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Efstathios Z. Panagou et al.
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Isolation, identification, and technological characterization of wild leuconostocs and lactococci for traditional Raib type milk fermentation
Nahida Bendimerad et al.
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Review on fermented plant materials as carriers and sources of potentially probiotic lactic acid bacteria - With an emphasis on table olives
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Occurrence of fruit rot fungi (Aspergillus section Nigri) on some drying varieties of irrigated grapes
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AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2010)
Antimicrobial Activity of Basil (Ocimum basilicum) Oil against Salmonella Enteritidis in Vitro and in Food
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BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY (2010)
Synergistic Antimicrobial Effect of Nisin and ρ-Cymene on Salmonella enterica Serovar Typhi in Vitro and on Ready-to-Eat Food
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Production of three anti-listerial peptides by Lactobacillus curvatus in MRS broth
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Antimicrobial peptides generated from milk proteins: a survey and prospects for application in the food industry. A review
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INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2010)
Seasonal Prevalence of Primary Disease Dairy Herds in North-Eastern of Algeria
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Journal of Animal and Veterinary Advances (2010)
Characterisation of the dry salted process for the production of the msayer, a traditional lemon aromatising condiment
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LWT-FOOD SCIENCE AND TECHNOLOGY (2010)
Antimicrobial Activity of Elephant Garlic Oil against Vibrio cholerae in Vitro and in a Food Model
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BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY (2009)
Expert Report: Making Decisions about the Risks of Chemicals in Foods with Limited Scientific Information
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Prevalence of virulence genes in Escherichia coli isolated from food in Casablanca (Morocco)
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Occurrence and legislation of mycotoxins in food and feed from Morocco
Abdellah Zinedine et al.
FOOD CONTROL (2009)
Modeling the survival of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium during fermentation, drying, and storage of soudjouk-style fermented sausage
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INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2009)
African Traditional Fermented Foods and Probiotics
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JOURNAL OF MEDICINAL FOOD (2009)
Impact of Some Environmental Factors on Growth and Production of Ochratoxin A of/by Aspergillus tubingensis, A-niger, and A-carbonarius Isolated from Moroccan Grapes
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JOURNAL OF MICROBIOLOGY (2009)
Traditional Tunisian butter: Physicochemical and microbial characteristics and storage stability of the oil fraction
O. Samet-Bali et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2009)
Ochratoxin A non-conventional exposure sources - A review
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MICROCHEMICAL JOURNAL (2009)
Life cycle of Sarcocystis camelicanis infecting the camel (Camelus dromedarius) and the dog (Canis familiaris), light and electron microscopic study
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PARASITOLOGY RESEARCH (2009)
A survey on meat sheep farms in two regions of Morocco on farm structure and the acceptability of the targeted selective treatment approach to worm control
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VETERINARY PARASITOLOGY (2009)
Microbiological characterization of table olives commercialized in Portugal in respect to safety aspects
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FOOD AND CHEMICAL TOXICOLOGY (2008)
Risk factors in enterococci isolated from foods in Morocco:: Determination of antimicrobial resistance and incidence of virulence traits
Antonio Sanchez Valenzuela et al.
FOOD AND CHEMICAL TOXICOLOGY (2008)
Aflatoxins levels in dried fruits and nuts from Rabat-Sale area, Morocco
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FOOD CONTROL (2008)
Role of yeasts in table olive production
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INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2008)
Microbial contamination of fruit and vegetables and the behaviour of enteropathogens in the phyllosphere: a review
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JOURNAL OF APPLIED MICROBIOLOGY (2008)
Effect of Lactobacillus sakei and Staphylococcus xylosus on the inhibition of Escherichia coli O157:H7 in pastirma, a dry-cured meat product
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JOURNAL OF FOOD SAFETY (2008)
Effect of dry-salt processing on the textural properties and cell wall polysaccharides of cv. Thasos black olives
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JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2008)
Microbiological quality of fresh fruit and vegetable products in Catalonia (Spain) using normalised plate-counting methods and real time polymerase chain reaction (QPCR)
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JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2008)
Sarcocystis and Its Complications in Camels (Camelus dromedarius) of Eastern Provinces of Iran
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KOREAN JOURNAL OF PARASITOLOGY (2008)
Screening for anti-listerial bacteriocin-producing lactic acid bacteria from Gueddid a traditionally Tunisian fermented meat
Zouhaier Ben Belgacem et al.
MEAT SCIENCE (2008)
Microbial diversity in Tunisian olive fermentation brine as evaluated by small subunit rRNA - Single strand conformation polymorphism analysis
M CHAMKHA
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2007)
Evaluation of high humidity and wet marinade methods for pasteurization of jerky
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JOURNAL OF FOOD SCIENCE (2007)
Identification and characterization of yeast isolated from the elaboration of seasoned green table olives
Alejandro Hernandez et al.
FOOD MICROBIOLOGY (2007)
Lead and aluminium levels in infants' hair, diet, and the local environment in the Moroccan city of Marrakech
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SCIENCE OF THE TOTAL ENVIRONMENT (2007)
Incidence of ochratoxin A in rice and dried fruits from Rabat and Sale area, Morocco
A. Zinedine et al.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT (2007)
Effectiveness of cell-adsorbed bacteriocin produced by Lactobacillus curvatus CWBI-B28 and selected essential oils to control Listeria monocytogenes in pork meat during cold storage
H. Ghalfi et al.
LETTERS IN APPLIED MICROBIOLOGY (2007)
Presence of aflatoxin M1 in pasteurized milk from Morocco
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INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2007)
Biodiversity of bacterial ecosystems in traditional Egyptian Domiati cheese
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APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2007)
Prevalence of shiga toxin-producing Escherichia coli in a diarrheagenic tunisian population, and the report of isolating STEC O157:H7 in tunis
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CURRENT MICROBIOLOGY (2006)
Natural occurrence of mycotoxins in cereals and spices commercialized in Morocco
A. Zinedine et al.
FOOD CONTROL (2006)
Preliminary data on the presence of mycotoxins (ochratoxin A, citrinin and aflatoxin B1) in black table olives Greek style of Moroccan origin
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MOLECULAR NUTRITION & FOOD RESEARCH (2006)
The bacterial quality of red meat and offal in Casablanca (Morocco)
Nozha Cohen et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2006)
Casein-derived antimicrobial peptides generated by Lactobacillus acidophilus DPC6026
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APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2006)
Effects of a probiotic Enterococcus faecium strain supplemented from birth to weaning on diarrhoea patterns and performance of piglets
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JOURNAL OF ANIMAL PHYSIOLOGY AND ANIMAL NUTRITION (2006)
The Mediterranean diet in a world context
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PUBLIC HEALTH NUTRITION (2006)
The role and application of enterococci in food and health
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INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2006)
Risk assessment of chemicals in European traditional foods
John Chr. Larsen
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2006)
Greek dry-salted olives: Monitoring the dry-salting process and subsequent physico-chemical and microbiological profile during storage under different packing conditions at 4 and 20 degrees C
EZ Panagou
LWT-FOOD SCIENCE AND TECHNOLOGY (2006)
Foodborne protozoan parasites
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INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2005)
Effects of a probiotic strain of Enterococcus faecium on the rate of natural chlamydia infection in swine
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INFECTION AND IMMUNITY (2005)
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VETERINARY PARASITOLOGY (2005)
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JOURNAL OF APPLIED MICROBIOLOGY (2005)
Lyophilized preparations of bacteriocinogenic Lactobacillus curvatus and Lactococcus lactis subsp lactis as potential protective adjuncts to control Listeria monocytogenes in dry-fermented sausages
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JOURNAL OF APPLIED MICROBIOLOGY (2005)
Technology transfer of some Moroccan traditional dairy products (lben, jben and smen) to small industrial scale
N Benkerroum et al.
FOOD MICROBIOLOGY (2004)
Effect of replacing beef fat with olive oil on quality characteristics of Turkish soudjouk (sucuk)
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MEAT SCIENCE (2004)
Antilisterial activity of lactic acid bacteria isolated from rigouta, a traditional Tunisian cheese
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JOURNAL OF APPLIED MICROBIOLOGY (2004)
Occurrence of aflatoxin M1 in randomly selected North African milk and cheese samples
AM Elgerbi et al.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT (2004)
Safety aspects of enterococci from the medical point of view
FH Kayser
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2003)
Chemical composition and antifungal activity of essential oils of seven Moroccan Labiatae against Botrytis cinerea Pers: Fr.
C Bouchra et al.
JOURNAL OF ETHNOPHARMACOLOGY (2003)
Microbiological quality assessment of Moroccan camel's milk and identification of predominating lactic acid bacteria
N Benkerroum et al.
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Harmonization of exposure assessment for food chemicals: the international perspective
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Behaviour of Listeria monocytogenes in raw sausages (merguez) in presence of a bacteriocin-producing lactococcal strain as a protective culture
N Benkerroum et al.
MEAT SCIENCE (2003)
Black olives as substrate for Aspergillus parasiticus growth and aflatoxin B1 production
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Antioxidant and antimicrobial effects of four garlic-derived organosulfur compounds in ground beef
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Isolation and characterization of shiga toxin-producing Escherichia coli from meat and dairy products
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Impact of small scale fermentation technology on food safety in developing countries
Y Motarjemi
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Basic requirements for the transfer of fermentation technologies to developing countries
R Rolle et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2002)
An overview of small-scale food fermentation technologies in developing countries with special reference to Thailand: scope for their improvement
R Valyasevi et al.
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Characterization of anti-Listeria monocytogenes bacteriocins from Enterococcus faecalis, Enterococcus faecium, and Lactococcus lactis strains isolated from raib, a Moroccan traditional fermented milk
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CURRENT MICROBIOLOGY (2002)
Fate of enterotoxigenic Staphylococcus aureus in the presence of nisin-producing Lactococcus lactis strain during manufacture of Jben, a Moroccan traditional fresh cheese
A Hamama et al.
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Effects of pH, temperature and NaCl concentration on the growth kinetics, proteolytic activity and biogenic amine production of Enterococcus faecalis
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GC-MS analysis of essential oils from some Greek aromatic plants and their fungitoxicity on Penicillium digitatum
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Basic aspects of food preservation by hurdle technology
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Experimental manufacturing of kaddid, a salted dried meat product: control of the microorganisms
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