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Journal Abstract Search

504 related items for PubMed ID: 17475355

  • 21. Inactivation of Escherichia coli inoculated into cloudy apple juice exposed to dense phase carbon dioxide.
    Liao H, Hu X, Liao X, Chen F, Wu J.
    Int J Food Microbiol; 2007 Sep 15; 118(2):126-31. PubMed ID: 17689768
    [Abstract] [Full Text] [Related]

  • 22. High hydrostatic pressure processing of tropical fruits.
    Lopes ML, Valente Mesquita VL, Chiaradia AC, Fernandes AA, Fernandes PM.
    Ann N Y Acad Sci; 2010 Feb 15; 1189():6-15. PubMed ID: 20233363
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  • 23. High-pressure processing--effects on microbial food safety and food quality.
    Considine KM, Kelly AL, Fitzgerald GF, Hill C, Sleator RD.
    FEMS Microbiol Lett; 2008 Apr 15; 281(1):1-9. PubMed ID: 18279335
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  • 24. Interactive software for estimating the efficacy of non-isothermal heat preservation processes.
    Peleg M, Normand MD, Corradini MG.
    Int J Food Microbiol; 2008 Aug 15; 126(1-2):250-7. PubMed ID: 18571264
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  • 26. Effect of decontamination treatments on the overall quality of fresh-cut carrots.
    Vandekinderen I, Van Camp J, Devlieghere F, Veramme K, Ragaert P, De Meulenaer B.
    Commun Agric Appl Biol Sci; 2007 Aug 15; 72(1):3-7. PubMed ID: 18018850
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  • 27. Combined effects of hydrostatic pressure, temperature, and pH on the inactivation of spores of Clostridium perfringens type A and Clostridium sporogenes in buffer solutions.
    Paredes-Sabja D, Gonzalez M, Sarker MR, Torres JA.
    J Food Sci; 2007 Aug 15; 72(6):M202-6. PubMed ID: 17995687
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  • 29. Shelf life evaluation for ready-to-eat sliced uncured turkey breast and cured ham under probable storage conditions based on Listeria monocytogenes and psychrotroph growth.
    Pal A, Labuza TP, Diez-Gonzalez F.
    Int J Food Microbiol; 2008 Aug 15; 126(1-2):49-56. PubMed ID: 18544466
    [Abstract] [Full Text] [Related]

  • 30. Evaluation of high humidity and wet marinade methods for pasteurization of jerky.
    Allen K, Cornforth D, Whittier D, Vasavada M, Nummer B.
    J Food Sci; 2007 Sep 15; 72(7):C351-5. PubMed ID: 17995631
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  • 31. 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 15; 73(3):M91-8. PubMed ID: 18387121
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  • 32. The efficacy of preservation methods to inactivate foodborne viruses.
    Baert L, Debevere J, Uyttendaele M.
    Int J Food Microbiol; 2009 May 31; 131(2-3):83-94. PubMed ID: 19349089
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  • 37. Conditions for high pressure inactivation of Vibrio parahaemolyticus in oysters.
    Kural AG, Shearer AE, Kingsley DH, Chen H.
    Int J Food Microbiol; 2008 Sep 30; 127(1-2):1-5. PubMed ID: 18547664
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  • 38. Nutritional improvement of plant foods by non-thermal processing.
    Knorr D, Ade-Omowaye BI, Heinz V.
    Proc Nutr Soc; 2002 May 30; 61(2):311-8. PubMed ID: 12133214
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  • 40. Application of organic acid salts and high-pressure treatments to improve the preservation of blood sausage.
    Diez AM, Santos EM, Jaime I, Rovira J.
    Food Microbiol; 2008 Feb 30; 25(1):154-61. PubMed ID: 17993389
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