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Journal Abstract Search


343 related items for PubMed ID: 19046614

  • 21. Modeling the effect of temperature on the growth rate and lag phase of Penicillium expansum in apples.
    Baert K, Valero A, De Meulenaer B, Samapundo S, Ahmed MM, Bo L, Debevere J, Devlieghere F.
    Int J Food Microbiol; 2007 Sep 15; 118(2):139-50. PubMed ID: 17698233
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  • 22. Growth kinetics of cultures from single spores of Aspergillus flavus and Fusarium verticillioides on yellow dent corn meal.
    Samapundo S, Devlieghere F, De Meulenaer B, Debevere J.
    Food Microbiol; 2007 Jun 15; 24(4):336-45. PubMed ID: 17189759
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  • 23. Effect of environmental parameters (temperature, pH and a(w)) on the individual cell lag phase and generation time of Listeria monocytogenes.
    Francois K, Devlieghere F, Standaert AR, Geeraerd AH, Van Impe JF, Debevere J.
    Int J Food Microbiol; 2006 May 01; 108(3):326-35. PubMed ID: 16488043
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  • 24. Aspergillus flavus growth in the presence of chemical preservatives and naturally occurring antimicrobial compounds.
    López-Malo A, Maris Alzamora S, Palou E.
    Int J Food Microbiol; 2005 Mar 15; 99(2):119-28. PubMed ID: 15734560
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  • 29. Inactivation of Escherichia coli, Listeria monocytogenes and Yersinia enterocolitica in fermented sausages during maturation/storage.
    Lindqvist R, Lindblad M.
    Int J Food Microbiol; 2009 Jan 31; 129(1):59-67. PubMed ID: 19064299
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  • 30. An enzyme-linked immunosorbent assay for monitoring of Aspergillus ochraceus growth in coffee powder, chilli powder and poultry feed.
    Anand S, Rati ER.
    Lett Appl Microbiol; 2006 Jan 31; 42(1):59-65. PubMed ID: 16411921
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  • 31. Modelling the effect of water activity and temperature on growth rate and aflatoxin production by two isolates of Aspergillus flavus on paddy.
    Mousa W, Ghazali FM, Jinap S, Ghazali HM, Radu S.
    J Appl Microbiol; 2011 Nov 31; 111(5):1262-74. PubMed ID: 21883729
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  • 37. Modelling and predicting the effect of temperature, water activity and pH on growth of Streptococcus iniae in Tilapia.
    Zhou K, Cui TT, Li PL, Liang NJ, Liu SC, Ma CW, Peng ZH.
    J Appl Microbiol; 2008 Dec 31; 105(6):1956-65. PubMed ID: 19120642
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  • 38. Modeling growth rate and assessing aflatoxins production by Aspergillus flavus as a function of water activity and temperature on polished and brown rice.
    Mousa W, Ghazali FM, Jinap S, Ghazali HM, Radu S.
    J Food Sci; 2013 Jan 31; 78(1):M56-63. PubMed ID: 23301606
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  • 39. An attempt to optimize potassium sorbate use to preserve low pH (4.5-5.5) intermediate moisture bakery products by modelling Eurotium spp., Aspergillus spp. and Penicillium corylophilum growth.
    Guynot ME, Marín S, Sanchis V, Ramos AJ.
    Int J Food Microbiol; 2005 May 25; 101(2):169-77. PubMed ID: 15862879
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