292 related articles for article (PubMed ID: 26678144)
1. Inactivation kinetics of Listeria monocytogenes and Salmonella enterica serovar Typhimurium on fresh-cut bell pepper treated with slightly acidic electrolyzed water combined with ultrasound and mild heat.
Luo K; Oh DH
Food Microbiol; 2016 Feb; 53(Pt B):165-71. PubMed ID: 26678144
[TBL] [Abstract][Full Text] [Related]
2. Synergistic Effect of Slightly Acidic Electrolyzed Water and Ultrasound at Mild Heat Temperature in Microbial Reduction and Shelf-Life Extension of Fresh-Cut Bell Pepper.
Luo K; Oh DH
J Microbiol Biotechnol; 2015 Sep; 25(9):1502-9. PubMed ID: 26032362
[TBL] [Abstract][Full Text] [Related]
3. Effects of slightly acidic low concentration electrolyzed water on microbiological, physicochemical, and sensory quality of fresh chicken breast meat.
Rahman SM; Park J; Song KB; Al-Harbi NA; Oh DH
J Food Sci; 2012 Jan; 77(1):M35-41. PubMed ID: 22260115
[TBL] [Abstract][Full Text] [Related]
4. Synergetic effect of combined fumaric acid and slightly acidic electrolysed water on the inactivation of food-borne pathogens and extending the shelf life of fresh beef.
Tango CN; Mansur AR; Kim GH; Oh DH
J Appl Microbiol; 2014 Dec; 117(6):1709-20. PubMed ID: 25273314
[TBL] [Abstract][Full Text] [Related]
5. Combined effect of mild heat and acetic acid treatment for inactivating Escherichia coli O157:H7, Listeria monocytogenes and Salmonella typhimurium in an asparagus puree.
Shin JH; Lee SY; Dougherty RH; Rasco B; Kang DH
J Appl Microbiol; 2006 Nov; 101(5):1140-51. PubMed ID: 17040238
[TBL] [Abstract][Full Text] [Related]
6. Slightly acidic electrolyzed water combined with chemical and physical treatments to decontaminate bacteria on fresh fruits.
Tango CN; Khan I; Ngnitcho Kounkeu PF; Momna R; Hussain MS; Oh DH
Food Microbiol; 2017 Oct; 67():97-105. PubMed ID: 28648298
[TBL] [Abstract][Full Text] [Related]
7. Combined Effect of Thermosonication and Slightly Acidic Electrolyzed Water to Reduce Foodborne Pathogens and Spoilage Microorganisms on Fresh-cut Kale.
Mansur AR; Oh DH
J Food Sci; 2015 Jun; 80(6):M1277-84. PubMed ID: 25944413
[TBL] [Abstract][Full Text] [Related]
8. Decontamination Effect of the Spindle and 222-Nanometer Krypton-Chlorine Excimer Lamp Combination against Pathogens on Apples (
Kang JW; Kang DH
Appl Environ Microbiol; 2019 Jun; 85(12):. PubMed ID: 30952663
[TBL] [Abstract][Full Text] [Related]
9. Combined effects of thermosonication and slightly acidic electrolyzed water on the microbial quality and shelf life extension of fresh-cut kale during refrigeration storage.
Mansur AR; Oh DH
Food Microbiol; 2015 Oct; 51():154-62. PubMed ID: 26187840
[TBL] [Abstract][Full Text] [Related]
10. Use of mild-heat treatment following high-pressure processing to prevent recovery of pressure-injured Listeria monocytogenes in milk.
Koseki S; Mizuno Y; Yamamoto K
Food Microbiol; 2008 Apr; 25(2):288-93. PubMed ID: 18206771
[TBL] [Abstract][Full Text] [Related]
11. Antibacterial Effects of Ultrasound, Cinnamon Essential Oil, and Their Combination Against Listeria monocytogenes and Salmonella Typhimurium in Milk.
Mortazavi N; Aliakbarlu J
J Food Sci; 2019 Dec; 84(12):3700-3706. PubMed ID: 31721204
[TBL] [Abstract][Full Text] [Related]
12. Viability of multi-strain mixtures of Listeria monocytogenes, Salmonella typhimurium, or Escherichia coli O157:H7 inoculated into the batter or onto the surface of a soudjouk-style fermented semi-dry sausage.
Porto-Fett AC; Hwang CA; Call JE; Juneja VK; Ingham SC; Ingham BH; Luchansky JB
Food Microbiol; 2008 Sep; 25(6):793-801. PubMed ID: 18620971
[TBL] [Abstract][Full Text] [Related]
13. Combination treatment of alkaline electrolyzed water and citric acid with mild heat to ensure microbial safety, shelf-life and sensory quality of shredded carrots.
Rahman SM; Jin YG; Oh DH
Food Microbiol; 2011 May; 28(3):484-91. PubMed ID: 21356455
[TBL] [Abstract][Full Text] [Related]
14. Inactivation kinetics of inoculated Escherichia coli O157:H7, Listeria monocytogenes and Salmonella Poona on whole cantaloupe by chlorine dioxide gas.
Mahmoud BS; Vaidya NA; Corvalan CM; Linton RH
Food Microbiol; 2008 Oct; 25(7):857-65. PubMed ID: 18721673
[TBL] [Abstract][Full Text] [Related]
15. Effects of bilimbi (Averrhoa bilimbi L.) and tamarind (Tamarindus indica L.) juice on Listeria monocytogenes Scott A and Salmonella Typhimurium ATCC 14028 and the sensory properties of raw shrimps.
Norhana MN; Azman MN; Poole SE; Deeth HC; Dykes GA
Int J Food Microbiol; 2009 Nov; 136(1):88-94. PubMed ID: 19818521
[TBL] [Abstract][Full Text] [Related]
16. Hurdle enhancement of slightly acidic electrolyzed water antimicrobial efficacy on Chinese cabbage, lettuce, sesame leaf and spinach using ultrasonication and water wash.
Forghani F; Oh DH
Food Microbiol; 2013 Oct; 36(1):40-5. PubMed ID: 23764218
[TBL] [Abstract][Full Text] [Related]
17. Inactivation kinetics of slightly acidic electrolyzed water combined with benzalkonium chloride and mild heat treatment on vegetative cells, spores, and biofilms of Bacillus cereus.
Hussain MS; Tango CN; Oh DH
Food Res Int; 2019 Feb; 116():157-167. PubMed ID: 30716932
[TBL] [Abstract][Full Text] [Related]
18. Stability of electrolyzed oxidizing water and its efficacy against cell suspensions of Salmonella typhimurium and Listeria monocytogenes.
Fabrizio KA; Cutter CN
J Food Prot; 2003 Aug; 66(8):1379-84. PubMed ID: 12929823
[TBL] [Abstract][Full Text] [Related]
19. Antimicrobial activity of epsilon-polylysine against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in various food extracts.
Geornaras I; Yoon Y; Belk KE; Smith GC; Sofos JN
J Food Sci; 2007 Oct; 72(8):M330-4. PubMed ID: 17995614
[TBL] [Abstract][Full Text] [Related]
20. A comparative study of thermal and acid inactivation kinetics in fruit juices of Salmonella enterica serovar Typhimurium and Salmonella enterica serovar Senftenberg grown at acidic conditions.
Alvarez-Ordóñez A; Fernández A; Bernardo A; López M
Foodborne Pathog Dis; 2009 Nov; 6(9):1147-55. PubMed ID: 19694554
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
