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International Journal of Food Microbiology|July 1, 1989
Utilization of two improved enzyme immunoassays based on avidin-biotin interaction for the detection of SalmonellaE Prusak-Sochaczewski, J H LuongInternational Journal of Food Microbiology|July 1, 1989
Effect of accelerated natural lactic fermentation of infant food ingredients on some pathogenic microorganismsM J Nout, F M Rombouts, A HavelaarInternational Journal of Food Microbiology|March 22, 2016
Repeat-based Sequence Typing of Carnobacterium maltaromaticumAbdur Rahman, Sara M El Kheir, Alexandre Back, et al.International Journal of Food Microbiology|August 1, 1989
Psychrotrophic, proteolytic and lipolytic properties of Enterobacteriaceae isolated from milk and dairy productsD Wessels, P J Jooste, J F MostertInternational Journal of Food Microbiology|November 1, 1989
The effect of phosphate, sodium chloride, sodium nitrite, storage temperature and pH on the growth of enteropathogenic Escherichia coli in a laboratory mediumA H Hughes, J C McDermottInternational Journal of Food Microbiology|May 11, 2016
Biocontrol of geosmin-producing Streptomyces spp. by two Bacillus strains from Chinese liquorYan Zhi, Qun Wu, Hai Du, et al.International Journal of Food Microbiology|May 11, 2016
Survival and growth of Cronobacter sakazakii on fresh-cut fruit and the effect of UV-C illumination and electrolyzed water in the reduction of its populationDavid Santo, Ana Graça, Carla Nunes, et al.International Journal of Food Microbiology|February 6, 2016
Comparison of D-gluconic acid production in selected strains of acetic acid bacteriaF Sainz, D Navarro, E Mateo, et al.International Journal of Food Microbiology|February 6, 2016
Evaluation of real-time PCR coupled with immunomagnetic separation or centrifugation for the detection of healthy and sanitizer-injured Salmonella spp. on mung bean sproutsQianwang Zheng, Marta Mikš-Krajnik, Yishan Yang, et al.International Journal of Food Microbiology|May 25, 2016
Putrescine production by Lactococcus lactis subsp. cremoris CECT 8666 is reduced by NaCl via a decrease in bacterial growth and the repression of the genes involved in putrescine productionBeatriz Del Rio, Begoña Redruello, Victor Ladero, et al.Pageof 980