International Journal of Food Microbiology, 0168-1605

Journal

1 - 6 out of 6Page size: 10

Publications

  1. 2020
  2. Published

    The effect of low-temperature long-time (LTLT) cooking on survival of potentially pathogenic Clostridium perfringens in beef

    Hani El Kadri, Madeleine Smith & Helen Onyeaka, 2 May 2020, In : International Journal of Food Microbiology. 320, p. 1-8 8 p., 108540.

    Research output: Contribution to journal › Article

  3. 2016
  4. Published

    The effects of orange juice clarification on the physiology of Escherichia coli; growth-based and flow cytometric analysis

    Amir Anvarian, Madeleine Smith & Tim Overton, 16 Feb 2016, In : International Journal of Food Microbiology. 219, p. 38–43

    Research output: Contribution to journal › Article

  5. 2014
  6. Published

    Diversity and activities of yeasts from different parts of a Stilton cheese

    Kostas Gkatzionis, May 2014, In : International Journal of Food Microbiology. 177, p. 109-116

    Research output: Contribution to journal › Article

  7. 2006
  8. Published

    Predicting the thermal inactivation of bacteria in a solid matrix: Simulation studies on the relative effects of microbial thermal resistance parameters and process conditions

    Phillip Robbins & Peter Fryer, 1 Apr 2006, In : International Journal of Food Microbiology. 107, p. 295=303

    Research output: Contribution to journal › Article

  9. 2005
  10. Published

    Cell division theory and individual-based modeling of microbial lag: Part II. Modeling lag phenomena induced by temperature shifts

    Jan-Ulrich Kreft, 2005, In : International Journal of Food Microbiology. 101, 3, p. 319-332 14 p.

    Research output: Contribution to journal › Article

  11. Published

    Individual-based modelling of growth and migration of Salmonella enteritidis in hens' eggs

    Jan-Ulrich Kreft, 2005, In : International Journal of Food Microbiology. 100, 1-3, p. 323-333 11 p.

    Research output: Contribution to journal › Article