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Maldi-Tof-Ms [1] Characterization of Microbial Diversity in Irish Artisan Bakery Environments [1] Matrix-Assisted Laser Desorption Ionization-Time of Flight Mass Spectrometry

https://doi.org/10.2139/ssrn.4671028
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Microbial populations associated with commercial bread production
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Bacillus spore contamination associated with commercial bread manufacture
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MALDI-TOF/TOF mass spectrometry for determination of yeast diversity in traditional cornelian cherry tarhana produced with different cereal/pseudocereal flours
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Contamination profiles and characterisation of Bacillus species in wheat bread and raw materials for bread production
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Detection of Foodborne Pathogens Using MALDI-TOF Mass Spectrometry
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Sporeforming bacteria associated with bread production
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Microbial Ecology and Process Technology of Sourdough Fermentation
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MALDI-TOF MS identification and tracking of food spoilers and food-borne pathogens
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Studying the dynamics of microbial populations during food fermentation: Table 1
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Microbiological examination of ready-to-eat foods and ready-to-bake frozen pastries from university canteens
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House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs
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Sourdough bacterial dynamics revealed by metagenomic analysis in Brazil
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Isolation of Enterobacter sakazakii and other Enterobacter sp. from food and food production environments
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Prevalence of non-typhoidal Salmonella enterica in food products in the Middle East and North Africa: A systematic review and meta-analysis
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Diversity of spore-forming bacteria and identification of Bacillus amyloliquefaciens as a species frequently associated with the ropy spoilage of bread
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Occurrence, distribution and contamination levels of heat-resistant moulds throughout the processing of pasteurized high-acid fruit products
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Current status of MALDI-TOF mass spectrometry in clinical microbiology
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Robustness of two MALDI-TOF mass spectrometry systems for bacterial identification
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Applications of whole-cell matrix-assisted laser-desorption/ionization time-of-flight mass spectrometry in systematic microbiology
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MALDI-TOF MS Quantification of Coccidiostats in Poultry Feeds
inferredcites →https://doi.org/10.1046/j.1472-765x.2003.01372.xopenalex-extracted
Genetic diversity and involvement in bread spoilage of Bacillus strains isolated from flour and ropy bread
inferredcites →https://doi.org/10.1089/fpd.2022.0014openalex-extracted
16S rRNA Based Profiling of Bacterial Communities Colonizing Bakery-Production Environments
inferredcites →https://doi.org/10.1111/1541-4337.12283openalex-extracted
Residential Bacteria on Surfaces in the Food Industry and Their Implications for Food Safety and Quality
inferredcites →https://doi.org/10.1111/j.1365-2672.1986.tb01090.xopenalex-extracted
Survival and growth of Bacillus cereus in bread
inferredcites →https://doi.org/10.1111/j.1365-2672.2010.04909.xopenalex-extracted
Safety-related properties of staphylococci isolated from food and food environments
inferredcites →https://doi.org/10.1111/j.1567-1364.2010.00621.xopenalex-extracted
Yeast species composition differs between artisan bakery and spontaneous laboratory sourdoughs
inferredcites →https://doi.org/10.1111/tbed.13787openalex-extracted
Isolation and characterization of multidrug‐resistant Klebsiella pneumoniae from raw cow milk in Jiangsu and Shandong provinces, China
inferredcites →https://doi.org/10.1128/aem.69.4.2321-2329.2003openalex-extracted
Rope-Producing Strains of Bacillus spp. from Wheat Bread and Strategy for Their Control by Lactic Acid Bacteria
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Candida parapsilosis , an Emerging Fungal Pathogen
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Performance of Matrix-Assisted Laser Desorption Ionization-Time of Flight Mass Spectrometry for Identification of Bacterial Strains Routinely Isolated in a Clinical Microbiology Laboratory
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The Importance of Endospore-Forming Bacteria Originating from Soil for Contamination of Industrial Food Processing
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Packaging and Microbial Status of Local & Branded Bakery Products: A Comparative Study on Jessore Region, Bangladesh
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The Animal-foods-environment interface of Klebsiella pneumoniae in Germany: an observational study on pathogenicity, resistance development and the current situation
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Isolation and characterization of lactic acid bacteria and yeasts from the Brazilian grape sourdough
inferredcites →https://doi.org/10.17221/232/2020-cjfsopenalex-extracted
Dissemination and characteristics of Klebsiella spp. at the processed cheese plant
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MICROBIAL QUALITY AND SAFETY OF BREAD SOLD IN CAFETERIA, TEA AND BREAD SHOP OF JIMMA TOWN, OROMIA REGIONAL STATE, SOUTHWEST ETHIOPIA.
inferredcites →https://doi.org/10.2174/1874285801307010135openalex-extracted
Application of MALDI-TOF MS for the Identification of Food Borne Bacteria
inferredcites →https://doi.org/10.29245/2689-9981/2019/4.1142openalex-extracted
Benefits and Limitations of MALDI-TOF Mass Spectrometry for the Identification of Microorganisms
inferredcites →https://doi.org/10.3329/sjm.v6i1.33515openalex-extracted
Determination of microbiological quality of packed and unpacked bread
inferredcites →https://doi.org/10.3389/fmicb.2017.01913openalex-extracted
Exploring the Genome and Phenotype of Multi-Drug Resistant Klebsiella pneumoniae of Clinical Origin
inferredcites →https://doi.org/10.3389/fmicb.2019.02954openalex-extracted
Editorial: MALDI-TOF MS Application in Microbial Ecology Studies
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Diversity and Control of Spoilage Fungi in Dairy Products: An Update
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Acinetobacter: an underrated foodborne pathogen?
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Reliable Identification of Bacillus cereus Group Species Using Low Mass Biomarkers by MALDI-TOF MS
inferredcites →https://doi.org/10.4172/2572-4134.1000122openalex-extracted
Microbial Quality and Safety of Bread Sold in Cafeteria, Tea and Bread Shop of Jimma Town, Oromia Regional State, Southwest Ethiopia
inferredcites →https://doi.org/10.4315/0362-028x-69.5.1159openalex-extracted
Survival of Streptococcus pyogenes on Foods and Food Contact Surfaces
inferredcites →https://doi.org/10.4315/0362-028x-70.4.997openalex-extracted
Isolation of Salmonella Typhimurium from Outbreak-Associated Cake Mix
inferredcites →https://doi.org/10.4315/0362-028x.jfp-12-211openalex-extracted
Low--Water Activity Foods: Increased Concern as Vehicles of Foodborne Pathogens
inferredcites →https://doi.org/10.4315/0362-028x.jfp-13-088openalex-extracted
Phenotypic Characterization of Salmonella Isolated from Food Production Environments Associated with Low–Water Activity Foods
inferredcites →https://doi.org/10.4315/0362-028x.jfp-13-408openalex-extracted
Survival of Salmonella during Baking of Peanut Butter Cookies
inferredcites →https://doi.org/10.4315/jfp-19-520openalex-extracted
Foodborne Klebsiella pneumoniae: Virulence Potential, Antibiotic Resistance, and Risks to Food Safety
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The diversity and function of sourdough starter microbiomes
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