Sage Journals: Discover world-class research

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Book review

First published 1904-10

Book Review: Bacteria,Yeasts,and Molds in the Home

Review & Expositor

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Book review

First published 1904-2

Book Review: Bacteria,Yeasts,and Molds in the Home

Journal of Education

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Research article

First published 2025

Microbial safety and quality indicators of UV-treated tropical fruit beverages

Gabriela Rojas, Patricia Esquivel, Oscar Acosta [...]

Food Science and Technology International

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Other

First published 2011-8

Effects of frozen storage and vacuum packaging on free fatty acid and volatile composition of Turkish Motal cheese

S. Andic, Y. Tuncturk, I. Javidipour

Food Science and Technology International

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Research article

First published 1998-08

Hygienic aspects of biowaste composting: airborne microbial concentrations as a function of feedstock,operation and season

Heidi Maricou, Willy Verstraete, Karel Mesuere

Waste Management & Research: The Journal for a Sustainable Circular Economy

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Research article

First published 2024-4

Effect of non-thermal ultraviolet and ultrasound technologies on disinfection of meat preparation equipment in catering industry

Semra Kayaardı, Müge Uyarcan, Işıl Atmaca [...]

Food Science and Technology International

Free access

Review article

First published 2011-8

Invasive fungal infections in acute leukemia

Vijaya R. Bhatt, George M. Viola, Alessandra Ferrajoli

Therapeutic Advances in Hematology

Open access

Research article

First published 2015

Fungal Presence in Selected Tree Nuts and Dried Fruits

V.H. Tournas, N.S. Niazi, J.S. Kohn

Microbiology Insights

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Research article

First published 1941-3

Biotin Synthesis by Microörganisms

Maurice Landy, Dorothy M. Dicken

Experimental Biology and Medicine

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Research article

First published 2010-04

Antimicrobial Effects of Pepper,Parsley,and Dill and Their Roles in the Microbiological Quality Enhancement of Traditional Egyptian Kareish Cheese

Nahed M. Wahba, Amany S. Ahmed, Zedan Z. Ebraheim

Foodborne Pathogens and Disease

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