134 related articles for article (PubMed ID: 26613919)
1. Changes in the Microbial Composition of Microbrewed Beer during the Process in the Actual Manufacturing Line.
Kim SA; Jeon SH; Kim NH; Kim HW; Lee NY; Cho TJ; Jung YM; Lee SH; Hwang IG; Rhee MS
J Food Prot; 2015 Dec; 78(12):2233-9. PubMed ID: 26613919
[TBL] [Abstract][Full Text] [Related]
2. Microbiological diversity and prevalence of spoilage and pathogenic bacteria in commercial fermented alcoholic beverages (beer, fruit wine, refined rice wine, and yakju).
Jeon SH; Kim NH; Shim MB; Jeon YW; Ahn JH; Lee SH; Hwang IG; Rhee MS
J Food Prot; 2015 Apr; 78(4):812-8. PubMed ID: 25836410
[TBL] [Abstract][Full Text] [Related]
3. Changes in microbial contamination levels and prevalence of foodborne pathogens in alfalfa (Medicago sativa) and rapeseed (Brassica napus) during sprout production in manufacturing plants.
Kim SA; Kim OM; Rhee MS
Lett Appl Microbiol; 2013 Jan; 56(1):30-6. PubMed ID: 23051104
[TBL] [Abstract][Full Text] [Related]
4. Survival of foodborne pathogenic bacteria (Bacillus cereus, Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, Staphylococcus aureus, and Listeria monocytogenes) and Bacillus cereus spores in fermented alcoholic beverages (beer and refined rice wine).
Kim SA; Kim NH; Lee SH; Hwang IG; Rhee MS
J Food Prot; 2014 Mar; 77(3):419-26. PubMed ID: 24674433
[TBL] [Abstract][Full Text] [Related]
5. Microbiological quality of seasoned roasted laver and potential hazard control in a real processing line.
Choi ES; Kim NH; Kim HW; Kim SA; Jo JI; Kim SH; Lee SH; Ha SD; Rhee MS
J Food Prot; 2014 Dec; 77(12):2069-75. PubMed ID: 25474052
[TBL] [Abstract][Full Text] [Related]
6. The biodiversity of predominant lactic acid bacteria in dolo and pito wort for the production of sorghum beer.
Sawadogo-Lingani H; Lei V; Diawara B; Nielsen DS; Møller PL; Traoré AS; Jakobsen M
J Appl Microbiol; 2007 Oct; 103(4):765-77. PubMed ID: 17897178
[TBL] [Abstract][Full Text] [Related]
7. Changes in microbial composition and the prevalence of foodborne pathogens in crab marinated in soy sauce produced by six manufacturing plants.
Kim SA; Choi ES; Kim NH; Kim HW; Lee NY; Cho TJ; Jo JI; Kim SH; Lee SH; Ha SD; Rhee MS
J Sci Food Agric; 2017 Apr; 97(6):1761-1767. PubMed ID: 27469473
[TBL] [Abstract][Full Text] [Related]
8. Microbiological Analysis of Rice Cake Processing in Korea.
Wang J; Park JH; Choi NJ; Ha SD; Oh DH
J Food Prot; 2016 Jan; 79(1):157-62. PubMed ID: 26735044
[TBL] [Abstract][Full Text] [Related]
9. Microbial diversities and potential hazards of Korean turbid rice wines (makgeolli): Multivariate analyses.
Kim NH; Jun SH; Lee SH; Hwang IG; Rhee MS
Food Microbiol; 2018 Dec; 76():466-472. PubMed ID: 30166175
[TBL] [Abstract][Full Text] [Related]
10. Contamination flows of Bacillus cereus and spore-forming aerobic bacteria in a cooked, pasteurized and chilled zucchini purée processing line.
Guinebretiere MH; Girardin H; Dargaignaratz C; Carlin F; Nguyen-The C
Int J Food Microbiol; 2003 May; 82(3):223-32. PubMed ID: 12593925
[TBL] [Abstract][Full Text] [Related]
11. Raw ready-to-eat seafood safety: microbiological quality of the various seafood species available in fishery, hyper and online markets.
Kim HW; Hong YJ; Jo JI; Ha SD; Kim SH; Lee HJ; Rhee MS
Lett Appl Microbiol; 2017 Jan; 64(1):27-34. PubMed ID: 27747902
[TBL] [Abstract][Full Text] [Related]
12. Microbial populations associated with commercially produced South African sorghum beer as determined by conventional and Petrifilm plating.
Pattison TL; Geornaras I; von Holy A
Int J Food Microbiol; 1998 Aug; 43(1-2):115-22. PubMed ID: 9761345
[TBL] [Abstract][Full Text] [Related]
13. Microflora of minimally processed frozen vegetables sold in Gaborone, Botswana.
Manani TA; Collison EK; Mpuchane S
J Food Prot; 2006 Nov; 69(11):2581-6. PubMed ID: 17133799
[TBL] [Abstract][Full Text] [Related]
14. A field study of the microbiological quality of fresh produce.
Johnston LM; Jaykus LA; Moll D; Martinez MC; Anciso J; Mora B; Moe CL
J Food Prot; 2005 Sep; 68(9):1840-7. PubMed ID: 16161682
[TBL] [Abstract][Full Text] [Related]
15. Survival and growth of foodborne pathogens during cooking and storage of oriental-style rice cakes.
Lee SY; Chung HJ; Shin JH; Dougherty RH; Kangi DH
J Food Prot; 2006 Dec; 69(12):3037-42. PubMed ID: 17186677
[TBL] [Abstract][Full Text] [Related]
16. Microbial growth in dry grain food (Sunsik) beverages prepared with water, milk, soymilk, or honey-water.
Jung JH; Lee SY
J Food Sci; 2010 May; 75(4):M239-42. PubMed ID: 20546416
[TBL] [Abstract][Full Text] [Related]
17. The microbiological quality of cooked rice from restaurants and take-away premises in the United Kingdom.
Nichols GL; Little CL; Mithani V; de Louvois J
J Food Prot; 1999 Aug; 62(8):877-82. PubMed ID: 10456740
[TBL] [Abstract][Full Text] [Related]
18. Microbiological quality and safety of ready-to-eat street-vended foods in Johannesburg, South Africa.
Mosupye FM; von Holy A
J Food Prot; 1999 Nov; 62(11):1278-84. PubMed ID: 10571317
[TBL] [Abstract][Full Text] [Related]
19. Microbiology of wheat and flour milling in Australia.
Berghofer LK; Hocking AD; Miskelly D; Jansson E
Int J Food Microbiol; 2003 Aug; 85(1-2):137-49. PubMed ID: 12810278
[TBL] [Abstract][Full Text] [Related]
20. The prevalence and concentration of Bacillus cereus in retail food products in Brisbane, Australia.
Eglezos S; Huang B; Dykes GA; Fegan N
Foodborne Pathog Dis; 2010 Jul; 7(7):867-70. PubMed ID: 20230270
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
