zhou, Yicun Chen, et al.International Journal of Food Microbiology|December 3, 2023
Tailor-made fermentation of sourdough reduces the acrylamide content in rye crispbread and improves its sensory and nutritional characteristicsHana Ameur, Ali Zein Alabiden Tlais, Cristiano Paganoni, et al.Pageof 980