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Dynamics of bacterial composition and association with quality formation and histamine accumulation during Antarctic krill fish sauce fermentation
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Prevalence and molecular characterization of Campylobacter spp. isolated from chicken, beef, pork and sheep livers at Irish abattoirs
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Evaluation of single and multispecies biofilm formed in the static and continuous systems
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Identification of the saccharifying microbiota based on the absolute quantitative analysis in the batch solid-state fermentation system
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Stochastic and deterministic processes shape microbial communities and flavor characteristics of strong-flavor daqu during storage
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Molecular epidemiology and antimicrobial resistance of Vibrio parahaemolyticus isolates from the Pearl River Delta region, China
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Determination of hepatitis E virus inactivation during manufacturing of spreadable pork liver sausage and salami-like raw pork sausage
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Thermal survival patterns of Staphylococcus aureus in sous vide seabream treated with quince leaf extract
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Prevalence of Listeria monocytogenes and Listeria species and associated risk factors for contamination of milk and cottage cheese along the value chains in Ethiopia
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Antimicrobial activity of octyl gallate nanoemulsion combined with photodynamic technology and its effect on food preservation
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Cooperation mechanism of flavonoid transformation by Bifidobacterium animalis subsp. lactis and Lacticaseibacillus paracasei
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The forgotten wine: Understanding palm wine fermentation and composition
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Attachment and removal of porcine rotavirus (PRV) and Tulane virus (TV) on fresh and artificial phylloplanes of Romaine lettuce and Carmel spinach as affected by ultrasonication in combination with oxidant- or surfactant-based sanitizer(s)
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Beyond guaiacol and halophenols: Unravelling isobutyric and isovaleric acids as new culprits in off-flavour spoilage by Alicyclobacillus spp.
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Delving into Roccaverano PDO cheese: A comprehensive examination of microbial diversity and flavour profiles compared to non-PDO cheeses
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Is Bacillus cytotoxicus from edible insects a threat?
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Antimicrobial properties of Bifidobacterium animalis subsp. lactis Bb-12 paraprobiotic obtained using ohmic heating against Salmonella enterica: A metabolomic approach
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Scholarly discussion on the classification and electron microscopy analysis of lytic phage EC BD
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Chemical and microbiological assessment of early wine fermentation phase can predict yeast cell viability during post-fermentation process
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Cold-active β-galactosidase from Weissella confusa SW1 for the preparation of low-lactose milk
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The impact of temperature on the growth of Pseudomonas aeruginosa in mineral waters originated from different wells: A predictive approach
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Transfer of Salmonella enterica and Enterococcus faecium from food-contact surfaces to stone fruits
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Behaviour of Listeria monocytogenes and Yersinia enterocolitica during beef dry-aging up to 60 days
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BCP4: A novel antimicrobial peptide with potent efficacy against Bacillus cereus in rice porridge
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The culturability of acid-tolerant Salmonella in mayonnaise, a raw egg-based sauce
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The global regulator SpoVG is involved in biofilm formation and stress response in foodborne Staphylococcus aureus
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Molecular characterization of extended-spectrum β-lactamases from the Akkermansia genus
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Production and transformation of biogenic amines in different food products by the metabolic activity of the lactic acid bacteria
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Isolation of an exopolysaccharide-producing Weissella confusa strain from lettuce and exploring its application as a texture modifying adjunct culture in a soy milk alternative
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Temperature cycling between 4 °C and 37 °C could reduce Salmonella viability in low-moisture foods
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