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International Journal of Food Microbiology|September 1, 1992
Effect of tomato juice addition on the growth and activity of Lactobacillus acidophilusV Babu, B K Mital, S K GargInternational Journal of Food Microbiology|October 29, 2003
Growth of Lactobacillus paracasei ssp. paracasei on tofu wheyNguyen Thi Lê, Claude P Champagne, Byong H Lee, et al.International Journal of Food Microbiology|October 29, 2003
Inhibition of Listeria monocytogenes by bovicin HC5, a bacteriocin produced by Streptococcus bovis HC5Hilário C Mantovani, James B RussellInternational Journal of Food Microbiology|June 8, 2019
Effects of intrinsic microbial stress factors on viability and physiological condition of yeasts isolated from spontaneously fermented cereal doughsMarcel Houngbédji, Pernille Johansen, S Wilfrid Padonou, et al.International Journal of Food Microbiology|June 10, 2019
Linking cocoa varietals and microbial diversity of Nicaraguan fine cocoa bean fermentations and their impact on final cocoa quality appreciationZoi Papalexandratou, Kristina Kaasik, Laureano Villagra Kauffmann, et al.International Journal of Food Microbiology|June 26, 2019
Antimicrobial activity of cellulosic pads amended with emulsions of essential oils of oregano, thyme and cinnamon against microorganisms in minced beef meatCaterina Agrimonti, Jason C White, Stefano Tonetti, et al.International Journal of Food Microbiology|June 18, 2019
Advancing integration of data on food microbiome studies: FoodMicrobionet 3.1, a major upgrade of the FoodMicrobionet databaseEugenio Parente, Francesca De Filippis, Danilo Ercolini, et al.International Journal of Food Microbiology|June 29, 2019
Occurrence and enological properties of two new non-conventional yeasts (Nakazawaea ishiwadae and Lodderomyces elongisporus) in wine fermentationsJavier Ruiz, Nora Ortega, María Martín-Santamaría, et al.International Journal of Food Microbiology|April 14, 2019
Expression levels of the agr locus and prfA gene during biofilm formation by Listeria monocytogenes on stainless steel and polystyrene during 8 to 48 h of incubation 10 to 37 °CTatiane Kuka Valente Gandra, Darla Volcan, Isabela Schneid Kroning, et al.International Journal of Food Microbiology|October 17, 2018
Stochastic simulation for death probability of bacterial population considering variability in individual cell inactivation time and initial number of cellsKento Koyama, Hiroki Abe, Shuso Kawamura, et al.Pageof 981