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Analysis of the Variability in the Number of Viable Bacteria after Mild Heat Treatment of Food

Applied and Environmental Microbiology, 2009-11, Vol.75 (22), p.6992-6997

2009

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Indirect Measurement of the Lag Time Distribution of Single Cells of Listeria innocua in Food

Applied and Environmental Microbiology, 2006-04, Vol.72 (4), p.2533-2538

2006

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Growth/survival of natural flora and Aeromonas hydrophila on refrigerated uncooked pork and turkey packaged in modified atmospheres

Food microbiology, 2000-12, Vol.17 (6), p.657-669

2000

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Beef broth flavour: relation of components with the flavour developed at different cooking temperatures

Journal of the science of food and agriculture, 2000-08, Vol.80 (10), p.1519-1528

2000

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Rapid p-nitroaniline test for assessing microbial quality of refrigerated meat

Journal of food science, 1992-11, Vol.57 (6), p.1330-1331

1992

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Growth/survival of psychrotrophic pathogens on meat packaged under modified atmospheres

International journal of food microbiology, 1995-12, Vol.28 (2), p.221-231

1995

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Beef broth flavour: study of flavour development

Journal of the science of food and agriculture, 2000-08, Vol.80 (10), p.1510-1518

2000

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Differentiation of unfrozen and frozen-thawed kuruma prawn ( Penaeus japonicus) from the activity of β-hydroxyacyl-CoA-dehydrogenase (HADH) in aqueous extracts

Food chemistry, 1993, Vol.48 (2), p.127-129

1993

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Extracellular proteinase from Enterococcus faecalis subsp. liquefaciens. II : partial purification and some technological important properties

Folia microbiologica, 1991, Vol.36 (5), p.429-436

1991

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Effect of the addition of papain on the dry fermented sausage proteolysis

Journal of the science of food and agriculture, 1996-05, Vol.71 (1), p.13-21

1996

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Extracellular proteinase from Enterococcus faecalis subsp. liquefaciens. I : growth and extracellular proteinase production under different culture conditions

Folia microbiologica, 1991, Vol.36 (5), p.423-428

1991

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Use of beta-hydroxyacyl-CoA-dehydrogenase (HADH) activity to differentiate frozen from unfrozen fish and shellfish

European food research & technology, 1999-01, Vol.209 (3-4), p.205-208

1999

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Effect of the addition of pronase E on the proteolysis in dry fermented sausages

Meat science, 1993, Vol.34 (2), p.205-216

1993

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Study of proteolysis during the processing of a dry fermented pork sausage

Meat science, 1991, Vol.30 (4), p.367-383

1991

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Predictive model for the growth of Yersinia enterocolitica under modified atmospheres

Journal of applied microbiology, 2000-03, Vol.88 (3), p.521-530

2000

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Proteolysis in dry fermented sausages: The effect of selected exogenous proteases

Meat science, 1997-05, Vol.46 (1), p.115-128

1997

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Water activity of culture media used in food microbiology

International journal of food science & technology, 1990-08, Vol.25 (4), p.464-468

1990

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beta-Hydroxyacyl-CoA-dehydrogenase (HADH) activity of unfrozen and frozen-thawed frog (Rana esculenta) legs

Journal of the science of food and agriculture, 1994-02, Vol.64 (2), p.141-143

1994

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Effect of cooking conditions on the flavour compounds and composition of shrimp (Parapenaeus longirostris) broth

Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A, European food research and technology, 1998-01, Vol.206 (5), p.311-322

1998

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Applying a generalized z -value concept to quantify and compare the effect of environmental factors on the growth of Listeria monocytogenes

Food microbiology, 2001-10, Vol.18 (5), p.539-545

2001

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Influence of heat treatment on carnosine, anserine and free amino acid composition of beef broth and its role in flavour development

European food research & technology, 2000-01, Vol.210 (3), p.165-172

2000

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Effect of freezing on the β-hydroxyacyl-CoA-dehydrogenase(HADH) activity of fish meat

Zeitschrift für Lebensmittel-Untersuchung und -Forschung, 1994-06, Vol.198 (6), p.465-468

1994

Volltextzugriff (PDF)

Extracellular proteinase fromEnterococcus faecalis subsp.liquefaciens: I. Growth and extracellular proteinase production under different culture conditions

Folia microbiologica, 1991-10, Vol.36 (5), p.423-428

1991

Volltextzugriff (PDF)

Extracellular proteinase fromEnterococcus faecalis subsp.liquefaciens: II. Partial purification and some technological important properties

Folia microbiologica, 1991-10, Vol.36 (5), p.429-436

1991

Volltextzugriff (PDF)

β-hydroxyacyl-CoA-dehydrogenase (HADH) differentiates unfrozen from frozen-thawed crawfish (Procambarus clarkii) and trout (Salmo gairdneri) meat

International journal of food science & technology, 1992-04, Vol.27 (2), p.133-136

1992

Volltextzugriff (PDF)

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Analysis of the Variability in the Number of Viable Bacteria after Mild Heat Treatment of Food

Indirect Measurement of the Lag Time Distribution of Single Cells of Listeria innocua in Food

Growth/survival of natural flora and Aeromonas hydrophila on refrigerated uncooked pork and turkey packaged in modified atmospheres

Beef broth flavour: relation of components with the flavour developed at different cooking temperatures

Rapid p-nitroaniline test for assessing microbial quality of refrigerated meat

Growth/survival of psychrotrophic pathogens on meat packaged under modified atmospheres

Beef broth flavour: study of flavour development

Differentiation of unfrozen and frozen-thawed kuruma prawn ( Penaeus japonicus) from the activity of β-hydroxyacyl-CoA-dehydrogenase (HADH) in aqueous extracts

Extracellular proteinase from Enterococcus faecalis subsp. liquefaciens. II : partial purification and some technological important properties

Effect of the addition of papain on the dry fermented sausage proteolysis

Extracellular proteinase from Enterococcus faecalis subsp. liquefaciens. I : growth and extracellular proteinase production under different culture conditions

Use of beta-hydroxyacyl-CoA-dehydrogenase (HADH) activity to differentiate frozen from unfrozen fish and shellfish

Effect of the addition of pronase E on the proteolysis in dry fermented sausages

Study of proteolysis during the processing of a dry fermented pork sausage

Predictive model for the growth of Yersinia enterocolitica under modified atmospheres

Proteolysis in dry fermented sausages: The effect of selected exogenous proteases

Water activity of culture media used in food microbiology

beta-Hydroxyacyl-CoA-dehydrogenase (HADH) activity of unfrozen and frozen-thawed frog (Rana esculenta) legs

Effect of cooking conditions on the flavour compounds and composition of shrimp (Parapenaeus longirostris) broth

Applying a generalized z -value concept to quantify and compare the effect of environmental factors on the growth of Listeria monocytogenes

Influence of heat treatment on carnosine, anserine and free amino acid composition of beef broth and its role in flavour development

Effect of freezing on the β-hydroxyacyl-CoA-dehydrogenase(HADH) activity of fish meat

Extracellular proteinase fromEnterococcus faecalis subsp.liquefaciens: I. Growth and extracellular proteinase production under different culture conditions

Extracellular proteinase fromEnterococcus faecalis subsp.liquefaciens: II. Partial purification and some technological important properties

β-hydroxyacyl-CoA-dehydrogenase (HADH) differentiates unfrozen from frozen-thawed crawfish (Procambarus clarkii) and trout (Salmo gairdneri) meat

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