Modeling the Microbiological Shelf Life of Foods and Beverages

O’Mahony Cian, Dennis L Seman

In book: The Stability and Shelf Life of Food, Edition: Second, Chapter: 9, Publisher: Elsevier, Editors: Persis Subramaniam, pp.253-284

01/12/2016

All Publications, Food Safety, Microbiology, Technology

Flow Cytometric and 16S Sequencing Methodologies for Monitoring the Physiological Status of the Microbiome in Powdered Infant Formula Production

Anvarian Amir H. P., Yu Cao, Shabarinath Srikumar, Séamus Fanning and Kieran Jordan

Teagasc, Food Research Centre, Fermoy, Ireland, UCD Centre for Food Safety, Science Centre South, University College Dublin, Dublin, Ireland

22/06/2016

All Publications, Food Safety, Microbiology, Next Generation Sequencing

Next generation of microbiological risk assessment: Potential of omics data for exposure assessment

W.den Besten Heidy M., Alejandro Amézquita, Sara Bover-Cid, Stéphane Dagnas, Mariem Ellouze, Sandrine Guillou, George Nychas, Cian O’Mahony, Fernando Pérez-Rodriguez, Jeanne-Marie Membré

International Journal of Food Microbiology Volume 287, 20 December 2018, Pages 18-27

20/12/2018

All Publications, Exposure, Food Safety, Microbiology, Next Generation Sequencing

Feed to fork risk assessment of mycotoxins under climate change influences – recent developments

Rhea SanjivChhay, JohnO’Brien, EndaCummins

05/08/2021

All Publications, Food Safety, Microbiology

Publications

Modeling the Microbiological Shelf Life of Foods and Beverages

Flow Cytometric and 16S Sequencing Methodologies for Monitoring the Physiological Status of the Microbiome in Powdered Infant Formula Production

Next generation of microbiological risk assessment: Potential of omics data for exposure assessment

Feed to fork risk assessment of mycotoxins under climate change influences – recent developments

© Creme Global 2022 Company Registration Number: 400692 VAT Number: IE 6420692E

© Creme Global 2022
Company Registration Number: 400692
VAT Number: IE 6420692E