International Journal of Food Microbiology Volume 295
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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.
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Năm xuất bản
2019
