+1 (202) 780-33972025: Volume 9, Issue 3
Commentary P.1-2
Transforming food safety: Enhancing shelf-life and hygiene through advanced food microbiology
Author(s):
Sael Oei*
DOI: 10.35841/aafmy-9.3.261
Editorial P.1-2
Innovations in fermentation: The expanding role of starter cultures, yeasts, and molds in food microbiology
Author(s):
Isabel Ric*
DOI: 10.35841/aafmy-9.3.262
Opinion Article P.1-2
Advancing food safety and quality: The impact of thermal processing and non-thermal technologies in food microbiology
Author(s):
Bian Cart*
DOI: 10.35841/aafmy-9.3.263
Perspective P.1-2
Enhancing food safety: The critical role of food quality control and foodborne viruses in food microbiology
Author(s):
Priya Srini*
DOI: 10.35841/aafmy-9.3.264
Short Communication P.1-2
Advancing public health: Innovative approaches to combat antibiotic-resistant bacteria in food systems
Author(s):
Anya Meh*
DOI: 10.35841/aafmy-9.3.266
Commentary P.1-2
Innovations in food safety: The impact of food bioprocessing and molecular diagnostics in food microbiology
Author(s):
Jon Mlle*
DOI: 10.35841/aafmy-9.3.267
Opinion Article P.1-2
Addressing food safety challenges: The role of spoilage microorganisms and foodborne parasites in food microbiology
Author(s):
Lail Gam*
DOI: 10.35841/aafmy-9.3.268
Short Communication P.1-1
Advancing food safety: The impact of rapid microbial testing and predictive microbiology in food microbiology
Author(s):
Tom Nov*
DOI: 10.35841/aafmy-9.3.269
Perspective P.1-1
Enhancing food safety: The role of pathogen detection techniques and good manufacturing practices in food microbiology
Author(s):
Sofi Klog*
DOI: 10.35841/aafmy-9.3.270