Editorial
Published on 17 Mar 2022
Editorial: Technological Advances in Microbiological Risk Assessment
in Food Microbiology
Frontiers in Microbiology
doi 10.3389/fmicb.2022.872879
- 1,020 views
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3,604 articles
Articles
Original Research
Published on 17 Mar 2022
Consequences of Implementing Neutralizing Buffered Peptone Water in Commercial Poultry Processing on the Microbiota of Whole Bird Carcass Rinses and the Subsequent Microbiological Analyses
in Food Microbiology
Frontiers in Microbiology
doi 10.3389/fmicb.2022.813461
- 3,631 views
- 5 citations
Original Research
Published on 16 Mar 2022
Kveik Brewing Yeasts Demonstrate Wide Flexibility in Beer Fermentation Temperature Tolerance and Exhibit Enhanced Trehalose Accumulation
in Food Microbiology
Frontiers in Microbiology
doi 10.3389/fmicb.2022.747546
- 6,085 views
- 9 citations
Original Research
Published on 16 Mar 2022
Antimicrobial Resistance Profiles of Non-typhoidal Salmonella From Retail Meat Products in California, 2018
in Food Microbiology
Frontiers in Microbiology
doi 10.3389/fmicb.2022.835699
- 5,638 views
- 25 citations
Review
Published on 15 Mar 2022
Targeting Gut Microbiota With Natural Polysaccharides: Effective Interventions Against High-Fat Diet-Induced Metabolic Diseases
in Food Microbiology
Frontiers in Microbiology
doi 10.3389/fmicb.2022.859206
- 8,074 views
- 33 citations
Original Research
Published on 15 Mar 2022
Physiological Roles of Short-Chain and Long-Chain Menaquinones (Vitamin K2) in Lactococcus cremoris
in Food Microbiology
Frontiers in Microbiology
doi 10.3389/fmicb.2022.823623
- 3,226 views
- 9 citations
Original Research
Published on 15 Mar 2022
Potential of Polyamide Nanofibers With Natamycin, Rosemary Extract, and Green Tea Extract in Active Food Packaging Development: Interactions With Food Pathogens and Assessment of Microbial Risks Elimination
in Food Microbiology
Frontiers in Microbiology
doi 10.3389/fmicb.2022.857423
- 3,192 views
- 7 citations
Review
Published on 11 Mar 2022
Polysaccharide Regulation of Intestinal Flora: A Viable Approach to Maintaining Normal Cognitive Performance and Treating Depression
in Food Microbiology
Frontiers in Microbiology
doi 10.3389/fmicb.2022.807076
- 5,506 views
- 17 citations
Original Research
Published on 10 Mar 2022
Pseudotargeted Metabolomic Fingerprinting and Deep Learning for Identification and Visualization of Common Pathogens
in Food Microbiology
Frontiers in Microbiology
doi 10.3389/fmicb.2022.830832
- 2,415 views
- 4 citations
Original Research
Published on 10 Mar 2022
Scorias spongiosa Polysaccharides Promote the Antioxidant and Anti-Inflammatory Capacity and Its Effect on Intestinal Microbiota in Mice
in Food Microbiology
Frontiers in Microbiology
doi 10.3389/fmicb.2022.865396
- 2,167 views
- 6 citations
Original Research
Published on 10 Mar 2022
Prudent Antimicrobial Use Is Essential to Prevent the Emergence of Antimicrobial Resistance in Yersinia enterocolitica 4/O:3 Strains in Pigs
in Food Microbiology
Frontiers in Microbiology
doi 10.3389/fmicb.2022.841841
- 2,962 views
- 3 citations
Original Research
Published on 09 Mar 2022
Elucidating Therapeutic and Biological Potential of Berberis baluchistanica Ahrendt Bark, Leaf, and Root Extracts
in Food Microbiology
Frontiers in Microbiology
doi 10.3389/fmicb.2022.823673
- 2,317 views
- 12 citations
Original Research
Published on 08 Mar 2022
Antibacterial Mode of Eucommia ulmoides Male Flower Extract Against Staphylococcus aureus and Its Application as a Natural Preservative in Cooked Beef
in Food Microbiology
Frontiers in Microbiology
doi 10.3389/fmicb.2022.846622
- 2,515 views
- 9 citations
Review
Published on 08 Mar 2022
The Saprophytic Lifestyle of Listeria monocytogenes and Entry Into the Food-Processing Environment
in Food Microbiology
Frontiers in Microbiology
doi 10.3389/fmicb.2022.789801
- 8,439 views
- 16 citations
Original Research
Published on 08 Mar 2022
Microbiota Survey of Sliced Cooked Ham During the Secondary Shelf Life
in Food Microbiology
Frontiers in Microbiology
doi 10.3389/fmicb.2022.842390
- 3,942 views
- 10 citations
Review
Published on 07 Mar 2022
Two Faces of Fermented Foods—The Benefits and Threats of Its Consumption
in Food Microbiology
Frontiers in Microbiology
doi 10.3389/fmicb.2022.845166
- 50,364 views
- 55 citations