Foods | Free Full-Text | Investigating the Use of Ultraviolet Light Emitting Diodes (UV-LEDs) for the Inactivation of Bacteria in Powdered Food Ingredients
Total viable count (TVC), mold, yeast and coliform count (cfu/g) of... | Download Table
Microbiological counts * (log cfu /g) of beef burger samples as... | Download Table
Counts of Lactobacillus acidophilus LA-5 (log cfu•g −1 ) in goat milk... | Download Scientific Diagram
BACTERIAL COUNTS (log cfu/g) OF TOMATO KETCHUP, SUPPLEMENTED WITH... | Download Table
Effect of Fermentation Using Lactobacillus plantarum A6 on the Physicochemical and Functional Properties of Precooked Sorghum bicolor and Voandzeia subterranea Blended Flour
Changes in pH and lactic acid bacteria (LAB) count (log 10 CFU g −1 )... | Download Scientific Diagram
Validation of the baking process as a kill-step for controlling Salmonella in muffins - ScienceDirect
Detection and isolation of typical gut indigenous bacteria in mice fed corn starch, bread flour or whole wheat flour - Takei - 2022 - Food Bioengineering - Wiley Online Library
Mechanistic Insight into Yeast Bloom in a Lactic Acid Bacteria Relaying-Community in the Start of Sourdough Microbiota Evolution | Microbiology Spectrum
Dough rheology, antioxidants, textural, physicochemical characteristics, and sensory quality of pizza base enriched with onion (Allium cepa L.) skin powder | Scientific Reports
Bacterial community dynamics in spontaneous sourdoughs made from wheat, spelt, and rye wholemeal flour - Boreczek - 2020 - MicrobiologyOpen - Wiley Online Library
Study on the microbial inactivation of whole hulless barley flour using a continuous instant pressure drop sterilizer - Chen - Journal of Food Process Engineering - Wiley Online Library
Frontiers | Lactic Acid Bacterium Population Dynamics in Artisan Sourdoughs Over One Year of Daily Propagations Is Mainly Driven by Flour Microbiota and Nutrients
Inactivation of Salmonella spp. in wheat flour by 395 nm pulsed light emitting diode (LED) treatment and the related functional and structural changes of gluten - ScienceDirect
Foods | Free Full-Text | Significance of Sodium Bisulfate (SBS) Tempering in Reducing the Escherichia coli O121 and O26 Load of Wheat and Its Effects on Wheat Flour Quality
Microbial counts expressed as log CFU/g (mean ± standard deviation) and... | Download Scientific Diagram
Comparison of survival and heat resistance of Escherichia coli O121 and Salmonella in muffins - ScienceDirect
Isothermal inactivation of Salmonella, Listeria monocytogenes, and Enterococcus faecium NRRL B-2354 in peanut butter, powder infant formula, and wheat flour - ScienceDirect
Foods | Free Full-Text | Technological Feature Assessment of Lactic Acid Bacteria Isolated from Cricket Powder's Spontaneous Fermentation as Potential Starters for Cricket-Wheat Bread Production | HTML
Bacterial survival (in log CFU per gram) of E. faecium (on m-EA) and... | Download Scientific Diagram
Molecules | Free Full-Text | Quality Parameters of Wheat Bread with the Addition of Untreated Cheese Whey
Foods | Free Full-Text | Effect of Bacteria Content in Wheat Flour on Storage Stability of Fresh Wet Noodles
![PDF] Stability of Listeria monocytogenes in wheat flour during extended storage and isothermal treatment | Semantic Scholar](https://d3i71xaburhd42.cloudfront.net/2411e9208cbb0a74eaec1f88509b294045749875/3-Figure1-1.png "PDF] Stability of Listeria monocytogenes in wheat flour during extended storage and isothermal treatment | Semantic Scholar")
PDF] Stability of Listeria monocytogenes in wheat flour during extended storage and isothermal treatment | Semantic Scholar
Microbial contents (Log CFU g −1 ), pH and total titrable acidity of... | Download Table
