Identification of Fungal Contamination and Determination of Mycotoxigenic Molds by Micellar Electrokinetic Capillary Chromatography in Smoked Paprika

By Martín Alberto   Aranda Emilio   Benito María J.   Pérez-Nevado Francisco   Cordoba María G.  

Journal of Food Protection, Vol. 68, Iss. 4, 2005-04 ,pp. : 815-822

International Association for Food Protection

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Effect of Electron Beam Irradiation on Color and Microbial Bioburden of Red Paprika

By Nieto-Sandoval Jose M.   Almela Luis   Fernández-López Jose A.   Muñoz Jose A.  

Journal of Food Protection, Vol. 63, Iss. 5, 2000-05 ,pp. : 633-637

International Association for Food Protection

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In Vitro Antioxidant and Antifungal Properties of Essential Oils Obtained from Aromatic Herbs Endemic to the Southeast of Spain

By Ruiz-Navajas Yolanda   Viuda-Martos Manuel   Sendra Esther   Perez-Alvarez José A.   Fernández-López Juana  

Journal of Food Protection, Vol. 76, Iss. 7, 2013-07 ,pp. : 1218-1225

International Association for Food Protection

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Prevalence and Contamination Levels of Listeria monocytogenes in Smoked Fish and Pâté Sold in Spain

By Dominguez C.   Gomez I.   Zumalacarregui J.  

Journal of Food Protection, Vol. 64, Iss. 12, 2001-12 ,pp. : 2075-2077

International Association for Food Protection

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Antimicrobial and antioxidant effects of clove oil on sliced smoked Oncorhynchus mykiss

By Emir Çoban Özlem   Patir Bahri  

Journal für Verbraucherschutz und Lebensmittelsicherheit, Vol. 8, Iss. 3, 2013-09 ,pp. : 195-199

Springer Publishing Company

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