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International Journal of Food Microbiology|November 7, 2015
Effect of milk fermentation by kefir grains and selected single strains of lactic acid bacteria on the survival of Mycobacterium bovis BCGC L S Macuamule, I J Wiid, P D van Helden, et al.International Journal of Food Microbiology|June 22, 2016
Quantifying the effect of water activity and storage temperature on single spore lag times of three moulds isolated from spoiled bakery productsStéphane Dagnas, Maria Gougouli, Bernard Onno, et al.International Journal of Food Microbiology|June 15, 2016
Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana PadanoCamilla Lazzi, Milena Povolo, Francesco Locci, et al.International Journal of Food Microbiology|June 15, 2016
Viability of murine norovirus in salads and dressings and its inactivation using heat-denatured lysozymeHajime Takahashi, Tomoki Tsuchiya, Michiko Takahashi, et al.International Journal of Food Microbiology|June 14, 2016
Multilocus analysis reveals large genetic diversity in Kluyveromyces marxianus strains isolated from Parmigiano Reggiano and Pecorino di Farindola cheesesGiuseppe Fasoli, Eladio Barrio, Rosanna Tofalo, et al.International Journal of Food Microbiology|June 13, 2016
Identification of Lactobacillus brevis using a species-specific AFLP-derived markerVincenzina Fusco, Grazia Marina Quero, Daniele Chieffi, et al.International Journal of Food Microbiology|July 25, 2015
Usefulness of pulsed-field gel electrophoresis profiles for the determination of Salmonella serovarsChien-Shun Chiou, Mia Torpdahl, Ying-Shu Liao, et al.International Journal of Food Microbiology|August 18, 2015
Inactivation of Byssochlamys nivea ascospores in strawberry puree by high pressure, power ultrasound and thermal processingEvelyn, F V M SilvaInternational Journal of Food Microbiology|July 27, 2015
Effect of added autochthonous yeasts on the volatile compounds of dry-cured hamsNicoletta Simoncini, Anna Pinna, Tania Toscani, et al.International Journal of Food Microbiology|July 27, 2015
Biopreservative methods to control the growth of foodborne pathogens on fresh-cut lettuceM Oliveira, M Abadias, P Colás-Medà, et al.Pageof 979