185 results on '"Notermans, S."'
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2. Control in Fruits and Vegetables
3. Potential Hazards Associated with REPFEDS
4. Food preservation by pulsed electric fields
5. Contributor contact details
6. Adaptation potential of microorganisms treated by pulsed electric fields
7. Preservation of food by pulsed electric fields: An introduction
8. Contributor contact details
9. Introduction
10. Food preservation and the development of microbial resistance
11. Safety and traceability of animal feed
12. Food preservation and the development of microbial resistance
13. Food preservatives — future prospects
14. Contributor contact details
15. Safety and traceability of animal feed
16. The evolution of microbiological risk assessment
17. Extracellular Polysaccharides of Moulds and Their Immunological Activity
18. Immunogenic Extracellular Polysaccharides of Mucorales
19. Immunological Methods for Detection of Foodborne Pathogens and Their Toxins
20. Gene Probes for Detection of Food-Borne Pathogens
21. Enzyme-Linked Immunosorbent Assay of Staphylococcal Enterotoxins in Foods
22. Assays for Botulinum and Tetanus Toxins
23. Relationship Between Electroencephalographic (EEG) Synchronization and Plasma Dopamine-beta-hydroxylase (DBH) Activity in Patients
24. [18] The enzyme-linked immunosorbent assay (ELISA) for the detection and determination of Clostridium botulinum toxins A, B, and E
25. Surveillance of listeriosis and its causative pathogen, Listeria monocytogenes
26. Synthesis of an immunologically active component of the extracellular polysaccharide produced by Aspergillus and Penicillium species
27. Ensuring the safety of animal feed
28. The use of quantitative risk assessment in HACCP
29. Risk assessment of Listeria monocytogenes in fish products: some general principles, mechanism of infection and the use of performance standards to control human exposure
30. Effects of combined exposure of Micrococcus luteus to nisin and pulsed electric fields
31. Selected topics from Food Micro ’99
32. Pulsed electric fields inactivation of attached and free-living Escherichia coli and Listeria innocua under several conditions
33. EEG findings in patients with vascular parkinsonism
34. A risk assessment approach to evaluating food safety based on product surveillance
35. The occurrence of fumonisin B1in maize‐containing foods in the Netherlands
36. Fumonisin B1in maize for food production imported in the Netherlands
37. Studies on the Risk Assessment of Listeria monocytogenes
38. An identification procedure for foodborne microbial hazards
39. A risk assessment study ofBacillus cereuspresent in pasteurized milk
40. Epidemiological aspects of thermophilic Campylobacter in water-related environments: A review
41. The effect of previous growth conditions on the lag phase time of some foodborne pathogenic micro-organisms
42. Food products and consumer protection: a conceptual approach and a glossary of terms
43. Foreword
44. Application of predictive microbiology to estimate the number of Bacillus cereus in pasteurised milk at the point of consumption
45. Quantitative risk analysis and the production of microbiologically safe food: an introduction
46. Incorporation of elements of quantitative risk analysis in the HACCP system
47. FUSARIUM MOLDS AND THEIR MYCOTOXINS
48. Probes and polymerase chain reaction for detection of food-borne bacterial pathogens
49. Identification of critical control points in the HACCP system with a quantitative effect on the safety of food products
50. Quantitative risk analysis and HACCP: some remarks
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