Tạp chí (BST tạm)

URL

https://dlib.vnua.edu.vn/handle/VNUA/759

Đang hiển thị 1 - 24 của tổng số 37 kết quả

Hiển thị

Food Control Volume 101
(2019)
17. Consumers respond to a model for (re)building consumer trust in the food system; 18. Geographical origin authentication of onions using stable isotope ratio and compositions of C, H, O, N, and S; 19. Occurrence, distribution and viability of Anisakis spp. larvae in various kind of marketed herring products in Italy; 20. The future of NGS (Next Generation Sequencing) analysis in testing food authenticity; 21. Diffusion of mycotoxins and secondary metabolites in dry-cured meat products; 22. Detection of fish species substitution frauds in Italy: A targeted National Monitoring Plan; 23. Using loop-mediated isothermal amplification for fast species delimitation in eels (genus Anguilla), with special reference to the European eel (Anguilla anguilla); 24. Metal release from stainless steel 316L in whey protein - And simulated milk solutions under static and stirring conditions; 25. Application of next generation sequencing for species identification in meat and poultry products: A DNA metabarcoding approach; 26. Development and validation of two triplex real-time PCR systems for the simultaneous detection of six cereal species in processed meat products; 27. Quantitative authenticity testing of buffalo mozzarella via αs1-Casein using multiple reaction monitoring mass spectrometry; 28. Trace level determination of polycyclic aromatic hydrocarbons in raw and processed meat and fish products from European markets by GC-MS; 29. Safety of wild harvested and reared edible insects: A review; 30. Food fraud vulnerability assessment tools used in food industry; 31. Slaughter hygiene in European cattle and sheep abattoirs assessed by microbiological testing and Hygiene Performance Rating; 32. Efficacy of low concentration acidic electrolysed water and levulinic acid combination on fresh organic lettuce (Lactuca sativa Var. Crispa L.) and its antimicrobial mechanism;
Food Control Volume 102
(2019)
16. Authentication of farmed and wild european eel (Anguilla anguilla) by fatty acid profile and carbon and nitrogen isotopic analyses; 17. Adhesion to stainless steel surfaces and detection of viable but non cultivable cells of Vibrio parahaemolyticus and Vibrio cholerae isolated from shrimps in seafood processing environments: Stayin’ alive?; 18. The influence of disgust sensitivity on self-reported food hygiene behaviour; 19. Escherichia coli isolated from food sources and irrigation water: A potential risk for causing intestinal dysfunction?; 20. FT-IR extra virgin olive oil classification based on ethyl ester content; 21. Quantitation of free and modified Alternaria mycotoxins in European food products by LC-MS/MS; 22. Flexible distribution of tasks in meat inspection – A pilot study; 23. Antimicrobial resistant Escherichia coli isolates detected in raw milk of livestock in pastoral areas of northern Kenya; 24. A rapid immobilized trypsin digestion combined with liquid chromatography – Tandem mass spectrometry for the detection of milk allergens in baked food; 25. The risk assessment of Vibrio parahaemolyticus in raw oysters in Taiwan under the seasonal variations, time horizons, and climate scenarios; 26. Influence of radio frequency treatment on in-shell walnut quality and Staphylococcus aureus ATCC 25923 survival; 27. Membrane disruption and DNA binding of Fusarium graminearum cell induced by C16-Fengycin A produced by Bacillus amyloliquefaciens; 28. Identification and determination of glycoprotein of edible brid's nest by nanocomposites based lateral flow immunoassay; 29. Major ergot alkaloids in naturally contaminated cool-season barley grain grown under a cold climate condition in western Canada, explored with near-infrared (NIR) and fourier transform mid-infrared (ATR-FT/MIR) spectroscopy;
Food Control Volume 103
(2019)
17. Polycyclic aromatic hydrocarbons in foods from the first regional total diet study in Sub-Saharan Africa: contamination profile and occurrence data; 18. Detection of viable but nonculturable Vibrio parahaemolyticus in shrimp samples using improved real-time PCR and real-time LAMP methods; 19. Listeria monocytogenes in low-moisture foods and ingredients; 20. Evaluation of commercial antimicrobials against stress-adapted Campylobacter jejuni on broiler wings by using immersion and electrostatic spray and an economic feasibility analysis; 21. Assessment of food safety at university food courts using surveys, observations, and microbial testing; 22. Molecular identification of seahorse and pipefish species sold as dried seafood in China: A market-based survey to highlight the actual needs for a proper trade; 23. Pathogenesis of Enterohemorrhagic Escherichia coli O157:H7 is mediated by the cytochrome P450 family in Caenorhabditis elegans animal model; 24. A microfluidic signal-off biosensor for rapid and sensitive detection of Salmonella using magnetic separation and enzymatic catalysis.
Food Control Volume 105
(2019)
18. Flavour fingerprint for the differentiation of Grappa from other Italian distillates by GC-MS and chemometrics; 19. A study of food safety knowledge, practice and training among food handlers in Ireland; 20. High-resolution melting of multiple barcode amplicons for plant species authentication; 21. Combining analysis of fatty acid composition and δ13C in extra-virgin olive oils as affected by harvest period and cultivar: Possible use in traceability studies; 22. A survey on the aflatoxin M1 occurrence in raw milk and dairy products from water buffalo in South China; 23. Persistent challenges in safety and hygiene control practices in emerging dairy chains: The case of Tanzania; 24. Radio frequency inactivation kinetics of Bacillus cereus spores in red pepper powder with different initial water activity; 25. Food quality and safety risk assessment using a novel HMM method based on GRA; 26. Metataxonomic analysis of the bacterial diversity in table olive dressing components; 27. Ethnic seafood products sold on the Italian market: labelling assessment and biological, chemical and physical risk characterization; 28. A comparative study of mid-infrared, UV–Visible and fluorescence spectroscopy in combination with chemometrics for the detection of adulteration of fresh olive oils with old olive oils; 29. Bio-removal of phenanthrene, 9-fluorenone and anthracene-9,10-dione by laccase from Aspergillus niger in waste cooking oils; 30. Prevalence of Shiga toxin-producing Escherichia coli (STEC) O157:H7, Six non-O157 STECs, and Salmonella on beef carcasses in Provincially Licensed Abattoirs in Alberta, Canada; 31. Introducing the Food Fraud Prevention Cycle (FFPC): A dynamic information management and strategic roadmap; 32. Consumers' perceptions of the safety of fresh produce sold at farmers’ markets;
Food Control Volume 95
(2019)
18. Variations in polyphenol and heavy metal contents of wild-harvested and cultivated seaweed bulk biomass: Health risk assessment and implication for food applications; 19. Occurrence of 3-MCPD, 2-MCPD and glycidyl esters in extra virgin olive oils, olive oils and oil blends and correlation with identity and quality parameters; 20. Quality parameters of processed clusters of red king crab (Paralithodes camtschaticus) - Effects of live holding at 5 and 10 °C up to 92 days without feeding; 21. Action mechanism of pulsed magnetic field against E. coli O157:H7 and its application in vegetable juice; 22. Antimicrobial and antioxidant effects of a hydroxypyridinone derivative containing an oxime ether moiety and its application in shrimp preservation; 23. Inhibitory impact of vapor-phase ethanol on conidia germination and mycelial growth of Aspergillus fumigatus on bread; 24. Survey of occurrence levels of Aflatoxins in selected locally processed cereal-based foods for human consumption from Ghana; 25. The removal of pesticide residues from pakchoi (Brassica rape L. ssp. chinensis) by ultrasonic treatment; 26. Food safety related knowledge, attitudes, and practices (KAP) among the students from nursing, education and medical college in Chongqing, China; 27. Investigations into the total antioxidant capacities of cultivars of gluten-free grains using near-infrared spectroscopy; 28. Development of a monoclonal antibody-based immunoaffinity chromatography and a sensitive immunoassay for detection of spinosyn A in milk, fruits, and vegetables; 29. Photocatalytic detoxification of aflatoxins in Sudanese peanut oil using immobilized titanium dioxide; 30. Antimicrobial resistance profiles and characteristics of integrons in Escherichia coli strains isolated from a large-scale centralized swine slaughterhouse and its downstream markets in Zhejiang, China;
Food Control Volume 97
(2019)
16. Erratum to “An integrated electrolysis – electrospray – ionization antimicrobial platform using Engineered Water Nanostructures (EWNS) for food safety applications” [Food Control 85 (2017) 151–160]; 17. Corrigendum to “Techniques for insect detection in stored food grains: An overview” [Food Control 94 (2018) 167–176].
Food Control Volume 99
(2019)
17. Response surface methodology analysis towards biodegradability and antimicrobial activity of biopolymer film containing turmeric oil against Aspergillus niger; 18. Isolation and characterization of spontaneous phage-resistant mutants of Lactobacillus paracasei; 19. Authentication of nine snapper species by single-strand conformation polymorphism (SSCP) and forensically informative nucleotide sequencing (FINS) methods; 20. Prevalence of foodborne pathogens isolated from retail freshwater fish and shellfish in China; 21. Determination of the geographical origin of green coffee beans using NIR spectroscopy and multivariate data analysis; 22. A review of innovative techniques for rapid detection and enrichment of Alicyclobacillus during industrial processing of fruit juices and concentrates; 23. Microbiological contamination of reusable plastic bags for food transportation; 24. Enumeration of the microbiota and microbial metabolites in processed cassava products from Madagascar and Tanzania; 25. Norovirus in shellfish: An overview of post-harvest treatments and their challenges; 26. Effect of extraction system and grape variety on anti-influenza compounds from wine production residue; 27. Results of official food control in Austria 2010–2016; 28. Comments on Salmonella status of table eggs in commercial layer farms in Menoua Division, West region of Cameroon ; 29. Response to comments on Salmonella status of table eggs in commercial layer farms in Menoua Division, West region of Cameroon.
Food Microbiology Volume 77
(2019)
18. Genomic and metabolic features of the Bacillus amyloliquefaciens group-B. amyloliquefaciens, B. velezensis, and B. siamensis– revealed by pan-genome analysis; 19. Growth and metabolism of non-Saccharomyces yeasts isolated from Washington state vineyards in media and high sugar grape musts; 20. Comparative evaluation of spoilage-related bacterial diversity and metabolite profiles in chilled beef stored under air and vacuum packaging; 21. Evaluation of post-contamination survival and persistence of applied attenuated E. coli O157:H7 and naturally-contaminating E. coli O157:H7 on spinach under field conditions and following postharvest handling; 22. Contamination of chicken meat with extended-spectrum beta-lactamase producing- Klebsiella pneumoniae and Escherichia coli during scalding and defeathering of broiler carcasses; 23. Global transcriptomic response of Listeria monocytogenes during growth on cantaloupe slices; 24. Survival of clinical and food Acinetobacter spp. isolates exposed to different stress conditions;
Food Microbiology Volume 78
(2019)
17. Predicting growth of Listeria monocytogenes in fresh ricotta; 18. Escherichia coli O157:H7 and Salmonella Typhimurium adhesion to spinach leaf surfaces: Sensitivity to water chemistry and nutrient availability; 19. The role of the membrane lipid composition in the oxidative stress tolerance of different wine yeasts; 20. Sulfur dioxide response of Brettanomyces bruxellensis strains isolated from Greek wine; 21. Screening food for Bacillus cereus toxins using whole genome sequencing; 22. Identification of novel genes involved in high hydrostatic pressure resistance of Escherichia coli; 23. Evaluation of physiological properties of yeast strains isolated from olive oil and their in vitro probiotic trait; 24. Reduction of Escherichia coli, as a surrogate for Salmonella spp., on the surface of grapefruit during various packingline processes ; 25. High Clostridium difficile contamination rates of domestic and imported potatoes compared to some other vegetables in Slovenia; 26. Chitinases and thaumatin-like proteins in Sauvignon Blanc and Chardonnay musts during alcoholic fermentation.
Food Microbiology Volume 79
(2019)
18. Dehydration stress responses of yeasts Torulaspora delbrueckii, Metschnikowia pulcherrima and Lachancea thermotolerans: Effects of glutathione and trehalose biosynthesis; 19. Saccharomyces cerevisiae isolates with extreme hydrogen sulfide production showed different oxidative stress resistances responses during wine fermentation by RNA sequencing analysis.
Food Microbiology Volume 80
(2019)
2. Development and application of Peptide Nucleic Acid Fluorescence in situ Hybridization for the specific detection of Listeria monocytogenes; 3. Validation of Enterococcus faecium as a surrogate for Salmonella under different processing conditions for peanuts and pecans; 4. Inhibitory activity of phenolic acids against Listeria monocytogenes: Deciphering the mechanisms of action using three different models; 5. Volatile composition of bilberry wines fermented with non-Saccharomyces and Saccharomyces yeasts in pure, sequential and simultaneous inoculations; 6. Large-scale mapping of microbial diversity in artisanal Brazilian cheeses; 7. Underrecognized niche of spore-forming bacilli as a nitrite-producer isolated from the processing lines and end-products of powdered infant formula; 8. Microbiota of Iberian dry-cured ham as influenced by chemical composition, high pressure processing and prolonged refrigerated storage; 9. Shifts in diversity and function of the bacterial community during the manufacture of Fu brick tea; 10. Analysis of differential expression proteins reveals the key pathway in response to heat stress in Alicyclobacillus acidoterrestris DSM 3922T; 11. Heterogeneity of single cell inactivation: Assessment of the individual cell time to death and implications in population behavior.
Food Microbiology Volume 81
(2019)
2. Preface: Microbial spoilers in food: Knowing the enemy; 3. Fungal spores: Highly variable and stress-resistant vehicles for distribution and spoilage; 4. Using the gamma concept in modelling fungal growth: A case study on brioche-type products; 5. Genotypic and phenotypic characterization of the food spoilage bacterium Brochothrix thermosphacta; 6. Application of a novel amplicon-based sequencing approach reveals the diversity of the Bacillus cereus group in stored raw and pasteurized milk; 7. Tracking the sources of psychrotrophic bacteria contaminating chicken cuts during processing; 8. Mould spoilage of foods and beverages: Using the right methodology; 9. Text mining tools for extracting information about microbial biodiversity in food; 10. Development and application of MALDI-TOF MS for identification of food spoilage fungi; 11. Proteomics and microscopy tools for the study of antimicrobial resistance and germination mechanisms of bacterial spores; 12. Development of antifungal ingredients for dairy products: From in vitro screening to pilot scale application; 13. Inactivation of conidia from three Penicillium spp. isolated from fruit juices by conventional and alternative mild preservation technologies and disinfection treatments; 14. Quantifying permeabilization and activity recovery of Bacillus spores in adverse conditions for growth.
Food Microbiology Volume 83
(2019)
16. Influence of cell-cell contact between L. thermotolerans and S. cerevisiae on yeast interactions and the exo-metabolome; 17. Ochratoxin A production by Aspergillus westerdijkiae in Italian-type salami; 18. Comparison of bacterial diversity in traditionally homemade paocai and Chinese spicy cabbage; 19. Resistance of thermophilic spore formers isolated from milk and whey products towards cleaning-in-place conditions: Influence of pH, temperature and milk residues; 20. Strawberry sanitization by peracetic acid washing and its effect on fruit quality; 21. Evaluation of storage conditions and efficiency of a novel microencapsulated Salmonella phage cocktail for controlling S. enteritidis and S. typhimurium in-vitro and in fresh foods; 22. Impact of temperature and oxygen on the fate of Bacillus weihenstephanensis in a food-based medium; 23. Selection of a new Saccharomyces yeast to enhance relevant sorghum beer aroma components, higher alcohols and esters; 24. Assessment of Pediococcus acidilactici ATCC 8042 as potential Salmonella surrogate for thermal treatments of toasted oats cereal and peanut butter; 25. Biofilm formation, virulence and antimicrobial resistance of different Campylobacter jejuni isolates from a poultry slaughterhouse; 26. Variation of microbial load and biochemical activity of ready-to-eat salads in Cyprus as affected by vegetable type, season, and producer; 27. Association of fungal genera from spoiled processed foods with physicochemical food properties and processing conditions.
International Journal of Food Microbiology Volume 288
(2019)
15. Validation of standard method EN ISO 19343 for the detection and quantification of histamine in fish and fishery products using high-performance liquid chromatography; 16. ICFMH Announcment.
International Journal of Food Microbiology Volume 288
(2019)
2. Development of a milk-based medium for the selection of urease-defective mutants of Streptococcus thermophilus; 3. Using Moringa oleifera Lamarck seed extract for controlling microbial contamination when producing organic cachaça; 4. Effect of Spanish smoked paprika “Pimentón de La Vera” on control of ochratoxin A and aflatoxins production on a dry-cured meat model system; 5. Impact of co-cultivation with Enterococcus faecalis over growth, enterotoxin production and gene expression of Staphylococcus aureus in broth and fresh cheeses; 6. First detection of the plasmid-mediated colistin resistance gene mcr-1 in virulent Vibrio parahaemolyticus; 7. Zoonotic nematode parasites infecting selected edible fish in New South Wales, Australia; 8. Effect of sodium chloride and chitosan on the inactivation of heat resistant or Shiga-toxin producing Escherichia coli during grilling of burger patties; 9. Non-typhoidal Salmonella contamination in egg shells and contents from retail in Western Australia: Serovar diversity, multilocus sequence types, and phenotypic and genomic characterizations of antimicrobial resistance.
International Journal of Food Microbiology Volume 289
(2019)
16. Yeast distribution in Grignolino grapes growing in a new vineyard in Piedmont and the technological characterization of indigenous Saccharomyces spp. strains; 17. ESβL E. coli isolated in pig's chain: Genetic analysis associated to the phenotype and biofilm synthesis evaluation; 18. Effects of melatonin and tryptophol addition on fermentations carried out by Saccharomyces cerevisiae and non-Saccharomyces yeast species under different nitrogen conditions; 19. Quantitative antifungal activity of reuterin against food isolates of yeasts and moulds and its potential application in yogurt; 20. Mapping the dominant microbial species diversity at expiration date of raw meat and processed meats from equine origin, an underexplored meat ecosystem, in the Belgian retail; 21. Microbiota of sliced cooked ham packaged in modified atmosphere throughout the shelf life: Microbiota of sliced cooked ham in MAP; 22. Separate and combined effects of lactic acid, chitosan and modified atmosphere packaging on the shelf life of quail carcass under chilled conditions; 23. Yeast-like fungi and yeasts in withered grape carposphere: Characterization of Aureobasidium pullulans population and species diversity; 24. Antimicrobial resistance and genotypic characteristics of Listeria monocytogenes isolated from food in Poland; 25. Inhibition of Fusarium trichothecene biosynthesis by yeast extract components extractable with ethyl acetate; 26. Listeria monocytogenes colonization in a newly established dairy processing facility; 27. Reduction of acrylamide formation in fried potato chips by Aureobasidum pullulans L1 strain; 28. Quantification of mature Listeria monocytogenes biofilm cells formed by an in vitro model: A comparison of different methods; 29. ICFMH Announcement.
International Journal of Food Microbiology Volume 290
(2019)
16. Probabilistic risk model of norovirus transmission during handling and preparation of fresh produce in school foodservice operations; 17. Decimal reduction energies of UV-C-irradiated spoilage yeasts in coconut liquid endosperm; 18. Fusion expression and anti-Aspergillus flavus activity of a novel inhibitory protein DN-AflR; 19. Development of air-blast dried non-Saccharomyces yeast starter for improving quality of Korean persimmon wine and apple cider; 20. Enhanced shelf-life of the formulated biocontrol agent Bacillus amyloliquefaciens CPA-8 combining diverse packaging strategies and storage conditions; 21. Effect of wheat infection timing on Fusarium head blight causal agents and secondary metabolites in grain; 22. Gluten-free and low-FODMAP sourdoughs for patients with coeliac disease and irritable bowel syndrome: A clinical perspective; 23. Prevalence of plasmid-borne benzalkonium chloride resistance cassette bcrABC and cadmium resistance cadA genes in nonpathogenic Listeria spp. isolated from food and food-processing environments; 24. Incidence of spoilage fungi in the air of bakeries with different hygienic status; 25. Screening of lactic acid bacteria and yeast strains to select adapted anti-fungal co-cultures for cocoa bean fermentation; 26. Investigating the biochemical and fermentation attributes of Lachancea species and strains: Deciphering the potential contribution to wine chemical composition; 27. Real-time PCR detection and quantification of selected transferable antibiotic resistance genes in fresh edible insects from Belgium and the Netherlands; 28. Efficacy of blue LED in microbial inactivation: Effect of photosensitization and process parameters; 29. Predicting heat process efficiency in thermal processes when bacterial inactivation is not log-linear;
International Journal of Food Microbiology Volume 291
(2019)
16. An enhanced green fluorescence protein (EGFP)-based reporter assay for quantitative detection of sporulation in Clostridium perfringens SM101; 17. Predictable and unpredictable survival of foodborne pathogens during non-isothermal heating; 18. Convergence of Bigelow and Arrhenius models over a wide range of heating temperatures; 19. Biopreservation potential of antimicrobial protein producing Pediococcus spp. towards selected food samples in comparison with chemical preservatives; 20. Pre-harvest internalization and surface survival of Salmonella and Escherichia coli O157:H7 sprayed onto different lettuce cultivars under field and growth chamber conditions; 21. Aversion center blackening of muskmelon fruit caused by Pseudomonas oryzihabitans, an opportunistic pathogen of humans and warm-blooded animals; 22. Hepatitis E virus was not detected in feces and milk of cows in Hebei province of China: No evidence for HEV prevalence in cows; 23. Multiplex PCR for rapid identification of major lactic acid bacteria genera in cider and other fermented foods; 24. Evaluation of PCR-based methods for the identification of enteroaggregative hemorrhagic Escherichia coli in sprouts; 25. Colistin resistance prevalence in Escherichia coli from domestic animals in intensive breeding farms of Jiangsu Province; 26. Comments on Botta et al. (2018). Potentially active spoilage bacteria community during the storage of vacuum packaged beefsteaks treated with aqueous ozone and electrolysed water. International Journal of Food Microbiology, 266, 337–345; 27. Responses to “Comments on Botta et al. (2018). Potentially active spoilage bacteria community during the storage of vacuum packaged beefsteaks treated with aqueous ozone and electrolysed water. International Journal of Food Microbiology, 266, 337–345”; 28. Replies to the Authors' responses to “Comments on Botta et al. (2018). Potentially active spoilage bac;
International Journal of Food Microbiology Volume 292
(2019)
15. Whole room disinfection with hydrogen peroxide mist to control Listeria monocytogenes in food industry related environments; 16. Influence of passion fruit by-product and fructooligosaccharides on the viability of Streptococcus thermophilus TH-4 and Lactobacillus rhamnosus LGG in folate bio-enriched fermented soy products and their effect on probiotic survival and folate bio-accessibility under in vitro simulated gastrointestinal conditions; 17. Isolation of halophilic lactic acid bacteria possessing aspartate decarboxylase and application to fish sauce fermentation starter; 18. Control of Rhizopus stolonifer in strawberries by the combination of essential oil with carboxymethylcellulose; 19. Prevalence of anisakid parasites in fish collected from Apulia region (Italy) and quantification of nematode larvae in flesh; 20. Proteomic analysis of Saccharomyces cerevisiae response to plasma treatment; 21. Persistent viremia and presence of hepatitis E virus RNA in pig muscle meat after experimental co-infection with porcine reproductive and respiratory syndrome virus; 22. Coupling the dynamics of diffused gases and microbial growth in modified atmosphere packaging.
International Journal of Food Microbiology Volume 293
(2019)
17. Characterization of the microbial composition and quality of lightly salted grass carp (Ctenopharyngodon idellus) fillets with vacuum or modified atmosphere packaging.
International Journal of Food Microbiology Volume 294
(2019)
2. Compositional assessment of bacterial communities in probiotic supplements by means of metagenomic techniques; 3. The fates of microbial populations on pig carcasses during slaughtering process, on retail cuts after slaughter, and intervention efficiency of lactic acid spraying; 4. Label-free quantitative proteomic analysis reveals the lifestyle of Lactobacillus hordei in the presence of Sacchromyces cerevisiae; 5. Validation of a nut muffin baking process and thermal resistance characterization of a 7-serovar Salmonella inoculum in batter when introduced via flour or walnuts; 6. Impact of routine sanitation on the microbiomes in a fresh produce processing facility; 7. Linking gene expression and oenological traits: Comparison between Torulaspora delbrueckii and Saccharomyces cerevisiae strains; 8. Genetic diversity, antimicrobial resistance and virulence profile of Salmonella isolated from the peanut supply chain; 9. S. epidermidis strains from artisanal cheese made from unpasteurized milk in Poland - Genetic characterization of antimicrobial resistance and virulence determinants.
International Journal of Food Microbiology Volume 295
(2019)
2. Inactivation of dried spores of Bacillus subtilis 168 by a treatment combining high temperature and pressure; 3. Bacterial community analysis for investigating bacterial transfer from tonsils to the pig carcass; 4. Evaluation of the efficiency of allspice, thyme and rosemary essential oils on two foodborne pathogens in in-vitro and on alfalfa seeds, and their effect on sensory characteristics of the sprouts; 5. Antimicrobial effect of nisin electrospun amaranth: pullulan nanofibers in apple juice and fresh cheese; 6. Antifungal activities of combined treatments of irradiation and essential oils (EOs) encapsulated chitosan nanocomposite films in in vitro and in situ conditions; 7. Sanitising efficacy of lactic acid combined with low-concentration sodium hypochlorite on Listeria innocua in organic broccoli sprouts; 8. Antimicrobial efficacy of a polyphenolic extract from olive oil by-product against “Fior di latte” cheese spoilage bacteria.
International Journal of Food Microbiology Volume 296
(2019)
2. Efficacy of plant-derived antimicrobials for controlling Salmonella Schwarzengrund on dry pet food; 3. Aflatoxin B1 (AFB1) production by Aspergillus flavus and Aspergillus parasiticus on ground Nyjer seeds: The effect of water activity and temperature; 4. Comparison of Cryptosporidium oocyst recovery methods for their applicability for monitoring of consumer-ready fresh shellfish; 5. Toxigenic and pathogenic potential of enteric bacterial pathogens prevalent in the traditional fermented foods marketed in the Northeast region of India; 6. Revealing mcr-1-positive ESBL-producing Escherichia coli strains among Enterobacteriaceae from food-producing animals (bovine, swine and poultry) and meat (bovine and swine), Portugal, 2010-2015; 7. Effect of soluble solids concentration on Neosartorya fischeri inactivation using UV-C light; 8. Monitoring of pork liver and meat products on the Dutch market for the presence of HEV RNA; 9. Growth and metabolite production of a grape sour rot yeast-bacterium consortium on different carbon sources; 10. Drug-susceptibility, biofilm-forming ability and biofilm survival on stainless steel of Listeria spp. strains isolated from cheese; 11. Growth potential of Listeria monocytogenes in twelve different types of RTE salads: Impact of food matrix, storage temperature and storage time; 12. Mycotoxins produced by Fusarium proliferatum and F. pseudonygamai on maize, sorghum and pearl millet grains in vitro; 13. Modelling the effect of osmotic adaptation and temperature on the non-thermal inactivation of Salmonella spp. on brioche-type products.
International Journal of Food Microbiology Volume 297
(2019)
2. Genetic diversity and population structure of Saccharomyces cerevisiae strains isolated from traditional alcoholic beverages of Côte d'Ivoire; 2. Genetic diversity and population structure of Saccharomyces cerevisiae strains isolated from traditional alcoholic beverages of Côte d'Ivoire; 4. Occurrence of larval ascaridoid nematodes in the Argentinean short-finned squid Illex argentinus from the Southwest Atlantic Ocean (off Falkland Islands); 5. Exploring the impacts of raw materials and environments on the microbiota in Chinese Daqu starter; 6. Profiling the Clostridia with butyrate-producing potential in the mud of Chinese liquor fermentation cellar; 7. Aroma production and fermentation performance of S. cerevisiae × S. kudriavzevii natural hybrids under cold oenological conditions; 8. Characterization of LuxI/LuxR and their regulation involved in biofilm formation and stress resistance in fish spoilers Pseudomonas fluorescens; 9. Ozone-based treatments for inactivation of Salmonella enterica in tree nuts: Inoculation protocol and surrogate suitability considerations; 10. Modelling the interaction of the sakacin-producing Lactobacillus sakei CTC494 and Listeria monocytogenes in filleted gilthead sea bream (Sparus aurata) under modified atmosphere packaging at isothermal and non-isothermal conditions.

Khám phá

Hồ sơ tác giả

dữ liệu môn học

Tạp chí (BST tạm)

URL

Khám phá

Hồ sơ tác giả

dữ liệu môn học

Duyệt Tạp chí (BST tạm) theo Chủ đề "An toàn thực phẩm"

Số kết quả/trang

Tùy chọn sắp xếp