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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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Effect of high oxygen and high carbon dioxide atmosphere packaging on the microbial spoilage and shelf-life of fresh-cut honeydew melon
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Effect of atmospheres combining high oxygen and carbon dioxide levels on microbial spoilage and sensory quality of fresh-cut pineapple
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New research on modified atmosphere packaging and pathogen behaviour
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Microbial ecology of Vietnamese Tra fish (Pangasius hypophthalmus) fillets during processing
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Modelling the degradation kinetics of vitamin C in fruit juice in relation to the initial headspace oxygen concentration
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Effect of O₂-CO₂ enriched atmospheres on microbiological growth and volatile metabolite production in packaged cooked peeled gray shrimp (Crangon crangon)
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Total mesophilic counts underestimate in many cases the contamination levels of psychrotrophic lactic acid bacteria (LAB) in chilled-stored food products at the end of their shelf-life
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Incidence, diversity and toxin gene characteristics of Bacillus cereus group strains isolated from food products marketed in Belgium
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Validated empirical models describing the combined effect of water activity and pH on the heat resistance of spores of a psychrotolerant Bacillus cereus strain in broth and bechamel sauce