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International Journal of Food Microbiology|August 12, 2022
Influence of indigenous Hanseniaspora uvarum and Saccharomyces cerevisiae from sugar-rich substrates on the aromatic composition of loquat beerAntonino Pirrone, Rosario Prestianni, Vincenzo Naselli, et al.International Journal of Food Microbiology|August 12, 2022
The effect of off-bottom versus on-bottom oyster culture on total and pathogenic Vibrio spp. abundances in oyster tissue, water and sediment samplesAbigail K Scro, James Westphalen, Hauke L Kite-Powell, et al.International Journal of Food Microbiology|August 13, 2022
Incidence, evaluation of detection and identification methods, and antimicrobial resistance of Aeromonas spp. in ready-to-eat foodsJosie Roberta Teodoro, Gabriela Guimarães Carvalho, Murilo Mariz Queiroz, et al.International Journal of Food Microbiology|May 17, 2020
Characterization of surface Aspergillus community involved in traditional fermentation and ripening of katsuobushiShinji Takenaka, Reina Nakabayashi, Chiaki Ogawa, et al.International Journal of Food Microbiology|May 9, 2021
Epsilon-poly-l-lysine (ε-PL) exhibits multifaceted antifungal mechanisms of action that control postharvest Alternaria rotChang Shu, Kuanbo Cui, Qianqian Li, et al.International Journal of Food Microbiology|April 30, 2021
Water and temperature relations of Fusarium langsethiae strains and modelling of growth and T-2 and HT-2 mycotoxin production on oat-based matricesCarol Verheecke-Vaessen, Esther Garcia-Cela, Alejandro Lopez-Prieto, et al.International Journal of Food Microbiology|April 30, 2021
Ohmic heating processing of milk for probiotic fermented milk production: Survival kinetics of Listeria monocytogenes as contaminant post-fermentation, bioactive compounds retention and sensory acceptanceAmanda B Silva, Hugo Scudini, Gustavo Luis P A Ramos, et al.International Journal of Food Microbiology|May 3, 2021
Measuring transfer of human norovirus during sandwich production: Simulating the role of food, food handlers and the environmentJade Derrick, Philippa Hollinghurst, Sarah O'Brien, et al.International Journal of Food Microbiology|June 9, 2015
The predominance of Lactobacillus sanfranciscensis in French organic sourdoughs and its impact on related bread characteristicsEmilie Lhomme, Servane Orain, Philippe Courcoux, et al.International Journal of Food Microbiology|May 24, 2015
Effects of carbon, nitrogen and ambient pH on patulin production and related gene expression in Penicillium expansumYuanyuan Zong, Boqiang Li, Shiping TianPageof 981