International journal of food microbiology
Inhaltalles ausklappen
- 2024
- 2023
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2022
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Jg. 378, (2022): UV tolerance of Lactococcus lactis 936-type phages: Impact of wavelength, matrix, and pH
S. 1
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2021
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2019
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2018
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Jg. 272, 2018: Assessing the functionality and genetic diversity of lactococcal prophages
S. 29
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2017
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Jg. 266 (2018): Citrinin as an accessory establishment factor of P. expansum for the colonization of apples
S. 224
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2016
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Jg. 241 (2017): Whey powders are a rich source and excellent storage matrix for dairy bacteriophages
S. 308
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2015
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Jg. 204: A strategy to establish Food Safety Model Repositories
S. 81
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2014
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Jg. 190: African fermented foods and probiotics
S. 84
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2013
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2012
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2011
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Jg. 151: Enterococci as probiotics and their implications in food safety
S. 125 -
Jg. 145: Survival of Brucella spp. in mineral water, milk and yogurt
S. 326
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2010
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2009
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Jg. 134: Biological risks associated with consumption of reptile products
S. 163
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2008
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2007
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Jg. 117: A microarray for monitoring the production of mycotoxins in food
S. 131
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2006
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2005
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2004
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Jg. 95: Fusarium langsethiae sp. nov. on cereals in Europe
S. 247
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2003
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Jg. 88: Enterococci in foods - a conundrum for food safety
S. 105
- 2002
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2001
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2000
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Jg. 55: Basic aspects of food preservation by hurdle technology
S. 181
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1999
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Jg. 47: Enterococci at the crossroads of food safety
S. 1
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- 1998
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1997
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Jg. 36: Detection of aflatoxinogenic fungi in figs by a PCR reaction
S. 215
- 1996
- 1995
- 1994
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1993
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Jg. 20: Bacteriocin production by Carnobacterium piscicola LV61
S. 131
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1992
- 1990
- 1988
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