International Journal of Food Microbiology Volume 292
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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.
2. Human brucellosis caused by raw dairy products: A review on the occurrence, major risk factors and prevention; 3. Polyphasic characterization of Epicoccum sorghinum: A tenuazonic acid producer isolated from sorghum grain; 4. Detection and quantification of methicillin-resistant Staphylococcus aureus in fresh broiler meat at retail in Germany; 5. Distribution of mycotoxins produced by Penicillium spp. inoculated in apple jam and crème fraiche during chilled storage; 6. Antibacterial properties of nanofibers containing chrysanthemum essential oil and their application as beef packaging; 7. Differential response to synthetic and natural antifungals by Alternaria tenuissima in wheat simulating media: Growth, mycotoxin production and expression of a gene related to cell wall integrity; 8. Effects of organic acid alone and in combination with H2O2 and NaCl on Escherichia coli O157:H7: An evaluation of antioxidant retention and overall acceptability in Basil leaves (Ocimum basilicum); 9. Pulsed light treatment for the reduction of Salmonella Typhimurium and Yersinia enterocolitica on pork skin and pork loin; 10. Improving hazard characterization in microbial risk assessment using next generation sequencing data and machine learning: Predicting clinical outcomes in shigatoxigenic Escherichia coli; 11. Characterizing the microbial diversity and major metabolites of Sichuan bran vinegar augmented by Monascus purpureus; 12. Aspergillus species from Brazilian dry beans and their toxigenic potential; 13. Antiviral activity of aged green tea extract in model food systems and under gastric conditions; 14. Isolation and characterization of virulent phages infecting Shewanella baltica and Shewanella putrefaciens, and their application for biopreservation of chilled channel catfish (Ictalurus punctatus);
2. Human brucellosis caused by raw dairy products: A review on the occurrence, major risk factors and prevention; 3. Polyphasic characterization of Epicoccum sorghinum: A tenuazonic acid producer isolated from sorghum grain; 4. Detection and quantification of methicillin-resistant Staphylococcus aureus in fresh broiler meat at retail in Germany; 5. Distribution of mycotoxins produced by Penicillium spp. inoculated in apple jam and crème fraiche during chilled storage; 6. Antibacterial properties of nanofibers containing chrysanthemum essential oil and their application as beef packaging; 7. Differential response to synthetic and natural antifungals by Alternaria tenuissima in wheat simulating media: Growth, mycotoxin production and expression of a gene related to cell wall integrity; 8. Effects of organic acid alone and in combination with H2O2 and NaCl on Escherichia coli O157:H7: An evaluation of antioxidant retention and overall acceptability in Basil leaves (Ocimum basilicum); 9. Pulsed light treatment for the reduction of Salmonella Typhimurium and Yersinia enterocolitica on pork skin and pork loin; 10. Improving hazard characterization in microbial risk assessment using next generation sequencing data and machine learning: Predicting clinical outcomes in shigatoxigenic Escherichia coli; 11. Characterizing the microbial diversity and major metabolites of Sichuan bran vinegar augmented by Monascus purpureus; 12. Aspergillus species from Brazilian dry beans and their toxigenic potential; 13. Antiviral activity of aged green tea extract in model food systems and under gastric conditions; 14. Isolation and characterization of virulent phages infecting Shewanella baltica and Shewanella putrefaciens, and their application for biopreservation of chilled channel catfish (Ictalurus punctatus);
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Năm xuất bản
2019
