Keywords: غذای آماده به غذا; Mycotoxins; Ready-to-eat food; Liquid chromatography; Gas chromatography; Risk assessment;
مقالات ISI غذای آماده به غذا (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: غذای آماده به غذا; Meat consumption; Salmonella; Hygiene indicator bacteria; Ready-to-eat food; Risk factors; Kigali;
Keywords: غذای آماده به غذا; Inactivation kinetics; Predictive microbiology; Mathematical modelling; Novel disinfection technique; Ready-to-eat food; Food safety;
Keywords: غذای آماده به غذا; Nigiri; Microbiological quality; Ready-to-eat food; Escherichia coli; Staphylococcus aureus; Salmonella spp;
Keywords: غذای آماده به غذا; Ames test; Food processing; Ready-to-eat food; Industrially processed food; Genotoxicity; Mutagenicity; Cytotoxicity
Keywords: غذای آماده به غذا; Airport catering; Ready-to-eat food; Microbiological safety; Travel-related foodborne diseases; Food handlers; Food contact surfaces;
Keywords: غذای آماده به غذا; Chinese barbecued pork; Microbiological quality; Ready-to-eat food; Escherichia coli; Staphylococcus aureus; Salmonella spp.;
Keywords: غذای آماده به غذا; Ready-to-eat food; Delicatessen meats; Deli slicer; Cross-contamination; Fluorescent compound; Food safety;
Short communicationTracking Listeria monocytogenes contamination and virulence-associated characteristics in the ready-to-eat meat-based food products industry according to the hygiene level
Keywords: غذای آماده به غذا; FSMS; food safety management system; GHMP; good hygiene and manufacturing practices; HACCP; hazard analysis and critical control points; RTE; ready-to-eat food; RTEMP; ready-to-eat meat-based food products; L. monocytogenes; Genetic typing; Serogroup; Del
Spread of ESBL/AmpC-producing Escherichia coli and Klebsiella pneumoniae in the community through ready-to-eat sandwiches in Algeria
Keywords: غذای آماده به غذا; ESBL; AmpC; Ready-to-eat food; Sandwich; E. coli; K. pneumoniae;
Occurrence and growth of Listeria monocytogenes in packaged raw milk
Keywords: غذای آماده به غذا; Unpasteurized milk; Ready-to-eat food; Shelf-life; Growth modelling; Growth rate; Lag time; Refrigeration; Food safety;
Coagulase-negative staphylococci (CoNS) isolated from ready-to-eat food of animal origin - Phenotypic and genotypic antibiotic resistance
Keywords: غذای آماده به غذا; Coagulase-negative staphylococci; Antibiotic resistance; Ready-to-eat food;
Incidence, diversity and characteristics of spores of psychrotolerant spore formers in various REPFEDS produced in Belgium
Keywords: غذای آماده به غذا; Psychrotolerant; Spore formers; Diversity; Ready-to-eat food;
Use of ferulic acid as a novel candidate of growth inhibiting agent against Listeria monocytogenes in ready-to-eat food
Keywords: غذای آماده به غذا; Ferulic acid; Listeria monocytogenes; Ready-to-eat food;
Microbiological quality of chicken- and pork-based street-vended foods from Taichung, Taiwan, and Laguna, Philippines
Keywords: غذای آماده به غذا; Street food; Ready-to-eat food; Food pathogens; Microbiological quality; Microbial hazard; Antimicrobial resistance;
Occurrence and characterization of Listeria spp. in ready-to-eat retail foods from Vancouver, British Columbia
Keywords: غذای آماده به غذا; Listeria monocytogenes; Ready-to-eat food; Retail food; Virulence risk; Internalin; Antimicrobial resistance;
Effect of electron-beam irradiation on cholesterol oxide formation in different ready-to-eat foods
Keywords: غذای آماده به غذا; Cholesterol oxidation products; E-beam irradiation; Ready-to-eat food; HPLC
Practical relevance of methodologies for detecting and tracing of Listeria monocytogenes in ready-to-eat foods and manufacture environments – A review
Keywords: غذای آماده به غذا; Listeria monocytogenes; Detection methods; Typing; Monitoring; Ready-to-eat food
Capillary liquid chromatography with diode array and mass spectrometry detection for heterocyclic aromatic amine determination in ready-to-eat food treated with electron-beam irradiation
Keywords: غذای آماده به غذا; Heterocyclic aromatic amines; Capillary liquid chromatography; Mass spectrometry; Diode array detection; Electron-beam irradiation; Ready-to-eat food
Enumeration and growth of naturally occurring Listeria spp. in unpackaged ham
Keywords: غذای آماده به غذا; Ready-to-eat food; Ham; Growth; Enumeration; Prevalence; Listeria monocytogenes; Listeria innocua; Listeria welshimeri
Evaluation of viral extraction methods on a broad range of Ready-To-Eat foods with conventional and real-time RT-PCR for Norovirus GII detection
Keywords: غذای آماده به غذا; Noroviruses; Ready-To-Eat food; Raspberries; RT-PCR; Real-time RT-PCR
Microbiological quality of randomly selected ready-to-eat foods sampled between 2003 and 2005 in Wales, UK
Keywords: غذای آماده به غذا; Microbiological quality; Ready-to-eat food; Surveillance
Comparison of two chromogenic media for the detection of Listeria monocytogenes with the plating media recommended by EN/DIN 11290-1
Keywords: غذای آماده به غذا; Listeria monocytogenes; Chromogenic media; Ready-to-eat food
Occurrence and significance of Bacillus cereus and Bacillus thuringiensis in ready-to-eat food
Keywords: غذای آماده به غذا; Bacillus cereus; Bacillus thuringiensis; Ready-to-eat food; Emetic toxin; Enterotoxins; Insecticidal toxins;
Combined effects of gamma irradiation and rosemary extract on the shelf-life of a ready-to-eat hamburger steak
Keywords: غذای آماده به غذا; Gamma irradiation; Ready-to-eat food; Hamburger steak; Shelf-life;