International Journal of Food Microbiology, 0168-1605
Journal
1 - 6 out of 6Page size: 10
Publications
- 2020
- 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 › peer-review
- 2016
- 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. 38–43Research output: Contribution to journal › Article › peer-review
- 2014
- 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. 109-116Research output: Contribution to journal › Article › peer-review
- 2006
- 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=303Research output: Contribution to journal › Article
- 2005
- 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 › peer-review
- 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 › peer-review