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Antibiotic resistance in foodborne bacteria

Trends in food science & technology, 2019-02, Vol.84, p.41-44

2019

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Enterococci as probiotics and their implications in food safety

International journal of food microbiology, 2011-12, Vol.151 (2), p.125-140

2011

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African fermented foods and probiotics

International journal of food microbiology, 2014-11, Vol.190, p.84-96

2014

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Microbial food safety in the 21st century: Emerging challenges and foodborne pathogenic bacteria

Trends in food science & technology, 2018-11, Vol.81, p.155-158

2018

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Lactobacilli stimulate the innate immune response and modulate the TLR expression of HT29 intestinal epithelial cells in vitro

International journal of cardiology, 2009-07, Vol.133 (1), p.86-93

2009

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Lactobacillus spp. with in vitro probiotic properties from human faeces and traditional fermented products

International journal of food microbiology, 2006-06, Vol.109 (3), p.205-214

2006

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Fermentation of African kale (Brassica carinata) using L. plantarum BFE 5092 and L. fermentum BFE 6620 starter strains

International journal of food microbiology, 2016-12, Vol.238, p.103-112

2016

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Reprint of: Microbial food safety in the 21st century: Emerging challenges and foodborne pathogenic bacteria

Trends in food science & technology, 2019-02, Vol.84, p.34-37

2019

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UV-C treatment of juices to inactivate microorganisms using Dean vortex technology

Journal of food engineering, 2011-12, Vol.107 (2), p.268-275

2011

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Whey powders are a rich source and excellent storage matrix for dairy bacteriophages

International journal of food microbiology, 2017-01, Vol.241, p.308-317

2017

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UV-C-inactivation of microorganisms in naturally cloudy apple juice using novel inactivation equipment based on Dean vortex technology

Food control, 2009-12, Vol.20 (12), p.1103-1107

2009

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Carrier systems for bacteriophages to supplement food systems: Encapsulation and controlled release to modulate the human gut microbiota

Food science & technology, 2016-05, Vol.68, p.334-340

2016

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Persistence and reduction of Shiga toxin-producing Escherichia coli serotype O26:H11 in different types of raw fermented sausages

International journal of food microbiology, 2017-11, Vol.261, p.82-88

2017

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The effect of bacteriocin-producing Lactobacillus plantarum strains on the intracellular pH of sessile and planktonic Listeria monocytogenes single cells

International journal of food microbiology, 2010-07, Vol.141, p.S53-S59

2010

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Characterization of phenolic content, in vitro biological activity, and pesticide loads of extracts from white grape skins from organic and conventional cultivars

Food and chemical toxicology, 2010-12, Vol.48 (12), p.3471-3476

2010

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Identification of predominant lactic acid bacteria isolated from traditionally fermented vegetable products of the Eastern Himalayas

International journal of food microbiology, 2005-12, Vol.105 (3), p.347-356

2005

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Phenotypic and genotypic identification of lactic acid bacteria isolated from ethnic fermented bamboo tender shoots of North East India

International journal of food microbiology, 2008-01, Vol.121 (1), p.35-40

2008

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Biodiversity of Enterococcus faecalis based on genomic typing

International journal of food microbiology, 2013-07, Vol.165 (1), p.27-34

2013

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Genetic analysis of the plantaricin EFI locus of Lactobacillus plantarum PCS20 reveals an unusual plantaricin E gene sequence as a result of mutation

International journal of food microbiology, 2010-07, Vol.141, p.S117-S124

2010

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Diversity of lactic acid bacteria from Hussuwa, a traditional African fermented sorghum food

Food microbiology, 2010-09, Vol.27 (6), p.757-768

2010

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Diversity and technological properties of predominant lactic acid bacteria from fermented cassava used for the preparation of Gari, a traditional African food

Systematic and applied microbiology, 2005-08, Vol.28 (6), p.527-540

2005

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Characterization of pMRI 5.2, a rolling-circle-type plasmid from Lactobacillus plantarum BFE 5092 which harbours two different replication initiation genes

Plasmid, 2013-03, Vol.69 (2), p.160-171

2013

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Antibiotic resistance in foodborne bacteria

Enterococci as probiotics and their implications in food safety

African fermented foods and probiotics

Microbial food safety in the 21st century: Emerging challenges and foodborne pathogenic bacteria

Lactobacilli stimulate the innate immune response and modulate the TLR expression of HT29 intestinal epithelial cells in vitro

Lactobacillus spp. with in vitro probiotic properties from human faeces and traditional fermented products

Fermentation of African kale (Brassica carinata) using L. plantarum BFE 5092 and L. fermentum BFE 6620 starter strains

Reprint of: Microbial food safety in the 21st century: Emerging challenges and foodborne pathogenic bacteria

UV-C treatment of juices to inactivate microorganisms using Dean vortex technology

Whey powders are a rich source and excellent storage matrix for dairy bacteriophages

UV-C-inactivation of microorganisms in naturally cloudy apple juice using novel inactivation equipment based on Dean vortex technology

Carrier systems for bacteriophages to supplement food systems: Encapsulation and controlled release to modulate the human gut microbiota

Persistence and reduction of Shiga toxin-producing Escherichia coli serotype O26:H11 in different types of raw fermented sausages

The effect of bacteriocin-producing Lactobacillus plantarum strains on the intracellular pH of sessile and planktonic Listeria monocytogenes single cells

Characterization of phenolic content, in vitro biological activity, and pesticide loads of extracts from white grape skins from organic and conventional cultivars

Identification of predominant lactic acid bacteria isolated from traditionally fermented vegetable products of the Eastern Himalayas

Phenotypic and genotypic identification of lactic acid bacteria isolated from ethnic fermented bamboo tender shoots of North East India

Biodiversity of Enterococcus faecalis based on genomic typing

Genetic analysis of the plantaricin EFI locus of Lactobacillus plantarum PCS20 reveals an unusual plantaricin E gene sequence as a result of mutation

Diversity of lactic acid bacteria from Hussuwa, a traditional African fermented sorghum food

Diversity and technological properties of predominant lactic acid bacteria from fermented cassava used for the preparation of Gari, a traditional African food

Characterization of pMRI 5.2, a rolling-circle-type plasmid from Lactobacillus plantarum BFE 5092 which harbours two different replication initiation genes

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