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International Journal of Food Microbiology|October 12, 2000
Maillard reaction causes suppression of virulence gene expression in Listeria monocytogenesM Sheikh-Zeinoddin, T M Perehinec, S E Hill, et al.International Journal of Food Microbiology|October 12, 2000
Comparison of sodium hypochlorite and peracetic acid as sanitising agents for stainless steel food processing surfaces using epifluorescence microscopyE M Rossoni, C C GaylardeInternational Journal of Food Microbiology|October 4, 2000
Analysis of the role of the Listeria monocytogenes F0F1 -AtPase operon in the acid tolerance responseP D Cotter, C G Gahan, C HillInternational Journal of Food Microbiology|October 4, 2000
Permeability barrier of the gram-negative bacterial outer membrane with special reference to nisinI M Helander, T Mattila-SandholmInternational Journal of Food Microbiology|October 4, 2000
Application of a systematic experimental procedure to develop a microbial model for rapid fish shelf life predictionsK Koutsoumanis, G J NychasInternational Journal of Food Microbiology|October 3, 2000
Multitoxin biosensor-mass spectrometry analysis: a new approach for rapid, real-time, sensitive analysis of staphylococcal toxins in foodD Nedelkov, A Rasooly, R W NelsonInternational Journal of Food Microbiology|October 3, 2000
Microbial species associated with different sections of broccoli harvested from three regions in AustraliaM Padaga, G M Heard, J E Paton, et al.International Journal of Food Microbiology|October 3, 2000
Phenotypic and genetic diversity of Saccharomyces contaminants isolated from lager breweries and their phylogenetic relationship with brewing yeastsL Jespersen, A van der Kühle, K M PetersenInternational Journal of Food Microbiology|October 3, 2000
Characterisation of yeast flora isolated from an artisanal Portuguese ewes' cheeseS Pereira-Dias, M E Potes, A Marinho, et al.International Journal of Food Microbiology|October 4, 2000
Inhibition of fungal growth on bread by volatile components from spices and herbs, and the possible application in active packaging, with special emphasis on mustard essential oilP V Nielsen, R RiosPageof 982