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Assessment of Escherichia coli O157:H7-specific bacteriophages e11/2 and e4/1c in model broth and hide environments

International journal of food microbiology, 2011-06, Vol.147 (3), p.188-194

2011

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Growth of probiotic bacteria and bifidobacteria in a soy yogurt formulation

International journal of food microbiology, 2007-05, Vol.116 (1), p.174-181

2007

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Potential of a simple HPLC-based approach for the identification of the spoilage status of minced beef stored at various temperatures and packaging systems

International journal of food microbiology, 2011-10, Vol.150 (1), p.25-33

2011

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Effect of wine-based marinades on the behavior of Salmonella Typhimurium and background flora in beef fillets

International journal of food microbiology, 2013-06, Vol.164 (2-3), p.119-127

2013

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Screening, selection and characterization of phytic acid degrading lactic acid bacteria from chicken intestine

International journal of cardiology, 2009-07, Vol.133 (1), p.129-134

2009

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Changes in growth and survival of Bifidobacterium by coculture with Propionibacterium in soy milk, cow's milk, and modified MRS medium

International journal of food microbiology, 2012-06, Vol.157 (1), p.65-72

2012

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Observations on the succession dynamics of lactic acid bacteria populations in chill-stored vacuum-packaged beef

International journal of food microbiology, 2004-02, Vol.90 (3), p.273-282

Jones, Rhys J

2004

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Molecular identification and typing of natural whey starter cultures and microbiological and compositional properties of related traditional Mozzarella cheeses

International journal of food microbiology, 2007-11, Vol.119 (3), p.182-191

2007

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Combined antimicrobial effect of nisin and a listeriophage against Listeria monocytogenes in broth but not in buffer or on raw beef

International journal of food microbiology, 2002-02, Vol.73 (1), p.71-81

2002

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A survey of the prevalence of Escherichia coli O157 in raw meats, raw cow's milk and raw-milk cheeses in south-east Scotland

International journal of food microbiology, 2001-05, Vol.66 (1), p.63-69

2001

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Effect of bacteriocin-producing lactobacilli on the survival of Escherichia coli and Listeria in a dynamic model of the stomach and the small intestine

International journal of food microbiology, 1999-04, Vol.48 (1), p.21-35

1999

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Influence of agitation, inoculum density, pH, and strain on the growth parameters of Escherichia coli O157:H7—relevance to risk assessment

International journal of food microbiology, 2003-06, Vol.83 (2), p.147-160

2003

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Addition of 2.5% lactate and 0.25% acetate controls growth of Listeria monocytogenes in vacuum-packed, sensory-acceptable servelat sausage and cooked ham stored at 4 degrees C

International journal of food microbiology, 1997-08, Vol.38 (1), p.71-76

1997

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Effect of stress induced by suboptimal growth factors on survival of Escherichia coli O157:H7

International journal of food microbiology, 2001-05, Vol.66 (1), p.31-37

2001

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Growth of Listeria monocytogenes on vacuum-packed cooked meats: effects of pH, aw, nitrite and ascorbate

International journal of food microbiology, 1994-11, Vol.23 (3), p.377-390

1994

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The effect of Pediococcus damnosus and Pediococcus pentosaceus on the growth of pathogens in minced meat

International journal of food microbiology, 1991-05, Vol.13 (1), p.87-94

1991

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Bacteriological quality and associated public health risk of pre-processed bovine milk in Trinidad

International journal of food microbiology, 1994-02, Vol.21 (3), p.253-261

Adesiyun, A.A.

1994

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Characterization of Lactobacillus acidophilus strains for use as dietary adjunct

International journal of food microbiology, 1996-02, Vol.29 (1), p.105-109

1996

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Microbiological and compositional status of Turkish white cheese

International journal of food microbiology, 1989-02, Vol.8 (1), p.19-24

1989

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Growth of Escherichia coli and Salmonella typhimurium on high-pH beef packed under vacuum or carbon dioxide

International journal of food microbiology, 1991-05, Vol.13 (1), p.21-30

1991

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Survival of Listeria monocytogenes in ground beef

International journal of food microbiology, 1988-05, Vol.6 (3), p.243-247

1988

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The effect of glucose, starch, and pH on growth, enterotoxin and haemolysin production by strains of Bacillus cereus associated with food poisoning and non-gastrointestinal infection

International journal of food microbiology, 1990-08, Vol.11 (1), p.21-33

1990

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The effect of lactic acid sprays on the keeping qualities of meat during storage

International journal of food microbiology, 1988-08, Vol.7 (1), p.1-7

Cudjoe, Kofitsyo Sewornu

1988

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Assessment of Escherichia coli O157:H7-specific bacteriophages e11/2 and e4/1c in model broth and hide environments

Growth of probiotic bacteria and bifidobacteria in a soy yogurt formulation

Potential of a simple HPLC-based approach for the identification of the spoilage status of minced beef stored at various temperatures and packaging systems

Effect of wine-based marinades on the behavior of Salmonella Typhimurium and background flora in beef fillets

Screening, selection and characterization of phytic acid degrading lactic acid bacteria from chicken intestine

Changes in growth and survival of Bifidobacterium by coculture with Propionibacterium in soy milk, cow's milk, and modified MRS medium

Observations on the succession dynamics of lactic acid bacteria populations in chill-stored vacuum-packaged beef

Molecular identification and typing of natural whey starter cultures and microbiological and compositional properties of related traditional Mozzarella cheeses

Combined antimicrobial effect of nisin and a listeriophage against Listeria monocytogenes in broth but not in buffer or on raw beef

A survey of the prevalence of Escherichia coli O157 in raw meats, raw cow's milk and raw-milk cheeses in south-east Scotland

Effect of bacteriocin-producing lactobacilli on the survival of Escherichia coli and Listeria in a dynamic model of the stomach and the small intestine

Influence of agitation, inoculum density, pH, and strain on the growth parameters of Escherichia coli O157:H7—relevance to risk assessment

Addition of 2.5% lactate and 0.25% acetate controls growth of Listeria monocytogenes in vacuum-packed, sensory-acceptable servelat sausage and cooked ham stored at 4 degrees C

Effect of stress induced by suboptimal growth factors on survival of Escherichia coli O157:H7

Growth of Listeria monocytogenes on vacuum-packed cooked meats: effects of pH, aw, nitrite and ascorbate

The effect of Pediococcus damnosus and Pediococcus pentosaceus on the growth of pathogens in minced meat

Bacteriological quality and associated public health risk of pre-processed bovine milk in Trinidad

Characterization of Lactobacillus acidophilus strains for use as dietary adjunct

Microbiological and compositional status of Turkish white cheese

Growth of Escherichia coli and Salmonella typhimurium on high-pH beef packed under vacuum or carbon dioxide

Survival of Listeria monocytogenes in ground beef

The effect of glucose, starch, and pH on growth, enterotoxin and haemolysin production by strains of Bacillus cereus associated with food poisoning and non-gastrointestinal infection

The effect of lactic acid sprays on the keeping qualities of meat during storage

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