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Refinado por: Base de dados/Biblioteca: Elsevier ClinicalKey Journals remover assunto: Food Microbiology remover
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1
Efficacy of bacteriocin-containing cell-free culture supernatants from lactic acid bacteria to control Listeria monocytogenes in food
Efficacy of bacteriocin-containing cell-free culture supernatants from lactic acid bacteria to control Listeria monocytogenes in food
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Efficacy of bacteriocin-containing cell-free culture supernatants from lactic acid bacteria to control Listeria monocytogenes in food

Hartmann, H. Andreas ; Wilke, Thomas ; Erdmann, Ralf

International journal of food microbiology, 2011-03, Vol.146 (2), p.192-199 [Periódico revisado por pares]

Netherlands: Elsevier B.V

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2
Detection of viable Escherichia coli O157:H7 in ground beef by propidium monoazide real-time PCR
Detection of viable Escherichia coli O157:H7 in ground beef by propidium monoazide real-time PCR
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Detection of viable Escherichia coli O157:H7 in ground beef by propidium monoazide real-time PCR

Liu, Yarui ; Mustapha, Azlin

International journal of food microbiology, 2014-01, Vol.170, p.48-54 [Periódico revisado por pares]

Amsterdam: Elsevier B.V

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3
Inactivation of foodborne pathogens in ground beef by cooking with highly controlled radio frequency energy
Inactivation of foodborne pathogens in ground beef by cooking with highly controlled radio frequency energy
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Inactivation of foodborne pathogens in ground beef by cooking with highly controlled radio frequency energy

Schlisselberg, Dov B. ; Kler, Edna ; Kalily, Emmanuel ; Kisluk, Guy ; Karniel, Ohad ; Yaron, Sima

International journal of food microbiology, 2013-01, Vol.160 (3), p.219-226 [Periódico revisado por pares]

Amsterdam: Elsevier B.V

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4
A systematic approach to determine global thermal inactivation parameters for various food pathogens
A systematic approach to determine global thermal inactivation parameters for various food pathogens
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A systematic approach to determine global thermal inactivation parameters for various food pathogens

van Asselt, Esther D. ; Zwietering, Marcel H.

International journal of food microbiology, 2006-03, Vol.107 (1), p.73-82 [Periódico revisado por pares]

Amsterdam: Elsevier B.V

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5
Predictive model for the reduction of heat resistance of Listeria monocytogenes in ground beef by the combined effect of sodium chloride and apple polyphenols
Predictive model for the reduction of heat resistance of Listeria monocytogenes in ground beef by the combined effect of sodium chloride and apple polyphenols
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Predictive model for the reduction of heat resistance of Listeria monocytogenes in ground beef by the combined effect of sodium chloride and apple polyphenols

Juneja, Vijay K. ; Altuntaş, Evrim Güneş ; Ayhan, Kamuran ; Hwang, Cheng-An ; Sheen, Shiowshuh ; Friedman, Mendel

International journal of food microbiology, 2013-06, Vol.164 (1), p.54-59 [Periódico revisado por pares]

Amsterdam: Elsevier B.V

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6
Applicability of biological time temperature integrators as quality and safety indicators for meat products
Applicability of biological time temperature integrators as quality and safety indicators for meat products
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Applicability of biological time temperature integrators as quality and safety indicators for meat products

Ellouze, M. ; Augustin, J-C.

International journal of food microbiology, 2010-03, Vol.138 (1), p.119-129 [Periódico revisado por pares]

Amsterdam: Elsevier B.V

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7
Rapid detection of Escherichia coli O157:H7 by immunomagnetic separation and real-time PCR
Rapid detection of Escherichia coli O157:H7 by immunomagnetic separation and real-time PCR
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Rapid detection of Escherichia coli O157:H7 by immunomagnetic separation and real-time PCR

Fu, Zhu ; Rogelj, Snezna ; Kieft, Thomas L.

International journal of food microbiology, 2005-03, Vol.99 (1), p.47-57 [Periódico revisado por pares]

Amsterdam: Elsevier B.V

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8
Isolation and characterisation of Arcobacter butzleri from meat
Isolation and characterisation of Arcobacter butzleri from meat
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Isolation and characterisation of Arcobacter butzleri from meat

Rivas, Lucia ; Fegan, Narelle ; Vanderlinde, Paul

International journal of food microbiology, 2004-02, Vol.91 (1), p.31-41 [Periódico revisado por pares]

Amsterdam: Elsevier B.V

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9
Quantitative risk assessment for verocytotoxigenic Escherichia coli in ground beef hamburgers in Argentina
Quantitative risk assessment for verocytotoxigenic Escherichia coli in ground beef hamburgers in Argentina
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Quantitative risk assessment for verocytotoxigenic Escherichia coli in ground beef hamburgers in Argentina

Signorini, M. ; Tarabla, H.

International journal of food microbiology, 2009-06, Vol.132 (2), p.153-161 [Periódico revisado por pares]

Amsterdam: Elsevier B.V

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10
Detection of Verotoxigenic Escherichia coli O157 and O26 in food by plating methods and LAMP method: A collaborative study
Detection of Verotoxigenic Escherichia coli O157 and O26 in food by plating methods and LAMP method: A collaborative study
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Detection of Verotoxigenic Escherichia coli O157 and O26 in food by plating methods and LAMP method: A collaborative study

Hara-Kudo, Yukiko ; Konishi, Noriko ; Ohtsuka, Kayoko ; Hiramatsu, Reiji ; Tanaka, Hiroyuki ; Konuma, Hirotaka ; Takatori, Kosuke

International journal of food microbiology, 2008-02, Vol.122 (1), p.156-161 [Periódico revisado por pares]

Netherlands: Elsevier B.V

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