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Effect of quince seed mucilage edible films incorporated with oregano or thyme essential oil on shelf life extension of refrigerated rainbow trout fillets

International journal of food microbiology, 2014-03, Vol.174, p.88-97

2014

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Decontamination efficiency of high power ultrasound in the fruit and vegetable industry, a review

International journal of food microbiology, 2013-08, Vol.166 (1), p.155-162

2013

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Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread

International journal of food microbiology, 2014-06, Vol.180, p.78-87

2014

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Antimicrobial and antioxidant effects of spice extracts on the shelf life extension of raw chicken meat

International journal of food microbiology, 2014-02, Vol.171, p.32-40

2014

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Antimicrobial packaging of chicken fillets based on the release of carvacrol from chitosan/cyclodextrin films

International journal of food microbiology, 2014-10, Vol.188, p.53-59

2014

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Influence of dextran-producing Weissella cibaria on baking properties and sensory profile of gluten-free and wheat breads

International journal of food microbiology, 2014-02, Vol.172, p.83-91

2014

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Manufacture and characterization of a yogurt-like beverage made with oat flakes fermented by selected lactic acid bacteria

International journal of food microbiology, 2014-08, Vol.185, p.17-26

2014

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Safety assessment of greenhouse hydroponic tomatoes irrigated with reclaimed and surface water

International journal of food microbiology, 2014-11, Vol.191, p.97-102

2014

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Whole-head washing, prior to cutting, provides sanitization advantages for fresh-cut Iceberg lettuce (Latuca sativa L.)

International journal of food microbiology, 2014-06, Vol.179, p.18-23

2014

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Exploiting the explosion of information associated with whole genome sequencing to tackle Shiga toxin-producing Escherichia coli (STEC) in global food production systems

International journal of food microbiology, 2014-09, Vol.187, p.57-72

2014

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Yeasts are essential for cocoa bean fermentation

International journal of food microbiology, 2014-03, Vol.174, p.72-87

2014

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Antifungal properties of gliadin films incorporating cinnamaldehyde and application in active food packaging of bread and cheese spread foodstuffs

International journal of food microbiology, 2013-09, Vol.166 (3), p.369-377

2013

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Salmonella and Campylobacter reduction and quality characteristics of poultry carcasses treated with various antimicrobials in a post-chill immersion tank

International journal of food microbiology, 2013-08, Vol.165 (3), p.281-286

2013

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Quantitative effects of in-line operations on Campylobacter and Escherichia coli through two Australian broiler processing plants

International journal of food microbiology, 2014-10, Vol.188, p.128-134

2014

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IPMP 2013 — A comprehensive data analysis tool for predictive microbiology

International journal of food microbiology, 2014-02, Vol.171, p.100-107

Huang, Lihan

2014

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Detection of Salmonella enterica serovar Enteritidis using real time PCR, immunocapture assay, PNA FISH and standard culture methods in different types of food samples

International journal of food microbiology, 2013-01, Vol.161 (1), p.16-22

2013

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Influence of different proteolytic strains of Streptococcus thermophilus in co-culture with Lactobacillus delbrueckii subsp. bulgaricus on the metabolite profile of set-yoghurt

International journal of food microbiology, 2014-05, Vol.177, p.29-36

2014

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Quantitative assessment of the risk of microbial spoilage in foods. Prediction of non-stability at 55°C caused by Geobacillus stearothermophilus in canned green beans

International journal of food microbiology, 2014-02, Vol.171, p.119-128

2014

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The prevalence and impact of Fusarium head blight pathogens and mycotoxins on malting barley quality in UK

International journal of food microbiology, 2014-06, Vol.179 (100), p.38-49

2014

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Prevalence and characterization of Salmonella species isolated from pigs, ducks and chickens in Sichuan Province, China

International journal of food microbiology, 2013-04, Vol.163 (1), p.14-18

2013

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In-house validation of a multiplex real-time PCR method for simultaneous detection of Salmonella spp., Escherichia coli O157 and Listeria monocytogenes

International journal of food microbiology, 2013-06, Vol.164 (1), p.92-98

2013

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Spontaneous cocoa bean fermentation carried out in a novel-design stainless steel tank: Influence on the dynamics of microbial populations and physical–chemical properties

International journal of food microbiology, 2013-02, Vol.161 (2), p.121-133

2013

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Functional meat starter cultures for improved sausage fermentation

International journal of food microbiology, 2006-02, Vol.106 (3), p.270-285

2006

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Antibacterial and physical effects of modified chitosan based-coating containing nanoemulsion of mandarin essential oil and three non-thermal treatments against Listeria innocua in green beans

International journal of food microbiology, 2014-11, Vol.191, p.82-88

2014

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Isolation, selection and evaluation of yeasts for use in fermentation of coffee beans by the wet process

International journal of food microbiology, 2014-10, Vol.188, p.60-66

2014

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Effect of quince seed mucilage edible films incorporated with oregano or thyme essential oil on shelf life extension of refrigerated rainbow trout fillets

Decontamination efficiency of high power ultrasound in the fruit and vegetable industry, a review

Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread

Antimicrobial and antioxidant effects of spice extracts on the shelf life extension of raw chicken meat

Antimicrobial packaging of chicken fillets based on the release of carvacrol from chitosan/cyclodextrin films

Influence of dextran-producing Weissella cibaria on baking properties and sensory profile of gluten-free and wheat breads

Manufacture and characterization of a yogurt-like beverage made with oat flakes fermented by selected lactic acid bacteria

Safety assessment of greenhouse hydroponic tomatoes irrigated with reclaimed and surface water

Whole-head washing, prior to cutting, provides sanitization advantages for fresh-cut Iceberg lettuce (Latuca sativa L.)

Exploiting the explosion of information associated with whole genome sequencing to tackle Shiga toxin-producing Escherichia coli (STEC) in global food production systems

Yeasts are essential for cocoa bean fermentation

Antifungal properties of gliadin films incorporating cinnamaldehyde and application in active food packaging of bread and cheese spread foodstuffs

Salmonella and Campylobacter reduction and quality characteristics of poultry carcasses treated with various antimicrobials in a post-chill immersion tank

Quantitative effects of in-line operations on Campylobacter and Escherichia coli through two Australian broiler processing plants

IPMP 2013 — A comprehensive data analysis tool for predictive microbiology

Detection of Salmonella enterica serovar Enteritidis using real time PCR, immunocapture assay, PNA FISH and standard culture methods in different types of food samples

Influence of different proteolytic strains of Streptococcus thermophilus in co-culture with Lactobacillus delbrueckii subsp. bulgaricus on the metabolite profile of set-yoghurt

Quantitative assessment of the risk of microbial spoilage in foods. Prediction of non-stability at 55°C caused by Geobacillus stearothermophilus in canned green beans

The prevalence and impact of Fusarium head blight pathogens and mycotoxins on malting barley quality in UK

Prevalence and characterization of Salmonella species isolated from pigs, ducks and chickens in Sichuan Province, China

In-house validation of a multiplex real-time PCR method for simultaneous detection of Salmonella spp., Escherichia coli O157 and Listeria monocytogenes

Spontaneous cocoa bean fermentation carried out in a novel-design stainless steel tank: Influence on the dynamics of microbial populations and physical–chemical properties

Functional meat starter cultures for improved sausage fermentation

Antibacterial and physical effects of modified chitosan based-coating containing nanoemulsion of mandarin essential oil and three non-thermal treatments against Listeria innocua in green beans

Isolation, selection and evaluation of yeasts for use in fermentation of coffee beans by the wet process

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