Food Microbiology

Announcement Digital Object Identifier
pp. i-i(1)

Cycloheximide resistance as marker for monitoring yeasts in wine fermentations
pp. 119-128(10)
Authors: Pérez F.; Regodón J.A.; Valdés M.E.; De Miguel C.; Ramírez M.

Bioactive peptides in dairy products: synthesis and interaction with proteolytic enzymes
pp. 129-141(13)
Authors: Smacchi E.; Gobbetti M.

Analysis of the Salmonella typhimurium isolates from food-poisoning cases by molecular subtyping methods
pp. 143-152(10)
Authors: Tsen H.Y.; Hu H.H.; Lin J.S.; Huang C.H.; Wang T.K.

Spore-forming bacteria in commercial cooked, pasteurised and chilled vegetable purées
pp. 153-165(13)
Authors: Carlin F.; Guinebretiere M-H.; Choma C.; Pasqualini R.; Braconnier A.; Nguyen-the C.

Trichothecenes and fumonisins produced in autoclaved tiger nuts by strains of Fusarium sporotrichioides andFusarium moniliforme
pp. 167-176(10)
Authors: Mateo J.J.; Jiménez M.

Inhibition of Brochothrix thermosphacta in broths and pork by myristoyl-L-methionine
pp. 177-183(7)
Authors: Gordon Greer G.; Paquet A.; Dilts B.D.

Growth of Aeromonas hydrophila in modified-atmosphere-packed cooked meat products
pp. 185-196(12)
Authors: Devlieghere F.; Lefevere I.; Magnin A.; Debevere J.

Development of a multiplex and semi-nested PCR assay for detection of Yersinia enterocolitica and Aeromonas hydrophila in raw milk
pp. 197-203(7)
Authors: Yeim Özba Z.; Lehner A.; Wagner M.

Characterization of Lactobacillus isolates from infant faeces as dietary adjuncts
pp. 205-215(11)
Authors: Xanthopoulos V.; Litopoulou-Tzanetaki E.; Tzanetakis N.

Methods for yeast characterization from industrial products
pp. 217-223(7)
Authors: Gomes L.H.; Duarte K.M.R.; Argueso J.L.; Echeverrigaray S.; Tavares F.C.A.

Inactivation of Salmonella typhimurium by high pressure carbon dioxide
pp. 225-232(8)
Author: Erkmen O.

The microbiological conditions of the carcasses of six species after dressing at a small abattoir
pp. 233-239(7)
Authors: Gill C.O.; Jones T.; Bryant J.; Brereton D.A.