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International Journal of Food Microbiology|May 24, 2015
Salmonella isolated from ready-to-eat pasteurized liquid egg products: Thermal resistance, biochemical profile, and fatty acid analysisJoshua B Gurtler, Arthur Hinton, Rebecca B Bailey, et al.International Journal of Food Microbiology|May 24, 2015
Potential of lactic acid bacteria in aflatoxin risk mitigationSara H Ahlberg, Vesa Joutsjoki, Hannu J KorhonenInternational Journal of Food Microbiology|July 1, 2015
Ultraviolet-C light inactivation of Escherichia coli O157:H7 and Listeria monocytogenes on organic fruit surfacesAchyut Adhikari, Roopesh M Syamaladevi, Karen Killinger, et al.International Journal of Food Microbiology|June 18, 2015
Phenotypic and genotypic characterization of lactic acid bacteria isolated from raw goat milk and effect of farming practices on the dominant species of lactic acid bacteriaHélène Tormo, Djamila Ali Haimoud Lekhal, C RoquesInternational Journal of Food Microbiology|June 8, 2020
Cold-shock proteins affect desiccation tolerance, biofilm formation and motility in Listeria monocytogenesMartin Laage Kragh, Francis Muchaamba, Taurai Tasara, et al.International Journal of Food Microbiology|June 9, 2020
Lower-alcohol wines produced by Metschnikowia pulcherrima and Saccharomyces cerevisiae co-fermentations: The effect of sequential inoculation timingAna Hranilovic, Joanna M Gambetta, David W Jeffery, et al.International Journal of Food Microbiology|May 23, 2020
Waste bread recycling as a baking ingredient by tailored lactic acid fermentationMikko Immonen, Ndegwa H Maina, Yaqin Wang, et al.International Journal of Food Microbiology|May 4, 2020
Stability of hepatitis E virus at different pH valuesA Wolff, T Günther, T Albert, et al.International Journal of Food Microbiology|September 2, 2021
Behaviour of Aspergillus parasiticus in aflatoxin production as influenced by storage parameters using response surface methodology approachStephen Abiola Akinola, Collins Njie Ateba, Mulunda MwanzaInternational Journal of Food Microbiology|April 24, 2020
Comparing thermal inactivation to a combined process of moderate heat and high pressure: Effect on ascospores in strawberry pureeRian Timmermans, Hasmik Hayrapetyan, Martijntje Vollebregt, et al.Pageof 981