International Journal of Food Microbiology Volume 301
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2. The challenges and perspectives of the selection of starter cultures for fermented cocoa beans; 3. Modeling of yeast thermal resistance and optimization of the pasteurization treatment applied to soft drinks; 4. Antifungal activity of GRAS salts against Lasiodiplodia theobromae in vitro and as ingredients of hydroxypropyl methylcellulose-lipid composite edible coatings to control Diplodia stem-end rot and maintain postharvest quality of citrus fruit; 5. Antimicrobial resistance of Enterobacter cloacae complex isolates from the surface of muskmelons; 6. Ultrasound and slightly acid electrolyzed water application: An efficient combination to reduce the bacterial counts of chicken breast during pre-chilling; 7. Prevention methods of foodborne Chagas disease: Disinfection, heat treatment and quality control by RT-PCR; 8. Assessment of microbial communities on freshly killed wild boar meat by MALDI-TOF MS and 16S rRNA amplicon sequencing; 9. Genetic and technological characterization of lactic acid bacteria isolated from tropically grown fruits and vegetables; 10. Corrigendum to “Proteomic and genetics insights on the response of the bacteriocinogenic Lactobacillus sakei CRL1862 during biofilm formation on stainless steel surface at 10 °C” [Int. J. Food Microbiol. 258 (2017), 18–27].
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Năm xuất bản
2019
