4.2 Article

Modeling the survival of Salmonella Enteritidis and Salmonella Typhimurium during the fermentation of yogurt

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

Survival of Escherichia coli O157:H7 during manufacture and storage of traditional and low lactose yogurt

Camila Sampaio Cutrim et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2016)

Article Veterinary Sciences

Modeling the kinetics of survival of Staphylococcus aureus in regional yogurt from goat's milk

E. Bednarko-Mlynarczyk et al.

POLISH JOURNAL OF VETERINARY SCIENCES (2015)

Article Veterinary Sciences

Modeling the effect of temperature on survival rate of Salmonella Enteritidlis in yogurt

J. Szczawinski et al.

POLISH JOURNAL OF VETERINARY SCIENCES (2014)

Article Biotechnology & Applied Microbiology

Influence of serotype on the growth kinetics and the ability to form biofilms of Salmonella isolates from poultry

Miryam Diez-Garcia et al.

FOOD MICROBIOLOGY (2012)

Article Immunology

Foodborne Illness Acquired in the United States-Major Pathogens

Elaine Scallan et al.

EMERGING INFECTIOUS DISEASES (2011)

Article Food Science & Technology

Growth-Death Kinetics of Listeria Monocytogenes in Strained Yogurt

Levent Akkaya et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2009)

Article Food Science & Technology

Acid adaptation affects the viability of Salmonella typhimurium during the lactic fermentation of skim milk and product storage

Hsuan-Wen Shen et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2007)

Review Food Science & Technology

Lactic acid bacteria as functional starter cultures for the food fermentation industry

F Leroy et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2004)

Article Food Science & Technology

Survival of salmonellae in bio-yoghurt

KSH Al-Haddad

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2003)

Article Food Science & Technology

Survival of Escherichia coli O157:H7 in traditional African yoghurt fermentation

BA Ogwaro et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2002)

Article Food Science & Technology

Survival of Escherichia coli O157:H7 during storage of yogurt at different temperatures

M Bachrouri et al.

JOURNAL OF FOOD SCIENCE (2002)

Article Food Science & Technology

The effect of inoculum size on the lag phase of Listeria monocytogenes

TP Robinson et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2001)