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Journal Abstract Search

504 related items for PubMed ID: 17475355

  • 1.
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  • 2. Influence of type of microorganism, food ingredients and food properties on high-pressure carbon dioxide inactivation of microorganisms.
    Garcia-Gonzalez L, Geeraerd AH, Elst K, Van Ginneken L, Van Impe JF, Devlieghere F.
    Int J Food Microbiol; 2009 Feb 28; 129(3):253-63. PubMed ID: 19157615
    [Abstract] [Full Text] [Related]

  • 3. Effect of high pressure CO2 and mild heat processing on natural microorganisms in apple juice.
    Liao H, Zhang L, Hu X, Liao X.
    Int J Food Microbiol; 2010 Jan 31; 137(1):81-7. PubMed ID: 19864033
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  • 5. Inactivation of natural microorganisms in litchi juice by high-pressure carbon dioxide combined with mild heat and nisin.
    Li H, Zhao L, Wu J, Zhang Y, Liao X.
    Food Microbiol; 2012 May 31; 30(1):139-45. PubMed ID: 22265294
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  • 6. [High pressure processing of spices in atmosphere of helium for decrease of microbiological contamination].
    Windyga B, Fonberg-Broczek M, Sciezyńska H, Skapska S, Górecka K, Grochowska A, Morawski A, Szczepek J, Karłowski K, Porowski S.
    Rocz Panstw Zakl Hig; 2008 May 31; 59(4):437-43. PubMed ID: 19227255
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  • 7. Bacteriocin-based strategies for food biopreservation.
    Gálvez A, Abriouel H, López RL, Ben Omar N.
    Int J Food Microbiol; 2007 Nov 30; 120(1-2):51-70. PubMed ID: 17614151
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  • 8. Effect of supercritical carbon dioxide pasteurization on natural microbiota, texture, and microstructure of fresh-cut coconut.
    Ferrentino G, Balzan S, Dorigato A, Pegoretti A, Spilimbergo S.
    J Food Sci; 2012 May 30; 77(5):E137-43. PubMed ID: 23163940
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  • 9. Enzyme inactivation in food processing using high pressure carbon dioxide technology.
    Hu W, Zhou L, Xu Z, Zhang Y, Liao X.
    Crit Rev Food Sci Nutr; 2013 May 30; 53(2):145-61. PubMed ID: 23072530
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  • 10. Microbial and Sensory Effects of Combined High Hydrostatic Pressure and Dense Phase Carbon Dioxide Process on Feijoa Puree.
    Duong T, Balaban M, Perera C, Bi X.
    J Food Sci; 2015 Nov 30; 80(11):E2478-85. PubMed ID: 26444875
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  • 11. Combined effects of heat, nisin and acidification on the inactivation of Clostridium sporogenes spores in carrot-alginate particles: from kinetics to process validation.
    Naim F, Zareifard MR, Zhu S, Huizing RH, Grabowski S, Marcotte M.
    Food Microbiol; 2008 Oct 30; 25(7):936-41. PubMed ID: 18721685
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  • 12. Hazard and control of group II (non-proteolytic) Clostridium botulinum in modern food processing.
    Lindström M, Kiviniemi K, Korkeala H.
    Int J Food Microbiol; 2006 Apr 15; 108(1):92-104. PubMed ID: 16480785
    [Abstract] [Full Text] [Related]

  • 13. Effect of high-pressure processing and thermal treatment on quality attributes and nutritional compounds of "Songold" plum purée.
    González-Cebrino F, García-Parra J, Contador R, Tabla R, Ramírez R.
    J Food Sci; 2012 Aug 15; 77(8):C866-73. PubMed ID: 22809197
    [Abstract] [Full Text] [Related]

  • 14. Effect of High-pressure CO2 Processing on Bacterial Spores.
    Rao L, Bi X, Zhao F, Wu J, Hu X, Liao X.
    Crit Rev Food Sci Nutr; 2016 Aug 17; 56(11):1808-25. PubMed ID: 25830663
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  • 17. Nonthermal preservation of foods using combined processing techniques.
    Raso J, Barbosa-Cánovas GV.
    Crit Rev Food Sci Nutr; 2003 Aug 17; 43(3):265-85. PubMed ID: 12822673
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  • 18. Effect of high pressure gaseous carbon dioxide on the germination of bacterial spores.
    Furukawa S, Watanabe T, Tai T, Hirata J, Narisawa N, Kawarai T, Ogihara H, Yamasaki M.
    Int J Food Microbiol; 2004 Mar 01; 91(2):209-13. PubMed ID: 14996465
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  • 19.
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  • 20. Inactivation of bacteria and spores by pulse electric field and high pressure CO2 at low temperature.
    Spilimbergo S, Dehghani F, Bertucco A, Foster NR.
    Biotechnol Bioeng; 2003 Apr 05; 82(1):118-25. PubMed ID: 12569631
    [Abstract] [Full Text] [Related]

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