|
|
|
题名
|
作者
|
年代
|
出处
|
被引量
|
| 1 | Gold nanoparticle-based enhanced chemiluminescence immunosensor for detection of Staphylococcal Enterotoxin B (SEB) in food 显示文摘 | Yang M Kostov Y Bruck HA Rasooly A | 2009 | IntJ Food Microbiol2009，133，3： | 1 |
| 2 | Microbial diversity and succession duringthe manufacture and ripening of traditional,Spanish,blue-veined Carbrales cheese,as determined by PCR-DGGE显示文摘 | Flórez A B Mayo B | 2006 | IntJ Food Microbiol2006，110，： | 1 |
| 3 | The distribution of enterotoxin and enterotoxinlike genes in Staphylococcus aureus strains isolated from nasal carriers and food samples显示文摘 | Lawrynowiez-Paciorek M Kochman M Piekarska K | 2007 | IntJ Food Microbiol2007，17，： | 1 |
| 4 | The microbiology of Ghanaian cocoa fermentations analysed using culturedependent and culture-independentmethods显示文摘 | Nielsen DS Teniola OD Ban-Koffi L | 2007 | IntJ Food Microbiol2007，114，2： | 1 |
| 5 | Sample preparation andDNA extraction procedures for polymerase chain reaction i-dentification of Listeria monocytogenes in seafoods显示文摘 | Agersborg A Dahl R Martinez I | 1997 | IntJ Food Microbiol1997，35，3： | 1 |
| 6 | Isolation and characterization of a Lactobacillus plantarum bacteriophage, phiJL-1, from a cucumber fermentation显示文摘 | LU Z BREIDT F J FLEMING H P | 2003 | IntJ Food Microbiol2003，84，2： | 1 |
| 7 | Survival of foodborne pathogens on stainless steel surfaces and cross-contamination to foods显示文摘 | KUSUMANINGRUM H D RIBOLDI G HAZELEGER W C | 2003 | IntJ Food Microbiol2003，85，： | 1 |
| 8 | Immunomodulation by treatment with Lactobacillus casei strain shirota显示文摘 | MATSUZAKI T | 1998 | IntJ Food Microbiol1998，41，2： | 1 |
| 9 | Selection and characterization of mixed starter cultures for lactic acid fermentation of carrot,cabbage,beet and onion vegetable mixture显示文摘 | Nancy J G | 2001 | IntJ Food Microbiol2001，64，： | 1 |
| 10 | Effect of pH, temperature and NaCl concentration on the growth kinetics, proteolytic activity and biogenic amine production of Enterococcus faecalis 显示文摘 | GARDINI F MARTUSCELLI M CARMELA C M | 2001 | IntJ Food Microbiol2001，64，： | 1 |
| 11 | Antibacterial activity of chitosans and chitosan oligomers with different molecular weights显示文摘 | NO HK PARK NY LEE SH | 2002 | IntJ Food Microbiol2002，74，12： | 1 |
| 12 | Enterobacter sakazakii:a review显示文摘 | NAZAROWEC-WHITE M FARBER J M | 1997 | IntJ Food Microbiol1997，34，2： | 1 |
| 13 | Bacteriocins :safe, natural antimicrobials for food preservation 显示文摘 | Cleveland J Montville T Nes I | 2001 | IntJ Food Microbiol2001，71，： | 1 |
| 14 | Lactic acid bacteria of foods and their current taxonomy显示文摘 | STILES M E HOLZAPFEL W H | 1997 | IntJ Food Microbiol1997，36，1： | 1 |
| 15 | Occurrence of the tdh and trh genes in Vibrio parahaemolyticus isolates from waters and raw shellfish collected in two French coastal areas and from seafood imported into France显示文摘 | Robert - Pillot A Guenole A | 2004 | IntJ Food Microbiol2004，91，3： | 1 |
| 16 | Enterobacter sakazakii: a review显示文摘 | NAZAROWEC-WHITE M FARBER J M | 1997 | IntJ Food Microbiol1997，，： | 1 |
| 17 | Review--Persistence of Listeria monocytogenes in food industry equipment and premises显示文摘 | CARPENTIER B CERF O | 2011 | IntJ Food Microbiol2011，145，1： | 1 |
| 18 | Production of gamma-aminobutyr- ic acid in black raspberry juice during fermentation by Lactobacillus brevis GABA100 显示文摘 | KIM J Y LEE M Y JI G E | 2009 | IntJ Food Microbiol2009，130，1： | 1 |
| 19 | Improvement of the Antifungal Activity of Lactic AcidBacteria by Addition to the Growth Medium of Pheny-lpyruvic Acid,a Precursor of Phenyllactic Acid显示文摘 | VALERIO F’DIBIASE M’LATTANZIO V M | 2016 | IntJ Food Microbiol2016，，： | 1 |
| 20 | An outbreak offood-borne listeriosis due to cheese in Japan during 2001显示文摘 | MAKINOA S I KAWAMOTOA K TAKESHIB | 2005 | IntJ Food Microbiol2005，104，2： | 1 |
您所在的机构暂未开通此部分的功能，请联系管理员