Food Microbiology

Bacterial communities and potential spoilage markers of whole blue crab (Callinectes sapidus) stored under commercial simulated conditions

Unveiling hakarl: A study of the microbiota of the traditional Icelandic fermented fish

Changes in microbial communities and quality attributes of white muscle and dark muscle from common carp (Cyprinus carpio) during chilled and freeze-chilled storage

Application of Illumina-MiSeq high throughput sequencing and culture-dependent techniques for the identification of microbiota of silver carp (Hypophthalmichthys molitrix) treated by tea polyphenols

Association between bacterial survival and free chlorine concentration during commercial fresh-cut produce wash operation

Mrakia gelida in brewing process: An innovative production of low alcohol beer using a psychrophilic yeast strain

Virgin olive oil yeasts: A review

Microbial spoilage investigation of thawed common cuttlefish (Sepia officinalis) stored at 2 degrees C using next generation sequencing and volatilome analysis

Evaluation of five commercial non-Saccharomyces yeasts in fermentation of soy (tofu) whey into an alcoholic beverage

Metabolism of phenolic acids in whole wheat and rye malt sourdoughs