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24篇 您的检索式：期刊名="Int J FoodMicrobiol"

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	题名	作者	年代	出处	被引量
1	Artisanal and experi-mental Pecorino Siciliano cheese:microbial dynamics during manufac-ture assessed by culturing and PCR-DGGE analyses显示文摘	RANDAZZO C L VAUGHAN E E CAGGIA C	2006	Int J FoodMicrobiol2006，109，12：	1
2	Essential oils: their antibacterial properties andpotential applications in foods- a review 显示文摘	BURT S	2004	Int J FoodMicrobiol2004，94，3：	1
3	Bacterial communities as-sociated with the production of artisanal Istrian cheese 显示文摘	MIRNA MF MARION E ANDREA S	2010	Int J FoodMicrobiol2010，142，1：	1
4	In vitro and in vivo antifungal activities of the essential oils of various plants against tomato grey mould disease agent Botrytis cinerea显示文摘	Soylu E M Kurt S Soylu S	2010	Int J FoodMicrobiol2010，143，3：	1
5	Constructionand evaluation of a microbiological positive process internalcontrol for PCR-based examination of food samples for Liste-ria monocytogenes and Salmonella enterica显示文摘	Murphy NM McLauchlin J Ohai C	2007	Int J FoodMicrobiol2007，120，12：	1
6	Occurrence andformation of biologically active amine in foods显示文摘	Brink B Damink C Joosten H M L J	1990	Int J FoodMicrobiol1990，11，1：	1
7	Application of RBGR a simple way of screening of oxygen to lerance in probiotic bacteria 显示文摘	Talwalkar A Kailasapathy K Peiris P	2001	Int J FoodMicrobiol2001，71，：	1
8	Selection and characterization of mixed starter cultures for lactic acid fermentation of carrot,cabbage,beet and onion vegetable mixture 显示文摘	NANCY J G Tony S	2001	Int J FoodMicrobiol2001，64，：	1
9	Identification andepidemiological relationships of Aeromonas isolates from patientswith diarrhea, drinking water and foods 显示文摘	Pablos M Huys G Cnockaert M	2011	Int J FoodMicrobiol2011，147，3：	1
10	Enterotoxin production by staphylococci isolated from foods in France显示文摘	Rosec J P Guiraud J P Dalet C	1997	Int J FoodMicrobiol1997，35，3：	1
11	Validation of predictive models describing the growth of Listeria monocytogenes显示文摘	Giffel M C Zwietering M H	1999	Int J FoodMicrobiol1999，46，：	1
12	Listeria:A foodbornepathogen that knows how to survive显示文摘	Gandhi M Chikindas M L	2006	Int J FoodMicrobiol2006，113，1：	1
13	Staphylococcal enterotoxins显示文摘	Balaban N Rasooly A	2000	Int J FoodMicrobiol2000，61，1：	1
14	A pulsed-fieldgel electrophoresis typing scheme for Vibrio parahaemoly-ticus isolates from fifteen countries显示文摘	WONG H C LIU S H CHIOU C S	2007	Int J FoodMicrobiol2007，114，3：	1
15	Towardsthe definition of pathogenic microbe 显示文摘	Danin-Poleg Y Somer L Cohen L A	2006	Int J FoodMicrobiol2006，112，：	1
16	Mode of action, purificationand amino acid sequence of plantaricin C19, an ant'i-Listeriabacteriocin produced by Lactobacillus plantarum C19显示文摘	ATRIH A REKHIF N MOIR A J	2001	Int J FoodMicrobiol2001，68，12：	1
17	Microbiological quality of18 ready-to-eat food products sold in Taiwan 显示文摘	FANG T J WEI Q K LIAO C W	2003	Int J FoodMicrobiol2003，80，3：	1
18	Growth of bifidobacteria in soymilk and their survival in the fermented soymilk drink during storage显示文摘	CHOU C C HOU J W	2000	Int J FoodMicrobiol2000，56，：	1
19	Inactivation of dairybacteriophages by commercial sanitizers and disinfectants显示文摘	CAMPAGNA C VILLION M LABRIE S J	2014	Int J FoodMicrobiol2014，171，1：	1
20	Validation of predictivemodels describing the growth of Listeria monocytogenes显示文摘	TE GIFFEL M C ZWIETERING M H	1999	Int J FoodMicrobiol1999，46，：	1

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