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Tropomyosin from tilapia (Oreochromis mossambicus) as an allergen

Clinical and experimental allergy, 2013-03, Vol.43 (3), p.365-377

2013

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Inhibition of Listeria monocytogenes in Cooked Ham by Virulent Bacteriophages and Protective Cultures

Applied and Environmental Microbiology, 2009-11, Vol.75 (21), p.6944-6946

2009

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Cross‐resistance to antibiotics of Escherichia coli adapted to benzalkonium chloride or exposed to stress‐inducers

Journal of applied microbiology, 2004-01, Vol.96 (1), p.201-208

2004

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Reduction of verotoxigenic Escherichia coli by process and recipe optimisation in dry-fermented sausages

International journal of food microbiology, 2010-07, Vol.141 (3), p.195-202

2010

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Heterogeneity in resistance to food-related stresses and biofilm formation ability among verocytotoxigenic Escherichia coli strains

International journal of food microbiology, 2013-02, Vol.161 (3), p.220-230

2013

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Effects of post-processing treatments on sensory quality and Shiga toxigenic Escherichia coli reductions in dry-fermented sausages

Meat science, 2013-05, Vol.94 (1), p.47-54

2013

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Application of 5′-Nuclease PCR for Quantitative Detection of Listeria monocytogenes in Pure Cultures, Water, Skim Milk, and Unpasteurized Whole Milk

Applied and Environmental Microbiology, 2000-10, Vol.66 (10), p.4266-4271

2000

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Detection of celery (Apium graveolens), mustard (Sinapis alba, Brassica juncea, Brassica nigra) and sesame (Sesamum indicum) in food by real-time PCR

European food research & technology, 2008-02, Vol.226 (4), p.771-778

2008

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Predicting the concentration of verotoxin-producing Escherichia coli bacteria during processing and storage of fermented raw-meat sausages

Applied and Environmental Microbiology, 2014-05, Vol.80 (9), p.2715-2727

2014

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Cleaning of Conveyor Belt Materials Using Ultrasound in a Thin Layer of Water

Journal of food protection, 2013-08, Vol.76 (8), p.1401-1407

2013

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qacG gene on plasmid pST94 confers resistance to quaternary ammonium compounds in staphylococci isolated from the food industry

Journal of applied microbiology, 1999-03, Vol.86 (3), p.378-388

1999

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The genes involved in production of and immunity to sakacin A, a bacteriocin from Lactobacillus sake Lb706

Journal of Bacteriology, 1995-04, Vol.177 (8), p.2125-2137

1995

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Diversity and Identity in the Workplace: Connections and Perspectives

1, 2018

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Detection of eight GMO maize events by qualitative, multiplex PCR and fluorescence capillary gel electrophoresis

European food research & technology, 2008-06, Vol.227 (2), p.527-535

2008

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Application of high pressure processing to reduce verotoxigenic E. coli in two types of dry-fermented sausage

Meat science, 2010-12, Vol.86 (4), p.1005-1009

2010

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Detection of five novel GMO maize events by qualitative, multiplex PCR and fluorescence capillary gel electrophoresis

European food research & technology, 2010-07, Vol.231 (3), p.475-483

2010

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Application of the 5'-nuclease PCR assay in evaluation and development of methods for quantitative detection of Campylobacter jejuni

Applied and environmental microbiology, 2000-09, Vol.66 (9), p.4029-4036

2000

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High levels of background flora inhibits growth of Escherichia coli O157:H7 in ground beef

International journal of food microbiology, 2000-06, Vol.56 (2), p.219-225

2000

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Bacterial disinfectant resistance—a challenge for the food industry

International biodeterioration & biodegradation, 2003-01, Vol.51 (4), p.283-290

2003

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Identification and characterization of quaternary ammonium compound resistant staphylococci from the food industry

International journal of food microbiology, 1999-06, Vol.48 (3), p.211-219

1999

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Survival of Escherichia coli O157:H7, Listeria monocytogenes and Salmonella kentucky in Norwegian fermented, dry sausage

Food microbiology, 1998-06, Vol.15 (3), p.273-279

1998

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Bacterial resistance to disinfectants containing quaternary ammonium compounds

International biodeterioration & biodegradation, 1998-01, Vol.41 (3), p.235-239

1998

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Maturity Acceleration of Italian Dried Sausage by Staphylococcus carnosus—Relationship Between Maturity and Flavor Compounds

Journal of food science, 2002-06, Vol.67 (5), p.1914-1921

2002

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Comparison between the growth of Yersinia enterocolitica, Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella spp. in ground beef packed by three commercially used packaging techniques

International journal of food microbiology, 2000-09, Vol.59 (3), p.211-220

2000

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Control of bioflavour and safety in fermented sausages: first results of a European project

Food research international, 2000-01, Vol.33 (3), p.171-180

2000

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Tropomyosin from tilapia (Oreochromis mossambicus) as an allergen

Inhibition of Listeria monocytogenes in Cooked Ham by Virulent Bacteriophages and Protective Cultures

Cross‐resistance to antibiotics of Escherichia coli adapted to benzalkonium chloride or exposed to stress‐inducers

Reduction of verotoxigenic Escherichia coli by process and recipe optimisation in dry-fermented sausages

Heterogeneity in resistance to food-related stresses and biofilm formation ability among verocytotoxigenic Escherichia coli strains

Effects of post-processing treatments on sensory quality and Shiga toxigenic Escherichia coli reductions in dry-fermented sausages

Application of 5′-Nuclease PCR for Quantitative Detection of Listeria monocytogenes in Pure Cultures, Water, Skim Milk, and Unpasteurized Whole Milk

Detection of celery (Apium graveolens), mustard (Sinapis alba, Brassica juncea, Brassica nigra) and sesame (Sesamum indicum) in food by real-time PCR

Predicting the concentration of verotoxin-producing Escherichia coli bacteria during processing and storage of fermented raw-meat sausages

Cleaning of Conveyor Belt Materials Using Ultrasound in a Thin Layer of Water

qacG gene on plasmid pST94 confers resistance to quaternary ammonium compounds in staphylococci isolated from the food industry

The genes involved in production of and immunity to sakacin A, a bacteriocin from Lactobacillus sake Lb706

Diversity and Identity in the Workplace: Connections and Perspectives

Detection of eight GMO maize events by qualitative, multiplex PCR and fluorescence capillary gel electrophoresis

Application of high pressure processing to reduce verotoxigenic E. coli in two types of dry-fermented sausage

Detection of five novel GMO maize events by qualitative, multiplex PCR and fluorescence capillary gel electrophoresis

Application of the 5'-nuclease PCR assay in evaluation and development of methods for quantitative detection of Campylobacter jejuni

High levels of background flora inhibits growth of Escherichia coli O157:H7 in ground beef

Bacterial disinfectant resistance—a challenge for the food industry

Identification and characterization of quaternary ammonium compound resistant staphylococci from the food industry

Survival of Escherichia coli O157:H7, Listeria monocytogenes and Salmonella kentucky in Norwegian fermented, dry sausage

Bacterial resistance to disinfectants containing quaternary ammonium compounds

Maturity Acceleration of Italian Dried Sausage by Staphylococcus carnosus—Relationship Between Maturity and Flavor Compounds

Comparison between the growth of Yersinia enterocolitica, Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella spp. in ground beef packed by three commercially used packaging techniques

Control of bioflavour and safety in fermented sausages: first results of a European project

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