Results 31 to 40 of about 2,895,352 (324)
Strategies for the use of bacteriocins in Gram-negative bacteria: relevance in food microbiology. [PDF]
J Food Sci Technol, 2015 Prudêncio CV +2 more
europepmc +2 more sources
Impact of next generation sequencing techniques in food microbiology. [PDF]
Curr Genomics, 2014 Understanding the Maxam-Gilbert and Sanger sequencing as the first generation, in recent years there has been an explosion of newly-developed sequencing strategies, which are usually referred to as next generation sequencing (NGS) techniques.
Mayo B +5 more
europepmc +2 more sources
Heliyon, 2020 Use of fungicides is a common practice as a postharvest treatment to control fruit decay. Nowadays, environment friendly technologies, such as heat treatments, are viable replacements.
Diana B. Queb-González +3 more
doaj +1 more source
Ultrasonic in food microbiology: Application and future trends [PDF]
Network Biology, 2021 Ultrasonic is one of the promising technological innovation to modify structure, inactivate enzymes and/or neutralize microorganisms in food products for enhancement of their quality and safety.
Kartikey Chaturvedi +2 more
doaj
MALDI-TOF MS - application in food microbiology.
Acta Biochimica Polonica, 2020 Microbiological purity control of food products is of great importance in the food industry. Contaminated food is often characterized by a deteriorated taste, smell, and appearance, and when consumed, it can pose a threat to human health and life.
Monika Akimowicz, Joanna Bucka-Kolendo
semanticscholar +1 more source
Biofilms in Focus: A Threat to Foods
Applied Sciences, 2022 The world of food microbiology, and by extension that of food safety, has evolved significantly at the turn of the century [...]
José Juan Rodríguez-Jerez +1 more
doaj +1 more source
Recent Advances in Applied Microbiology: Editorial
Microorganisms, 2020 The importance of microbiology has grown exponentially since the development of genomics, transcriptomics, and proteomics, making it possible to clarify microbial biogeochemical processes and their interactions with macroorganisms in both health and ...
Letícia M. Estevinho +2 more
doaj +1 more source
The Swiss Society of Microbiology: Small Bugs, Big Questions and Cool Answers
CHIMIA, 2016 The Swiss Society for Microbiology (SSM) represents around 700 scientists working in the fields of medical (human and veterinary), microbial biotechnology as well as fundamental, environmental, and food microbiology.
Gilbert Greub +5 more
doaj +1 more source
Frontiers in Microbiology, 2021 In food microbial measurements, when most or very often bacterial counts are below to the limit of quantification (LOQ) or the limit of detection (LOD) in collected food samples, they are either ignored or a specified value is substituted.
Gyung Jin Bahk, Hyo Jung Lee
doaj +1 more source
Recent Advances in Applied Microbiology and Food Sciences
Applied Sciences, 2022 Changes are taking place on many fronts, including socio-demographic changes, economic changes, and technological progress [...]
Marek Kieliszek +1 more
doaj +1 more source