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International Journal of Food Microbiology
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4.01
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8808
Papers 8804
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#1Yangtai Liu (USST: University of Shanghai for Science and Technology)H-Index: 1
#2Wanxia Sun (USST: University of Shanghai for Science and Technology)H-Index: 1
Last.Qing-Li Dong (USST: University of Shanghai for Science and Technology)H-Index: 7
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Abstract Meat products are commonly regarded as one of the main sources of human listeriosis caused by Listeria monocytogenes. The objective of this study was to estimate the prevalence of L. monocytogenes in a range of meat products from 24 different Chinese regions by using meta-analysis of literature data and a novel sensitivity analysis approach. A total of 112 publications from five databases, published between 1 January 2007 and 31 December 2017, were systematically selected for relevance ...
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#1Erica Pontonio (University of Bari)H-Index: 11
#2Cinzia Dingeo (University of Bari)H-Index: 1
Last.Carlo Giuseppe Rizzello (University of Bari)H-Index: 44
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Abstract Aiming at meeting the recommendations of the World Health Organization regarding the total fiber daily intake, an integrate biotechnological approach, combining xylanase treatment and lactic acid bacteria fermentation of milling by-products from pigmented wheat varieties, hull-less barley and emmer was proposed. The effects on the biochemical and nutritional features were investigated. Enhanced radical scavenging activity, increased concentrations of free amino acids (up to three times)...
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#1Luis Sabillón (NU: University of Nebraska–Lincoln)H-Index: 4
#2Jayne Stratton (NU: University of Nebraska–Lincoln)H-Index: 10
Last.Andreia Bianchini (NU: University of Nebraska–Lincoln)H-Index: 12
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Abstract As a raw agricultural commodity, wheat is exposed to microbial contamination; therefore, enteric pathogens may be among its microbiota creating a food safety risk in milled products. This research evaluates (1) the effectiveness of organic acids dissolved in saline solutions to reduce the counts of pathogenic microorganisms in soft and hard wheat, and also investigates the effect of seasonal temperature on (2) survivability of pathogens in wheat kernels and on (3) pathogen inactivation ...
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#1Mandy Man-Hsi Lin (University of Adelaide)
#2Paul K. Boss (CSIRO: Commonwealth Scientific and Industrial Research Organisation)H-Index: 34
Last.Vladimir Jiranek (University of Adelaide)H-Index: 25
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Abstract The use of non-Saccharomyces yeast in conjunction with Saccharomyces cerevisiae in wine fermentation is a growing trend in the wine industry. Non-Saccharomyces, through their distinctive production of secondary metabolites, have the potential to positively contribute to wine sensory profile. To discover new candidate strains for development as starter cultures, indigenous non-Saccharomyces were isolated from un-inoculated fermenting Shiraz musts from a South Australian vineyard (McLaren...
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#1Nicoletta Cristiana Quaglia (University of Bari)H-Index: 12
#2Maria Maddalena Storelli (University of Bari)H-Index: 37
Last.Angela Dambrosio (University of Bari)H-Index: 14
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Abstract Several studies report the presence of Helicobacter pylori (H. pylori) in seawater either free or attached to planktonic organism. After considering the role played by plankton in the food chain of most aquatic ecosystems and the possible role that seafood products can assume in the transmission of H. pylori to humans, the aim of this study was to assess the survival of H. pylori in artificially contaminated Mytilus galloprovincialis (M. galloprovincialis). A traditional culture method ...
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#1Xuetong Fan (USDA: United States Department of Agriculture)H-Index: 40
#2Kimberly J. B. Sokorai (USDA: United States Department of Agriculture)H-Index: 18
Last.Joshua B. Gurtler (USDA: United States Department of Agriculture)H-Index: 20
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Abstract Fresh produce-associated outbreaks of foodborne illnesses continue to occur every year in the U.S., suggesting limitations of current practices and the need for effective intervention technologies. Advanced oxidation process involves production of hydrogen radicals, which are the strongest oxidant. The objective of the present study was to evaluate the effectiveness of advanced oxidation process by combining gaseous ozone and aerosolized hydrogen peroxide. Grape tomatoes were inoculated...
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#1A.S. Vargas-Trinidad (CONICET: National Scientific and Technical Research Council)
#2Maria Cecilia Lerena (CONICET: National Scientific and Technical Research Council)H-Index: 3
Last.Mariana Combina (CONICET: National Scientific and Technical Research Council)H-Index: 21
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Abstract Stuck and sluggish fermentations are among the main problems in winemaking industry leading to important economic losses. Several factors have been described as causes of stuck and sluggish fermentations, being exposure to extreme temperatures barely studied. The objective of this study was to identify thermal conditions leading to stuck and sluggish fermentations, focusing on the impact of an abrupt and transient decrease/increase of temperature on fermentation performance and yeast vi...
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#1Maryam Azizi-Lalabadi (Kermanshah University of Medical Sciences)H-Index: 2
#2Ali Ehsani (University of Tabriz)H-Index: 13
Last.Bahark Divband (University of Tabriz)
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Abstract Recently, oxo-biodegradable polymers have attracted much attention due to taking less time to break down after disposal in comparison to ordinary polymers. Polyvinyl alcohol/gelatin (PVA/G) nanocomposite films, containing ZnO, TiO2 or ZnO/TiO2 nanoparticles supported on 4A zeolite (4A z), are novel active packaging that can control the release of antimicrobial compounds. The present study assessed the efficacy of PVA/G nanocomposite films with 1.5% (w/w) ZnO/4A z (treatment 1), 1.5% (w/...
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Abstract The ability of three Penicillium expansum isolates to produce patulin was first evaluated in YES medium after incubation at 25 °C to select a high patulin producer. Then, a spore suspension of the selected P. expansum 3.78 strain was inoculated onto the surface of Golden delicious apples and incubated at 8 or 20 °C until the mold lesion reached a diameter of 1, 2 or 3 cm. For each lesion size, patulin was quantified from apple samples cut into 1 cm depthwise fractions and widthwise size...
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#1Won-Il Kim (RDA: Rural Development Administration)H-Index: 10
#2Soo Yeon Choi (RDA: Rural Development Administration)
Last.Jinwoo Kim (Gyeongsang National University)H-Index: 8
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Abstract Salmonella enterica outbreaks in sprouts originate from contaminated seeds; conventional prevention technologies have been reported from many research institutes. In this study, we applied a biological control approach to inhibit S. enterica growth using the seed-dwelling non-antagonistic bacteria. We isolated non-antibacterial seed-dwelling bacteria from vegetable sprouts. A total of 206 bacteria exhibiting non-antibacterial activity against S. enterica were subjected to alfalfa sprout...
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Food science
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