International journal of food microbiology

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  Año 2005, Vol. 102, Número 3

  • Predictive modeling of microorganisms: LAG and LIP in monotonic growth

    Peter Vadasz, Alisa S. Vadasz

    págs. 257-275

    

  • The influence of mayonnaise pH and storage temperature on the growth of Listeria monocytogenes in seafood salad

    Mark Tamplin, Cheng-An Hwang

    págs. 277-285

    

  • Occurrence and ribotypes of Listeria monocytogenes in Gorgonzola cheeses

    Carlo Cantoni, Simone Stella, Gerardo Manfreda, Alessandra de Cesare, Massimo Cozzi

    págs. 287-293

    

  • Application of molecular methods to demonstrate species and strain evolution of acetic acid bacteria population during wine production

    Núria Hierro, José Manuel Guillamón Navarro, Angel González, Montserrat Poblet Icart, Albert Mas Barón

    págs. 295-304

    

  • Combined physico-chemical and water transfer modelling to predict bacterial growth during food processes

    A. Lebert, C.G. Dussap, I. Lebert

    págs. 305-322

    

  • Field evaluation of the application of time temperature integrators for monitoring fish quality in the chill chain

    K. Koutsoumanis, G.J.E. Nychas, P.S. Taoukis, M.C. Giannakourou

    págs. 323-336

    

  • Survival and growth of Yersinia enterocolitica strains inoculated in skimmed milk treated with high hydrostatic pressure

    Artur Xavier Roig Sagués, María Manuela Hernández Herrero, Sílvia de Lamo Castellví, Buenaventura Guamis López, Marta Capellas Puig

    págs. 337-342

    

  • The effect of probiotics on the genotoxicity of furazolidone

    J. Raipulis, P. Semjonovs, M.M. Toma

    págs. 343-347

    

  • Antimicrobial susceptibility patterns of competitive exclusion bacteria applied to newly hatched chickens

    Carl E. Cerniglia, R. Doug Wagner

    págs. 349-353

    

  • Phenotypic and genotypic characterization of lactobacilli isolated from Spanish goat cheeses

    Susana Seseña Prieto, Lourdes Cabezas, María de los Llanos Palop Herreros, Isabel Sánchez, Justa María Poveda Colado

    págs. 355-362

    

  • Calendar

    págs. 363-365

    

  • Bibliography of food microbiology

    págs. 367-378