229 related articles for article (PubMed ID: 12222638)
1. Physiological and mathematical aspects in setting criteria for decontamination of foods by physical means.
Smelt JP; Hellemons JC; Wouters PC; van Gerwen SJ
Int J Food Microbiol; 2002 Sep; 78(1-2):57-77. PubMed ID: 12222638
[TBL] [Abstract][Full Text] [Related]
2. Thermal inactivation of microorganisms.
Smelt JP; Brul S
Crit Rev Food Sci Nutr; 2014; 54(10):1371-85. PubMed ID: 24564593
[TBL] [Abstract][Full Text] [Related]
3. Interactive software for estimating the efficacy of non-isothermal heat preservation processes.
Peleg M; Normand MD; Corradini MG
Int J Food Microbiol; 2008 Aug; 126(1-2):250-7. PubMed ID: 18571264
[TBL] [Abstract][Full Text] [Related]
4. [High pressure processing of spices in atmosphere of helium for decrease of microbiological contamination].
Windyga B; Fonberg-Broczek M; Sciezyńska H; Skapska S; Górecka K; Grochowska A; Morawski A; Szczepek J; Karłowski K; Porowski S
Rocz Panstw Zakl Hig; 2008; 59(4):437-43. PubMed ID: 19227255
[TBL] [Abstract][Full Text] [Related]
5. Behavior of inactivation kinetics of Escherichia coli by dense phase carbon dioxide.
Liao H; Zhang Y; Hu X; Liao X; Wu J
Int J Food Microbiol; 2008 Aug; 126(1-2):93-7. PubMed ID: 18565607
[TBL] [Abstract][Full Text] [Related]
6. Bacteriocin-based strategies for food biopreservation.
Gálvez A; Abriouel H; López RL; Ben Omar N
Int J Food Microbiol; 2007 Nov; 120(1-2):51-70. PubMed ID: 17614151
[TBL] [Abstract][Full Text] [Related]
7. Inactivation kinetics of Listeria monocytogenes by high-pressure processing: pressure and temperature variation.
Doona CJ; Feeherry FE; Ross EW; Kustin K
J Food Sci; 2012 Aug; 77(8):M458-65. PubMed ID: 22748039
[TBL] [Abstract][Full Text] [Related]
8. Modeling the irradiation followed by heat inactivation of Salmonella inoculated in liquid whole egg.
Alvarez I; Niemira BA; Fan X; Sommers CH
J Food Sci; 2007 Jun; 72(5):M145-52. PubMed ID: 17995736
[TBL] [Abstract][Full Text] [Related]
9. Moderate intensity Pulsed Electric Fields (PEF) as alternative mild preservation technology for fruit juice.
Timmermans RAH; Mastwijk HC; Berendsen LBJM; Nederhoff AL; Matser AM; Van Boekel MAJS; Nierop Groot MN
Int J Food Microbiol; 2019 Jun; 298():63-73. PubMed ID: 30925357
[TBL] [Abstract][Full Text] [Related]
10. High pressure carbon dioxide inactivation of microorganisms in foods: the past, the present and the future.
Garcia-Gonzalez L; Geeraerd AH; Spilimbergo S; Elst K; Van Ginneken L; Debevere J; Van Impe JF; Devlieghere F
Int J Food Microbiol; 2007 Jun; 117(1):1-28. PubMed ID: 17475355
[TBL] [Abstract][Full Text] [Related]
11. Microbial inactivation and shelf life comparison of 'cold' hurdle processing with pulsed electric fields and microfiltration, and conventional thermal pasteurisation in skim milk.
Walkling-Ribeiro M; Rodríguez-González O; Jayaram S; Griffiths MW
Int J Food Microbiol; 2011 Jan; 144(3):379-86. PubMed ID: 21078532
[TBL] [Abstract][Full Text] [Related]
12. A quasi-chemical model for the growth and death of microorganisms in foods by non-thermal and high-pressure processing.
Doona CJ; Feeherry FE; Ross EW
Int J Food Microbiol; 2005 Apr; 100(1-3):21-32. PubMed ID: 15854689
[TBL] [Abstract][Full Text] [Related]
13. Symposium on 'nutritional effects of new processing technologies'. New processing technologies: an overview.
Gould GW
Proc Nutr Soc; 2001 Nov; 60(4):463-74. PubMed ID: 12069399
[TBL] [Abstract][Full Text] [Related]
14. Inactivation of Escherichia coli, Listeria monocytogenes and Yersinia enterocolitica in fermented sausages during maturation/storage.
Lindqvist R; Lindblad M
Int J Food Microbiol; 2009 Jan; 129(1):59-67. PubMed ID: 19064299
[TBL] [Abstract][Full Text] [Related]
15. Inactivation of microbes using ultrasound: a review.
Piyasena P; Mohareb E; McKellar RC
Int J Food Microbiol; 2003 Nov; 87(3):207-16. PubMed ID: 14527793
[TBL] [Abstract][Full Text] [Related]
16. Inactivation kinetics of pulsed electric field-resistant strains of Listeria monocytogenes and Staphylococcus aureus in media of different pH.
Saldaña G; Puértolas E; Condón S; Alvarez I; Raso J
Food Microbiol; 2010 Jun; 27(4):550-8. PubMed ID: 20417406
[TBL] [Abstract][Full Text] [Related]
17. Effect of decontamination treatments on the overall quality of fresh-cut carrots.
Vandekinderen I; Van Camp J; Devlieghere F; Veramme K; Ragaert P; De Meulenaer B
Commun Agric Appl Biol Sci; 2007; 72(1):3-7. PubMed ID: 18018850
[No Abstract] [Full Text] [Related]
18. Microbiological risk assessment models for partitioning and mixing during food handling.
Nauta MJ
Int J Food Microbiol; 2005 Apr; 100(1-3):311-22. PubMed ID: 15854714
[TBL] [Abstract][Full Text] [Related]
19. Modelling spoilage of fresh turbot and evaluation of a time-temperature integrator (TTI) label under fluctuating temperature.
Nuin M; Alfaro B; Cruz Z; Argarate N; George S; Le Marc Y; Olley J; Pin C
Int J Food Microbiol; 2008 Oct; 127(3):193-9. PubMed ID: 18692267
[TBL] [Abstract][Full Text] [Related]
20. Principles and recent applications of novel non-thermal processing technologies for the fish industry-a review.
Zhao YM; de Alba M; Sun DW; Tiwari B
Crit Rev Food Sci Nutr; 2019; 59(5):728-742. PubMed ID: 30580554
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]