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Antimicrobial activity of essential oils from plants against selected pathogenic and saprophytic microorganisms

Journal of food protection, 2001-07, Vol.64 (7), p.1019-1024

2001

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Salmonella survival and differential expression of fatty acid biosynthesis‐associated genes in a low‐water‐activity food

Letters in applied microbiology, 2014-08, Vol.59 (2), p.133-138

2014

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Occurrence of Escherichia coli O157:H7 in Diverse Farm Environments

Journal of food protection, 2007, Vol.70 (1), p.6-10

2007

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Atmospheric plasma inactivation of foodborne pathogens on fresh produce surfaces

Journal of food protection, 2007-10, Vol.70 (10), p.2290-2296

2007

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Evaluation of methods for recovery of Salmonella from dairy cattle, poultry, and swine farms

Journal of food protection, 2003-11, Vol.66 (11), p.1987-1995

2003

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Nonthermal Inactivation of Escherichia coli K-12 on Spinach Leaves, Using Dense Phase Carbon Dioxide

Journal of food protection, 2008-05, Vol.71 (5), p.1015-1017

2008

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Transcription Analysis of stx1, marA, and eaeA Genes in Escherichia coli O157:H7 Treated with Sodium Benzoate

Journal of food protection, 2008-07, Vol.71 (7), p.1469-1474

2008

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Effects of a direct-fed yeast culture on enteric microbial populations, fermentation acids, and performance of weanling pigs

Journal of animal science, 1998-08, Vol.76 (8), p.2138

1998

Volltextzugriff (PDF)

Modern Food Microbiology

7th ed., 2008

Volltextzugriff (PDF)

Influence of growth temperature on inactivation and injury of Escherichia coli O157:H7 by heat, acid, and freezing

Journal of food protection, 1998-04, Vol.61 (4), p.395-401

1998

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Effect of organic acids and hydrogen peroxide on Cryptosporidium parvum viability in fruit juices

Journal of food protection, 2003-09, Vol.66 (9), p.1650-1657

2003

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Microbiological and sensory quality changes in unwrapped and wrapped sliced watermelon

Journal of food protection, 1988-07, Vol.51 (7), p.531-537

1988

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Interactive effects of solutes, potassium sorbate and incubation temperature on growth, heat resistance and tolerance to freezing of Zygosaccharomyces rouxii

Journal of Applied Bacteriology, 1992-12, Vol.73 (6), p.524-530

1992

Volltextzugriff (PDF)

Growth of Salmonella spp. in cantaloupe, watermelon, and honeydew melons

Journal of food protection, 1993-03, Vol.56 (3), p.194-196

1993

Volltextzugriff (PDF)

Influence of pH and incubation temperature on fatty acid composition and virulence factors ofYersinia enterocolitica

Food microbiology, 1996-02, Vol.13 (1), p.17-22

1996

Volltextzugriff (PDF)

Survival of Escherichia coli O157:H7 in apple cider as affected by dimethyl dicarbonate, sodium bisulfite, and sodium benzoate

Journal of food science, 1998-09, Vol.63 (5), p.904-906

1998

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Survival of Escherichia coli O157:H7 during fermentation of apple cider

Journal of food protection, 1996-12, Vol.59 (12), p.1256-1259

1996

Volltextzugriff (PDF)

Comparison of dichloran 18% glycerol (DG18) agar with general purpose mycological media for enumerating food spoilage yeasts

International journal of food microbiology, 2001-07, Vol.67 (1), p.49-53

2001

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8 - Chitosan as an antimicrobial in food products

Handbook of Natural Antimicrobials for Food Safety and Quality, 2015, p.153-181

2015

Volltextzugriff (PDF)

Influence of pH and incubation temperature on fatty acid composition and virulence factors of Yersinia enterocolitica

Food microbiology, 1996-02, Vol.13 (1), p.17-22

1996

Volltextzugriff (PDF)

Evaluation of selective direct plating media for their suitability to recover uninjured, heat-injured, and freeze-injured Listeria monocytogenes from foods

Applied and Environmental Microbiology, 1988-06, Vol.54 (6), p.1451-1456

1988

Volltextzugriff (PDF)

Survival of Yersinia enterocolitica during fermentation and storage of yogurt

Journal of food science, 1998-05, Vol.63 (3), p.535-537

1998

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Inactivation and injury of Listeria monocytogenes as affected by heating and freezing

Food microbiology, 1988, Vol.5 (1), p.17-23

1988

Volltextzugriff (PDF)

Changes in fatty acid composition of various lipid components of Zygosaccharomyces rouxii as influenced by solutes, potassium sorbate and incubation temperature

International journal of food microbiology, 1994-03, Vol.21 (4), p.293-303

1994

Volltextzugriff (PDF)

DOMESTIC SATELLITE COMMUNICATIONS-THE CANADIAN EXPERIENCE

Applications of Space Developments, 1981, p.33-49

1981

Volltextzugriff (PDF)

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Antimicrobial activity of essential oils from plants against selected pathogenic and saprophytic microorganisms

Salmonella survival and differential expression of fatty acid biosynthesis‐associated genes in a low‐water‐activity food

Occurrence of Escherichia coli O157:H7 in Diverse Farm Environments

Atmospheric plasma inactivation of foodborne pathogens on fresh produce surfaces

Evaluation of methods for recovery of Salmonella from dairy cattle, poultry, and swine farms

Nonthermal Inactivation of Escherichia coli K-12 on Spinach Leaves, Using Dense Phase Carbon Dioxide

Transcription Analysis of stx1, marA, and eaeA Genes in Escherichia coli O157:H7 Treated with Sodium Benzoate

Effects of a direct-fed yeast culture on enteric microbial populations, fermentation acids, and performance of weanling pigs

Modern Food Microbiology

Influence of growth temperature on inactivation and injury of Escherichia coli O157:H7 by heat, acid, and freezing

Effect of organic acids and hydrogen peroxide on Cryptosporidium parvum viability in fruit juices

Microbiological and sensory quality changes in unwrapped and wrapped sliced watermelon

Interactive effects of solutes, potassium sorbate and incubation temperature on growth, heat resistance and tolerance to freezing of Zygosaccharomyces rouxii

Growth of Salmonella spp. in cantaloupe, watermelon, and honeydew melons

Influence of pH and incubation temperature on fatty acid composition and virulence factors ofYersinia enterocolitica

Survival of Escherichia coli O157:H7 in apple cider as affected by dimethyl dicarbonate, sodium bisulfite, and sodium benzoate

Survival of Escherichia coli O157:H7 during fermentation of apple cider

Comparison of dichloran 18% glycerol (DG18) agar with general purpose mycological media for enumerating food spoilage yeasts

8 - Chitosan as an antimicrobial in food products

Influence of pH and incubation temperature on fatty acid composition and virulence factors of Yersinia enterocolitica

Evaluation of selective direct plating media for their suitability to recover uninjured, heat-injured, and freeze-injured Listeria monocytogenes from foods

Survival of Yersinia enterocolitica during fermentation and storage of yogurt

Inactivation and injury of Listeria monocytogenes as affected by heating and freezing

Changes in fatty acid composition of various lipid components of Zygosaccharomyces rouxii as influenced by solutes, potassium sorbate and incubation temperature

DOMESTIC SATELLITE COMMUNICATIONS-THE CANADIAN EXPERIENCE

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