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Effect of storage temperature, water activity, oxygen headspace concentration and pasteurization intensity on the time to growth of Aspergillus fischerianus (teleomorph Neosartorya fischeri)
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Quantitative microbial spoilage risk assessment (QMSRA) of pasteurized strawberry purees by Aspergillus fischeri (teleomorph Neosartorya fischeri)
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Validation of in-vitro antifungal activity of the fermentation quotient on bread spoilage moulds through growth/no-growth modelling and bread baking trials
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- Journal Article
- A1
- open access
Comparison of the antifungal effect of undissociated lactic and acetic acid in sourdough bread and in chemically acidified wheat bread
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- Conference Paper
- C3
- open access
The use of growth / no-growth models as a tool to predict bread shelf-life
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Optimization of composite dough for the enrichment of bread crust with antifungal active compounds
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Tracking the sources of psychrotrophic bacteria contaminating chicken cuts during processing
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Comparison of three types of drying (supercritical CO2, air and freeze) on the quality of dried apple : quality index approach
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Characterization of spoilage markers in modified atmosphere packaged iceberg lettuce
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The use of essential oils as natural antifungal preservatives in bread products