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45篇 您的检索式：期刊名="FoodMicrobiol"

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	题名	作者	年代	出处	被引量
1	Resuscitation of the viable but nonculturable state of Salmonella enterica serovar Oranienburg by recombinant resuscitation-promoting factor derived from Salmonella typhimurium strain LT2 显示文摘	Panutdaporn N Kawamoto K Asakura H Makino SI	2006	FoodMicrobiol2006，106，3：	1
2	Artisanal and experi-mental Pecorino Siciliano cheese:microbial dynamics during manufac-ture assessed by culturing and PCR-DGGE analyses显示文摘	RANDAZZO C L VAUGHAN E E CAGGIA C	2006	Int J FoodMicrobiol2006，109，12：	1
3	Essential oils: their antibacterial properties andpotential applications in foods- a review 显示文摘	BURT S	2004	Int J FoodMicrobiol2004，94，3：	1
4	Bacterial communities as-sociated with the production of artisanal Istrian cheese 显示文摘	MIRNA MF MARION E ANDREA S	2010	Int J FoodMicrobiol2010，142，1：	1
5	Pecorino Crotonesecheese: Study of bacterial population and flavour compounds 显示文摘	RANDAZZO CL PITINO I RIBBERA A	2010	FoodMicrobiol2010，27，3：	1
6	In vitro and in vivo antifungal activities of the essential oils of various plants against tomato grey mould disease agent Botrytis cinerea显示文摘	Soylu E M Kurt S Soylu S	2010	Int J FoodMicrobiol2010，143，3：	1
7	Antibiotic resistance genes and identification of staphylococci collected from the production chain of swine meat commodities显示文摘	Simeoni D Rizzotti L Cocconcelli P	2008	FoodMicrobiol2008，25，1：	1
8	Constructionand evaluation of a microbiological positive process internalcontrol for PCR-based examination of food samples for Liste-ria monocytogenes and Salmonella enterica显示文摘	Murphy NM McLauchlin J Ohai C	2007	Int J FoodMicrobiol2007，120，12：	1
9	The antimicrobial effect of oregano essential oil, nisin and their combination against Salmonella enteritidis in minced sheep meat during refrigerated storage 显示文摘	Govaris A Solomakos N Pexara A Chatzopoulou P S	2010	lnt J FoodMicrobiol2010，137，：	1
10	Isolation and molecular characterization of Salmonella enteriea serovar Enteritidis from poultry house and clinical samples during 2010显示文摘	Mezal E H Sabol A Khan M A	2014	FoodMicrobiol2014，38，：	1
11	Occurrence andformation of biologically active amine in foods显示文摘	Brink B Damink C Joosten H M L J	1990	Int J FoodMicrobiol1990，11，1：	1
12	Application of RBGR a simple way of screening of oxygen to lerance in probiotic bacteria 显示文摘	Talwalkar A Kailasapathy K Peiris P	2001	Int J FoodMicrobiol2001，71，：	1
13	Selection and characterization of mixed starter cultures for lactic acid fermentation of carrot,cabbage,beet and onion vegetable mixture 显示文摘	NANCY J G Tony S	2001	Int J FoodMicrobiol2001，64，：	1
14	Identification andepidemiological relationships of Aeromonas isolates from patientswith diarrhea, drinking water and foods 显示文摘	Pablos M Huys G Cnockaert M	2011	Int J FoodMicrobiol2011，147，3：	1
15	A model of the effect of temperature on the growth of pathogenic and nonpathogenic Vibrio parahaemolyticus isolated from oysters in Korea显示文摘	Soon K S Min K J Jung Y J	2008	FoodMicrobiol2008，25，5：	1
16	Enterotoxin production by staphylococci isolated from foods in France显示文摘	Rosec J P Guiraud J P Dalet C	1997	Int J FoodMicrobiol1997，35，3：	1
17	Antimicrobial properties ofsalt ( NaCl) used for the preservation of natural casings显示文摘	Wijnker J J Koop G Lipman L J A	2006	FoodMicrobiol2006，23，：	1
18	Validation of predictive models describing the growth of Listeria monocytogenes显示文摘	Giffel M C Zwietering M H	1999	Int J FoodMicrobiol1999，46，：	1
19	Listeria:A foodbornepathogen that knows how to survive显示文摘	Gandhi M Chikindas M L	2006	Int J FoodMicrobiol2006，113，1：	1
20	Staphylococcal enterotoxins显示文摘	Balaban N Rasooly A	2000	Int J FoodMicrobiol2000，61，1：	1

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