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.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

151 related articles for article (PubMed ID: 32866244)

  • 1. Factors Affecting Microbial Inactivation during High Pressure Processing in Juices and Beverages: A Review.
    Podolak R; Whitman D; Black DG
    J Food Prot; 2020 Sep; 83(9):1561-1575. PubMed ID: 32866244
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Evaluation of high pressure processing (HPP) inactivation of Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in acid and acidified juices and beverages.
    Usaga J; Acosta Ó; Churey JJ; Padilla-Zakour OI; Worobo RW
    Int J Food Microbiol; 2021 Feb; 339():109034. PubMed ID: 33388710
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of Process Temperature on Virus Inactivation during High Hydrostatic Pressure Processing of Contaminated Fruit Puree and Juice.
    Pan H; Buenconsejo M; Reineke KF; Shieh YC
    J Food Prot; 2016 Sep; 79(9):1517-1526. PubMed ID: 28221934
    [TBL] [Abstract][Full Text] [Related]  

  • 4. High Pressure Processing Impact on Alternariol and Aflatoxins of Grape Juice and Fruit Juice-Milk Based Beverages.
    Pallarés N; Sebastià A; Martínez-Lucas V; González-Angulo M; Barba FJ; Berrada H; Ferrer E
    Molecules; 2021 Jun; 26(12):. PubMed ID: 34205651
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Pasteurization of fruit juices by means of a pulsed high pressure process.
    Donsì G; Ferrari G; Maresca P
    J Food Sci; 2010 Apr; 75(3):E169-77. PubMed ID: 20492291
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Natural Acidification with Low-pH Fruits and Incorporation of Essential Oil Constituents for Organic Preservation of Unpasteurized Juices.
    Yen PP; Kitts DD; Pratap Singh A
    J Food Sci; 2018 Aug; 83(8):2039-2046. PubMed ID: 30044504
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Stabilization of red fruit-based smoothies by high-pressure processing. Part A. Effects on microbial growth, enzyme activity, antioxidant capacity and physical stability.
    Hurtado A; Guàrdia MD; Picouet P; Jofré A; Ros JM; Bañón S
    J Sci Food Agric; 2017 Feb; 97(3):770-776. PubMed ID: 27170492
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of pilot-scale UV-C light treatment assisted by mild heat on E. coli, L. plantarum and S. cerevisiae inactivation in clear and turbid fruit juices. Storage study of surviving populations.
    Fenoglio D; Ferrario M; Schenk M; Guerrero S
    Int J Food Microbiol; 2020 Nov; 332():108767. PubMed ID: 32593099
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Inactivation of Escherichia coli and Listeria innocua in apple and carrot juices using high pressure homogenization and nisin.
    Pathanibul P; Taylor TM; Davidson PM; Harte F
    Int J Food Microbiol; 2009 Feb; 129(3):316-20. PubMed ID: 19167772
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of high pressure and thermal processing on shelf life and quality of strawberry purée and juice.
    Aaby K; Grimsbo IH; Hovda MB; Rode TM
    Food Chem; 2018 Sep; 260():115-123. PubMed ID: 29699651
    [TBL] [Abstract][Full Text] [Related]  

  • 11. High pressure homogenization applied to fruit juices: Effects on microbial inactivation and on maintenance of bioactive components.
    Lima MA; Rosenthal A
    Food Sci Technol Int; 2023 Dec; 29(8):857-870. PubMed ID: 36065571
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Long-Term Effect on Bioactive Components and Antioxidant Activity of Thermal and High-Pressure Pasteurization of Orange Juice.
    Vieira FN; Lourenço S; Fidalgo LG; Santos SAO; Silvestre AJD; Jerónimo E; Saraiva JA
    Molecules; 2018 Oct; 23(10):. PubMed ID: 30347848
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Combined effects of high pressure homogenization treatment and citral on microbiological quality of apricot juice.
    Patrignani F; Tabanelli G; Siroli L; Gardini F; Lanciotti R
    Int J Food Microbiol; 2013 Jan; 160(3):273-81. PubMed ID: 23290235
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Alternatives to conventional thermal treatments in fruit-juice processing. Part 1: Techniques and applications.
    Jiménez-Sánchez C; Lozano-Sánchez J; Segura-Carretero A; Fernández-Gutiérrez A
    Crit Rev Food Sci Nutr; 2017 Feb; 57(3):501-523. PubMed ID: 25849158
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Inactivation of conidia from three Penicillium spp. isolated from fruit juices by conventional and alternative mild preservation technologies and disinfection treatments.
    Nierop Groot M; Abee T; van Bokhorst-van de Veen H
    Food Microbiol; 2019 Aug; 81():108-114. PubMed ID: 30910081
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Moderate intensity Pulsed Electric Fields (PEF) as alternative mild preservation technology for fruit juice.
    Timmermans RAH; Mastwijk HC; Berendsen LBJM; Nederhoff AL; Matser AM; Van Boekel MAJS; Nierop Groot MN
    Int J Food Microbiol; 2019 Jun; 298():63-73. PubMed ID: 30925357
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Inactivation of Escherichia coli and Listeria innocua in kiwifruit and pineapple juices by high hydrostatic pressure.
    Buzrul S; Alpas H; Largeteau A; Demazeau G
    Int J Food Microbiol; 2008 Jun; 124(3):275-8. PubMed ID: 18455820
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Inactivation and injury of pressure-resistant strains of Escherichia coli O157 and Listeria monocytogenes in fruit juices.
    Jordan SL; Pascual C; Bracey E; Mackey BM
    J Appl Microbiol; 2001 Sep; 91(3):463-9. PubMed ID: 11556911
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Inactivation of Salmonella enterica and spoilage microorganisms in orange juice treated with dimethyl dicarbonate (DMDC).
    Cheng RM; Churey JJ; Worobo RW
    Int J Food Microbiol; 2018 Nov; 285():152-157. PubMed ID: 30153527
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Pasteurization of fruit juices by pulsed light treatment: A review on the microbial safety, enzymatic stability, and kinetic approach to process design.
    Dhar R; Basak S; Chakraborty S
    Compr Rev Food Sci Food Saf; 2022 Jan; 21(1):499-540. PubMed ID: 34766715
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.