Characterization of the bacteriocin produced by Lactococcus lactis subsp. lactis...

Control of Listeria monocytogenes in fresh pork sausage due to use of oregano essential...

Optimization of conditions of laboratory cultivation of lactic bacteria and probiotic...

Bifidobacterium lactis microencapsulation for fermented milks application

Combined effect of bacteriocin produced by Lactobacillus sake 2a and packaging in...

Proposed and evaluation of a system for the implementation of ISO 22000: 2005 - Food...

HACCP in wheat flour production: microbiological evaluation of the grains wetting...

Cross contamination of Listeria monocytogenes in ready-to-eat meat product during...

Salmonella spp in export beef production chain: occurrence, antimicrobial susceptibility,...

Minimally processed ready-to-eat vegetables: influence of washing-disinfection step...