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#TitleJournalYearCitations
1Growth of Listeria monocytogenes in Skim, Whole and Chocolate Milk, and in Whipping Cream during Incubation at 4, 8, 13, 21 and 35°CJournal of Food Protection1987173
2Fate of Listeria monocytogenes During the Manufacture and Ripening of Camembert CheeseJournal of Food Protection1987169
3Growth and Inhibition of Microorganisms in the Presence of Sorbic Acid: A ReviewJournal of Food Protection1985150
4Behavior of Listeria monocytogenes During the Manufacture and Ripening of Cheddar CheeseJournal of Food Protection1987149
5Physical, Chemical and Biological Degradation of Mycotoxins in Foods and Agricultural CommoditiesJournal of Food Protection1982146
6Production of Ochratoxins in Different Cereal Products by Aspergillus ochraceusApplied Microbiology1971141
7Behavior of Listeria monocytogenes at 7, 13, 21, and 35°C in Tryptose Broth Acidified with Acetic, Citric, or Lactic AcidJournal of Food Protection1989139
8Interaction of ochratoxin A with bovine serum albuminArchives of Biochemistry and Biophysics1971130
9Aflatoxin: Toxicity to Dairy Cattle and Occurrence in Milk and Milk Products - A ReviewJournal of Food Protection1982124
10Identification of Enterotoxin EInfection and Immunity1971118
11Survival of Listeria monocytogenes During Manufacture and Storage of Cottage CheeseJournal of Food Protection1985116
12Purification and Partial Characterization of a Prolyl-Dipeptidyl Aminopeptidase from Lactobacillus helveticus CNRZ 32Applied and Environmental Microbiology1990108
13Validation of Pepperoni Processes for Control of Escherichia coli O157:H7Journal of Food Protection1996107
14Production of Ochratoxins in Different Cereal Products by Aspergillus ochraceus1Applied Microbiology197190
15Incidence of Bacillus cereus in Milk and Some Milk ProductsJournal of Food Protection198386
16Freezing of Listeria monocytogenes and Other Microorganisms: A ReviewJournal of Food Protection199280
17Aflatoxin formation, lipid synthesis, and glucose metabolism by Aspergillus parasiticus during incubation with and without agitationBiochimica Et Biophysica Acta - General Subjects197479
18Association of aflatoxin M1 with caseinZeitschrift Fur Lebensmittel-Untersuchung Und -Forschung198275
19Survival of Listeria monocytogenes During the Manufacture and Storage of Nonfat Dry MilkJournal of Food Protection198575
20Inhibition and Inactivation of Listeria monocytogenes by Sorbic AcidJournal of Food Protection198875
21Ascorbic Acid and Ascorbate Cause Disappearance of Patulin from Buffer Solutions and Apple JuiceJournal of Food Protection197974
22Fate of Listeria monocytogenes during the Manufacture, Ripening and Storage of Feta CheeseJournal of Food Protection198974
23Clostridium perfringens Type A Food Poisoning I. Response of the Rabbit Ileum as an Indication of Enteropathogenicity of Strains of Clostridium perfringens in MonkeysInfection and Immunity197174
24Effects of koji‐making with mixed strains on physicochemical and sensory properties of Chinese‐type soy sauceJournal of the Science of Food and Agriculture201573
25Viability of Escherichia coli O157:H7 in Fermented Semidry Low-Temperature-Cooked Beef Summer SausageJournal of Food Protection199772
26Reducing the Sodium Content of Foods: A ReviewJournal of Food Protection199171
27Inactivation of Listeria monocytogenes by Ultraviolet EnergyJournal of Food Science198866
28Growth and Synthesis of Aflatoxin by Aspergillus parasiticus in the Presence of Sorbic AcidJournal of Food Protection198162
29Survival of Streptococcus thermophilus and Lactobacillus bulgaricus in Commercial and Experimental YogurtsJournal of Food Protection198460
30I. GROWTH AND ACID PRODUCTION1Journal of Milk and Food Technology197159
31Antibotulinal Effectiveness of Nisin in Pasteurized Process Cheese SpreadsJournal of Food Protection198757
32Inactivation of Listeria Monocytogenes by ChlorineJournal of Food Protection198857
33Survival of Listeria monocytogenes in Cold-Pack Cheese Food During Refrigerated StorageJournal of Food Protection198857
34Patulin in Apple Juice from Roadside Stands in WisconsinJournal of Food Protection197954
35Fate of Listeria monocytogenes During the Manufacture and Ripening of Blue CheeseJournal of Food Protection198953
36Inhibition of alcohol and lactic dehydrogenases by patulin and penicillic acid in vitroFood and Cosmetics Toxicology197352
37Growth and aflatoxin production by Aspergillus parasiticus when in the presence of Streptococcus lactisMycopathologia198151
38Sodium Benzoate Inhibits Growth of or Inactivates Listeria monocytogenesJournal of Food Protection198851
39Degradation of Aflatoxin B1 in Dried Figs by Sodium Bisulfite With or Without Heat, Ultraviolet Energy or Hydrogen PeroxideJournal of Food Protection199051
40Acid-Injury of Listeria monocytogenesJournal of Food Protection199050
41Partial Purification and Characterization of an Aminopeptidase from Lactobacillus helveticus CNRZ 32Systematic and Applied Microbiology199049
42Behavior of Listeria monocytogenes During the Manufacture and Storage of Colby CheeseJournal of Food Protection198848
43Ultrafiltration and Reverse Osmosis in Dairy Technology: A ReviewJournal of Food Protection199147
44Survival of Escherichia coli O157:H7 in Full- and Reduced-Fat Pepperoni after Manufacture of Sticks, Storage of Slices at 4°C or 21°C under Air and Vacuum, and Baking of Slices on Frozen Pizza at 135, 191 and 246°CJournal of Food Protection199847
45Occurrence of Yersinia enterocolitica in Raw and Pasteurized MilkJournal of Food Protection198344
46Behavior of Listeria monocytogenes in Skim Milk during Fermentation with Mesophilic Lactic Starter CulturesJournal of Food Protection198844
47GROWTH OF STAPHYLOCOCCUS AUREUS IN ACIDIFIED PASTEURIZED MILK1Journal of Milk and Food Technology197043
48A comparative study of the interaction of ochratoxins with bovine serum albuminBiochemical Pharmacology197442
49Growth of Listeria monocytogenes in the Presence of Pseudomonas fluorescens at 7 or 13°C in Skim MilkJournal of Food Protection198942
50Determination of the chemical and functional properties of yam bean (Pachyrhizus erosus (L.) Urban) flour for food systemsFood Science and Nutrition201842