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International Journal of Food Microbiology|May 29, 2012
Development of antimicrobial films for microbiological control of packaged saladVirginia Muriel-Galet, Josep P Cerisuelo, Gracia López-Carballo, et al.International Journal of Food Microbiology|May 29, 2012
Heat resistance of Listeria monocytogenes in semi-skim milk supplemented with vanillinRita María Cava-Roda, Amaury Taboada, Alfredo Palop, et al.International Journal of Food Microbiology|September 8, 2015
Influence of fat addition on the antimicrobial activity of sodium lactate, lauric arginate and methylparaben in minced meatNúria Magrinyà, Nino Terjung, Myriam Loeffler, et al.International Journal of Food Microbiology|December 29, 2015
Influence of environmental parameters on mycotoxin production by Alternaria arborescensSandra Vaquera, Andrea Patriarca, V Fernández PintoInternational Journal of Food Microbiology|January 17, 2016
Occurrence and molecular characterisation of Vibrio parahaemolyticus in crustaceans commercialised in Venice area, ItalyGreta Caburlotto, Elisabetta Suffredini, Marica Toson, et al.International Journal of Food Microbiology|January 7, 2016
Bacterial diversity of Grenache and Carignan grape surface from different vineyards at Priorat wine region (Catalonia, Spain)Maria del Carmen Portillo, Judit Franquès, Isabel Araque, et al.International Journal of Food Microbiology|January 25, 2016
The response of foodborne pathogens to osmotic and desiccation stresses in the food chainCatherine M Burgess, Andrea Gianotti, Nadia Gruzdev, et al.International Journal of Food Microbiology|January 26, 2016
Efficacy of salicylic acid to reduce Penicillium expansum inoculum and preserve apple fruitsArgus Cezar da Rocha Neto, Caroline Luiz, Marcelo Maraschin, et al.International Journal of Food Microbiology|January 23, 2016
PCR-denaturing gradient gel electrophoresis analysis of microbial community in soy-daddawa, a Nigerian fermented soybean (Glycine max (L.) Merr.) condimentObinna T Ezeokoli, Arvind K Gupta, Charlotte Mienie, et al.International Journal of Food Microbiology|January 23, 2016
Kombucha tea fermentation: Microbial and biochemical dynamicsSomnath Chakravorty, Semantee Bhattacharya, Antonis Chatzinotas, et al.Pageof 980