Antibacterial effects of Chitosan solution® against Legionella pneumophila, Escherichia coli, and Staphylococcus aureus Fulltext Access 6 Pages 2006
Pectin degrading enzymes in yeasts involved in fermentation of Coffea arabica in East Africa Fulltext Access 6 Pages 2006
Analysis of Campylobacter spp. contamination in broilers from the farm to the final meat cuts by using restriction fragment length polymorphism of the polymerase chain reaction products Fulltext Access 6 Pages 2006
Molecular typing of the yeast species Dekkera bruxellensis and Pichia guilliermondii recovered from wine related sources Fulltext Access 6 Pages 2006
Effect of trisodium phosphate adaptation on changes in membrane lipid composition, verotoxin secretion, and acid resistance of Escherichia coli O157:H7 in simulated gastric fluid Fulltext Access 6 Pages 2006
Prevalence, serotypes and virulence genes of Shiga toxin-producing Escherichia coli isolated from ovine and caprine milk and other dairy products in Spain Fulltext Access 6 Pages 2006
Distribution of airborne microorganisms in commercial pork slaughter processes Fulltext Access 6 Pages 2006
Antimicrobial activity of cinnamon and clove oils under modified atmosphere conditions Fulltext Access 6 Pages 2006
Microbiological and sensory quality of dry fermented sausages containing alginate-microencapsulated Lactobacillus reuteri Fulltext Access 6 Pages 2006
Testing of pathogenic Yersinia enterocolitica in pig herds based on the natural dynamic of infection Fulltext Access 6 Pages 2006
Survival of Listeria monocytogenes Scott A on metal surfaces: Implications for cross-contamination Fulltext Access 6 Pages 2006
Virulence of viable but nonculturable S. Typhimurium LT2 after peracetic acid treatment Fulltext Access 6 Pages 2006
Efficiency of electrolyzed oxidizing water on reducing Listeria monocytogenes contamination on seafood processing gloves Fulltext Access 6 Pages 2006
Antimicrobial properties of lactic acid bacteria and yeast-LAB cultures isolated from traditional fermented milk against pathogenic Escherichia coli and Salmonella enteritidis strains Fulltext Access 6 Pages 2006
Application of molecular methods for routine identification of acetic acid bacteria Fulltext Access 6 Pages 2006
Use of the Weibull model for lactococcal bacteriophage inactivation by high hydrostatic pressure Fulltext Access 6 Pages 2006
Distribution of newly described enterotoxin-like genes in Staphylococcus aureus from food Fulltext Access 6 Pages 2006
The effects of yeasts involved in the fermentation of Coffea arabica in East Africa on growth and ochratoxin A (OTA) production by Aspergillus ochraceus Fulltext Access 6 Pages 2006
Modeling and predicting non-isothermal microbial growth using general purpose software Fulltext Access 6 Pages 2006
Application of artificial neural networks to describe the combined effect of pH and NaCl on the heat resistance of Bacillus stearothermophilus Fulltext Access 6 Pages 2006
Characterisation of the microflora of attiéké, a fermented cassava product, during traditional small-scale preparation Fulltext Access 6 Pages 2006
High pressure-induced inactivation of Qβ coliphage and c2 phage in oysters and in culture media Fulltext Access 6 Pages 2006
Fluorescence in situ hybridisation detection of Lactobacillus plantarum group on olives to be used in natural fermentations Fulltext Access 6 Pages 2006
Response to the article on “How useful is the PSE in determining agricultural support?” by Arie Oskam and Gerrit Meester Fulltext Access 6 Pages 2006
AFLP characterization of Southern Europe population of Aspergillus Section Nigri from grapes Fulltext Access 6 Pages 2006
Microbial quality of commercial ‘Golden Delicious’ apples throughout production and shelf-life in Lleida (Catalonia, Spain) Fulltext Access 6 Pages 2006
Influence of fermentation temperature on volatile thiols concentrations in Sauvignon blanc wines Fulltext Access 6 Pages 2006
An ultracentrifugation-based approach to the detection of hepatitis A virus in soft fruits Fulltext Access 6 Pages 2006
Isolation of Campylobacter spp. from a pig slaughterhouse and analysis of cross-contamination Fulltext Access 6 Pages 2006
Phenotypic identification and technological properties of lactic acid bacteria isolated from traditionally processed fish products of the Eastern Himalayas Fulltext Access 6 Pages 2006
Lipolytic activity of Williopsis californica and Saccharomyces cerevisiae in extra virgin olive oil Fulltext Access 6 Pages 2006
Quantitative detection of Plesiomonas shigelloides in clam and oyster tissue by PCR Fulltext Access 6 Pages 2006
Potential of lactic acid bacteria isolated from specific natural niches in food production and preservation Fulltext Access 6 Pages 2006
Immunoconcentration of Shiga toxin-producing Escherichia coli O157 from animal faeces and raw meats by using Dynabeads anti-E. coli O157 and the VIDAS system Fulltext Access 6 Pages 2006
Biological degradation of aflatoxin B1 by Rhodococcus erythropolis cultures Fulltext Access 6 Pages 2006
Mechanisms behind tailing in the pressure inactivation curve of a clinical isolate of Escherichia coli O157:H7 Fulltext Access 6 Pages 2006
Yeasts isolated from three varieties of grapes cultivated in different locations of the Dolenjska vine-growing region, Slovenia Fulltext Access 6 Pages 2006
Comparison of E. coli O157 and Shiga toxin-encoding genes (stx) prevalence between Ohio, USA and Norwegian dairy cattle Fulltext Access 6 Pages 2006
Antimicrobial resistance in Irish isolates of verocytotoxigenic Escherichia coli (E. coli)—VTEC Fulltext Access 6 Pages 2006
Culture-independent analysis of the microbial composition of the African traditional fermented foods poto poto and dégué by using three different DNA extraction methods Fulltext Access 6 Pages 2006
Lactobacillus delbrueckii subsp lactis strain CIDCA 133 inhibits nitrate reductase activity of Escherichia coli Fulltext Access 6 Pages 2006
The detection and prevalence of Clostridium botulinum in pig intestinal samples Fulltext Access 6 Pages 2006
Correlating colour to moisture content of large cooked beef joints by computer vision Fulltext Access 6 Pages 2006
Experimental study of laser–cheese interaction for making of thin cheese slices with complex shapes Fulltext Access 6 Pages 2006
Color change kinetics of sardine sheets during vacuum pulse osmotic dehydration Fulltext Access 6 Pages 2006
A modified Gompertz model to predict microbial inactivation under time-varying temperature conditions Fulltext Access 6 Pages 2006
Predicting the reduction in microbes on the surface of foods during surface pasteurisation—the ‘BUGDEATH’ project Fulltext Access 6 Pages 2006
Peroxidase inactivation and colour changes during ohmic blanching of pea puree Fulltext Access 6 Pages 2006
The investigation of low temperature vacuum drying processes of agricultural materials Fulltext Access 6 Pages 2006
Application of high electric field (HEF) on the shelf-life extension of emblic fruit (Phyllanthus emblica L.) Fulltext Access 6 Pages 2006
Thermal diffusivity estimation of the olive oil during its high-pressure treatment Fulltext Access 6 Pages 2006
Comparing physical measures and mechanical cracking products of ‘Nonpareil’ almond (Prunus dulcis [Mill.] D.A. Webb.) with two advanced breeding selections Fulltext Access 6 Pages 2006
Plug flow of yoghurt in piping as determined by cross-correlated dual-plane electrical resistance tomography Fulltext Access 6 Pages 2006
Water absorption characteristics of paddy, brown rice and husk during soaking Fulltext Access 6 Pages 2006
Effect of fat content and preheat treatment on the apparent viscosity of coconut milk after homogenization Fulltext Access 6 Pages 2006
Postharvest control of blue mold rot of pear by microwave treatment and Cryptococcus laurentii Fulltext Access 6 Pages 2006
Inulinase production using garlic (Allium sativum) powder as a potential substrate in Streptomyces sp. Fulltext Access 6 Pages 2006
Determining the adulteration of natural milk with synthetic milk using ac conductance measurement Fulltext Access 6 Pages 2006
Potassium sorbate permeability in biodegradable alginate films: Effect of the antimicrobial agent concentration and crosslinking degree Fulltext Access 6 Pages 2006
Effects of alternative current heating treatment on Aspergillus niger, pectin methylesterase and pectin content in tomato Fulltext Access 6 Pages 2006
Laboratory measurement of cumulative food intake in humans: Results on reliability Fulltext Access 6 Pages 2006
Stress-induced eating in restrained eaters may not be caused by stress or restraint Fulltext Access 6 Pages 2006
‘Finish your soup’: Counterproductive effects of pressuring children to eat on intake and affect Fulltext Access 6 Pages 2006
Comparison of attitudes towards breakfast by Turkish fourth graders living in Turkey and Germany Fulltext Access 6 Pages 2006
Concurrent and discriminant validity of the Stunkard's figure rating scale adapted into Portuguese Fulltext Access 6 Pages 2006
Evolved to satisfy our immediate needs: Self-control and the rewarding properties of food Fulltext Access 6 Pages 2006
Effect of moisture content on the viscosity of honey at different temperatures Fulltext Access 6 Pages 2006
Experimental evaluation of fuzzy controllers for the temperature control of the secondary refrigerant in a liquid chiller Fulltext Access 6 Pages 2006
A novel hybrid process, enhanced by ultrasonication, for xylan extraction from corncobs and hydrolysis of xylan to xylose by xylanase Fulltext Access 6 Pages 2006
Dielectric behavior of apple (var. Granny Smith) at different moisture contents: Effect of vacuum impregnation Fulltext Access 6 Pages 2006
Mechanism of textural changes induced by microwave reheating of a surimi shrimp imitation Fulltext Access 6 Pages 2006
Non-destructive evaluation of apple maturity using an electronic nose system Fulltext Access 6 Pages 2006
Influence of different maceration times on the anthocyanin composition of wines made from Vitis vinifera L. cvs. Boğazkere and Öküzgözü Fulltext Access 6 Pages 2006