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Volume 95

May 2021

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  1. Editorial Board

    Article 103729
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  2. Development and optimization of a loop-mediated isothermal amplification (LAMP) assay for the species-specific detection of Penicillium expansum

    Article 103681
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  3. Comparative genomics of Clostridium species associated with vacuum-packed meat spoilage

    Article 103687
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  4. Application of bioactive glycolipids to control Listeria monocytogenes biofilms and as post-lethality contaminants in milk and cheese

    Article 103683
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  5. Metabolic network of ammonium in cereal vinegar solid-state fermentation and its response to acid stress

    Article 103684
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  6. Assessment of microbial risk during Australian industrial practices for Escherichia coli O157:H7 in fresh cut-cos lettuce: A stochastic quantitative approach

    Article 103691
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  7. Intestinal parasites among food handlers in Iran: A systematic review and meta-analysis

    Article 103703
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  8. Effect of water activity on inactivation of Listeria monocytogenes using gaseous chlorine dioxide – A kinetic analysis

    Article 103707
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  9. Exploring the potential of foodborne transmission of respiratory viruses

    Article 103709
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  10. Comparative transcriptome analysis reveals the key regulatory genes for higher alcohol formation by yeast at different α-amino nitrogen concentrations

    Article 103713
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  11. Spoilage potential of Bacillus subtilis in a neutral-pH dairy dessert

    Article 103715
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  12. Zoonotic parasitic organisms on vegetables: Impact of production system characteristics on presence, prevalence on vegetables in northwestern Iran and washing methods for removal

    Article 103704
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  13. Impact of DNA extraction and sampling methods on bacterial communities monitored by 16S rDNA metabarcoding in cold-smoked salmon and processing plant surfaces

    Article 103705
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  14. Acid tolerance response of Salmonella during simulated chilled beef storage and its regulatory mechanism based on the PhoP/Q system

    Article 103716
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  15. The effect of four alternative chilling regimes on the bacterial load on beef carcasses

    Article 103717
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  16. Stress resistance associated with multi-host transmission and enhanced biofilm formation at 42?°C among hyper-aerotolerant generalist Campylobacter jejuni

    Article 103706
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  17. Absence of Toxoplasma gondii in 100% Iberian products from experimentally infected pigs cured following a specific traditional process

    Article 103665
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  18. High voltage atmospheric cold plasma treatment inactivates Aspergillus flavus spores and deoxynivalenol toxin

    Article 103669
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  19. A dynamic and integrated in vitro/ex vivo gastrointestinal model for the evaluation of the probability and severity of infection in humans by Salmonella spp. vehiculated in different matrices

    Article 103671
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  20. Evaluation of a new culture medium for the enumeration and isolation of Streptococcus salivarius?subsp.?thermophilus from cheese

    Article 103672
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  21. Value-added switchgrass extractives for reduction of Escherichia coli O157:H7 and Salmonella Typhimurium populations on Formica coupons

    Article 103674
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  22. Acinetobacter spp. in food and drinking water – A review

    Article 103675
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  23. Synergistic bactericidal effect of hot water with citric acid against Escherichia coli O157:H7 biofilm formed on stainless steel

    Article 103676
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  24. Salmonella inactivation and sponge/microfiber mediated cross-contamination during papaya wash with chlorine or peracetic acid as sanitizer

    Article 103677
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  25. Use of Hanseniaspora guilliermondii and Hanseniaspora opuntiae to enhance the aromatic profile of beer in mixed-culture fermentation with Saccharomyces cerevisiae

    Article 103678
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  26. Prior exposure to different combinations of pH and undissociated acetic acid can affect the induced resistance of Salmonella spp. strains in mayonnaise stored under refrigeration and the regulation of acid-resistance related genes

    Article 103680
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  27. Computational modelling of survival of Aspergillus flavus in peanut kernels during hot air-assisted radio frequency pasteurization

    Article 103682
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  28. The impact of key processing stages and flock variables on the prevalence and levels of Campylobacter on broiler carcasses

    Article 103688
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  29. Regulation of secondary metabolite biosynthesis in Monascus purpureus via cofactor metabolic engineering strategies

    Article 103689
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  30. Viability of bacterial spores surviving heat-treatment is lost by further incubation at temperature and pH not suitable for growth

    Article 103690
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ISSN: 0740-0020

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