Related references
Note: Only part of the references are listed.Development of predictive growth models of Aeromonas hydrophila on raw tuna Thunnus orientalis as a function of storage temperatures
Ji Yoon Kim et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2022)
Photodynamic inactivation of Staphylococcus aureus in the system of titanium dioxide nanoparticles sensitized by hypocrellin B and its application in food preservation
Xiaoxiao Wan et al.
FOOD RESEARCH INTERNATIONAL (2022)
Modelling the thermal inactivation of spores from different phylogenetic groups of Bacillus cereus
Yvan Le Marc et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2022)
Comparative Transcriptomic Analysis of Staphylococcus aureus Reveals the Genes Involved in Survival at Low Temperature
Biao Suo et al.
FOODS (2022)
Recent research advances of lactic acid bacteria in sourdough: Origin, diversity, and function
Biao Suo et al.
CURRENT OPINION IN FOOD SCIENCE (2021)
Bacillus weihenstephanensis can readily evolve for increased endospore heat resistance without compromising its thermotype
Tom Dongmin Kim et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2021)
Kinetics of Staphylococcus aureus growth and Enterotoxin A production in milk under shaking and static conditions
Lu Lin et al.
FOOD RESEARCH INTERNATIONAL (2021)
Risk of Bacillus cereus in Relation to Rice and Derivatives
Dolores Rodrigo et al.
FOODS (2021)
Multidrug-, methicillin-, and vancomycin-resistant Staphylococcus aureus isolated from ready-to-eat meat sandwiches: An ongoing food and public health concern
Mahmoud Ahmed Mahros et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2021)
Prospects and application of ultrasound and magnetic fields in the fermentation of rare edible fungi
Wen Li et al.
ULTRASONICS SONOCHEMISTRY (2021)
Prevalence of the Strains of Bacillus cereus Group in Artisanal Mexican Cheese
Roberto Adame-Gomez et al.
FOODBORNE PATHOGENS AND DISEASE (2020)
Effect of temperature on the growth of Staphylococcus aureus in ready-to-eat cooked rice with pork floss
Kuan-Hung Lu et al.
FOOD MICROBIOLOGY (2020)
One-step kinetic analysis of competitive growth of Salmonella spp. and background flora in ground chicken
Zhen Jia et al.
FOOD CONTROL (2020)
Technological strategies ensuring the safe arrival of beneficial microorganisms to the gut: From food processing and storage to their passage through the gastrointestinal tract
Lucia Cassani et al.
FOOD RESEARCH INTERNATIONAL (2020)
Methicillin-resistant Staphylococcus aureus (MRSA) isolated from chicken meat and giblets often produces staphylococcal enterotoxin B (SEB) in non-refrigerated raw chicken livers
Said Kamal Abolghait et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2020)
Temperature-Dependent Growth Characteristics of Bacillus thuringiensis in a Ratatouille Food Model
Nicole Heini et al.
JOURNAL OF FOOD PROTECTION (2020)
Mathematical modelling and validation of Salmonella enterica growth in sushi exposed to different time-temperature scenarios found in real sushi establishments
Danielle Carmo da Silva et al.
FOOD RESEARCH INTERNATIONAL (2020)
A dynamic predictive model for the growth of Salmonella spp. and Staphylococcus aureus in fresh egg yolk and scenario-based risk estimation
Jin Hwa Park et al.
FOOD CONTROL (2020)
Growth kinetics of Staphylococcus aureus and background microorganisms in camel milk
Zhaopeng Xie et al.
JOURNAL OF DAIRY SCIENCE (2020)
Predictive model for growth of Bacillus cereus during cooling of cooked rice
Vijay K. Juneja et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2019)
'MicroHibro': A software tool for predictive microbiology and microbial risk assessment in foods
Salvador Cubero Gonzalez et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2019)
Study on the Growth and Enterotoxin Production by Staphylococcus aureus in Canned Meat before Retorting
Luca Grispoldi et al.
TOXINS (2019)
Prevalence and Characterization of Staphylococcus aureus Isolated From Pasteurized Milk in China
Jingsha Dai et al.
FRONTIERS IN MICROBIOLOGY (2019)
Modelling microbial growth in modified-atmosphere-packed hake (Merluccius merluccius) fillets stored at different temperatures
Adriana Antunes-Rohling et al.
FOOD RESEARCH INTERNATIONAL (2019)
Incidence of enterotoxigenic Staphylococcus aureus in milk and Egyptian artisanal dairy products
Ahmed Abdel-Hameid Ahmed et al.
FOOD CONTROL (2019)
Predictive model of Staphylococcus aureus growth on egg products
Won-Seok Choi et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2019)
Time-temperature abuse in the food cold chain: Review of issues, challenges, and recommendations
Nodali Ndraha et al.
FOOD CONTROL (2018)
Mathematical modelling of temperature effect on growth kinetics of Pseudomonas spp. on sliced mushroom (Agaricus bisporus)
Fatih Tarlak et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2018)
Modeling for Predicting the Time to Detection of Staphylococcal Enterotoxin A in Cooked Chicken Product
Jieyun Hu et al.
FRONTIERS IN MICROBIOLOGY (2018)
Individual cell heterogeneity in Predictive Food Microbiology: Challenges in predicting a noisy world
Konstantinos P. Koutsoumanis et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2017)
Microbial contamination of tofu in Korea and growth characteristics of Bacillus cereus isolates in Tofu
Da-Young Lee et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Rethinking Tertiary Models: Relationships between Growth Parameters of Bacillus cereus Strains
Jozsef Baranyi et al.
FRONTIERS IN MICROBIOLOGY (2017)
Evaluating the Effect of Temperature on Microbial Growth Rate-The Ratkowsky and a Belehradek-Type Models
Lihan Huang et al.
JOURNAL OF FOOD SCIENCE (2011)
Growth kinetics of Listeria monocytogenes in broth and beef frankfurters -: Determination of lag phase duration and exponential growth rate under isothermal conditions
L. Huang
JOURNAL OF FOOD SCIENCE (2008)