Cargando…

Editorial: Industrial and Host Associated Stress Responses in Food Microbes. Implications for Food Technology and Food Safety

Detalles Bibliográficos
Autores principales:	Ruiz, Lorena, Aertsen, Abram, Nguyen-The, Christophe, Gänzle, Michael G., Alvarez-Ordóñez, Avelino
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2017
Materias:	Microbiology
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5550708/ https://www.ncbi.nlm.nih.gov/pubmed/28848529 http://dx.doi.org/10.3389/fmicb.2017.01522

Ejemplares similares

Biotechnological applications of functional metagenomics in the food and pharmaceutical industries
por: Coughlan, Laura M., et al.
Publicado: (2015)

Editorial: Microbial-based solutions to reduce contaminants in foods and beverages
por: Lucia, Bavaro Simona, et al.
Publicado: (2023)

Editorial: Biofilms from a Food Microbiology Perspective: Structures, Functions, and Control Strategies
por: Álvarez-Ordóñez, Avelino, et al.
Publicado: (2016)

Editorial: Rising stars in nutrition and food science technology: application of emerging technologies in the food industry
por: Zhang, Zhi-Hong, et al.
Publicado: (2023)

Monitoring occurrence and persistence of Listeria monocytogenes in foods and food processing environments in the Republic of Ireland
por: Leong, Dara, et al.
Publicado: (2014)

Editorial: Genomics and Metabolomics of Microbes in Fermented Food
por: Barooah, Madhumita, et al.
Publicado: (2022)

New Weapons to Fight Old Enemies: Novel Strategies for the (Bio)control of Bacterial Biofilms in the Food Industry
por: Coughlan, Laura M., et al.
Publicado: (2016)

Editorial: Methods in food chemistry and food science technology
por: Hernández-Ledesma, Blanca, et al.
Publicado: (2023)

Microbes: Food for the Future
por: Ciani, Matilde, et al.
Publicado: (2021)

“Beneficial Microbes: Food, Mood and Beyond”—Editorial and the Perspectives of Research
por: Zommiti, Mohamed, et al.
Publicado: (2023)

Nanoencapsulation Technologies for the Food and Nutraceutical Industries
por: Jafari, Seid
Publicado: (2017)

Use of Microbes for Improving Food Safety and Quality
por: Zdolec, Nevijo, et al.
Publicado: (2018)

Antibiotic Resistance and Food Safety: Perspectives on New Technologies and Molecules for Microbial Control in the Food Industry
por: Wu-Wu, Jannette Wen Fang, et al.
Publicado: (2023)

Occurrence, Persistence, and Virulence Potential of Listeria ivanovii in Foods and Food Processing Environments in the Republic of Ireland
por: Alvarez-Ordóñez, Avelino, et al.
Publicado: (2015)

Food and gut microbes for thoughts
por: Arigoni, Fabrizio, et al.
Publicado: (2009)

First Foods and Gut Microbes
por: Laursen, Martin F., et al.
Publicado: (2017)

Editorial: Multi-species biofilms in the food industry
por: Yuan, Lei, et al.
Publicado: (2022)

Effect of Non-Thermal Atmospheric Plasma on Food-Borne Bacterial Pathogens on Ready-to Eat Foods: Morphological and Physico-Chemical Changes Occurring on the Cellular Envelopes
por: Calvo, Tamara, et al.
Publicado: (2020)

Editorial: Baby foods: Quality, safety, technology, and regulation
por: Arisseto, Adriana P., et al.
Publicado: (2022)

Editorial: Sustainable Solutions in Food Technology
por: Cruz, Rui M. S., et al.
Publicado: (2022)

Computer Vision Technology in the Food and Beverage Industries
por: Sun, D-W
Publicado: (2012)

Ozonation: an Evolving Disinfectant Technology for the Food Industry
por: Dubey, Priyanka, et al.
Publicado: (2022)

Challenge Studies to Determine the Ability of Foods to Support the Growth of Listeria monocytogenes
por: Hunt, Karen, et al.
Publicado: (2018)

Safety of Nanotechnology in Food Industries
por: Amini, Seyed Mohammad, et al.
Publicado: (2014)

Thermal Study of Polyols for the Technological Application as Plasticizers in Food Industry
por: Toxqui-Terán, Alberto, et al.
Publicado: (2018)

Editorial: Recent Advances in Microbial Biotechnology for the Food Industry
por: Vodnar, Dan Cristian, et al.
Publicado: (2021)

The utilization of microbes for sustainable food production
por: Noor-Hassim, Muhamad-Firus Bin, et al.
Publicado: (2023)

Editorial: Food engineering technologies: Solutions to build sustainable and resilient food systems, and increase food and nutrition security
por: Purlis, Emmanuel, et al.
Publicado: (2022)

Editorial: The Microbiological Functionality and Safety of Fermented Foods
por: Mah, Jae-Hyung, et al.
Publicado: (2022)

Editorial: Women in nutrition and food science technology
por: Ibañez, Elena, et al.
Publicado: (2022)

Editorial: Insights in Nutrition and Food Science Technology
por: Ibañez, Elena, et al.
Publicado: (2023)

Editorial: Food of the future: underutilized foods
por: Sood, Salej, et al.
Publicado: (2023)

Editorial: Insights into the role of microorganisms on food quality and food safety
por: Cao, Jinxuan, et al.
Publicado: (2023)

Future of Nanotechnology in Food Industry: Challenges in Processing, Packaging, and Food Safety
por: Singh, Rajesh, et al.
Publicado: (2023)

Editorial: Microbiological Safety of Foods
por: Russo, Pasquale, et al.
Publicado: (2020)

Editorial: Lactic Acid Bacteria Within the Food Industry: What Is New on Their Technological and Functional Role
por: Lavermicocca, Paola, et al.
Publicado: (2021)

Diversity of Survival Patterns among Escherichia coli O157:H7 Genotypes Subjected to Food-Related Stress Conditions
por: Elhadidy, Mohamed, et al.
Publicado: (2016)

Advances in NIR Spectroscopy Analytical Technology in Food Industries
por: Grassi, Silvia, et al.
Publicado: (2022)

Editorial: Polymeric nanoparticles for sustainable plant agriculture and food industry
por: Khodakovskaya, Mariya, et al.
Publicado: (2023)

Some Like It Hot: Heat Resistance of Escherichia coli in Food
por: Li, Hui, et al.
Publicado: (2016)

Cannot write session to /tmp/vufind_sessions/sess_flc4necdgtnmk9s0vahej0huvn