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International Journal of Food Microbiology|December 17, 2013
Cryptosporidium parvum genotype IIa and Giardia duodenalis assemblage A in Mytilus galloprovincialis on sale at local food marketsAnnunziata Giangaspero, Roberto Papini, Marianna Marangi, et al.International Journal of Food Microbiology|December 17, 2013
Performance of two potential probiotic Lactobacillus strains from the olive microbiota as starters in the fermentation of heat shocked green olivesAnthoula A Argyri, Aspasia A Nisiotou, Athanasios Mallouchos, et al.International Journal of Food Microbiology|December 17, 2013
Evolution of microbiological and chemical parameters during red wine making with extended post-fermentation macerationNicola Francesca, Raffaele Romano, Ciro Sannino, et al.International Journal of Food Microbiology|December 17, 2013
IPMP 2013--a comprehensive data analysis tool for predictive microbiologyLihan HuangInternational Journal of Food Microbiology|December 26, 2013
Growth temperature alters Salmonella Enteritidis heat/acid resistance, membrane lipid composition and stress/virulence related gene expressionYishan Yang, Wei Jie Khoo, Qianwang Zheng, et al.International Journal of Food Microbiology|November 5, 2013
Strain variability of the behavior of foodborne bacterial pathogens: a reviewAlexandra Lianou, Konstantinos P KoutsoumanisInternational Journal of Food Microbiology|November 5, 2013
Identical plasmid AmpC beta-lactamase genes and plasmid types in E. coli isolates from patients and poultry meat in the NetherlandsGuido M Voets, Ad C Fluit, Jelle Scharringa, et al.International Journal of Food Microbiology|January 6, 2022
Impact of the antifungal protein PgAFP on the proteome and patulin production of Penicillium expansum on apple-based mediumJosué Delgado, Ana-Rosa Ballester, Luis González-Candelas, et al.International Journal of Food Microbiology|January 8, 2022
Role of substrate availability in the growth of Campylobacter co-cultured with extended spectrum beta-lactamase-producing Escherichia coli in Bolton brothM I Lanzl, O van Mastrigt, M H Zwietering, et al.International Journal of Food Microbiology|December 7, 2021
Survivability and thermal resistance of Salmonella and Escherichia coli O121 in wheat flour during extended storage of 360 daysMinto Michael, Jennifer C Acuff, Daniel Vega, et al.Pageof 981