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Journal Abstract Search

141 related items for PubMed ID: 16629038

  • 1. Combination of hot-water surface pasteurization of whole fruit and low-dose gamma irradiation of fresh-cut cantaloupe.
    Fan X, Annous BA, Sokorai KJ, Burke A, Mattheis JP.
    J Food Prot; 2006 Apr; 69(4):912-9. PubMed ID: 16629038
    [Abstract] [Full Text] [Related]

  • 2. Effect of hot water surface pasteurization of whole fruit on shelf life and quality of fresh-cut cantaloupe.
    Fan X, Annous BA, Beaulieu JC, Sites JE.
    J Food Sci; 2008 Apr; 73(3):M91-8. PubMed ID: 18387121
    [Abstract] [Full Text] [Related]

  • 3. Use of chemical sanitizers to reduce microbial populations and maintain quality of whole and fresh-cut cantaloupe.
    Fan X, Annous BA, Keskinen LA, Mattheis JP.
    J Food Prot; 2009 Dec; 72(12):2453-60. PubMed ID: 20003725
    [Abstract] [Full Text] [Related]

  • 4. Effect of vacuum-steam-vacuum treatment on microbial quality of whole and fresh-cut cantaloupe.
    Ukuku DO, Fan X, Kozempel MF.
    J Food Prot; 2006 Jul; 69(7):1623-9. PubMed ID: 16865896
    [Abstract] [Full Text] [Related]

  • 5. Effect of hot water and hydrogen peroxide treatments on survival of salmonella and microbial quality of whole and fresh-cut cantaloupe.
    Ukuku DO, Pilizota V, Sapers GM.
    J Food Prot; 2004 Mar; 67(3):432-7. PubMed ID: 15035354
    [Abstract] [Full Text] [Related]

  • 6. Microbial safety and overall quality of cantaloupe fresh-cut pieces prepared from whole fruit after wet steam treatment.
    Ukuku DO, Geveke DJ, Chau L, Niemira BA.
    Int J Food Microbiol; 2016 Aug 16; 231():86-92. PubMed ID: 27240141
    [Abstract] [Full Text] [Related]

  • 7. Effect of native microflora, waiting period, and storage temperature on Listeria monocytogenes serovars transferred from cantaloupe rind to fresh-cut pieces during preparation.
    Ukuku DO, Olanya M, Geveke DJ, Sommers CH.
    J Food Prot; 2012 Nov 16; 75(11):1912-9. PubMed ID: 23127699
    [Abstract] [Full Text] [Related]

  • 8. Aerated Steam Sanitization of Whole Fresh Cantaloupes Reduces and Controls Rind-Associated Listeria but Enhances Fruit Susceptibility to Secondary Colonization.
    Bezanson GS, Ells TC, Fan L, Forney CF, LeBlanc DI.
    J Food Sci; 2018 Apr 16; 83(4):1025-1031. PubMed ID: 29488631
    [Abstract] [Full Text] [Related]

  • 9. Reduction by gaseous ozone of Salmonella and microbial flora associated with fresh-cut cantaloupe.
    Selma MV, Ibáñez AM, Cantwell M, Suslow T.
    Food Microbiol; 2008 Jun 16; 25(4):558-65. PubMed ID: 18456110
    [Abstract] [Full Text] [Related]

  • 10. Evaluation of Hot Water, Gaseous Chlorine Dioxide, and Chlorine Treatments in Combination with an Edible Coating for Enhancing Safety, Quality, and Shelf Life of Fresh-Cut Cantaloupes.
    Alicea C, Annous BA, Mendez DP, Burke A, Orellana LE.
    J Food Prot; 2018 Apr 16; 81(4):534-541. PubMed ID: 29513104
    [Abstract] [Full Text] [Related]

  • 11. Impact of Listeria Inoculation and Aerated Steam Sanitization on Volatile Emissions of Whole Fresh Cantaloupes.
    Forney CF, Fan L, Bezanson GS, Ells TC, LeBlanc DI, Fillmore S.
    J Food Sci; 2018 Apr 16; 83(4):1017-1024. PubMed ID: 29660130
    [Abstract] [Full Text] [Related]

  • 12. Efficacy of Sanitizer Treatments on Survival and Growth Parameters of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes on Fresh-Cut Pieces of Cantaloupe during Storage.
    Ukuku DO, Huang L, Sommers C.
    J Food Prot; 2015 Jul 16; 78(7):1288-95. PubMed ID: 26197279
    [Abstract] [Full Text] [Related]

  • 13. Reduction of Salmonella enterica serotype Poona and background microbiota on fresh-cut cantaloupe by electron beam irradiation.
    Palekar MP, Taylor TM, Maxim JE, Castillo A.
    Int J Food Microbiol; 2015 Jun 02; 202():66-72. PubMed ID: 25796062
    [Abstract] [Full Text] [Related]

  • 14. Commercial thermal process for inactivating Salmonella Poona on surfaces of whole fresh cantaloupes.
    Annous BA, Burke A, Sites JE, Phillips JG.
    J Food Prot; 2013 Mar 02; 76(3):420-8. PubMed ID: 23462078
    [Abstract] [Full Text] [Related]

  • 15. Behavior of Listeria monocytogenes inoculated on cantaloupe surfaces and efficacy of washing treatments to reduce transfer from rind to fresh-cut pieces.
    Ukuku DO, Fett W.
    J Food Prot; 2002 Jun 02; 65(6):924-30. PubMed ID: 12092724
    [Abstract] [Full Text] [Related]

  • 16. Effect of hydrogen peroxide treatment on microbial quality and appearance of whole and fresh-cut melons contaminated with Salmonella spp.
    Ukuku DO.
    Int J Food Microbiol; 2004 Sep 01; 95(2):137-46. PubMed ID: 15282126
    [Abstract] [Full Text] [Related]

  • 17. Effect of nisin in combination with EDTA, sodium lactate, and potassium sorbate for reducing Salmonella on whole and fresh-cut cantaloupet.
    Ukuku DO, Fett WF.
    J Food Prot; 2004 Oct 01; 67(10):2143-50. PubMed ID: 15508622
    [Abstract] [Full Text] [Related]

  • 18. Surface pasteurization of whole fresh cantaloupes inoculated with Salmonella poona or Escherichia coli.
    Annous BA, Burke A, Sites JE.
    J Food Prot; 2004 Sep 01; 67(9):1876-85. PubMed ID: 15453577
    [Abstract] [Full Text] [Related]

  • 19. Survival and Growth of Listeria monocytogenes on Fresh-Cut "Athena" and "Rocky Ford" Cantaloupes During Storage at 4°C and 10°C.
    Nyarko E, Kniel KE, Reynnells R, East C, Handy ET, Luo Y, Millner PD, Sharma M.
    Foodborne Pathog Dis; 2016 Nov 01; 13(11):587-591. PubMed ID: 27548768
    [Abstract] [Full Text] [Related]

  • 20. Physiological, volatile, and SEM surface effects resulting from cutting and dipping treatments in cantaloupe.
    Beaulieu JC, Ingber BF, Lea JM.
    J Food Sci; 2011 Sep 01; 76(7):S415-22. PubMed ID: 22417559
    [Abstract] [Full Text] [Related]

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