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| Proof-of-concept study of chitosan-based carbon dioxide indicator for food packaging applications | | Food chemistry |
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| Selection of an optimum pH-indicator for developing lactic acid bacteria-based time–temperature integrators (TTI) | | Journal of food engineering |
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| Antimicrobial potential and chemical composition of Eucalyptusglobulus oil in liquid and vapour phase against food spoilage microorganisms | | Food chemistry |
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| Flower bud opening and senescence in roses (Rosa hybrida L.) | | Plant growth regulation |
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| Listeria innocua Multi-target Inactivation by Thermo-sonication and Vanillin | | Food and bioprocess technology |
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| Evaluation of the antimicrobial and antioxidant activities of essential oils, extracts and their main components from oregano from Madeira Island, Portugal | | Food control |
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| Effects of specific egg yolk antibody (IgY) on the quality and shelf life of refrigerated Paralichthys olivaceus | | Journal of the science of food and agriculture |
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| Trachyspermum ammi (L.) fruit essential oil influencing on membrane permeability and surface characteristics in inhibiting food-borne pathogens | | Food control |
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| In vitro estimation of the antibacterial activity and antioxidant capacity of aqueous extracts from grape-seeds (Vitis vinifera L.) | | Food control |
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| A meta-analysis accounting for sources of variability to estimate heat resistance reference parameters of bacteria using hierarchical Bayesian modeling: Estimation of D at 121.1°C and pH 7, zT and zₚH of Geobacillus stearothermophilus | | International journal of food microbiology |
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| Stimulating effect of sorbitol and xylitol on germination and growth of some xerophilic fungi | | Food microbiology |
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| Development of a Real Time PCR system for detection of ochratoxin A-producing strains of the Aspergillus niger aggregate | | Food control |
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| Storage and temperature effects on appearance and textural characteristics of conventional milk yogurt | | Journal of sensory studies |
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| Monitoring the intracellular pH of Zygosaccharomyces bailii by green fluorescent protein | | International journal of food microbiology |
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| A mixed-species microarray for identification of food spoilage bacilli | | Food microbiology |
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| Modified Atmosphere Packaging of Pomegranate Fruit and Arils: A Review | | Food and bioprocess technology |
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| Carbon dioxide sensors for intelligent food packaging applications | | Food control |
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| Assessment of the antibacterial activity of a triclosan-containing cutting board | | International journal of food microbiology |
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| Isolation and characterization of a nisin-like bacteriocin produced by a Lactococcus lactis strain isolated from charqui, a Brazilian fermented, salted and dried meat product | | Meat science |
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| A numerical approach for predicting volumetric inactivation of food borne microorganisms in liquid substrates by pulsed light treatment | | Journal of food engineering |
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| Essential oil vapour and negative air ions: A novel tool for food preservation | | Trends in food science and technology |
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| Inhibitory activity of plumbagin produced by Drosera intermedia on food spoilage fungi | | Journal of the science of food and agriculture |
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| Efficacy of infrared heat treatment for inactivation of staphylococcus aureus in milk | | Journal of food process engineering |
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| A combination of marine yeast and food additive enhances preventive effects on postharvest decay of jujubes (Zizyphus jujuba) | | Food chemistry |
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| Quantifying and mapping the spatial distribution of fluence inside a pulsed light treatment chamber and various liquid substrates | | Journal of food engineering |
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| Decision support for on-farm water management and long-term agricultural sustainability in a semi-arid region of India | | Journal of hydrology |
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| Resistance of pathogenic bacteria on the surface of stainless steel depending on attachment form and efficacy of chemical sanitizers | | International journal of food microbiology |
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| The use of Citri-V™® — An antimicrobial citrus essential oil vapour for the control of Penicillium chrysogenum, Aspergillus niger and Alternaria alternata in vitro and on food | | Food research international |
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| Combined antimicrobial effect of essential oils and bacteriocins against foodborne pathogens and food spoilage bacteria | | Food research international |
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| Preference mapping of texture of dulce de leche | | Journal of sensory studies |
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| Design of multiplex PCR for simultaneous detection of rope‐forming Bacillus strains in Iranian bread dough | | Journal of the science of food and agriculture |
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| Prevalence of Clostridium botulinum and thermophilic heat-resistant spores in raw carrots and green beans used in French canning industry | | International journal of food microbiology |
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| Aqueous extracts from the bulbs of tulbaghia violacea are antifungal against Aspergillus flavus | | Journal of food safety |
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| Evaluation of genetic markers for identifying isolates of the species of the genus Fusarium | | Journal of the science of food and agriculture |
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| qPCR as a powerful tool for microbial food spoilage quantification: Significance for food quality | | Trends in food science and technology |
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| Salinity effects on growth, essential oil yield and composition and phenolic compounds content of marjoram (origanum majorana l.) leaves | | Journal of food biochemistry |
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| The potential of Chryseobacterium species to produce biogenic amines | | Journal of food safety |
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| Chemical composition and antifungal activity of essential oil from Cicuta virosa L. var. latisecta Celak | | International journal of food microbiology |
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| Assessment of antimicrobial activity of coffee brewed in three different ways from different origins | | European food research and technology |
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| The antimicrobial effects of wood-associated polyphenols on food pathogens and spoilage organisms | | International journal of food microbiology |
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