Occurrence and characterization of toxigenic Bacillus cereus in dairy products with an inactivation trial using D-Tryptophan and ascorbic acid in the rice pudding
Mahmoud Elafify(Zhejiang University), Samah S. Abdellatif(Zagazig University), Sulaiman F. Aljasir(Qassim University), Wageh Sobhy Darwish(Health Sciences University of Hokkaido), Samar Aly(Qassim University), Mai Farag Saad(Zagazig University), Abdullah F. Alsayeqh(Qassim University), Asmaa B.M.B. Tahon(Zagazig University), Eman Mohamed(American University of Sharjah)
Cited by 15
Related Papers
Environmental Chemical Contaminants in Food: Review of a Global Problem
|Journal of Toxicology|2019|364
Biofilm formation in food industries: Challenges and control strategies for food safety
|Food Research International|2024|64
Heavy metal residues in milk and some dairy products with insight into their health risk assessment and the role of Lactobacillus rhamnosus in reducing the lead and cadmium load in cheese
|Food Chemistry Advances|2023|60
Prevalence and antimicrobial resistance of Shiga toxin-producing <i>Escherichia coli</i> in milk and dairy products in Egypt
|Journal of Environmental Science and Health Part B|2019|35