INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Literals

• dcterms:title
  • INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
• bibo:issn
  • 0168-1605
• vcard:country-name
  • Netherlands
• dcterms:identifier
  • 2012-2856
• bibo:eissn
  • 1879-3460
• ou:codigoRevista
  • 1879-3460
  • 0168-1605
• ou:categoriaSJR
  • Microbiology (Q1)
  • Food Science (Q1)
  • Safety, Risk, Reliability and Quality (Q1)
  • Medicine (miscellaneous) (Q1)
• dcterms:coverage
  • 1984-2020
• dcterms:publisher
  • Elsevier
• vcard:region
  • Western Europe
• ou:sjrMejorCuartil
  • Q1

Typed Literals

• ou:sjr
  • 1.603 (http://www.w3.org/2001/XMLSchema#Decimal)

Inverse Relations

• Has related: ou:publicadaEnRevista
  • Biofilm formation on abiotic and biotic surfaces during Spanish style green table olive fermentation
  • Corrigendum to Biofilm formation on abiotic and biotic surfaces during the Spanish style green table olive fermentation. [Int.J. Food Microbiol. 157 (2012) 230-238].
  • Development of a multiplex real-time PCR to quantify aflatoxin, ochratoxin A and patulin producing molds in foods
  • Duplex real-time PCR method with internal amplification control for quantification of verrucosidin producing molds in dry-ripened foods
  • Growth/no growth interfaces of table olive related yeasts for natamycin, citric acid and sodium chloride
  • TRI12 based quantitative real-time PCR assays reveal the distribution of trichothecene genotypes of F. graminearum and F. culmorum isolates in Danish small grain cereals
  • Yeasts in table olive processing: Desirable or spoilage microorganisms?
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