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International Journal of Food Microbiology|August 31, 2025
Persistence of foodborne viruses on various frozen berries initially frozen at different temperatures and stored for up to two yearsHyo-Jung Kim, Eric Jubinville, Valérie Goulet-Beaulieu, et al.International Journal of Food Microbiology|September 6, 2025
Photodynamic inactivation using water dispersible curcumin as a photosensitizer to inactivate Salmonella on poultry carcasses and Listeria monocytogenes on stainless steel food contact surfacesJingwen Gao, Aishwarya Vengatesan, Karl R MatthewsInternational Journal of Food Microbiology|September 6, 2025
Unveiling the yeast interaction: Insights into the role of Saccharomyces cerevisiae metabolites in regulating Torulaspora delbrueckii aroma biosynthesis during wine fermentationBoqin Zhang, Mengbo Wang, Wenjie Li, et al.International Journal of Food Microbiology|July 19, 2016
Development of a predictive model for Salmonella spp. reduction in meat jerky product with temperature, potassium sorbate, pH, and water activity as controlling factorsVijay K Juneja, Martin Valenzuela-Melendres, Dilek Heperkan, et al.International Journal of Food Microbiology|July 20, 2016
Microbial ecology involved in the ripening of naturally fermented llama meat sausages. A focus on lactobacilli diversityCecilia Fontana, Daniela Bassi, Constanza López, et al.International Journal of Food Microbiology|July 22, 2016
Supplementation with fruit and okara soybean by-products and amaranth flour increases the folate production by starter and probiotic culturesMarcela Albuquerque Cavalcanti de Albuquerque, Raquel Bedani, Antônio Diogo Silva Vieira, et al.International Journal of Food Microbiology|July 29, 2016
Evaluation of antimicrobial resistance and virulence of enterococci from equipment surfaces, raw materials, and traditional cheesesRaimondo Gaglio, Natacha Couto, Cátia Marques, et al.International Journal of Food Microbiology|June 22, 2015
Investigation of the protective effect of whey proteins on lactococcal phages during heat treatment at various pHHany Geagea, Ahmed I Gomaa, Gabriel Remondetto, et al.International Journal of Food Microbiology|June 27, 2015
DNA-based methodologies for the quantification of live and dead cells in formulated biocontrol products based on Pantoea agglomerans CPA-2Lourdes Soto-Muñoz, Rosario Torres, Josep Usall, et al.International Journal of Food Microbiology|June 1, 2020
Elaborated regulation of griseofulvin biosynthesis in Penicillium griseofulvum and its role on conidiation and virulenceSilvia Valente, Agnese Cometto, Edoardo Piombo, et al.Pageof 981