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163 related items for PubMed ID: 15553647

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. Inactivation of Salmonella enterica Ser. Enteritidis in tomato juice by combining of high-intensity pulsed electric fields with natural antimicrobials.
    Mosqueda-Melgar J, Raybaudi-Massilia RM, Martín-Belloso O.
    J Food Sci; 2008 Mar; 73(2):M47-53. PubMed ID: 18298735
    [Abstract] [Full Text] [Related]

  • 3. Enhanced bactericidal effect of enterocin AS-48 in combination with high-intensity pulsed-electric field treatment against Salmonella enterica in apple juice.
    Martínez Viedma P, Sobrino López A, Ben Omar N, Abriouel H, Lucas López R, Valdivia E, Martín Belloso O, Gálvez A.
    Int J Food Microbiol; 2008 Dec 10; 128(2):244-9. PubMed ID: 18829125
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  • 4. 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 02; 298():63-73. PubMed ID: 30925357
    [Abstract] [Full Text] [Related]

  • 5. Effect of enterocin AS-48 in combination with high-intensity pulsed-electric field treatment against the spoilage bacterium Lactobacillus diolivorans in apple juice.
    Martínez Viedma P, Abriouel H, Sobrino López A, Ben Omar N, Lucas López R, Valdivia E, Martín Belloso O, Gálvez A.
    Food Microbiol; 2009 Aug 02; 26(5):491-6. PubMed ID: 19465245
    [Abstract] [Full Text] [Related]

  • 6. Behavior of Lactobacillus plantarum and Saccharomyces cerevisiae in fresh and thermally processed orange juice.
    Alwazeer D, Cachon R, Divies C.
    J Food Prot; 2002 Oct 02; 65(10):1586-9. PubMed ID: 12380743
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  • 7. Increased inactivation of exopolysaccharide-producing Pediococcus parvulus in apple juice by combined treatment with enterocin AS-48 and high-intensity pulsed electric field.
    Martínez Viedma P, Sobrino López A, Ben Omar N, Abriouel H, Lucas López R, Martín Belloso O, Gálvez A.
    J Food Prot; 2010 Jan 02; 73(1):39-43. PubMed ID: 20051202
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  • 9. High-intensity pulsed electric field variables affecting Staphylococcus aureus inoculated in milk.
    Sobrino-López A, Raybaudi-Massilia R, Martín-Belloso O.
    J Dairy Sci; 2006 Oct 02; 89(10):3739-48. PubMed ID: 16960048
    [Abstract] [Full Text] [Related]

  • 10. Inactivation of Escherichia coli in a tropical fruit smoothie by a combination of heat and pulsed electric fields.
    Walkling-Ribeiro M, Noci F, Cronin DA, Lyng JG, Morgan DJ.
    J Food Sci; 2008 Oct 02; 73(8):M395-9. PubMed ID: 19019120
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  • 12. Survival of Escherichia coli O157:H7 and Salmonella in apple cider and orange juice as affected by ozone and treatment temperature.
    Williams RC, Sumner SS, Golden DA.
    J Food Prot; 2004 Nov 02; 67(11):2381-6. PubMed ID: 15553616
    [Abstract] [Full Text] [Related]

  • 13. Volatile compounds and changes in flavour-related enzymes during cold storage of high-intensity pulsed electric field- and heat-processed tomato juices.
    Aguiló-Aguayo I, Soliva-Fortuny R, Martín-Belloso O.
    J Sci Food Agric; 2010 Aug 15; 90(10):1597-604. PubMed ID: 20564457
    [Abstract] [Full Text] [Related]

  • 14. Optimising the inactivation of grape juice spoilage organisms by pulse electric fields.
    Marsellés-Fontanet AR, Puig A, Olmos P, Mínguez-Sanz S, Martín-Belloso O.
    Int J Food Microbiol; 2009 Apr 15; 130(3):159-65. PubMed ID: 19246114
    [Abstract] [Full Text] [Related]

  • 15. Carotenoid profile modification during refrigerated storage in untreated and pasteurized orange juice and orange juice treated with high-intensity pulsed electric fields.
    Cortés C, Torregrosa F, Esteve MJ, Frígola A.
    J Agric Food Chem; 2006 Aug 23; 54(17):6247-54. PubMed ID: 16910715
    [Abstract] [Full Text] [Related]

  • 16. Effect of high-intensity pulsed electric fields processing and conventional heat treatment on orange-carrot juice carotenoids.
    Torregrosa F, Cortés C, Esteve MJ, Frígola A.
    J Agric Food Chem; 2005 Nov 30; 53(24):9519-25. PubMed ID: 16302771
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  • 18. Pulsed electric fields versus thermal treatment: equivalent processes to obtain equally acceptable citrus juices.
    Sentandreu E, Carbonell L, Rodrigo D, Carbonell JV.
    J Food Prot; 2006 Aug 30; 69(8):2016-8. PubMed ID: 16924935
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  • 20. Effects of high intensity pulsed electric field and thermal treatments on a lipase from Pseudomonas fluorescens.
    Bendicho S, Estela C, Giner J, Barbosa-Cánovas GV, Martin O.
    J Dairy Sci; 2002 Jan 30; 85(1):19-27. PubMed ID: 11860110
    [Abstract] [Full Text] [Related]

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