72 related articles for article (PubMed ID: 16302200)
1. Changes in barotolerance, thermotolerance, and cellular morphology throughout the life cycle of Listeria monocytogenes.
Wen J; Anantheswaran RC; Knabel SJ
Appl Environ Microbiol; 2009 Mar; 75(6):1581-8. PubMed ID: 19168646
[TBL] [Abstract][Full Text] [Related]
2. Prolongation of the shelf-life of minimally processed vegetables by mild treatments.
Gómez-López VM; Ragaert P; Devliegher F; Debevere J
Commun Agric Appl Biol Sci; 2006; 71(1):155-8. PubMed ID: 17191496
[No Abstract] [Full Text] [Related]
3. Modeling the frequency and duration of microbial contamination events.
Powell MR
Int J Food Microbiol; 2006 Jul; 110(1):93-9. PubMed ID: 16690153
[TBL] [Abstract][Full Text] [Related]
4. Shelf life evaluation for ready-to-eat sliced uncured turkey breast and cured ham under probable storage conditions based on Listeria monocytogenes and psychrotroph growth.
Pal A; Labuza TP; Diez-Gonzalez F
Int J Food Microbiol; 2008 Aug; 126(1-2):49-56. PubMed ID: 18544466
[TBL] [Abstract][Full Text] [Related]
5. Application of organic acid salts and high-pressure treatments to improve the preservation of blood sausage.
Diez AM; Santos EM; Jaime I; Rovira J
Food Microbiol; 2008 Feb; 25(1):154-61. PubMed ID: 17993389
[TBL] [Abstract][Full Text] [Related]
6. Avoidance of hidden allergens in processed foods: a challenge for food chemists and manufacturers.
Vieths S
Nahrung; 2003 Apr; 47(2):73. PubMed ID: 12744281
[No Abstract] [Full Text] [Related]
7. Safety assessment of high pressure treated foods.
Eisenbrand G
Mol Nutr Food Res; 2005 Dec; 49(12):1168-74. PubMed ID: 16302200
[No Abstract] [Full Text] [Related]
8. High hydrostatic pressure processing of tropical fruits.
Lopes ML; Valente Mesquita VL; Chiaradia AC; Fernandes AA; Fernandes PM
Ann N Y Acad Sci; 2010 Feb; 1189():6-15. PubMed ID: 20233363
[TBL] [Abstract][Full Text] [Related]
9. High-pressure processing--effects on microbial food safety and food quality.
Considine KM; Kelly AL; Fitzgerald GF; Hill C; Sleator RD
FEMS Microbiol Lett; 2008 Apr; 281(1):1-9. PubMed ID: 18279335
[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. Microbiological aspects of thermally processed foods.
Gaze J
J Appl Microbiol; 2005; 98(6):1381-6. PubMed ID: 15916650
[No Abstract] [Full Text] [Related]
12. Prevention and control of food safety risks: the role of governments, food producers, marketers, and academia.
Lupien JR
Asia Pac J Clin Nutr; 2007; 16 Suppl 1():74-9. PubMed ID: 17392080
[TBL] [Abstract][Full Text] [Related]
13.
; ; . PubMed ID:
[No Abstract] [Full Text] [Related]
14.
; ; . PubMed ID:
[No Abstract] [Full Text] [Related]
15.
; ; . PubMed ID:
[No Abstract] [Full Text] [Related]
16.
; ; . PubMed ID:
[No Abstract] [Full Text] [Related]
17.
; ; . PubMed ID:
[No Abstract] [Full Text] [Related]
18.
; ; . PubMed ID:
[No Abstract] [Full Text] [Related]
19.
; ; . PubMed ID:
[No Abstract] [Full Text] [Related]
20.
; ; . PubMed ID:
[No Abstract] [Full Text] [Related]
[Next] [New Search]
