Pathogenic Potential and Control of Chryseobacterium Species from Clinical, Fish, Food and Environmental Sources von Mwanza, Elebert Pauline, Hugo, Arno, Charimba, George, Hugo, Celia J

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Spoilage potential of a novel group of bacteria isolated from dairy products von Tsoeu, L. Ingrid, Jooste, Piet J, Charimba, George, Hugo, Celia J

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The chemical, microbial, sensory and technological effects of intermediate salt levels as a sodium reduction strategy in fresh pork sausages von Cluff, MacDonald, Steyn, Hannes, Charimba, George, Bothma, Carina, Hugo, Celia J, Hugo, Arno

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Characterization of bacterial pathogens in rural and urban irrigation water von Aijuka, Matthew, Charimba, George, Hugo, Celia J, Buys, Elna M

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Current trends in natural preservatives for fresh sausage products von Hugo, Celia J., Hugo, Arno

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Descriptive sensory analysis and consumer acceptability of lucerne (Medicago sativa L.) von Mielmann, Annchen, Bothma, Carina, Hugo, A, Hugo, Celia J

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Draft Genome Sequences of Seven Chryseobacterium Type Strains von Matu, Andisiwe, Lum Nde, Adeline, Oosthuizen, Lize, Hitzeroth, Arina, Badenhorst, Moira, Duba, Lebogang, Gidaga, Mphumzi, Klinck, Johan, Kriek, Ina-Maré, Lekoma, Palesa June, Nel, Lynette, Dos Ramos, Sérgio Mendes, Rossouw, Jacques, Salomane, Nicolaas, Segone, Neo, Serobe, Shiela, Tiyani, Tarsisius, Hugo, Celia J, Newman, Jeffrey D

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Chryseobacterium vrystaatense sp. nov., isolated from raw chicken in a chicken-processing plant von de Beer, Hanli, Hugo, Celia J, Jooste, Piet J, Willems, Anne, Vancanneyt, Marc, Coenye, Tom, Vandamme, Peter A. R

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Chryseobacterium piscium sp. nov., isolated from fish of the South Atlantic Ocean off South Africa von de Beer, Hanli, Hugo, Celia J, Jooste, Piet J, Vancanneyt, Marc, Coenye, Tom, Vandamme, Peter

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Chryseobacterium joostei sp. nov., isolated from the dairy environment von Hugo, Celia J, Segers, Paul, Hoste, Bart, Vancanneyt, Marc, Kersters, Karel

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EVALUATION OF A NATURAL PRESERVATIVE IN A BOEREWORS MODEL SYSTEM von VAN SCHALKWYK, CHARLES P.B., HUGO, ARNO, HUGO, CELIA J., BOTHMA, CARINA

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THE POTENTIAL OF CHRYSEOBACTERIUM SPECIES TO PRODUCE BIOGENIC AMINES von MIELMANN, ANNCHEN, HUGO, CELIA J., JOOSTE, PIET JOHANNES

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Community level physiological profiling of reduced or replaced salt fresh sausage inoculated with Escherichia coli ATCC 25922 von Freitag, Alicia, Cluff, MacDonald, Hitzeroth, Arina C., van Wyngaardt, Lize, Hugo, Arno, Hugo, Celia J.

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The taxonomy, ecology and cultivation of bacterial genera belonging to the family Flavobacteriaceae von Jooste, P.J., Hugo, Celia J.

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The chemical, microbial, sensory and technological effects of intermediate salt levels as a sodium reduction strategy in fresh pork sausages: Sodium reduction in fresh pork sausage... von Cluff, MacDonald, Steyn, Hannes, Charimba, George, Bothma, Carina, Hugo, Celia J, Hugo, Arno

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Spoilage potential of a novel group of bacteria isolated from dairy products : research article von Charimba, George, Jooste, Piet J., Tsoeu, L. Ingrid, Hugo, Celia J.

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The physical fibre properties of Gonometa postica after degumming the cocoons with different methods von Steyn, Hester JH, Hugo, Celia J, Schall, Robert, van der Merwe, Ismari

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EVALUATION OF A NATURAL PRESERVATIVE IN A BOEREWORS MODEL SYSTEM: NATURAL PRESERVATIVE IN BOEREWORS MODEL von VAN SCHALKWYK, CHARLES P.B., HUGO, ARNO, HUGO, CELIA J., BOTHMA, CARINA

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Consumers’ knowledge about and attitudes towards lucerne (Medicago Sativa l.) von Bothma, Carina, Hugo, Celia J, Mielmann, Annchen, Steyn, Faans

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Consumers’ knowledge about and attitudes towards lucerne (Medicago sativa L.) von Steyn, Faans, Hugo, Celia J., Mielmann, Annchen, Bothma, Carina

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