284 related articles for article (PubMed ID: 32841809)
1. Influence of water activity on the heat resistance of Salmonella enterica in selected low-moisture foods.
Gautam B; Govindan BN; Gӓnzle M; Roopesh MS
Int J Food Microbiol; 2020 Dec; 334():108813. PubMed ID: 32841809
[TBL] [Abstract][Full Text] [Related]
2. Influence of drying conditions, food composition, and water activity on the thermal resistance of Salmonella enterica.
Dhaliwal HK; Gänzle M; Roopesh MS
Food Res Int; 2021 Sep; 147():110548. PubMed ID: 34399525
[TBL] [Abstract][Full Text] [Related]
3. Effect of water activity on the thermal inactivation kinetics of Salmonella in milk powders.
Wei X; Lau SK; Chaves BD; Danao MC; Agarwal S; Subbiah J
J Dairy Sci; 2020 Aug; 103(8):6904-6917. PubMed ID: 32475668
[TBL] [Abstract][Full Text] [Related]
4. Radiofrequency pasteurization process for inactivation of Salmonella spp. and Enterococcus faecium NRRL B-2354 on ground black pepper.
Wei X; Lau SK; Stratton J; Irmak S; Subbiah J
Food Microbiol; 2019 Sep; 82():388-397. PubMed ID: 31027798
[TBL] [Abstract][Full Text] [Related]
5. Thermal inactivation kinetics of Salmonella enterica and Enterococcus faecium NRRL B-2354 as a function of temperature and water activity in fine ground black pepper.
Wason S; Verma T; Wei X; Mauromoustakos A; Subbiah J
Food Res Int; 2022 Jul; 157():111393. PubMed ID: 35761648
[TBL] [Abstract][Full Text] [Related]
6. Exponentially Increased Thermal Resistance of Salmonella spp. and Enterococcus faecium at Reduced Water Activity.
Liu S; Tang J; Tadapaneni RK; Yang R; Zhu MJ
Appl Environ Microbiol; 2018 Apr; 84(8):. PubMed ID: 29439987
[No Abstract] [Full Text] [Related]
7. Evaluation of Enterococcus faecium NRRL B-2354 as a surrogate for Salmonella during cocoa powder thermal processing.
Tsai HC; Ballom KF; Xia S; Tang J; Marks BP; Zhu MJ
Food Microbiol; 2019 Sep; 82():135-141. PubMed ID: 31027767
[TBL] [Abstract][Full Text] [Related]
8. Evaluation of Enterococcus faecium NRRL B-2354 as a surrogate for Salmonella in ground black pepper at different water activities.
Wei X; Vasquez S; Thippareddi H; Subbiah J
Int J Food Microbiol; 2021 Apr; 344():109114. PubMed ID: 33652336
[TBL] [Abstract][Full Text] [Related]
9. Modification of a Predictive Model To Include the Influence of Fat Content on Salmonella Inactivation in Low-Water-Activity Foods.
Trimble LM; Frank JF; Schaffner DW
J Food Prot; 2020 May; 83(5):801-815. PubMed ID: 32318726
[TBL] [Abstract][Full Text] [Related]
10. Thermal Inactivation of Salmonella Agona in Low-Water Activity Foods: Predictive Models for the Combined Effect of Temperature, Water Activity, and Food Component.
Jin Y; Pickens SR; Hildebrandt IM; Burbick SJ; Grasso-Kelley EM; Keller SE; Anderson NM
J Food Prot; 2018 Sep; 81(9):1411-1417. PubMed ID: 30059253
[TBL] [Abstract][Full Text] [Related]
11. The influence of almond's water activity and storage temperature on Salmonella survival and thermal resistance.
Xu S; Chen H
Food Microbiol; 2023 Aug; 113():104269. PubMed ID: 37098429
[TBL] [Abstract][Full Text] [Related]
12. Pasteurization of
Geng Z; Ye P; Zhou L; Fu H; Chen X; Wang Y; Wang Y
Food Sci Technol Int; 2024 Jan; 30(1):3-17. PubMed ID: 36065562
[TBL] [Abstract][Full Text] [Related]
13. Modeling the influence of temperature, water activity and water mobility on the persistence of Salmonella in low-moisture foods.
Farakos SM; Frank JF; Schaffner DW
Int J Food Microbiol; 2013 Sep; 166(2):280-93. PubMed ID: 23973840
[TBL] [Abstract][Full Text] [Related]
14. Effect of culture method on storage, plasma, and dry heat treatment resistance of Salmonella enterica serovar Typhimurium on black pepper.
Song WJ
Lett Appl Microbiol; 2023 Jan; 76(1):. PubMed ID: 36688773
[TBL] [Abstract][Full Text] [Related]
15. Modeling the heat inactivation of foodborne pathogens in milk powder: High relevance of the substrate water activity.
Lang E; Chemlal L; Molin P; Guyot S; Alvarez-Martin P; Perrier-Cornet JM; Dantigny P; Gervais P
Food Res Int; 2017 Sep; 99(Pt 1):577-585. PubMed ID: 28784519
[TBL] [Abstract][Full Text] [Related]
16. Inactivation of Salmonella, Listeria monocytogenes and Enterococcus faecium NRRL B-2354 in a selection of low moisture foods.
Rachon G; Peñaloza W; Gibbs PA
Int J Food Microbiol; 2016 Aug; 231():16-25. PubMed ID: 27174678
[TBL] [Abstract][Full Text] [Related]
17. Lethality of high-pressure carbon dioxide on Shiga toxin-producing Escherichia coli, Salmonella and surrogate organisms on beef jerky.
Schultze DM; Couto R; Temelli F; McMullen LM; Gänzle M
Int J Food Microbiol; 2020 May; 321():108550. PubMed ID: 32058874
[TBL] [Abstract][Full Text] [Related]
18. Effect of rapid product desiccation or hydration on thermal resistance of Salmonella enterica serovar enteritidis PT 30 in wheat flour.
Smith DF; Marks BP
J Food Prot; 2015 Feb; 78(2):281-6. PubMed ID: 25710142
[TBL] [Abstract][Full Text] [Related]
19. Moisture Content of Bacterial Cells Determines Thermal Resistance of Salmonella enterica Serotype Enteritidis PT 30.
Xie Y; Xu J; Yang R; Alshammari J; Zhu MJ; Sablani S; Tang J
Appl Environ Microbiol; 2021 Jan; 87(3):. PubMed ID: 33158899
[No Abstract] [Full Text] [Related]
20. A new method to determine the water activity and the net isosteric heats of sorption for low moisture foods at elevated temperatures.
Tadapaneni RK; Yang R; Carter B; Tang J
Food Res Int; 2017 Dec; 102():203-212. PubMed ID: 29195941
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]