Literals
- dcterms:title
- INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- ou:categoriaSJR
- Microbiology (Q2)
- Medicine (miscellaneous) (Q1)
- Safety, Risk, Reliability and Quality (Q1)
- Food Science (Q1)
- ou:codigoRevista
- 0168-1605
- 1879-3460
- dcterms:coverage
- 1984-2024
- 1984-2022
- vcard:country-name
- Netherlands
- bibo:eissn
- 1879-3460
- dcterms:identifier
- 2022-13604
- bibo:issn
- 0168-1605
- dcterms:publisher
- Elsevier
- Elsevier B.V.
- vcard:region
- Western Europe
- ou:sjrMejorCuartil
- Q1
Typed Literals
- ou:sjr
- 0.970 (http://www.w3.org/2001/XMLSchema#Decimal)
Inverse Relations
- Has related:
ou:publicadaEnRevista
- Biocontrol of ochratoxigenic Penicillium nordicum in dry-cured fermented sausages by Debaryomyces hansenii and Staphylococcus xylosus
- Characterization of autochthonal Hafnia spp. strains isolated from Spanish soft raw ewe's milk PDO cheeses to be used as adjunct culture
- Control of Listeria monocytogenes growth and virulence in a traditional soft cheese model system based on lactic acid bacteria and a whey protein hydrolysate with antimicrobial activity
- Control of toxigenic Aspergillus spp. in dried figs by volatile organic compounds (VOCs) from antagonistic yeasts
- Evaluation of fungal hazards associated with dried fig processing
- Impact of the antifungal protein PgAFP on the proteome and patulin production of Penicillium expansum on apple-based medium
- Proteomic evaluation of the effect of antifungal agents on Aspergillus westerdijkiae ochratoxin A production in a dry-cured fermented sausage-based medium