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Food Microbiology
Latest Publications
TOTAL DOCUMENTS
4631
(FIVE YEARS 780)
H-INDEX
114
(FIVE YEARS 16)
Published By Elsevier
1095-9998, 0740-0020
Latest Documents
Most Cited Documents
Contributed Authors
Related Sources
Related Keywords
Latest Documents
Most Cited Documents
Contributed Authors
Related Sources
Related Keywords
Self-induced anaerobiosis coffee fermentation: Impact on microbial communities, chemical composition and sensory quality of coffee
Food Microbiology
◽
10.1016/j.fm.2021.103962
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2022
◽
Vol 103
◽
pp. 103962
Author(s):
Thayanna Scopel Pereira
◽
Nádia Nara Batista
◽
Lúcia Pinheiro Santos Pimenta
◽
Silvia Juliana Martinez
◽
Luciana Silva Ribeiro
◽
...
Keyword(s):
Chemical Composition
◽
Microbial Communities
◽
Sensory Quality
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New insights into the formation and recovery of sublethally injured Escherichia coli O157:H7 induced by lactic acid
Food Microbiology
◽
10.1016/j.fm.2021.103918
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2022
◽
Vol 102
◽
pp. 103918
Author(s):
Linshu Lan
◽
Hui Shi
Keyword(s):
Escherichia Coli
◽
Lactic Acid
◽
Escherichia Coli O157
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Antibiotic resistance and virulence factors in lactobacilli: something to carefully consider
Food Microbiology
◽
10.1016/j.fm.2021.103934
◽
2022
◽
Vol 103
◽
pp. 103934
Author(s):
Andrea Colautti
◽
Martina Arnoldi
◽
Giuseppe Comi
◽
Lucilla Iacumin
Keyword(s):
Antibiotic Resistance
◽
Virulence Factors
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Biofilm formation by Non-O157 Shiga toxin-producing Escherichia coli in monocultures and co-cultures with meat processing surface bacteria
Food Microbiology
◽
10.1016/j.fm.2021.103902
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2022
◽
Vol 102
◽
pp. 103902
Author(s):
Yuan Fang
◽
Jeyachchandran Visvalingam
◽
Peipei Zhang
◽
Xianqin Yang
Keyword(s):
Escherichia Coli
◽
Shiga Toxin
◽
Biofilm Formation
◽
Meat Processing
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Unknown cold-tolerant Clostridium spp.: Characteristics and potential to cause meat spoilage
Food Microbiology
◽
10.1016/j.fm.2021.103916
◽
2022
◽
Vol 102
◽
pp. 103916
Author(s):
Samart Dorn-In
◽
Sirkka Mang
◽
Karin Schwaiger
Keyword(s):
Meat Spoilage
◽
Cold Tolerant
◽
Clostridium Spp
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Editorial Board
Food Microbiology
◽
10.1016/s0740-0020(21)00207-0
◽
2022
◽
Vol 102
◽
pp. 103941
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Review on development of assigned value microbiological reference materials used in food testing
Food Microbiology
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10.1016/j.fm.2021.103904
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2022
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Vol 102
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pp. 103904
Author(s):
Kumud Ashish Singh
◽
Rohit Rai
◽
Santhini S. Nair
Keyword(s):
Reference Materials
◽
Assigned Value
◽
Food Testing
◽
Materials Used
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Biofilm dispersal induced by mechanical cutting leads to heightened foodborne pathogen dissemination
Food Microbiology
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10.1016/j.fm.2021.103914
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2022
◽
Vol 102
◽
pp. 103914
Author(s):
Tsz-yiu Kwok
◽
Yeping Ma
◽
Song Lin Chua
Keyword(s):
Foodborne Pathogen
◽
Biofilm Dispersal
◽
Mechanical Cutting
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Development of quantitative real-time PCR and digital droplet-PCR assays for rapid and early detection of the spoilage yeasts Saccharomycopsis fibuligera and Wickerhamomyces anomalus in bread
Food Microbiology
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10.1016/j.fm.2021.103894
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2022
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Vol 101
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pp. 103894
Author(s):
Paola Cremonesi
◽
Cristiana Garofalo
◽
Claudia Picozzi
◽
Bianca Castiglioni
◽
Nicola Mangieri
◽
...
Keyword(s):
Early Detection
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Real Time
◽
Real Time Pcr
◽
Quantitative Real Time Pcr
◽
Saccharomycopsis Fibuligera
◽
Wickerhamomyces Anomalus
◽
Digital Droplet Pcr
◽
Spoilage Yeasts
◽
Droplet Pcr
◽
Pcr Assays
Download Full-text
Utilization of Oenococcus oeni strains to ferment grape juice: Metabolic activities and beneficial health potential
Food Microbiology
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10.1016/j.fm.2021.103895
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2022
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Vol 101
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pp. 103895
Author(s):
Rivero Luciana del Valle
◽
Maturano Carmen
◽
Rodríguez-Vaquero María José
◽
Saguir Fabiana María
Keyword(s):
Grape Juice
◽
Oenococcus Oeni
◽
Metabolic Activities
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