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Factors influencing the microbial safety of fresh produce: A review

Food microbiology, 2012-10, Vol.32 (1), p.1-19

2012

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Food Safety During and After the Era of COVID-19 Pandemic

Frontiers in microbiology, 2020-08, Vol.11, p.1854-1854

2020

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Knowledge and Information Sources About COVID-19 Among University Students in Jordan: A Cross-Sectional Study

Frontiers in public health, 2020-05, Vol.8, p.254-254

2020

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Improvement in shelf-life and safety of perishable foods by plant essential oils and smoke antimicrobials

Food microbiology, 2005-08, Vol.22 (4), p.273-292

2005

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High Hydrostatic Pressure Effects on the Texture of Meat and Meat Products

Journal of food science, 2010, Vol.75 (1), p.R17-R23

2010

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Enzymatic inhibition by allyl isothiocyanate and factors affecting its antimicrobial action against Escherichia coli O157:H7

International journal of food microbiology, 2009-05, Vol.131 (2), p.240-245

2009

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Horizontal transfer of antibiotic resistance from Enterococcus faecium of fermented meat origin to clinical isolates of E. faecium and Enterococcus faecalis

International journal of food microbiology, 2015-04, Vol.199, p.78-85

2015

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Mechanisms of bactericidal action of cinnamaldehyde against Listeria monocytogenes and of eugenol against L. monocytogenes and Lactobacillus sakei

Applied and Environmental Microbiology, 2004-10, Vol.70 (10), p.5750-5755

2004

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Control of Salmonella enterica and Listeria monocytogenes in hummus using allyl isothiocyanate

International journal of food microbiology, 2018-08, Vol.278, p.73-80

2018

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Examination of the Genome-Wide Transcriptional Response of Escherichia coli O157:H7 to Cinnamaldehyde Exposure

Applied and Environmental Microbiology, 2013-02, Vol.79 (3), p.942-950

2013

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Combination of essential oil compounds and phenolic acids against Escherichia coli O157:H7 in vitro and in dry-fermented sausage production

International journal of food microbiology, 2017-11, Vol.260, p.59-64

2017

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Antimicrobial resistance of Enterococcus species from meat and fermented meat products isolated by a PCR-based rapid screening method

International journal of food microbiology, 2013-05, Vol.163 (2-3), p.89-95

2013

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Stability of Lactobacillus reuteri in different types of microcapsules

Journal of food science, 2006-01, Vol.71 (1), p.M20-M24

2006

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Conductometric Immunosensor for Escherichia coli O157:H7 Detection Based on Polyaniline/Zinc Oxide (PANI/ZnO) Nanocomposite

Polymers, 2021-09, Vol.13 (19), p.3288

2021

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Use of natural antimicrobials to increase antibiotic susceptibility of drug resistant bacteria

International journal of food microbiology, 2010-06, Vol.140 (2), p.164-168

2010

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Inhibition of Listeria monocytogenes on bologna sausages by an antimicrobial film containing mustard extract or sinigrin

International journal of food microbiology, 2012-05, Vol.156 (1), p.25-31

2012

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Microbial and chemical origins of the bactericidal activity of thermally treated yellow mustard powder toward Escherichia coli O157:H7 during dry sausage ripening

International journal of food microbiology, 2011-01, Vol.145 (1), p.69-76

2011

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Use of acetic and citric acids to control Salmonella Typhimurium in tahini (sesame paste)

Food microbiology, 2014-09, Vol.42, p.102-108

2014

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Factors Influencing Gel Formation by Myofibrillar Proteins in Muscle Foods

Comprehensive reviews in food science and food safety, 2011-01, Vol.10 (1), p.33-51

2011

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Interactive inhibition of meat spoilage and pathogenic bacteria by lysozyme, nisin and EDTA in the presence of nitrite and sodium chloride at 24 °C

International journal of food microbiology, 2003-02, Vol.80 (3), p.251-259

2003

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Attitudes, Anxiety, and Behavioral Practices Regarding COVID-19 among University Students in Jordan: A Cross-Sectional Study

The American journal of tropical medicine and hygiene, 2020-09, Vol.103 (3), p.1177-1183

2020

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Evaluation of chlorine dioxide, acidified sodium chlorite and peroxyacetic acid for control of Escherichia coli O157:H7 in beef patties from treated beef trim

Food research international, 2018-01, Vol.103, p.295-300

2018

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Salmonella Survival in Manure-Treated Soils during Simulated Seasonal Temperature Exposure

Journal of environmental quality, 2006-07, Vol.35 (4), p.1170-1180

2006

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Inactivation of Stressed Escherichia coli O157:H7 Cells on the Surfaces of Rocket Salad Leaves by Chlorine and Peroxyacetic Acid

Journal of food protection, 2014, Vol.77 (1), p.32-39

2014

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Inhibition of Campylobacter jejuni on fresh chicken breasts by κ-carrageenan/chitosan-based coatings containing allyl isothiocyanate or deodorized oriental mustard extract

International journal of food microbiology, 2014-09, Vol.187, p.77-82

2014

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Factors influencing the microbial safety of fresh produce: A review

Food Safety During and After the Era of COVID-19 Pandemic

Knowledge and Information Sources About COVID-19 Among University Students in Jordan: A Cross-Sectional Study

Improvement in shelf-life and safety of perishable foods by plant essential oils and smoke antimicrobials

High Hydrostatic Pressure Effects on the Texture of Meat and Meat Products

Enzymatic inhibition by allyl isothiocyanate and factors affecting its antimicrobial action against Escherichia coli O157:H7

Horizontal transfer of antibiotic resistance from Enterococcus faecium of fermented meat origin to clinical isolates of E. faecium and Enterococcus faecalis

Mechanisms of bactericidal action of cinnamaldehyde against Listeria monocytogenes and of eugenol against L. monocytogenes and Lactobacillus sakei

Control of Salmonella enterica and Listeria monocytogenes in hummus using allyl isothiocyanate

Examination of the Genome-Wide Transcriptional Response of Escherichia coli O157:H7 to Cinnamaldehyde Exposure

Combination of essential oil compounds and phenolic acids against Escherichia coli O157:H7 in vitro and in dry-fermented sausage production

Antimicrobial resistance of Enterococcus species from meat and fermented meat products isolated by a PCR-based rapid screening method

Stability of Lactobacillus reuteri in different types of microcapsules

Conductometric Immunosensor for Escherichia coli O157:H7 Detection Based on Polyaniline/Zinc Oxide (PANI/ZnO) Nanocomposite

Use of natural antimicrobials to increase antibiotic susceptibility of drug resistant bacteria

Inhibition of Listeria monocytogenes on bologna sausages by an antimicrobial film containing mustard extract or sinigrin

Microbial and chemical origins of the bactericidal activity of thermally treated yellow mustard powder toward Escherichia coli O157:H7 during dry sausage ripening

Use of acetic and citric acids to control Salmonella Typhimurium in tahini (sesame paste)

Factors Influencing Gel Formation by Myofibrillar Proteins in Muscle Foods

Interactive inhibition of meat spoilage and pathogenic bacteria by lysozyme, nisin and EDTA in the presence of nitrite and sodium chloride at 24 °C

Attitudes, Anxiety, and Behavioral Practices Regarding COVID-19 among University Students in Jordan: A Cross-Sectional Study

Evaluation of chlorine dioxide, acidified sodium chlorite and peroxyacetic acid for control of Escherichia coli O157:H7 in beef patties from treated beef trim

Salmonella Survival in Manure-Treated Soils during Simulated Seasonal Temperature Exposure

Inactivation of Stressed Escherichia coli O157:H7 Cells on the Surfaces of Rocket Salad Leaves by Chlorine and Peroxyacetic Acid

Inhibition of Campylobacter jejuni on fresh chicken breasts by κ-carrageenan/chitosan-based coatings containing allyl isothiocyanate or deodorized oriental mustard extract

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