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The International Journal of Food Microbiology is a peer-reviewed scientific journal publishing research papers, short communications, review articles, and book reviews in area of food microbiology and relates fields of mycology, bacteriology, virology, parasitology, and immunology.
MICROORGANISM TYPE ( Bacterium / Fungus ) FOOD / BEVERAGE Acetobacter aceti: bacterium: chocolate [1]Acetobacter aceti: bacterium: vinegar [2]Acetobacter cerevisiae
Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food.This includes the study of microorganisms causing food spoilage; pathogens that may cause disease (especially if food is improperly cooked or stored); microbes used to produce fermented foods such as cheese, yogurt, bread, beer, and wine; and microbes with other useful roles, such as producing ...
The Annual Review of Food Science and Technology is a peer-reviewed scientific journal published by Annual Reviews. It releases an annual volume of review articles relevant to the field of food science. It has been in publication since 2010. The editor is David J. McClements.
The Institute of Food Technologists (IFT) is an international, non-profit scientific society of professionals engaged in food science, food technology, and related areas in academia, government and industry. It has more than 17,000 members from more than 95 countries.
Journal of Food Protection is a scientific journal that covers original research in food science. The open-access journal is published by Elsevier . [ 1 ] It is the official journal of the International Association for Food Protection .
mBio is a bimonthly peer-reviewed open access scientific journal published by the American Society for Microbiology in association with the American Academy of Microbiology.It covers all aspects of the microbiological sciences, including virology, bacteriology, parasitology, mycology, and allied fields.
The Annual Review of Microbiology is a peer-reviewed academic journal that publishes review articles about microbiology. It was first published in 1947 as the third journal title released by Annual Reviews. It covers significant developments in the field of microbiology, including the study of bacteria, archaea, viruses, and unicellular eukaryotes.