| The potential of vancomycin-resistant enterococci to persist in fermented andpasteurised meat products. | Int J Food Microbiol | 2003 Nov 15 | 14527781 |
| Acrylamide exposure from foods of the Dutch population and an assessment of the consequent risks. | Food Chem Toxicol | 2003 Nov | 12963010 |
| Effects of physiological changes in potato tubers (Solanum tuberosum L.) afterlow temperature storage on the level of acrylamide formed in potato chips. | Biosci Biotechnol Biochem | 2003 May | 12834309 |
| Detection of botulinal neurotoxins A, B, E, and F by amplified enzyme-linkedimmunosorbent assay: collaborative study. | J AOAC Int | 2003 Mar-Apr | 12723917 |
| Maltosyl-erythritol, a major transglycosylation product of erythritol by Bacillusstearothermophilus maltogenic amylase. | Biosci Biotechnol Biochem | 2003 Mar | 12723599 |
| Pediocin production by recombinant lactic acid bacteria. | Biotechnol Lett | 2003 Mar | 12882274 |
| Putative virulence factors of atypical Aeromonas salmonicida isolated from Arcticcharr, Salvelinus alpinus (L.), and European grayling, Thymallus thymallus (L.). | J Fish Dis | 2003 Jun | 12899410 |
| Gas chromatographic investigation of acrylamide formation in browning modelsystems. | J Agric Food Chem | 2003 Jul 2 | 12822936 |
| Acrylamide in foods: occurrence, sources, and modeling. | J Agric Food Chem | 2003 Jan 29 | 12537461 |
| Functional assay to measure yessotoxins in contaminated mussel samples. | Anal Biochem | 2003 Jan 15 | 12531207 |