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Refinado por: Base de dados/Biblioteca: Elsevier ClinicalKey Journals remover assunto: Food Microbiology remover
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1
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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2
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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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
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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5
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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6
Effect of fat in ground beef on the growth and virulence plasmid (pYV) stability in Yersinia pestis
Effect of fat in ground beef on the growth and virulence plasmid (pYV) stability in Yersinia pestis
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Effect of fat in ground beef on the growth and virulence plasmid (pYV) stability in Yersinia pestis

Bhaduri, Saumya

International journal of food microbiology, 2010, Vol.136 (3), p.372-375 [Periódico revisado por pares]

Amsterdam: Elsevier B.V

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7
Applicability of a microbial Time Temperature Indicator (TTI) for monitoring spoilage of modified atmosphere packed minced meat
Applicability of a microbial Time Temperature Indicator (TTI) for monitoring spoilage of modified atmosphere packed minced meat
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Applicability of a microbial Time Temperature Indicator (TTI) for monitoring spoilage of modified atmosphere packed minced meat

Vaikousi, Hariklia ; Biliaderis, Costas G. ; Koutsoumanis, Konstantinos P.

International journal of food microbiology, 2009-08, Vol.133 (3), p.272-278 [Periódico revisado por pares]

Amsterdam: Elsevier B.V

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8
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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9
Anti- Campylobacter, anti-aerobic, and anti-oxidative effects of roselle calyx extract and protocatechuic acid in ground beef
Anti- Campylobacter, anti-aerobic, and anti-oxidative effects of roselle calyx extract and protocatechuic acid in ground beef
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Anti- Campylobacter, anti-aerobic, and anti-oxidative effects of roselle calyx extract and protocatechuic acid in ground beef

Yin, Mei-chin ; Chao, Che-yi

International journal of food microbiology, 2008-09, Vol.127 (1), p.73-77 [Periódico revisado por pares]

Amsterdam: Elsevier B.V

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10
High-pressure destruction kinetics of Clostridium sporogenes spores in ground beef at elevated temperatures
High-pressure destruction kinetics of Clostridium sporogenes spores in ground beef at elevated temperatures
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High-pressure destruction kinetics of Clostridium sporogenes spores in ground beef at elevated temperatures

Zhu, Songming ; Naim, Fadia ; Marcotte, Michèle ; Ramaswamy, Hosahalli ; Shao, Yanwen

International journal of food microbiology, 2008-08, Vol.126 (1), p.86-92 [Periódico revisado por pares]

Amsterdam: Elsevier B.V

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