Results 311 to 320 of about 3,238,550 (370)
Some of the next articles are maybe not open access.
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
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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
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.
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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.
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"Preface to the Fifth Edition The golden era of food microbiology has begun. All three areas of food microbiology, beneficial, spoilage, and pathogenic microbiology, are expanding and progressing at an incredible pace; thus, it is difficult for one to ...
B. Ray, A. Bhunia
semanticscholar +1 more source
Comprehensive Reviews in Food Science and Food Safety, 2020
The prevention of foodborne diseases is one of the main objectives of health authorities. To this effect, analytical techniques to detect and/or quantify the microbiological contamination of foods prior to their release onto the market are required ...
C. Ripolles-Avila +5 more
semanticscholar +1 more source
The prevention of foodborne diseases is one of the main objectives of health authorities. To this effect, analytical techniques to detect and/or quantify the microbiological contamination of foods prior to their release onto the market are required ...
C. Ripolles-Avila +5 more
semanticscholar +1 more source
Mass spectrometry imaging and its potential in food microbiology.
Journal of food microbiology, 2022Yuchen Zou, Weiwei Tang, Bin Li
semanticscholar +1 more source
Microbiology of Fermented Foods
2017Many types of fermented foods, known throughout the world, have been prepared and consumed for centuries for their nutritional value, flavor and stability. This chapter addresses fermented foods commonly known around the world as well as many that are locally produced. It highlights microbiological diversity of these foods.
Sengun I.Y., Doyle M.P.
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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.
Bottari B. +3 more
openaire +3 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.
Bottari B. +3 more
openaire +3 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 ...
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Food microbiology : in human health and disease , Food microbiology : in human health and disease , کتابخانه دیجیتالی دانشگاه علوم پزشکی و خدمات درمانی شهید ...
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High-throughput sequencing and food microbiology.
Advances in Food and Nutrition Research, 2020N. Quijada +2 more
semanticscholar +1 more source
2017
Food microbiology is a branch of applied microbiology and the scope of food microbiology is expanding rapidly to protect food from microbial spoilage and provide safe, nutritious food to consumers. We now live in a period of world¬wide food crisis, a food saved is a food produced.
openaire +1 more source
Food microbiology is a branch of applied microbiology and the scope of food microbiology is expanding rapidly to protect food from microbial spoilage and provide safe, nutritious food to consumers. We now live in a period of world¬wide food crisis, a food saved is a food produced.
openaire +1 more source