International Journal of Food Microbiology Volume 293
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17. Characterization of the microbial composition and quality of lightly salted grass carp (Ctenopharyngodon idellus) fillets with vacuum or modified atmosphere packaging.
2. Biocontrol of Penicillium griseofulvum to reduce cyclopiazonic acid contamination in dry-fermented sausages; 3. Influence of Fusarium avenaceum infections on barley malt: Monitoring changes in the albumin fraction of barley during the malting process; 4. Aspergillus section Flavi diversity and the role of A. novoparasiticus in aflatoxin contamination in the sugarcane production chain; 5. Effects of the treatment parameters on the efficacy of the inactivation of Salmonella contaminating boiled chicken breast by in-package atmospheric cold plasma treatment; 6. Alternaria species associated to wheat black point identified through a multilocus sequence approach; 7. Metabolomics and bacterial diversity of packaged yellowfin tuna (Thunnus albacares) and salmon (Salmo salar) show fish species-specific spoilage development during chilled storage; 8. Detection of oxazolidinone and phenicol resistant enterococcal isolates from duck feces and carcasses; 9. Control of Salmonella Newport on cherry tomato using a cocktail of lytic bacteriophages; 10. Antifungal properties of phosphatidylcholine-oleic acid liposomes encapsulating garlic against environmental fungal in wheat bread; 11. Inhibition of Listeria monocytogenes by Melaleuca alternifolia (tea tree) essential oil in ground beef; 12. Relative response of populations of Escherichia coli and Salmonella enterica to exposure to thermal, alkaline and acidic treatments; 13. Dynamics of bacterial communities and interaction networks in thawed fish fillets during chilled storage in air; 14. Characteristics of sourdoughs and baked pizzas as affected by starter culture inoculums; 15. Design of microbial consortia for the fermentation of pea-protein-enriched emulsions; 16. High voltage atmospheric cold air plasma control of bacterial biofilms on fresh produce;
2. Biocontrol of Penicillium griseofulvum to reduce cyclopiazonic acid contamination in dry-fermented sausages; 3. Influence of Fusarium avenaceum infections on barley malt: Monitoring changes in the albumin fraction of barley during the malting process; 4. Aspergillus section Flavi diversity and the role of A. novoparasiticus in aflatoxin contamination in the sugarcane production chain; 5. Effects of the treatment parameters on the efficacy of the inactivation of Salmonella contaminating boiled chicken breast by in-package atmospheric cold plasma treatment; 6. Alternaria species associated to wheat black point identified through a multilocus sequence approach; 7. Metabolomics and bacterial diversity of packaged yellowfin tuna (Thunnus albacares) and salmon (Salmo salar) show fish species-specific spoilage development during chilled storage; 8. Detection of oxazolidinone and phenicol resistant enterococcal isolates from duck feces and carcasses; 9. Control of Salmonella Newport on cherry tomato using a cocktail of lytic bacteriophages; 10. Antifungal properties of phosphatidylcholine-oleic acid liposomes encapsulating garlic against environmental fungal in wheat bread; 11. Inhibition of Listeria monocytogenes by Melaleuca alternifolia (tea tree) essential oil in ground beef; 12. Relative response of populations of Escherichia coli and Salmonella enterica to exposure to thermal, alkaline and acidic treatments; 13. Dynamics of bacterial communities and interaction networks in thawed fish fillets during chilled storage in air; 14. Characteristics of sourdoughs and baked pizzas as affected by starter culture inoculums; 15. Design of microbial consortia for the fermentation of pea-protein-enriched emulsions; 16. High voltage atmospheric cold air plasma control of bacterial biofilms on fresh produce;
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Năm xuất bản
2019
