Emerging Frontiers in the Formation of Viable but Non-Culturable Microorganisms and Biofilms During Food Processing

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142 Authors

ahmed mahmoud korany
School of Food Science, Washington State University
United States
aifen ou
Department of Food, Guangzhou City Polytechnic
China
ana allende
Research Group on Quality, Safety and Bioactivity of Plant Foods, The Centre of Edafology and Applied Biology of Segura, Spanish National Research Council (CEBAS-CSIC)
Spain
chao shi
College of Food Science and Engineering, Northwest A&F University
China
du guo
College of Food Science and Engineering, Northwest A&F University
China
eirini vitzilaiou
Laboratory of Microbiology and Fermentation, Department of Food Science, University of Copenhagen
Denmark
fang chen
College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University
China
fei xu
Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS)
China
fenglin gu
Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS)
China
haiquan liu
College of Food Science and Technology, Shanghai Ocean University
China
hua jiang
Department of Haematology, Guangzhou Women and Children’s Medical Center, Guangzhou Medical University
China
hui qian
College of Food Science and Technology, Shanghai Ocean University
China

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Frontiers in Microbiology

Frontiers in Microbiology

Food Microbiology

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Frontiers in Nutrition
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