| The entire DSpace / Artikkelit / Artikkeleita tieteenaloittain / Maatalous- ja metsätieteiden artikkeleita | 7 / 2023 | 8 / 2023 | 9 / 2023 | 10 / 2023 | 11 / 2023 | 12 / 2023 | 1 / 2024 | 2 / 2024 | 3 / 2024 | 4 / 2024 | 5 / 2024 | 6 / 2024 | Total |
|---|
| A procedure to determine the water-binding capacity of meat trimmings for cooked sausage formulation | 3 |
7 |
6 |
1 |
5 |
3 |
1 |
0 |
1 |
3 |
1 |
0 |
31 |
| A widespread outbreak of Yersinia pseudotuberculosis O:3 infection from iceberg lettuce | 2 |
1 |
3 |
1 |
1 |
1 |
3 |
2 |
0 |
0 |
0 |
0 |
14 |
| Activity of porcine muscle glycogen debranching enzyme in relation to pH and temperature | 1 |
3 |
2 |
0 |
1 |
3 |
1 |
2 |
15 |
22 |
6 |
1 |
57 |
| Airborne bacteria and carcass contamination in slaughterhouses | 4 |
1 |
2 |
3 |
4 |
1 |
1 |
4 |
3 |
2 |
4 |
6 |
35 |
| An 8-year surveillance of the diversity and persistence of Listeria monocytogenes in a chilled food processing plant analyzed by amplified fragment length polymorphism. | 4 |
3 |
1 |
4 |
4 |
1 |
2 |
3 |
2 |
1 |
3 |
4 |
32 |
| An Outbreak of Listeria monocytogenes serotype 3a infections from butter in Finland | 3 |
0 |
0 |
0 |
1 |
1 |
1 |
2 |
0 |
2 |
2 |
0 |
12 |
| Antibacterial efficiency of Finnish spice essential oils against pathogenic and spoilage bacteria | 1 |
1 |
4 |
3 |
3 |
2 |
4 |
5 |
1 |
1 |
2 |
5 |
32 |
| Antimicrobial residues in milk : comparison of different agar diffusion methods | 3 |
43 |
1 |
2 |
1 |
3 |
3 |
3 |
3 |
0 |
3 |
3 |
68 |
| Assessment of enzymatic cleaning agents and disinfectants against bacterial biofilms | 21 |
2 |
2 |
3 |
2 |
2 |
20 |
12 |
4 |
4 |
10 |
3 |
85 |
| Biodiversity of Clostridium botulinum type E strains isolated from fish and fishery products. | 2 |
1 |
2 |
3 |
1 |
1 |
1 |
2 |
2 |
1 |
7 |
3 |
26 |
| Carbohydrate metabolism in meat animals : a review | 2 |
7 |
9 |
17 |
11 |
11 |
11 |
7 |
4 |
1 |
10 |
10 |
100 |
| Changes in structural inequality in Norway spruce stands on peatland sites after water-level drawdown | 1 |
2 |
1 |
1 |
1 |
4 |
2 |
1 |
0 |
2 |
6 |
1 |
22 |
| Characterisation of lactic acid bacteria from spoiled, vacuum-packaged, cold-smoked rainbow trout using ribotyping | 2 |
1 |
2 |
1 |
1 |
1 |
1 |
3 |
2 |
1 |
3 |
1 |
19 |
| Characterisation of ropy slime-producing Lactobacillus sakei using repetitive element sequence -based PCR | 2 |
3 |
2 |
1 |
1 |
2 |
1 |
0 |
1 |
0 |
0 |
0 |
13 |
| Characterization and Identification of Lactic Acid Bacteria in “morcilla de Burgos” | 7 |
0 |
2 |
3 |
6 |
5 |
17 |
5 |
5 |
4 |
3 |
3 |
60 |
| Characterization of Hafnia alvei by biochemical tests, random amplified polymorphic DNA PCR, and partial sequencing of 16S rRNA gene | 0 |
0 |
0 |
3 |
2 |
0 |
0 |
1 |
0 |
1 |
2 |
1 |
10 |
| Characterization of Leuconostoc gasicomitatum sp. nov., Associated with Spoiled Raw Tomato-Marinated Broiler Meat Strips Packaged under Modified-Atmosphere Conditions | 2 |
1 |
1 |
1 |
0 |
4 |
2 |
4 |
4 |
4 |
1 |
2 |
26 |
| Clostridium perfringens type A isolates carrying the plasmid-borne enterotoxin gene (genotypes IS1151-cpe or IS1470-like-cpe) are a common cause of food poisonings. | 0 |
1 |
2 |
1 |
1 |
1 |
3 |
1 |
3 |
4 |
2 |
1 |
20 |
| Comparison of different agar diffusion methods for the detection of antimicro¬bial residues in slaughter animals | 1 |
3 |
0 |
1 |
1 |
0 |
0 |
3 |
1 |
1 |
3 |
3 |
17 |
| Comparison of different pH measurement methods in meat | 3 |
3 |
3 |
3 |
2 |
8 |
2 |
7 |
1 |
4 |
9 |
2 |
47 |
| Contamination of carcasses, offals and the environment with yadA-positive Yersinia enterocolitica in a pig slaughterhouse | 1 |
0 |
3 |
2 |
2 |
0 |
2 |
1 |
0 |
2 |
1 |
1 |
15 |
| Conversion of Milled Pine Wood by Manganese Peroxidase from Phlebia radiata | 0 |
0 |
1 |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
1 |
| Degradation of Benzo[a]pyrene by the Litter-Decomposing Basidiomycete Stropharia coronilla : Role of Manganese Peroxidase | 2 |
0 |
1 |
0 |
0 |
0 |
1 |
2 |
1 |
1 |
2 |
2 |
12 |
| Degradation of Humic Acids by the Litter-Decomposing Basidiomycete Collybia dryophila | 2 |
2 |
1 |
0 |
0 |
1 |
1 |
1 |
0 |
1 |
2 |
1 |
12 |
| Demethylation and reduction of veratric acid by selected white-rot fungi | 0 |
0 |
0 |
0 |
0 |
0 |
2 |
3 |
5 |
2 |
0 |
1 |
13 |
| Detection of chloramphenicol residues in pigs with different agar diffusion methods | 0 |
2 |
2 |
4 |
1 |
1 |
8 |
3 |
4 |
4 |
4 |
2 |
35 |
| Determination of the buffering capacity of postrigor meat | 4 |
10 |
20 |
26 |
14 |
17 |
9 |
5 |
5 |
17 |
16 |
8 |
151 |
| Developing microbial spoilage population in vacuum-packaged charcoal-broiled European river lamprey (Lampetra fluviatilis) | 2 |
3 |
3 |
2 |
3 |
0 |
1 |
5 |
0 |
2 |
1 |
2 |
24 |
| Diversity of proteolytic Clostridium botulinum strains, determined by a pulsed-field gel electrophoresis approach | 1 |
1 |
0 |
0 |
3 |
2 |
2 |
1 |
1 |
0 |
5 |
0 |
16 |
| Ecohydrological and vegetational changes in a restored bog and fen | 1 |
2 |
6 |
5 |
0 |
3 |
3 |
2 |
1 |
3 |
4 |
3 |
33 |
| Effect of sodium nitrite and sodium chloride on growth of lactic acid bacteria | 2 |
1 |
6 |
3 |
4 |
6 |
0 |
1 |
1 |
1 |
3 |
2 |
30 |
| Effectiveness of commercial germicide products against the ropy slime-producing lactic acid bacteria | 1 |
3 |
1 |
3 |
0 |
1 |
3 |
3 |
0 |
0 |
1 |
1 |
17 |
| Efficient DNA fingerprinting of Clostridium botulinum types A, B, E, and F by amplified fragment length polymorphism analysis. | 1 |
2 |
3 |
1 |
1 |
2 |
3 |
1 |
0 |
2 |
2 |
3 |
21 |
| Elimination of botulinum neurotoxin (BoNT) type B from drinking water by small-scale (personal-use) water purification devices and detection of BoNT in water samples. | 1 |
3 |
4 |
2 |
6 |
1 |
4 |
4 |
5 |
0 |
8 |
3 |
41 |
| Enterococcus devriesei sp. nov., associated with animal sources | 0 |
0 |
1 |
1 |
1 |
0 |
1 |
1 |
2 |
1 |
33 |
1 |
42 |
| Enterococcus hermanniensis sp. nov., from modified-atmosphere-packaged broiler meat and canine tonsils | 0 |
0 |
2 |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
1 |
3 |
| Enterococcus species dominating in fresh modified-atmosphere-packaged marinated broiler legs are overgrown by Carnobacterium and Lactobacillus species during storage at 6ºC | 6 |
1 |
1 |
2 |
2 |
1 |
2 |
2 |
2 |
2 |
3 |
4 |
28 |
| Enumeration and isolation of cpe-positive Clostridium perfringens spores from feces. | 2 |
0 |
0 |
2 |
1 |
0 |
1 |
2 |
1 |
2 |
0 |
4 |
15 |
| Evaluation of Lactobacillus sake contamination in vacuum-packaged sliced cooked meat products by ribotyping | 1 |
0 |
0 |
99 |
52 |
1 |
2 |
2 |
1 |
0 |
6 |
1 |
165 |
| Evaluation of three slide agglutination tests for rapid identification of Staphylococcus aureus | 2 |
2 |
1 |
2 |
1 |
3 |
2 |
2 |
1 |
1 |
1 |
0 |
18 |
| Factors associated with Listeria monocytogenes contamination of cold-smoked pork products produced in Latvia and Lithuania. | 6 |
5 |
7 |
4 |
4 |
4 |
4 |
6 |
2 |
6 |
6 |
7 |
61 |
| First commercial thinnings in peatland pine stands : Effect of timing on fellings and removals | 1 |
4 |
2 |
3 |
3 |
0 |
3 |
1 |
2 |
0 |
4 |
2 |
25 |
| Formation and action of lignin-modifying enzymes in cultures of Phlebia radiata supplemented with veratric acid | 1 |
0 |
2 |
2 |
1 |
2 |
2 |
12 |
2 |
0 |
1 |
2 |
27 |
| Gas chromatography analysis of cellular fatty acids and neutral mono-saccharides in the identifi¬cation of lactobacilli | 3 |
1 |
3 |
4 |
0 |
5 |
4 |
4 |
1 |
4 |
1 |
2 |
32 |
| Genomic analysis of Clostridium botulinum group II by pulsed-field gel electrophoresis. | 1 |
1 |
0 |
0 |
0 |
1 |
0 |
1 |
2 |
0 |
3 |
3 |
12 |
| Growth temperatures of ropy slime-producing lactic acid bacteria | 1 |
0 |
2 |
2 |
4 |
1 |
2 |
2 |
0 |
2 |
3 |
4 |
23 |
| Hafnia alvei in stool specimens from patients with diarrhea and healthy controls | 1 |
0 |
1 |
1 |
1 |
1 |
0 |
5 |
1 |
0 |
0 |
0 |
11 |
| High prevalence of yadA-positive Yersinia enterocolitica in pig tongues and minced meat at retail level in Finland | 3 |
5 |
6 |
3 |
1 |
7 |
4 |
2 |
6 |
3 |
2 |
3 |
45 |
| Histochemical properties of fibre types in muscles of wild and domestic pigs and the effect of growth rate on muscle fibre properties | 3 |
1 |
2 |
1 |
0 |
2 |
2 |
8 |
8 |
12 |
5 |
0 |
44 |
| Homalia pennatula (Musci: Neckeraceae), a new combination from Southeast Asia, with a key to the species of Homalia | 0 |
0 |
1 |
2 |
0 |
1 |
0 |
0 |
0 |
0 |
0 |
1 |
5 |
| Identification and Characterization of Leuconostoc carnosum, Associated with Production and Spoilage of Vacuum-Packaged, Sliced, Cooked Ham | 0 |
1 |
4 |
0 |
2 |
1 |
3 |
2 |
1 |
3 |
0 |
0 |
17 |
| Identification of Clostridium species and DNA fingerprinting of Clostridium perfringens by amplified fragment length polymorphism analysis | 3 |
4 |
9 |
5 |
4 |
14 |
4 |
2 |
2 |
2 |
6 |
1 |
56 |
| Identification of lactic acid bacteria from spoiled, vacuum-packaged ’gravad’ rainbow trout using ribotyping | 1 |
2 |
0 |
0 |
1 |
2 |
0 |
0 |
1 |
1 |
0 |
0 |
8 |
| Impacts of different thinning regimes on the yield of uneven-structured Scots pine stands on drained peatland | 2 |
3 |
2 |
3 |
1 |
3 |
1 |
4 |
1 |
4 |
2 |
0 |
26 |
| Infant botulism acquired from household dust presenting as sudden infant death syndrome | 0 |
1 |
0 |
0 |
0 |
0 |
0 |
3 |
0 |
0 |
0 |
0 |
4 |
| Inhibition of growth of non-proteolytic Clostridium botulinum type B in sous vide cooked meat products is achieved by using thermal processing but not nisin | 2 |
1 |
3 |
6 |
8 |
2 |
5 |
4 |
3 |
1 |
1 |
4 |
40 |
| Intraspecies Genomic Groups in Enterococcus faecium and Their Correlation with Origin and Pathogenicity | 0 |
1 |
0 |
1 |
0 |
0 |
1 |
5 |
2 |
2 |
0 |
1 |
13 |
| Laboratory diagnostics of botulism | 3 |
2 |
4 |
2 |
0 |
2 |
2 |
3 |
1 |
2 |
0 |
1 |
22 |
| Lactobacillus alimentarius : a specific spoilage organism in marinated herring | 4 |
6 |
10 |
10 |
7 |
10 |
5 |
6 |
3 |
2 |
6 |
4 |
73 |
| Lactobacillus curvatus subsp. melibiosus is a later synonym of Lactobacillus sakei subsp. carnosus | 0 |
1 |
1 |
6 |
1 |
2 |
2 |
4 |
4 |
1 |
1 |
1 |
24 |
| Lactobacillus fructivorans spoilage of tomato ketchup | 9 |
6 |
8 |
5 |
6 |
15 |
5 |
5 |
36 |
11 |
19 |
13 |
138 |
| Lactobacillus oligofermentans sp. nov. associated with spoilage of modified atmosphere packaged poultry products | 1 |
2 |
1 |
0 |
0 |
1 |
0 |
1 |
0 |
2 |
4 |
3 |
15 |
| Leuconostoc gasicomitatum is the dominating lactic acid bacterium in retail modified-atmosphere-packaged marinated broiler meat strips on sell-by day | 0 |
3 |
2 |
2 |
0 |
2 |
4 |
12 |
0 |
1 |
3 |
0 |
29 |
| Leuconostoc gelidum and Leuconostoc gasicomitatum strains dominated the lactic acid bacterium population associated with strong slime formation in an acetic-acid herring preserve | 0 |
0 |
2 |
2 |
2 |
2 |
1 |
2 |
5 |
0 |
1 |
1 |
18 |
| Lignin peroxidases, manganese peroxidases, and other ligninolytic enzymes produced by Phlebia radiata during solid-state fermentation of wheat-straw | 3 |
8 |
16 |
22 |
18 |
16 |
8 |
10 |
8 |
9 |
7 |
9 |
134 |
| Lignin-degrading activity and ligninolytic enzymes of different white-rot fungi : effects of manganese and malonate | 0 |
0 |
1 |
0 |
1 |
1 |
1 |
1 |
1 |
1 |
1 |
0 |
8 |
| Listeria monocytogenes contamination pattern in pig slaughterhouses | 1 |
1 |
3 |
4 |
2 |
0 |
3 |
2 |
1 |
1 |
1 |
2 |
21 |
| Listeria monocytogenes isolates from invasive infections : variation of sero- and genotypes during an 11-year period in Finland. | 1 |
1 |
2 |
2 |
2 |
1 |
0 |
0 |
1 |
0 |
1 |
1 |
12 |
| Low occurrence of pathogenic Yersinia enterocolitica in clinical, food, and environmental samples : a methodological problem | 3 |
0 |
2 |
2 |
0 |
3 |
1 |
0 |
2 |
1 |
1 |
4 |
19 |
| Microbial ecology of marinated meat products | 4 |
7 |
10 |
5 |
7 |
5 |
3 |
10 |
6 |
3 |
7 |
3 |
70 |
| Microbiological and sensory quality changes in cabbage casserole and mixed vegetable salad with mayonnaise during storage | 1 |
0 |
2 |
1 |
1 |
4 |
0 |
3 |
4 |
2 |
1 |
2 |
21 |
| Microbiological changes in smoked and charred Baltic herrings during storage | 0 |
2 |
3 |
3 |
1 |
9 |
5 |
4 |
4 |
4 |
5 |
4 |
44 |
| Microbiological contamination of carcasses related to hygiene practice and facilities on slaughtering lines | 2 |
1 |
0 |
1 |
1 |
0 |
1 |
2 |
0 |
0 |
3 |
3 |
14 |
| Microbiological contamination of reindeer carcass during slaughter | 2 |
0 |
1 |
1 |
1 |
2 |
3 |
5 |
1 |
1 |
0 |
1 |
18 |
| Microbiological contamination of reindeer carcasses in different reindeer slaughterhouses | 0 |
4 |
1 |
1 |
3 |
1 |
1 |
3 |
2 |
2 |
4 |
2 |
24 |
| Microbiological spoilage and contamination of vacuum-packaged cooked sausages | 14 |
21 |
11 |
8 |
4 |
4 |
4 |
9 |
10 |
22 |
7 |
5 |
119 |
| Microbiology of charcoal-broiled European river lampreys (Lampetra fluviatilis) stored at 3 and 22°C | 4 |
0 |
1 |
0 |
3 |
2 |
0 |
0 |
0 |
1 |
1 |
2 |
14 |
| Migration of contaminants from milk tubes and teat liners | 10 |
3 |
1 |
0 |
5 |
3 |
0 |
7 |
3 |
2 |
3 |
1 |
38 |
| Molecular Analysis of Pseudomonas aeruginosa : Epidemiological Investigation of Mastitis Outbreaks in Irish Dairy Herds | 1 |
2 |
0 |
3 |
2 |
3 |
4 |
0 |
4 |
2 |
2 |
0 |
23 |
| Molecular epidemiology of an outbreak of febrile gastroenteritis caused by Listeria mococytogenes in cold-smoked rainbow trout | 0 |
2 |
3 |
7 |
0 |
1 |
4 |
5 |
1 |
0 |
4 |
3 |
30 |
| Motivation and characterization of Finnish meat inspection veterinarians | 4 |
3 |
2 |
2 |
2 |
4 |
10 |
2 |
8 |
1 |
8 |
7 |
53 |
| Multiplex PCR assay for detection and identification of Clostridium botulinum types A, B, E and F in food and fecal material. | 1 |
3 |
0 |
0 |
0 |
1 |
1 |
0 |
0 |
1 |
1 |
1 |
9 |
| PCR assay for differentiating between Group I (proteolytic) and Group II (nonproteolytic) strains of Clostridium botulinum. | 2 |
1 |
5 |
2 |
3 |
5 |
2 |
1 |
0 |
0 |
4 |
6 |
31 |
| Peristent Listeria monocytogenes strains show enhanced adherence to food contact surface after short contact times | 3 |
3 |
2 |
2 |
3 |
5 |
4 |
5 |
4 |
4 |
5 |
4 |
44 |
| Persistent and nonpersistent Listeria monocytogenes contamination in meat and poultry processing plants | 0 |
0 |
4 |
0 |
2 |
0 |
1 |
2 |
7 |
1 |
3 |
1 |
21 |
| Physical and sensory properties of low-salt phosphate-free frankfurters composed with various ingredients | 2 |
0 |
4 |
2 |
2 |
2 |
6 |
4 |
1 |
4 |
2 |
4 |
33 |
| Post-mortem activity of the glycogen debranching enzyme and change in the glycogen pools in porcine M. longissimus dorsi from carriers and non-carriers of the RN− gene | 0 |
1 |
2 |
2 |
2 |
0 |
0 |
2 |
3 |
1 |
3 |
0 |
16 |
| Prescribing antimicrobial agents for dogs and cats via University Pharmacies in Finland : Patterns and quality of information | 1 |
1 |
3 |
1 |
1 |
0 |
1 |
3 |
3 |
2 |
6 |
0 |
22 |
| Prevalence and genetic characterization of Listeria monocytogenes in retail broiler meat in Estonia | 2 |
2 |
4 |
3 |
50 |
0 |
0 |
1 |
0 |
0 |
2 |
1 |
65 |
| Prevalence of Clostridium botulinum in Finnish trout farms : Pulsed-field gel electrophoresis typing reveals extensive genetic diversity among type E isolates. | 0 |
0 |
1 |
1 |
0 |
0 |
0 |
0 |
1 |
2 |
1 |
2 |
8 |
| Prevalence of genetic diversity of Listeria monocytogenes in the tonsils of pigs | 29 |
0 |
2 |
3 |
2 |
4 |
1 |
1 |
2 |
2 |
6 |
1 |
53 |
| Production of laccase, lignin peroxidase and manganese-dependent peroxidase by various strains of Trametes versicolor depending on culture conditions | 1 |
0 |
0 |
0 |
0 |
0 |
1 |
1 |
2 |
1 |
0 |
0 |
6 |
| Production of Manganese Peroxidase and Organic Acids and Mineralization of 14C-Labelled Lignin (14C-DHP) during Solid-State Fermentation of Wheat Straw with the White Rot Fungus Nematoloma frowardii | 0 |
1 |
1 |
1 |
1 |
1 |
3 |
2 |
2 |
2 |
1 |
2 |
17 |
| Quality and yield of pulpwood in drained peatland forests : Pulpwood properties of Scots pine in stands of first commercial thinnings | 0 |
1 |
0 |
0 |
0 |
0 |
0 |
0 |
1 |
1 |
0 |
0 |
3 |
| Raw and processed fish show identical Listeria monocytogenes genotypes with pulsed-field gel electrophoresis | 4 |
4 |
1 |
1 |
1 |
6 |
2 |
5 |
2 |
0 |
3 |
2 |
31 |
| Raw materials of cooked ring sausages as a source of spoilage lactic acid bacteria | 6 |
6 |
4 |
3 |
14 |
3 |
2 |
3 |
5 |
8 |
7 |
2 |
63 |
| Reducing sodium intake from meat products : a review | 19 |
7 |
9 |
9 |
7 |
5 |
11 |
11 |
9 |
8 |
18 |
7 |
120 |
| Ribotyping for strain characterization of Clostridium perfringens isolates from food poisoning cases and outbreaks. | 0 |
0 |
3 |
2 |
1 |
0 |
1 |
1 |
0 |
1 |
0 |
0 |
9 |
| Ropy slime-producing Lactobacillus sake strains possess a strong competitive ability against a commercial biopreservative | 3 |
4 |
4 |
4 |
3 |
0 |
1 |
2 |
0 |
0 |
4 |
2 |
27 |
| rRNA gene restriction patterns as a characterization tool for Lactobacillus sake strains producing ropy slime | 0 |
0 |
3 |
1 |
0 |
0 |
1 |
6 |
1 |
1 |
1 |
1 |
15 |
| rRNA gene RFLP as an identification tool for Corynebacterium species | 1 |
0 |
1 |
0 |
0 |
2 |
1 |
0 |
2 |
2 |
0 |
1 |
10 |
| Safety evaluation of sous vide-processed products with respect to nonproteolytic Clostridium botulinum by use of challenge studies and predictive microbiological models. | 0 |
1 |
1 |
1 |
2 |
1 |
3 |
1 |
8 |
2 |
3 |
5 |
28 |
| Secretion of ligninolytic enzymes and mineralization of 14C-ring-labeled synthetic lignin by 3 Phlebia tremellosa strains | 0 |
0 |
1 |
1 |
1 |
1 |
0 |
1 |
1 |
1 |
0 |
1 |
8 |
| Sequencing the botulinum neurotoxin gene and related genes in Clostridium botulinum type E strains reveals orfx3 and a novel type E neurotoxin subtype. | 2 |
2 |
0 |
3 |
2 |
1 |
2 |
2 |
2 |
0 |
3 |
3 |
22 |
| Sources of Listeria monocytogenes contamination in a cold-smoked rainbow trout processing plant detected by pulsed-field gel electrophoresis typing. | 2 |
0 |
1 |
0 |
1 |
1 |
2 |
0 |
1 |
0 |
2 |
3 |
13 |
| Sporadic human Yersinia enterocolitica infections caused by serotype 4/O:3 originate mainly from pigs | 0 |
0 |
2 |
0 |
0 |
1 |
0 |
0 |
1 |
1 |
0 |
0 |
5 |
| Streptococcus alactolyticus is the dominating culturable lactic acid bacterium species in canine jejunum and feces of four fistulated dogs | 2 |
2 |
0 |
2 |
5 |
5 |
3 |
3 |
4 |
4 |
0 |
1 |
31 |
| Streptococcus parauberis associated with modified atmosphere packaged broiler meat products and air samples from a poultry meat processing plant | 0 |
2 |
4 |
2 |
7 |
4 |
5 |
6 |
7 |
2 |
7 |
3 |
49 |
| Taxonomic study of Weissella confusa and description of Weissella cibaria sp. nov., detected in food and clinical samples | 9 |
6 |
6 |
6 |
4 |
5 |
10 |
10 |
3 |
3 |
0 |
2 |
64 |
| Thamnobryum capense comb. nov. (Neckeraceae, Musci) | 1 |
0 |
2 |
0 |
1 |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
4 |
| The bryophytes of Sabah (North Borneo) with special reference to the BRYOTROP -transect of Mount Kinabalu. IV. Leucobryaceae (Bryopsida) | 0 |
4 |
3 |
2 |
5 |
3 |
8 |
4 |
1 |
3 |
4 |
3 |
40 |
| The buffering capacity of porcine muscles | 2 |
3 |
3 |
8 |
8 |
2 |
2 |
5 |
1 |
4 |
2 |
4 |
44 |
| The distribution of cadmium between cellular subfractions in cadmium sensitive and cadmium resistant Staphylococcus aureus | 2 |
0 |
0 |
2 |
1 |
0 |
0 |
1 |
2 |
2 |
3 |
3 |
16 |
| The effect of cadmium on indicator bacteria in sewage | 1 |
0 |
3 |
2 |
2 |
5 |
0 |
3 |
1 |
4 |
0 |
2 |
23 |
| The effect of catalase on the toxicity of cadmium-sensitive and cadmium-resistant Staphylococcus aureus | 0 |
2 |
6 |
0 |
1 |
3 |
1 |
4 |
1 |
2 |
2 |
5 |
27 |
| The effect of cooling rate on beef tenderness : The significance of pH at 7 °C | 3 |
1 |
2 |
1 |
5 |
7 |
4 |
3 |
3 |
5 |
2 |
5 |
41 |
| The effect of cysteine and sodium selenite on the toxicity of cadmium in Staphylococcus aureus | 2 |
3 |
1 |
0 |
4 |
2 |
2 |
3 |
0 |
3 |
0 |
3 |
23 |
| The effect of fat content and flavor enhancers on the perceived saltiness of cooked ‘bologna-type’ sausages | 1 |
1 |
1 |
5 |
16 |
13 |
6 |
4 |
7 |
11 |
12 |
7 |
84 |
| The effect of pH and potassium phosphate buffer on the toxicity of cadmium for bacteria | 1 |
3 |
3 |
0 |
0 |
4 |
4 |
5 |
0 |
1 |
1 |
1 |
23 |
| The effect of salt reduction on taste pleasantness in cooked ’Bologna-type’ sausages | 1 |
1 |
0 |
0 |
1 |
2 |
1 |
2 |
2 |
1 |
2 |
2 |
15 |
| The effect of the pH of meat on the boiling test | 3 |
2 |
1 |
3 |
3 |
0 |
3 |
2 |
2 |
1 |
2 |
0 |
22 |
| The effect of various stress treatments on the coagulase test in Staphylococcus aureus | 4 |
2 |
3 |
0 |
3 |
1 |
4 |
3 |
2 |
1 |
0 |
1 |
24 |
| The effect of vitamin E on the toxicity of cadmium in cadmium-sensitive Staphylococcus aureus | 0 |
1 |
2 |
1 |
1 |
3 |
3 |
2 |
5 |
2 |
2 |
5 |
27 |
| The interaction of cadmium and selenium in horse kidney cortex in relation to histopathological changes | 0 |
0 |
0 |
1 |
1 |
0 |
2 |
3 |
3 |
0 |
0 |
3 |
13 |
| The significance of the activity of glycogen debranching enzyme in glycolysis in porcine and bovine muscles | 3 |
1 |
3 |
0 |
10 |
0 |
6 |
2 |
6 |
1 |
3 |
4 |
39 |
| The spoilage flora of vacuum-packaged, sodium nitrite or potassium nitrate treated, cold-smoked rainbow trout stored at 4°C or 8°C | 1 |
2 |
3 |
2 |
1 |
2 |
2 |
1 |
2 |
1 |
0 |
1 |
18 |
| Thermal inactivation of non-proteolytic Clostridium botulinum type E spores in model fish media and in vacuum-packaged hot-smoked fish products. | 0 |
0 |
6 |
2 |
5 |
3 |
3 |
1 |
7 |
2 |
7 |
8 |
44 |
| Transfer of persistent Listeria monocytogenes contamination between food processing plants associated with a dicing machine | 1 |
3 |
5 |
3 |
0 |
1 |
6 |
0 |
0 |
1 |
2 |
3 |
25 |
| Type C botulism due to toxic feed affecting 52,000 farmed foxes and minks in Finland | 1 |
0 |
0 |
0 |
0 |
1 |
1 |
2 |
2 |
2 |
4 |
2 |
15 |
| Type C bovine botulism outbreak due to carcass contaminated non-acidified silage. | 11 |
5 |
2 |
7 |
4 |
3 |
4 |
14 |
3 |
2 |
7 |
5 |
67 |
| Typing of Listeria monocytogenes isolates originating from the food processing industry with automated ribotyping and pulsed-field gel electrophoresis | 2 |
1 |
3 |
66 |
2 |
2 |
2 |
2 |
0 |
1 |
1 |
1 |
83 |
| Ultrasonic cleaning of conveyor belt materials using Listeria monocytogenes as a model organism. | 2 |
3 |
3 |
2 |
0 |
0 |
2 |
2 |
0 |
0 |
1 |
1 |
16 |
| Use of Hygicult-tpc in slaughterhouse hygiene control | 0 |
1 |
2 |
3 |
3 |
1 |
2 |
2 |
2 |
3 |
1 |
1 |
21 |
| Use of rRNA Gene Restriction Patterns To Evaluate Lactic Acid Bacterium Contamination of Vacuum-Packaged Sliced Cooked Whole-Meat Product in a Meat Processing Plant | 2 |
0 |
2 |
1 |
2 |
1 |
0 |
2 |
2 |
0 |
1 |
4 |
17 |
| Variation in soil nutrient concentrations and bulk density within peatland forest sites | 2 |
5 |
3 |
2 |
1 |
2 |
3 |
1 |
2 |
3 |
1 |
2 |
27 |
| virF-positive Yersinia pseudotuberculosis and Yersinia enterocolitica found in migratory birds in Sweden. | 0 |
1 |
2 |
0 |
0 |
0 |
1 |
2 |
0 |
0 |
2 |
1 |
9 |
| Yersinia pseudotuberculosis with limited genetic diversity is a common finding in tonsils of fattening pigs | 3 |
1 |
2 |
2 |
2 |
3 |
3 |
6 |
10 |
2 |
2 |
5 |
41 |