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	题名	作者	年代	出处	被引量
1	Ageratum cony- zoides essential oil as atlatoxin suppressor of Aspergillus flavus 显示文摘	Juliana H C N Edlayne G Silvia R G	2010	Int J Food Microbial2010，137，1：	1
2	Establishment of HPC (R2A) for regrowth control in non-chlorinated distribution systems显示文摘	Uhl W Schaule G	2004	Int J Food Microbial2004，92，：	1
3	Microbial risk assessment of staphylococcal food poisoning in Korean kimbab显示文摘	Rho M J D W Schaffner	2007	Int J Food Microbial2007，116，3：	1
4	Beer spoilage bacteria and hop resistance显示文摘	Sakamoto K Konings WN	2003	Int J Food Microbi2003，89，23：	1
5	Foodbome viral illness-status in Australia 显示文摘	Heiskanen P Reid I Buckle KA	2000	Int J Food Microbial2000，59，12：	1
6	Antibacter activity of chitosans and chitosan ligomers with different molecular weighs显示文摘	No HK Park NY Lee S H	2002	Int J Food Microbial2002，74，：	1
7	Application of predictive microbiology to assure the quality and safety of fish and fish products 显示文摘	MeMeeking T A Ross T	1992	Int J Food microbial1992，15，12：	1
8	Prevalence and resistance to antibiotics for Aeromonas species from retail fish in Malaysia 显示文摘	Radu S Ahmad N Ling FH	2003	Int J Food Microbial2003，81，3：	1
9	Action of lysozyme and Nisin mixtures against lactic acid bacteria显示文摘	CHUANG W HANCOCK R E W	2000	Int J Food Microbial2000，60，1：	1
10	A survey of the microbiological quality of commercial tofu in the Netherlands显示文摘	Van Kooij J A E De Boer	1985	Int J Food Microbial1985，，2：	1
11	Bacterial and fungal di- versity in the traditional Chinese liquor fermentation process 显示文摘	Li X-R Ma E-B Yah L-Z	2011	Int J Food Microbial2011，146，1：	1
12	Identification of potential probiotic starter cultures for Scandinavian-type fermented sausages 显示文摘	KLINGBERG T D AXELSSON L NATERSTAD K	2005	Int J Food Microbial2005，105，：	1
13	The occurrence of Vibrio species in tropical shrimp culture environments; implications for food safety显示文摘	Gopal S Otta SK Kumar S	2005	Int J Food Microbial2005，102，2：	1
14	Production of Bacillus cereus emetic toxin (cereulide) in various foods显示文摘	Agata N Ohta M Yokoyama K	2002	Int J Food Microbial2002，73，1：	1
15	Preservation and fermentation: Past, present and future显示文摘	Ross P R Morgan S Hill C	2002	Int J Food Microbial2002，56，：	1
16	New directions in foodborne disease prevention显示文摘	Sehlundt J	2002	Int J Food Microbial2002，78，12：	1
17	Stability of mycotoxin during food pro- cessing显示文摘	Bullerman LB Bianchini A	2007	Int J Food Microbial2007，，119：	1
18	Probiotics显示文摘	GUARMER F	1998	Int J Food microbial1998，39，：	1
19	Bacterioeins: safe, natural ant imicrobials for food preservation 显示文摘	CLEVELAND J	2001	Int J Food Microbial2001，，71：	1
20	Quality and shelf- life prediction for retail fresh Hake (Merluceius merluccius) 显示文摘	Garcla M R Vilas C Hen'era J R	2015	Int J Food Microbial2015，208，2：	1

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