Works matching IS 01496085 AND DT 2020 AND VI 40 AND IP 2
Results: 26
Assessment of the potential of Arabic gum as an antimicrobial and antioxidant agent in developing vegan "egg‐free" mayonnaise.
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- Journal of Food Safety, 2020, v. 40, n. 2, p. 1, doi. 10.1111/jfs.12771
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Partial characterization and in vitro evaluation of a lytic bacteriophage for biocontrol of Campylobacter jejuni in mutton and chicken meat.
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- Journal of Food Safety, 2020, v. 40, n. 2, p. 1, doi. 10.1111/jfs.12770
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Heat resistance in Escherichia coli and its implications on ground beef cooking recommendations in Canada.
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- Journal of Food Safety, 2020, v. 40, n. 2, p. 1, doi. 10.1111/jfs.12769
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Extension of shelf life of pasteurized trim milk using ultraviolet treatment.
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- Journal of Food Safety, 2020, v. 40, n. 2, p. 1, doi. 10.1111/jfs.12768
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The impacts of water and ethanolic extracts of propolis on vacuum packaged sardine fillets inoculated with Morganella psychrotolerans during chilly storage.
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- Journal of Food Safety, 2020, v. 40, n. 2, p. 1, doi. 10.1111/jfs.12767
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Water dynamics and microbial communities of bigeye tuna (Thunnus obesus) during simulated cold chain logistics.
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- Journal of Food Safety, 2020, v. 40, n. 2, p. 1, doi. 10.1111/jfs.12766
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Staphylococcal enterotoxin U promotes proinflammatory activity of macrophage via up‐regulation of allograft inflammatory factor 1 expression.
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- Journal of Food Safety, 2020, v. 40, n. 2, p. 1, doi. 10.1111/jfs.12765
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Impacts of broadband and selected infrared wavelength treatments on inactivation of microbes on rough rice.
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- Journal of Food Safety, 2020, v. 40, n. 2, p. 1, doi. 10.1111/jfs.12764
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Treatment of fresh produce with a Salmonella‐targeted bacteriophage cocktail is compatible with chlorine or peracetic acid and more consistently preserves the microbial community on produce.
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- Journal of Food Safety, 2020, v. 40, n. 2, p. 1, doi. 10.1111/jfs.12763
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Detection of multiple naturally occurring Salmonella serotypes from commercial broiler carcasses with conventional methods.
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- Journal of Food Safety, 2020, v. 40, n. 2, p. 1, doi. 10.1111/jfs.12761
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Prevalence of Salmonella in cucumbers, antibiotic and acid resistances and description of the kinetic behavior with dynamic model during storage.
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- Journal of Food Safety, 2020, v. 40, n. 2, p. 1, doi. 10.1111/jfs.12760
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Sensitive enzyme‐linked immunosorbent assay and gold nanoparticle immunochromatocgraphic strip for rapid detecting chloramphenicol in food.
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- Journal of Food Safety, 2020, v. 40, n. 2, p. 1, doi. 10.1111/jfs.12759
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Edible films containing carvacrol and cinnamaldehyde inactivate Escherichia coli O157:H7 on organic leafy greens in sealed plastic bags.
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- Journal of Food Safety, 2020, v. 40, n. 2, p. 1, doi. 10.1111/jfs.12758
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- Article
Control of Listeria monocytogenes in boned dry‐cured ham by E‐beam treatment.
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- Journal of Food Safety, 2020, v. 40, n. 2, p. 1, doi. 10.1111/jfs.12757
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A comparative study of phenols composition, antioxidant, and antifungal potency of leaves extract from five Moroccan Vitis vinifera L. varieties.
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- Journal of Food Safety, 2020, v. 40, n. 2, p. 1, doi. 10.1111/jfs.12756
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Removal of Salmonella enterica serovar Typhimurium and Cronobacter sakazakii biofilms from food contact surfaces through enzymatic catalysis.
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- Journal of Food Safety, 2020, v. 40, n. 2, p. 1, doi. 10.1111/jfs.12755
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Rapid detection model of Bacillus subtilis in solid‐state fermentation of rapeseed meal.
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- Journal of Food Safety, 2020, v. 40, n. 2, p. 1, doi. 10.1111/jfs.12754
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Antimicrobial and antioxidant properties of burgers with quinoa peptide‐loaded nanoliposomes.
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- Journal of Food Safety, 2020, v. 40, n. 2, p. 1, doi. 10.1111/jfs.12753
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Quality preservation of minimally processed pomegranate cv. Jahrom arils based on chitosan and organic acid edible coatings.
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- Journal of Food Safety, 2020, v. 40, n. 2, p. 1, doi. 10.1111/jfs.12752
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Introduction of highly effective proactive food safety management programs into food distribution channels: For safe food labeling and safe advertisements.
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- Journal of Food Safety, 2020, v. 40, n. 2, p. 1, doi. 10.1111/jfs.12751
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The probiotic, Leuconostoc mesenteroides, inhibits Listeria monocytogenes biofilm formation.
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- Journal of Food Safety, 2020, v. 40, n. 2, p. 1, doi. 10.1111/jfs.12750
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A quantitative risk assessment model for Staphylococcus aureus and Salmonella associated with consumption of informally marketed milk products in Tigray, Ethiopia.
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- Journal of Food Safety, 2020, v. 40, n. 2, p. 1, doi. 10.1111/jfs.12749
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Salmonella sensitivity to sodium hypochlorite and citric acid in washing water of lettuce residues.
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- Journal of Food Safety, 2020, v. 40, n. 2, p. 1, doi. 10.1111/jfs.12748
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In‐milk inactivation of Escherichia coli O157:H7 by the environmental lytic bacteriophage ECPS‐6.
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- Journal of Food Safety, 2020, v. 40, n. 2, p. 1, doi. 10.1111/jfs.12747
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Effect of Eryngium caeruleum essential oil on microbial and sensory quality of minced fish and fate of Listeria monocytogenes during the storage at 4°C.
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- Journal of Food Safety, 2020, v. 40, n. 2, p. 1, doi. 10.1111/jfs.12745
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Issue Information.
- Published in:
- Journal of Food Safety, 2020, v. 40, n. 2, p. 1, doi. 10.1111/jfs.12660
- Publication type:
- Article