These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
111 related articles for article (PubMed ID: 19241562)
1. Hydrodynamic cavitation: characterization of a novel design with energy considerations for the inactivation of Saccharomyces cerevisiae in apple juice. Milly PJ; Toledo RT; Kerr WL; Armstead D J Food Sci; 2008 Aug; 73(6):M298-303. PubMed ID: 19241562 [TBL] [Abstract][Full Text] [Related]
2. Inactivation of food spoilage microorganisms by hydrodynamic cavitation to achieve pasteurization and sterilization of fluid foods. Milly PJ; Toledo RT; Harrison MA; Armstead D J Food Sci; 2007 Nov; 72(9):M414-22. PubMed ID: 18034736 [TBL] [Abstract][Full Text] [Related]
3. The potential application of vanillin in preventing yeast spoilage of soft drinks and fruit juices. Fitzgerald DJ; Stratford M; Gasson MJ; Narbad A J Food Prot; 2004 Feb; 67(2):391-5. PubMed ID: 14968976 [TBL] [Abstract][Full Text] [Related]
4. A combined treatment of UV-light and radio frequency electric field for the inactivation of Escherichia coli K-12 in apple juice. Ukuku DO; Geveke DJ Int J Food Microbiol; 2010 Mar; 138(1-2):50-5. PubMed ID: 20116875 [TBL] [Abstract][Full Text] [Related]
5. The growth of Propionibacterium cyclohexanicum in fruit juices and its survival following elevated temperature treatments. Walker M; Phillips CA Food Microbiol; 2007 Jun; 24(4):313-8. PubMed ID: 17189756 [TBL] [Abstract][Full Text] [Related]
6. Study of the inactivation of spoilage microorganisms in apple juice by pulsed light and ultrasound. Ferrario M; Alzamora SM; Guerrero S Food Microbiol; 2015 Apr; 46():635-642. PubMed ID: 25475338 [TBL] [Abstract][Full Text] [Related]
7. Thermal resistance of Francisella tularensis in infant formula and fruit juices. Day JB; Trujillo S; Hao YY; Whiting RC J Food Prot; 2008 Nov; 71(11):2208-12. PubMed ID: 19044262 [TBL] [Abstract][Full Text] [Related]
8. Effect of high pressure CO2 and mild heat processing on natural microorganisms in apple juice. Liao H; Zhang L; Hu X; Liao X Int J Food Microbiol; 2010 Jan; 137(1):81-7. PubMed ID: 19864033 [TBL] [Abstract][Full Text] [Related]
9. Hydrodynamic cavitation to improve bulk fluid to surface mass transfer in a nonimmersed ultraviolet system for minimal processing of opaque and transparent fluid foods. Milly PJ; Toledo RT; Chen J; Kazem B J Food Sci; 2007 Nov; 72(9):M407-13. PubMed ID: 18034735 [TBL] [Abstract][Full Text] [Related]
10. A comparative study on the structure of Saccharomyces cerevisiae under nonthermal technologies: high hydrostatic pressure, pulsed electric fields and thermo-sonication. Marx G; Moody A; Bermúdez-Aguirre D Int J Food Microbiol; 2011 Dec; 151(3):327-37. PubMed ID: 22015244 [TBL] [Abstract][Full Text] [Related]
11. Defining treatment conditions for pulsed electric field pasteurization of apple juice. Saldaña G; Puértolas E; Monfort S; Raso J; Alvarez I Int J Food Microbiol; 2011 Nov; 151(1):29-35. PubMed ID: 21880388 [TBL] [Abstract][Full Text] [Related]
12. Combination effect of ozone and heat treatments for the inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in apple juice. Sung HJ; Song WJ; Kim KP; Ryu S; Kang DH Int J Food Microbiol; 2014 Feb; 171():147-53. PubMed ID: 24362006 [TBL] [Abstract][Full Text] [Related]
13. Mathematical modeling of yeast inactivation of freshly squeezed apple juice under high-pressure carbon dioxide. Mantoan D; Spilimbergo S Crit Rev Food Sci Nutr; 2011 Jan; 51(1):91-7. PubMed ID: 21229420 [TBL] [Abstract][Full Text] [Related]
14. Inactivation of Saccharomyces cerevisiae suspended in orange juice using high-intensity pulsed electric fields. Elez-Martínez P; Escolà-Hernández J; Soliva-Fortuny RC; Martín-Belloso O J Food Prot; 2004 Nov; 67(11):2596-602. PubMed ID: 15553647 [TBL] [Abstract][Full Text] [Related]
15. Combined effect of selected non-thermal technologies on Escherichia coli and Pichia fermentans inactivation in an apple and cranberry juice blend and on product shelf life. Palgan I; Caminiti IM; Muñoz A; Noci F; Whyte P; Morgan DJ; Cronin DA; Lyng JG Int J Food Microbiol; 2011 Nov; 151(1):1-6. PubMed ID: 21893360 [TBL] [Abstract][Full Text] [Related]
16. Efficacy of ozone against Alicyclobacillus acidoterrestris spores in apple juice. Torlak E Int J Food Microbiol; 2014 Feb; 172():1-4. PubMed ID: 24361826 [TBL] [Abstract][Full Text] [Related]
17. UV inactivation of bacteria in apple cider. Geveke DJ J Food Prot; 2005 Aug; 68(8):1739-42. PubMed ID: 21132989 [TBL] [Abstract][Full Text] [Related]
18. Effectiveness of High Intensity Light Pulses (HILP) treatments for the control of Escherichia coli and Listeria innocua in apple juice, orange juice and milk. Palgan I; Caminiti IM; Muñoz A; Noci F; Whyte P; Morgan DJ; Cronin DA; Lyng JG Food Microbiol; 2011 Feb; 28(1):14-20. PubMed ID: 21056770 [TBL] [Abstract][Full Text] [Related]
19. Heat resistance and the effects of continuous pasteurization on the inactivation of Byssochlamys fulva ascospores in clarified apple juice. Sant'ana AS; Rosenthal A; Massaguer PR J Appl Microbiol; 2009 Jul; 107(1):197-209. PubMed ID: 19298507 [TBL] [Abstract][Full Text] [Related]
20. Chitosan inactivates spoilage yeasts but enhances survival of Escherichia coli O157:H7 in apple juice. Kiskó G; Sharp R; Roller S J Appl Microbiol; 2005; 98(4):872-80. PubMed ID: 15752333 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]