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Cited by CrossRef (4)

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    https://doi.org/10.1371/journal.pone.0315848
  2. Nikola Klištincová, Lorenzo Pin, Andrea Puškárová, Donato Giannino, Mária Bučková, Maya D. Lambreva, Andrea Manfredini, Loredana Canfora, Domenico Pangallo, Flavia Pinzari. From farm to fork: Fungal and bacterial contaminants and their diagnostics in the production steps of ready-to-eat salads. Trends in Food Science & Technology 2024;150:104573
    https://doi.org/10.1016/j.tifs.2024.104573
  3. Buqing Xu, Ting Mi, Shiyuan Ma, Xiawei Yi, Ping Huang, Pan Huang, Chongde Wu. Insight into the autochthonous lactic acid bacteria as starter culture for improving the quality of Sichuan radish paocai: Changes in microbial diversity and metabolic profiles. International Journal of Food Microbiology 2024;425:110877
    https://doi.org/10.1016/j.ijfoodmicro.2024.110877
  4. Isabell Ramming, Christina Lang, Samuel Hauf, Maren Krüger, Sylvia Worbs, Carsten Peukert, Angelika Fruth, Brigitte G. Dorner, Mark Brönstrup, Antje Flieger. Rapid Enzymatic Detection of Shiga-Toxin-Producing E. coli Using Fluorescence-Labeled Oligonucleotide Substrates. ACS Infect. Dis. 2024;10:4103
    https://doi.org/10.1021/acsinfecdis.4c00221

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