International journal of food microbiology

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  Año 2005, Vol. 103, Número 3

  • Cloning, production and functional expression of enterocin P, a sec-dependent bacteriocin produced by Enterococcus faecium P13, in Escherichia coli

    J. Gutiérrez, C. Herranz, P.E. Hernández, M. Martín, R. Citti, Ingolf F. Nes, R. Criado, Luis Miguel Cintas Izarra

    págs. 239-250

    

  • Inactivation kinetics of Yersinia enterocolitica by citric and lactic acid at different temperatures

    J. Raso, R. Virto, I. Álvarez, D. Sanz

    págs. 251-257

    

  • Relationships between sensorial characteristics and microbial dynamics in ¿Registered Designation of Origin¿ Salers cheese

    Frédérique Duthoit, Laurent Tessier, Cécile Callon, Marie-Christine Montel

    págs. 259-270

    

  • Species-specific PCR-based assays for the detection of Fusarium species and a comparison with the whole seed agar plate method and trichothecene analysis

    Susan K. Patrick, Tigst Demeke, Randy M. Clear, Don Gaba

    págs. 271-284

    

  • Alcohols, esters and heavy sulphur compounds production by pure and mixed cultures of apiculate wine yeasts

    Tim Hogg, Isabel Vasconcelos, Nathalie Moreira, Filipa Mendes

    págs. 285-294

    

  • Molecular tools for differentiating probiotic and clinical strains of Saccharomyces cerevisiae

    Maurizio Sanguinetti, Riccardo Torelli, Giovanni Fadda, Lucio Romano, Brunella Posteraro, Linda Novarese

    págs. 295-304

    

  • Fungal mycoflora and mycotoxins in Korean polished rice destined for humans

    Han-Joon Hwang, Sang-Youn Choi, Young-Bae Kim, Je Won Park

    págs. 305-314

    

  • Studying and modelling the combined effect of temperature and water activity on the growth rate of P. expansum

    M.N. Serrhini, R. Lahlali, M. H. Jijakli

    págs. 315-322

    

  • Multiple norovirus genotypes characterised from an oyster-associated outbreak of gastroenteritis

    Chris Bingham, Kenneth Lamden, John S. Cheesbrough, Chris I. Gallimore, Jim J. Gray

    págs. 323-330

    

  • Study on red fermented rice with high concentration of monacolin K and low concentration of citrinin

    Xiaoqing Hu, Fusheng Chen

    págs. 331-337

    

  • Effect of the post-harvest processing procedure on OTA occurrence in artificially contaminated coffee

    Oscar González-Rios, Bernard Guyot, Joseph-Pierre Guiraud, Mirna Suarez-Quiroz, Michel Barel, Sabine Schorr-Galindo

    págs. 339-345

    

  • Inhibition effect of honey on the adherence of Salmonella to intestinal epithelial cells in vitro

    Herbert Nsanze, Zahra Al Mahrooqi, Adel Alnaqdy, Basil Nzeako, Ali Al-Jabri

    págs. 347-351

    

  • Calendar

    págs. 353-354

    

  • Bibliography of food microbiology

    págs. 355-366