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International Journal of Food Microbiology|October 11, 2005
Resuscitation of the viable but non-culturable state of Salmonella enterica serovar Oranienburg by recombinant resuscitation-promoting factor derived from Salmonella Typhimurium strain LT2N Panutdaporn, K Kawamoto, H Asakura, et al.International Journal of Food Microbiology|October 11, 2005
Effects of water activity and temperature on germination and growth profiles of ochratoxigenic Penicillium verrucosum isolates on barley meal extract agarE Pardo, M Malet, S Marín, et al.International Journal of Food Microbiology|May 17, 2006
Aspergillus spp., distribution, population composition and ochratoxin A production in wine producing vineyards in GreeceS E Tjamos, P P Antoniou, E C TjamosInternational Journal of Food Microbiology|August 4, 2006
Microbiological and sensory quality of dry fermented sausages containing alginate-microencapsulated Lactobacillus reuteriParthiban Muthukumarasamy, Richard A HolleyInternational Journal of Food Microbiology|July 28, 2006
An ITS-RFLP method to identify black Aspergillus isolates responsible for OTA contamination in grapes and wineP V Martínez-Culebras, D RamónInternational Journal of Food Microbiology|July 4, 2006
Spontaneously fermented millet product as a natural probiotic treatment for diarrhoea in young children: an intervention study in Northern GhanaVicki Lei, Henrik Friis, Kim Fleischer MichaelsenInternational Journal of Food Microbiology|July 4, 2006
Effect of environmental stresses on the mean and distribution of individual cell lag times of Escherichia coli O157:H7Yaqin Li, Joseph A Odumeru, Mansel Griffiths, et al.International Journal of Food Microbiology|July 25, 2006
Antibacterial activity of bioconverted eicosapentaenoic (EPA) and docosahexaenoic acid (DHA) against foodborne pathogenic bacteriaSeung Yong Shin, Vivek K Bajpai, Hak Ryul Kim, et al.International Journal of Food Microbiology|July 25, 2006
Quantitative detection of Plesiomonas shigelloides in clam and oyster tissue by PCRWeimin Gu, Robert E LevinInternational Journal of Food Microbiology|July 18, 2006
Inactivation of gram-negative bacteria in milk and banana juice by hen egg white and lambda lysozyme under high hydrostatic pressureDorothy Nakimbugwe, Barbara Masschalck, Grace Anim, et al.Pageof 981