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International Journal of Food Microbiology|July 27, 2015
Characterization of extended-spectrum β-lactamase (ESBL) producing non-typhoidal Salmonella (NTS) from imported food productsDongryeoul Bae, Chorng-Ming Cheng, Ashraf A KhanInternational Journal of Food Microbiology|July 27, 2015
Application of water-assisted ultraviolet light processing on the inactivation of murine norovirus on blueberriesChuhan Liu, Xinhui Li, Haiqiang ChenInternational Journal of Food Microbiology|July 27, 2015
Use of phytic acid and hyper-salting to eliminate Escherichia coli O157:H7 from napa cabbage for kimchi production in a commercial plantNam Hee Kim, Seong Ho Jang, Soon Han Kim, et al.International Journal of Food Microbiology|August 16, 2015
2,4-dihydroxy-7-methoxy-2H-1,4-benzoxazin-3(4H)-one (DIMBOA) inhibits trichothecene production by Fusarium graminearum through suppression of Tri6 expressionThomas Etzerodt, Kazuyuki Maeda, Yuichi Nakajima, et al.International Journal of Food Microbiology|April 27, 2016
Effect of electrical field strength applied by PEF processing and storage temperature on the outgrowth of yeasts and moulds naturally present in a fresh fruit smoothieR A H Timmermans, A L Nederhoff, M N Nierop Groot, et al.International Journal of Food Microbiology|April 29, 2016
Pichia kudriavzevii as a representative yeast of North Patagonian winemaking terroirSilvana M Del Mónaco, María E Rodríguez, Christian A LopesInternational Journal of Food Microbiology|April 22, 2016
Inhibitory effects of grape seed extract on growth, quorum sensing, and virulence factors of CDC "top-six" non-O157 Shiga toxin producing E. coliL Sheng, S A Olsen, J Hu, et al.International Journal of Food Microbiology|May 2, 2016
Altered virulence potential of Salmonella Enteritidis cultured in different foods: A cumulative effect of differential gene expression and immunomodulationSangeeta Jaiswal, Prakash Kumar Sahoo, Daniel Ryan, et al.International Journal of Food Microbiology|April 19, 2016
Community dynamics and metabolite target analysis of spontaneous, backslopped barley sourdough fermentations under laboratory and bakery conditionsHenning Harth, Simon Van Kerrebroeck, Luc De VuystInternational Journal of Food Microbiology|April 19, 2016
Agricultural by-products with bioactive effects: A multivariate approach to evaluate microbial and physicochemical changes in a fresh pork sausage enriched with phenolic compounds from olive vegetation waterLuca Fasolato, Lisa Carraro, Pierantonio Facco, et al.Pageof 979