Results 201 to 210 of about 236,529 (244)
Global research trends on bacterial contamination and microbiological quality of ready-to-eat foods: a bibliometric analysis. [PDF]
Front Res Metr AnalAbubaker K +6 more
europepmc +1 more source
Retraction: Low temperature synthesis of superparamagnetic iron oxide (Fe<sub>3</sub>O<sub>4</sub>) nanoparticles and their ROS mediated inhibition of biofilm formed by food-associated bacteria. [PDF]
Front MicrobiolFrontiers Editorial Office.
europepmc +1 more source
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2009
This FISH application guide provides an overview of the principles and the basic techniques of fluorescence in situ hybridization (FISH) and primed in situ hybridization (PRINS), which are successfully used to study many aspects of genomic behavior and alterations.
Benedetta Bottari +2 more
exaly +4 more sources
This FISH application guide provides an overview of the principles and the basic techniques of fluorescence in situ hybridization (FISH) and primed in situ hybridization (PRINS), which are successfully used to study many aspects of genomic behavior and alterations.
Benedetta Bottari +2 more
exaly +4 more sources
Nature Microbiology, 2016
Because of their ability to biochemically transform their growing environments, microorganisms are playing a new creative role as a culinary tool, enabling both professional and amateur cooks to create entirely new flavours from existing ingredients.
openaire +2 more sources
Because of their ability to biochemically transform their growing environments, microorganisms are playing a new creative role as a culinary tool, enabling both professional and amateur cooks to create entirely new flavours from existing ingredients.
openaire +2 more sources
International Journal of Food Microbiology, 2000
This is the third edition of a widely acclaimed text which covers the whole field of modern food microbiology. It has been thoroughly revised and updated to include the most recent developments in the field. It covers the three main aspects of the interaction between micro-organisms and food - spoilage, foodborne illness and fermentation - and the ...
Martin R Adams, Maurice O Moss
openaire +2 more sources
This is the third edition of a widely acclaimed text which covers the whole field of modern food microbiology. It has been thoroughly revised and updated to include the most recent developments in the field. It covers the three main aspects of the interaction between micro-organisms and food - spoilage, foodborne illness and fermentation - and the ...
Martin R Adams, Maurice O Moss
openaire +2 more sources
2015
Food Microbiology by Adams and Moss has been a popular textbook since it was first published in 1995. Now in its fourth edition, Peter McClure joins the highly successful authorship in order to bring the book right up to date. Maintaining its general structure and philosophy to encompass modern food microbiology, this new edition ...
Martin R. Adams +2 more
openaire +2 more sources
Food Microbiology by Adams and Moss has been a popular textbook since it was first published in 1995. Now in its fourth edition, Peter McClure joins the highly successful authorship in order to bring the book right up to date. Maintaining its general structure and philosophy to encompass modern food microbiology, this new edition ...
Martin R. Adams +2 more
openaire +2 more sources
2016
Food microbiology : in human health and disease , Food microbiology : in human health and disease , کتابخانه دیجیتالی دانشگاه علوم پزشکی و خدمات درمانی شهید ...
openaire +1 more source
Food microbiology : in human health and disease , Food microbiology : in human health and disease , کتابخانه دیجیتالی دانشگاه علوم پزشکی و خدمات درمانی شهید ...
openaire +1 more source
The Inclusion of the Food Microstructural Influence in Predictive Microbiology: State-of-the-Art
Foods, 2021Davy Verheyen +2 more
exaly