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Journal Abstract Search

338 related items for PubMed ID: 17689768

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  • 4. 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 Escherichia coli K-12 in apple juice using combination of high-pressure homogenization and chitosan.
    Kumar S, Thippareddi H, Subbiah J, Zivanovic S, Davidson PM, Harte F.
    J Food Sci; 2009 Jan 31; 74(1):M8-M14. PubMed ID: 19200108
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  • 6. Modeling the inactivation of Salmonella typhimurium by dense phase carbon dioxide in carrot juice.
    Liao H, Kong X, Zhang Z, Liao X, Hu X.
    Food Microbiol; 2010 Feb 31; 27(1):94-100. PubMed ID: 19913698
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  • 7. Inactivation of Escherichia coli by ozone treatment of apple juice at different pH levels.
    Patil S, Valdramidis VP, Cullen PJ, Frias J, Bourke P.
    Food Microbiol; 2010 Sep 31; 27(6):835-40. PubMed ID: 20630327
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  • 8. 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 10; 124(3):275-8. PubMed ID: 18455820
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  • 9. Temperature-assisted pressure inactivation of Listeria monocytogenes in turkey breast meat.
    Chen H.
    Int J Food Microbiol; 2007 Jun 10; 117(1):55-60. PubMed ID: 17462773
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  • 11. Microbial inactivation kinetics during high-pressure carbon dioxide treatment: nonlinear model for the combined effect of temperature and pressure in apple juice.
    Ferrentino G, Ferrari G, Poletto M, Balaban MO.
    J Food Sci; 2008 Oct 10; 73(8):E389-95. PubMed ID: 19019111
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  • 12. Inactivation of Escherichia coli, Listeria monocytogenes and Yersinia enterocolitica in fermented sausages during maturation/storage.
    Lindqvist R, Lindblad M.
    Int J Food Microbiol; 2009 Jan 31; 129(1):59-67. PubMed ID: 19064299
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  • 13. Modeling the inactivation of Escherichia coli O157:H7 and generic Escherichia coli by supercritical carbon dioxide.
    Kim SR, Rhee MS, Kim BC, Kim KH.
    Int J Food Microbiol; 2007 Aug 15; 118(1):52-61. PubMed ID: 17604865
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  • 14. Recovery of Escherichia coli ATCC 25922 in phosphate buffered saline after treatment with high hydrostatic pressure.
    Koseki S, Yamamoto K.
    Int J Food Microbiol; 2006 Jul 01; 110(1):108-11. PubMed ID: 16682092
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  • 15. Temperature-assisted high hydrostatic pressure inactivation of Staphylococcus aureus in a ham model system: evaluation in selective and nonselective medium.
    Tassou CC, Panagou EZ, Samaras FJ, Galiatsatou P, Mallidis CG.
    J Appl Microbiol; 2008 Jun 01; 104(6):1764-73. PubMed ID: 18298540
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  • 16. Inactivation of Escherichia coli by high hydrostatic pressure at different temperatures in buffer and carrot juice.
    Van Opstal I, Vanmuysen SC, Wuytack EY, Masschalck B, Michiels CW.
    Int J Food Microbiol; 2005 Feb 01; 98(2):179-91. PubMed ID: 15681045
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  • 17. Nonthermal inactivation and sublethal injury of Lactobacillus plantarum in apple cider by a pilot plant scale continuous supercritical carbon dioxide system.
    Yuk HG, Geveke DJ.
    Food Microbiol; 2011 May 01; 28(3):377-83. PubMed ID: 21356441
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  • 18. Inactivation of different strains of Escherichia coli O157:H7 in various apple ciders treated with dimethyl dicarbonate (DMDC) and sulfur dioxide (SO2) as an alternative method.
    Basaran-Akgul N, Churey JJ, Basaran P, Worobo RW.
    Food Microbiol; 2009 Feb 01; 26(1):8-15. PubMed ID: 19028298
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