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Biopesticide and plant growth-promoting activity in maize distillers' dried grains with solubles
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Food safety knowledge, attitudes and practices of street food vendors and consumers in Ho Chi Minh city, Vietnam
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Opportunities and limitations for the production of safe fermented meats without nitrate and nitrite using an antibacterial Staphylococcus sciuri starter culture
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The effect of water soluble fat replacers and fat reduction on the growth of Lactobacillus sakei and Listeria monocytogenes in broth and pork liver paté
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Food safety knowledge, attitudes and practices of street food vendors and consumers in Port-au-Prince, Haiti
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Strategies to increase the stability of intermediate moisture foods towards Zygosaccharomyces rouxii: the effect of temperature, ethanol, pH and water activity, with or without the influence of organic acids
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The combined effect of pasteurization intensity, water activity, pH and incubation temperature on the survival and outgrowth of spores of Bacillus cereus and Bacillus pumilus in artificial media and food products
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Incidence, diversity and characteristics of spores of psychrotolerant spore formers in various REPFEDS produced in Belgium
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The effect of NaCl reduction and replacement on the growth of Listeria monocytogenes in broth, cooked ham and white sauce
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Modelling the degradation kinetics of vitamin C in fruit juice in relation to the initial headspace oxygen concentration