International Journal of Food Microbiology Volume 306
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17. Genome analysis reveals insights into high-resistance and virulence of Salmonella Enteritidis involved in foodborne outbreaks.
3. In situ production and characterization of cloud forming dextrans in fruit-juices; 4. Culture-based analysis of fungi in leaves after the primary and secondary fermentation processes during Ishizuchi-kurocha production and lactate assimilation of P. kudriavzevii; 5. Effect of moisture on wheat grains lipid patterns and infection with Fusarium graminearum; 6. Antimicrobial influence of nanoemulsified lemon essential oil and pure lemon essential oil on food-borne pathogens and fish spoilage bacteria; 7. A proteomic investigation of Aspergillus carbonarius exposed to yeast volatilome or to its major component 2-phenylethanol reveals major shifts in fungal metabolism; 8. Antifungal effect of engineered silver nanoparticles on phytopathogenic and toxigenic Fusarium spp. and their impact on mycotoxin accumulation; 9. Fusarium incarnatum-equiseti species complex associated with Brazilian rice: Phylogeny, morphology and toxigenic potential; 10. The preservative propionic acid differentially affects survival of conidia and germ tubes of feed spoilage fungi; 11. Characterization of Listeria monocytogenes enhanced cold-tolerance variants isolated during prolonged cold storage; 12. Impedance microbiology to speed up the screening of lactic acid bacteria exopolysaccharide production; 13. Antimicrobial packaging based on a LAE containing zein coating to control foodborne pathogens in chicken soup; 14. Intraspecific variability of growth and ochratoxin A production by Aspergillus carbonarius from different foods and geographical areas; 15. Bacterial community and composition in Jiang-shui and Suan-cai revealed by high-throughput sequencing of 16S rRNA; 16. Bacteriological quality of bottled water obtained from Mexico City small water purification plants: Incidence and identification of potentially pathogenic nontuberculous mycobacteria species;
3. In situ production and characterization of cloud forming dextrans in fruit-juices; 4. Culture-based analysis of fungi in leaves after the primary and secondary fermentation processes during Ishizuchi-kurocha production and lactate assimilation of P. kudriavzevii; 5. Effect of moisture on wheat grains lipid patterns and infection with Fusarium graminearum; 6. Antimicrobial influence of nanoemulsified lemon essential oil and pure lemon essential oil on food-borne pathogens and fish spoilage bacteria; 7. A proteomic investigation of Aspergillus carbonarius exposed to yeast volatilome or to its major component 2-phenylethanol reveals major shifts in fungal metabolism; 8. Antifungal effect of engineered silver nanoparticles on phytopathogenic and toxigenic Fusarium spp. and their impact on mycotoxin accumulation; 9. Fusarium incarnatum-equiseti species complex associated with Brazilian rice: Phylogeny, morphology and toxigenic potential; 10. The preservative propionic acid differentially affects survival of conidia and germ tubes of feed spoilage fungi; 11. Characterization of Listeria monocytogenes enhanced cold-tolerance variants isolated during prolonged cold storage; 12. Impedance microbiology to speed up the screening of lactic acid bacteria exopolysaccharide production; 13. Antimicrobial packaging based on a LAE containing zein coating to control foodborne pathogens in chicken soup; 14. Intraspecific variability of growth and ochratoxin A production by Aspergillus carbonarius from different foods and geographical areas; 15. Bacterial community and composition in Jiang-shui and Suan-cai revealed by high-throughput sequencing of 16S rRNA; 16. Bacteriological quality of bottled water obtained from Mexico City small water purification plants: Incidence and identification of potentially pathogenic nontuberculous mycobacteria species;
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Năm xuất bản
2019
