126 related articles for article (PubMed ID: 27387251)
1. Modeling the Growth of Epiphytic Bacteria on Kale Treated by Thermosonication Combined with Slightly Acidic Electrolyzed Water and Stored under Dynamic Temperature Conditions.
Mansur AR; Oh DH
J Food Sci; 2016 Aug; 81(8):M2021-30. PubMed ID: 27387251
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. 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]
4. Growth model of Escherichia coli O157:H7 at various storage temperatures on kale treated by thermosonication combined with slightly acidic electrolyzed water.
Mansur AR; Wang J; Park MS; Oh DH
J Food Prot; 2014 Jan; 77(1):23-31. PubMed ID: 24405995
[TBL] [Abstract][Full Text] [Related]
5. Fate of Vibrio parahaemolyticus on shrimp after acidic electrolyzed water treatment.
Wang JJ; Sun WS; Jin MT; Liu HQ; Zhang W; Sun XH; Pan YJ; Zhao Y
Int J Food Microbiol; 2014 Jun; 179():50-6. PubMed ID: 24727382
[TBL] [Abstract][Full Text] [Related]
6. Shelf-life of minimally processed cabbage treated with neutral electrolysed oxidising water and stored under equilibrium modified atmosphere.
Gómez-López VM; Ragaert P; Ryckeboer J; Jeyachchandran V; Debevere J; Devlieghere F
Int J Food Microbiol; 2007 Jun; 117(1):91-8. PubMed ID: 17459505
[TBL] [Abstract][Full Text] [Related]
7. Viability of sublethally injured coliform bacteria on fresh-cut cabbage stored in high CO
Izumi H; Inoue A
Int J Food Microbiol; 2018 Feb; 266():207-212. PubMed ID: 29248861
[TBL] [Abstract][Full Text] [Related]
8. Chilled Pacu (Piaractus mesopotamicus) fillets: Modeling Pseudomonas spp. and psychrotrophic bacteria growth and monitoring spoilage indicators by
Baptista RC; Oliveira RBA; Câmara AA; Lang É; Dos Santos JLP; Pavani M; Guerreiro TM; Catharino RR; Filho EGA; Rodrigues S; de Brito ES; Alvarenga VO; Bicca GB; Sant'Ana AS
Int J Food Microbiol; 2024 Apr; 415():110645. PubMed ID: 38430687
[TBL] [Abstract][Full Text] [Related]
9. Identification and Quantification of Volatile Chemical Spoilage Indexes Associated with Bacterial Growth Dynamics in Aerobically Stored Chicken.
Mikš-Krajnik M; Yoon YJ; Ukuku DO; Yuk HG
J Food Sci; 2016 Aug; 81(8):M2006-14. PubMed ID: 27332555
[TBL] [Abstract][Full Text] [Related]
10. Development and validation of a mathematical model to describe the growth of Pseudomonas spp. in raw poultry stored under aerobic conditions.
Dominguez SA; Schaffner DW
Int J Food Microbiol; 2007 Dec; 120(3):287-95. PubMed ID: 17949841
[TBL] [Abstract][Full Text] [Related]
11. Development of a microbial model for the combined effect of temperature and pH on spoilage of ground meat, and validation of the model under dynamic temperature conditions.
Koutsoumanis K; Stamatiou A; Skandamis P; Nychas GJ
Appl Environ Microbiol; 2006 Jan; 72(1):124-34. PubMed ID: 16391034
[TBL] [Abstract][Full Text] [Related]
12. Development of a predictive model for the growth kinetics of aerobic microbial population on pomegranate marinated chicken breast fillets under isothermal and dynamic temperature conditions.
Lytou A; Panagou EZ; Nychas GJ
Food Microbiol; 2016 May; 55():25-31. PubMed ID: 26742613
[TBL] [Abstract][Full Text] [Related]
13. The microbiological quality of hot water-washed broccoli florets and cut green beans.
Stringer SC; Plowman J; Peck MW
J Appl Microbiol; 2007 Jan; 102(1):41-50. PubMed ID: 17184318
[TBL] [Abstract][Full Text] [Related]
14. A study on the kinetic behavior of Listeria monocytogenes in ice cream stored under static and dynamic chilling and freezing conditions.
Gougouli M; Angelidis AS; Koutsoumanis K
J Dairy Sci; 2008 Feb; 91(2):523-30. PubMed ID: 18218738
[TBL] [Abstract][Full Text] [Related]
15. Prediction of microbial growth in fresh-cut vegetables treated with acidic electrolyzed water during storage under various temperature conditions.
Koseki S; Itoh K
J Food Prot; 2001 Dec; 64(12):1935-42. PubMed ID: 11770620
[TBL] [Abstract][Full Text] [Related]
16. Modeling of Bacillus cereus growth in brown rice submitted to a combination of ultrasonication and slightly acidic electrolyzed water treatment.
Tango CN; Wang J; Oh DH
J Food Prot; 2014 Dec; 77(12):2043-53. PubMed ID: 25474049
[TBL] [Abstract][Full Text] [Related]
17. Dynamic predictive model for the growth of Salmonella spp. in liquid whole egg.
Singh A; Korasapati NR; Juneja VK; Subbiah J; Froning G; Thippareddi H
J Food Sci; 2011 Apr; 76(3):M225-32. PubMed ID: 21535848
[TBL] [Abstract][Full Text] [Related]
18. Predictive modeling of bacterial growth in ready-to-use salted napa cabbage (Brassica pekinensis) at different storage temperatures.
Kim HW; Lee K; Kim SH; Rhee MS
Food Microbiol; 2018 Apr; 70():129-136. PubMed ID: 29173619
[TBL] [Abstract][Full Text] [Related]
19. Use of microfiltration to improve fluid milk quality.
Elwell MW; Barbano DM
J Dairy Sci; 2006 Mar; 89 Suppl 1():E20-30. PubMed ID: 16527875
[TBL] [Abstract][Full Text] [Related]
20. Study of the effect of atmosphere modification in conjunction with honey on the extent of shelf life of Greek bakery delicacy "touloumpaki".
Arvanitoyannis IS; Bosinas KP; Bouletis AD; Gkagtzis DC; Hadjichristodoulou C; Papaloucas C
Anaerobe; 2011 Dec; 17(6):300-2. PubMed ID: 21549213
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]