Published in Appl Environ Microbiol on July 16, 2010
Modeling and Validation of the Ecological Behavior of Wild-Type Listeria monocytogenes and Stress-Resistant Variants. Appl Environ Microbiol (2016) 0.78
Comparing nonsynergy gamma models and interaction models to predict growth of emetic Bacillus cereus for combinations of pH and water activity values. Appl Environ Microbiol (2011) 0.76
Quantifying Variability in Growth and Thermal Inactivation Kinetics of Lactobacillus plantarum. Appl Environ Microbiol (2016) 0.76
Effect of Environmental Factors on Intra-Specific Inhibitory Activity of Carnobacterium maltaromaticum. Microorganisms (2017) 0.75
What is synergy? Pharmacol Rev (1989) 6.08
Model for bacterial culture growth rate throughout the entire biokinetic temperature range. J Bacteriol (1983) 3.84
Bacillus cereus food poisoning: a provisional serotyping scheme. J Med Microbiol (1975) 2.66
Epidemiology and pathogenesis of Bacillus cereus infections. Microbes Infect (2000) 2.59
Convenient Model To Describe the Combined Effects of Temperature and pH on Microbial Growth. Appl Environ Microbiol (1995) 2.30
An unexpected correlation between cardinal temperatures of microbial growth highlighted by a new model. J Theor Biol (1993) 1.64
Methods for preservation and extension of shelf life. Int J Food Microbiol (1996) 1.63
Modelling the growth kinetics of Listeria as a function of temperature, pH and organic acid concentration. Int J Food Microbiol (2002) 1.57
Modelling growth rates of Listeria innocua as a function of lactate concentration. Int J Food Microbiol (1994) 1.57
Modelling the growth rate of Escherichia coli as a function of pH and lactic acid concentration. Appl Environ Microbiol (1997) 1.52
Modelling the effect of pH, acidulant and temperature on the growth rate of Yersinia enterocolitica. J Appl Bacteriol (1991) 1.50
Modelling Bacterial Growth of Lactobacillus curvatus as a Function of Acidity and Temperature. Appl Environ Microbiol (1995) 1.37
Weak-acid preservatives: modelling microbial inhibition and response. J Appl Microbiol (1999) 1.18
Validation of predictive models describing the growth of Listeria monocytogenes. Int J Food Microbiol (1999) 1.02
Comparison of two optical-density-based methods and a plate count method for estimation of growth parameters of Bacillus cereus. Appl Environ Microbiol (2010) 1.01
Mathematical modelling of the growth rate and lag time for Listeria monocytogenes. Int J Food Microbiol (2000) 1.00
Quantification of the effects of salt stress and physiological state on thermotolerance of Bacillus cereus ATCC 10987 and ATCC 14579. Appl Environ Microbiol (2006) 0.98
Effects of salts on Debaryomyces hansenii and Saccharomyces cerevisiae under stress conditions. Int J Food Microbiol (2000) 0.97
Action of lysozyme and nisin mixtures against lactic acid bacteria. Int J Food Microbiol (2000) 0.94
Synergy between nisin and select lactates against Listeria monocytogenes is due to the metal cations. J Food Prot (2003) 0.91
Growth of Bacillus cereus in pasteurized milk products. Int J Food Microbiol (1999) 0.91
A model for the efficacy of combined inhibitors. J Appl Microbiol (2003) 0.89
Application of predictive microbiology to estimate the number of Bacillus cereus in pasteurised milk at the point of consumption. Int J Food Microbiol (1996) 0.89
Kinetics of ethanol inhibition in alcohol fermentation. Biotechnol Bioeng (1985) 0.87
Modelling the growth rate of Listeria monocytogenes with a multiplicative type model including interactions between environmental factors. Int J Food Microbiol (2000) 0.86
Development and validation of a combined temperature, water activity, pH model for bacterial growth rate of Lactobacillus curvatus. Int J Food Microbiol (2001) 0.86
An investigation of the Gamma hypothesis: a predictive modelling study of the effect of combined inhibitors (salt, pH and weak acids) on the growth of Aeromonas hydrophila. Int J Food Microbiol (2006) 0.86
A study of the Gamma hypothesis: predictive modelling of the growth and inhibition of Enterobacter sakazakii. Int J Food Microbiol (2006) 0.82
Quantifying the hurdle concept by modelling the bacterial growth/no growth interface. Int J Food Microbiol (2000) 0.81
Quantification of hurdles: predicting the combination of effects -- Interaction vs. non-interaction. Int J Food Microbiol (2008) 0.78
Occurrence of Enterobacter sakazakii in food production environments and households. Lancet (2004) 3.17
Fermentation characteristics of yeasts isolated from traditionally fermented masau (Ziziphus mauritiana) fruits. Int J Food Microbiol (2013) 1.54
Risk-based estimate of effect of foodborne diseases on public health, Greece. Emerg Infect Dis (2011) 1.13
Metabolic capacity of Bacillus cereus strains ATCC 14579 and ATCC 10987 interlinked with comparative genomics. Environ Microbiol (2007) 1.09
Phenotypic and transcriptomic analyses of mildly and severely salt-stressed Bacillus cereus ATCC 14579 cells. Appl Environ Microbiol (2009) 1.08
Development of a standard test to assess the resistance of Staphylococcus aureus biofilm cells to disinfectants. Appl Environ Microbiol (2002) 1.05
Air-liquid interface biofilms of Bacillus cereus: formation, sporulation, and dispersion. Appl Environ Microbiol (2007) 1.04
Quantitative analysis of population heterogeneity of the adaptive salt stress response and growth capacity of Bacillus cereus ATCC 14579. Appl Environ Microbiol (2007) 1.03
Comparison of two optical-density-based methods and a plate count method for estimation of growth parameters of Bacillus cereus. Appl Environ Microbiol (2010) 1.01
Identification of novel Salmonella enterica serovar Typhimurium DT104-specific prophage and nonprophage chromosomal sequences among serovar Typhimurium isolates by genomic subtractive hybridization. Appl Environ Microbiol (2005) 1.00
Analysis of the role of RsbV, RsbW, and RsbY in regulating {sigma}B activity in Bacillus cereus. J Bacteriol (2005) 1.00
Quantification of the effects of salt stress and physiological state on thermotolerance of Bacillus cereus ATCC 10987 and ATCC 14579. Appl Environ Microbiol (2006) 0.98
A systematic approach to determine global thermal inactivation parameters for various food pathogens. Int J Food Microbiol (2005) 0.98
Theobroma cacao L., "The food of the Gods": quality determinants of commercial cocoa beans, with particular reference to the impact of fermentation. Crit Rev Food Sci Nutr (2011) 0.97
Distribution of prophages and SGI-1 antibiotic-resistance genes among different Salmonella enterica serovar Typhimurium isolates. Microbiology (2006) 0.97
Future challenges to microbial food safety. Int J Food Microbiol (2009) 0.96
Yeasts and lactic acid bacteria microbiota from masau (Ziziphus mauritiana) fruits and their fermented fruit pulp in Zimbabwe. Int J Food Microbiol (2007) 0.95
Complex microbiota of a Chinese "Fen" liquor fermentation starter (Fen-Daqu), revealed by culture-dependent and culture-independent methods. Food Microbiol (2012) 0.93
Identification of sigmaB-dependent genes in Bacillus cereus by proteome and in vitro transcription analysis. J Bacteriol (2004) 0.91
Inactivation kinetics of three Listeria monocytogenes strains under high hydrostatic pressure. J Food Prot (2008) 0.89
Short- and long-term biomarkers for bacterial robustness: a framework for quantifying correlations between cellular indicators and adaptive behavior. PLoS One (2010) 0.88
Diversity assessment of Listeria monocytogenes biofilm formation: impact of growth condition, serotype and strain origin. Int J Food Microbiol (2013) 0.87
The impact of oxygen availability on stress survival and radical formation of Bacillus cereus. Int J Food Microbiol (2009) 0.87
Deletion of the sigB gene in Bacillus cereus ATCC 14579 leads to hydrogen peroxide hyperresistance. Appl Environ Microbiol (2005) 0.86
Extreme Heat Resistance of Food Borne Pathogens Campylobacter jejuni, Escherichia coli, and Salmonella typhimurium on Chicken Breast Fillet during Cooking. Int J Microbiol (2012) 0.86
Diversity in biofilm formation and production of curli fimbriae and cellulose of Salmonella Typhimurium strains of different origin in high and low nutrient medium. Biofouling (2012) 0.86
Residual viral and bacterial contamination of surfaces after cleaning and disinfection. Appl Environ Microbiol (2012) 0.85
Prevalence and genetic characterization of shiga toxin-producing Escherichia coli isolates from slaughtered animals in Bangladesh. Appl Environ Microbiol (2008) 0.85
Population diversity of Listeria monocytogenes LO28: phenotypic and genotypic characterization of variants resistant to high hydrostatic pressure. Appl Environ Microbiol (2010) 0.83
Quantification of the emetic toxin cereulide in food products by liquid chromatography-mass spectrometry using synthetic cereulide as a standard. Appl Environ Microbiol (2010) 0.82
Isolation and quantification of highly acid resistant variants of Listeria monocytogenes. Int J Food Microbiol (2013) 0.82
Nutritive value of masau (Ziziphus mauritiana) fruits from Zambezi Valley in Zimbabwe. Food Chem (2012) 0.82
Microbiota of cocoa powder with particular reference to aerobic thermoresistant spore-formers. Food Microbiol (2010) 0.81
Modeling growth of Clostridium perfringens in pea soup during cooling. Risk Anal (2005) 0.81
Direct-imaging-based quantification of Bacillus cereus ATCC 14579 population heterogeneity at a low incubation temperature. Appl Environ Microbiol (2009) 0.81
Occurrence and characterization of Shiga toxin-producing Escherichia coli in raw meat, raw milk, and street vended juices in Bangladesh. Foodborne Pathog Dis (2010) 0.80
Transfer of noroviruses between fingers and fomites and food products. Int J Food Microbiol (2013) 0.80
Quantifying recontamination through factory environments--a review. Int J Food Microbiol (2003) 0.79
Characterization of the microbial community in different types of Daqu samples as revealed by 16S rRNA and 26S rRNA gene clone libraries. World J Microbiol Biotechnol (2014) 0.79
Surface behaviour of S. Typhimurium, S. Derby, S. Brandenburg and S. Infantis. Vet Microbiol (2012) 0.78
Isolation of highly heat-resistant Listeria monocytogenes variants by use of a kinetic modeling-based sampling scheme. Appl Environ Microbiol (2011) 0.78
A biofilm model for flowing systems in the food industry. J Food Prot (2003) 0.78
Quantification of the effect of culturing temperature on salt-induced heat resistance of bacillus species. Appl Environ Microbiol (2010) 0.78
Yeasts preservation: alternatives for lyophilisation. World J Microbiol Biotechnol (2012) 0.78
First characterization of bioactive components in soybean tempe that protect human and animal intestinal cells against enterotoxigenic Escherichia coli (ETEC) infection. J Agric Food Chem (2010) 0.77
Evaluation of immunomagnetic separation and PCR for the detection of Escherichia coli O157 in animal feces and meats. J Food Prot (2006) 0.77
Virulence aspects of Listeria monocytogenes LO28 high pressure-resistant variants. Microb Pathog (2013) 0.76
Comparing nonsynergy gamma models and interaction models to predict growth of emetic Bacillus cereus for combinations of pH and water activity values. Appl Environ Microbiol (2011) 0.76
Physiological parameters of Bacillus cereus marking the end of acid-induced lag phases. Int J Food Microbiol (2011) 0.76
Non-essential genes form the hubs of genome scale protein function and environmental gene expression networks in Salmonella enterica serovar Typhimurium. BMC Microbiol (2013) 0.76
Microbiota dynamics and diversity at different stages of industrial processing of cocoa beans into cocoa powder. Appl Environ Microbiol (2012) 0.75
Modeling the effect of ethanol vapor on the germination time of Penicillium chrysogenum. J Food Prot (2005) 0.75
Mutandabota, a food product from Zimbabwe: processing, composition, and socioeconomic aspects. Ecol Food Nutr (2014) 0.75
Multi-tools approach for food safety risk management of steam meals. J Food Prot (2009) 0.75
Application of elements of microbiological risk assessment in the food industry via a tiered approach. J Food Prot (2004) 0.75
A novel derivation of a within-batch sampling plan based on a Poisson-gamma model characterising low microbial counts in foods. Int J Food Microbiol (2012) 0.75
Data analysis of the inactivation of foodborne microorganisms under high hydrostatic pressure to establish global kinetic parameters and influencing factors. J Food Prot (2011) 0.75
Estimating the probability of recontamination via the air using Monte Carlo simulations. Int J Food Microbiol (2003) 0.75
Application of the Central Limit Theorem in microbial risk assessment: high number of servings reduces the Coefficient of Variation of food-borne burden-of-illness. Int J Food Microbiol (2011) 0.75
Applying the food safety objective and related standards to thermal inactivation of Salmonella in poultry meat. J Food Prot (2007) 0.75