Yeast populations on Spanish fermented sausages

Identification of Foodborne Yeasts

Tibor Deák, Larry R. Beuchat · Journal of Food Protection · 1987 · 83 citations

Foodborne Pathogens, Foodborne Yeasts, Food Control +6

Changes in several constituents during the ripening of ‘Chorizo’ — A spanish dry sausage

A.L. Lois, Lubin Gutiérrez, José Marı́a Zumalacárregui et al. · Meat Science · 1987 · 64 citations

Food Chemistry, Food Composition, Food Analysis +7

Quantification and characterization of microbial populations associated with naturally fermented Greek dry salami

John Samelis, S. Stavropoulos, Athanasia Kakouri et al. · Food Microbiology · 1994 · 57 citations

Biology, Microbial Diversity, Food Fermentation +10

Inhibition of <i>Candida</i> adhesion to buccal epithelial cells by an aqueous extract of <i>Allium sativum</i> (garlic)

Mahmoud A. Ghannoum · Journal of Applied Bacteriology · 1990 · 37 citations · Full text

Spoilage of food by yeasts.

H. W. WALKER · Food technology · 1977 · 28 citations

Microbial Inactivation, Food Contamination, Food Spoilage +5