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Journal Abstract Search

309 related items for PubMed ID: 18051273

  • 21. Physiological responses of Bacillus amyloliquefaciens spores to high pressure.
    Ahn J, Balasubramaniam VM.
    J Microbiol Biotechnol; 2007 Mar; 17(3):524-9. PubMed ID: 18050959
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  • 25. 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; 104(6):1764-73. PubMed ID: 18298540
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  • 27. 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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  • 31. The effect of peroxyacetic acid-based sanitizer, heat and ultrasonic waves on the survival of Clostridium estertheticum spores in vitro.
    Broda DM.
    Lett Appl Microbiol; 2007 Sep 10; 45(3):336-41. PubMed ID: 17718849
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  • 34. Effects of superheated steam on Geobacillus stearothermophilus spore viability.
    Head DS, Cenkowski S, Holley R, Blank G.
    J Appl Microbiol; 2008 Apr 10; 104(4):1213-20. PubMed ID: 18028361
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  • 35. Effect of small, acid-soluble proteins on spore resistance and germination under a combination of pressure and heat treatment.
    Lee JK, Movahedi S, Harding SE, Mackey BM, Waites WM.
    J Food Prot; 2007 Sep 10; 70(9):2168-71. PubMed ID: 17900098
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  • 36. Analysis of reduction of Geobacillus stearothermophilus spores treated with high hydrostatic pressure and mild heat in milk buffer.
    Gao YL, Ju XR, Jiang HH.
    J Biotechnol; 2006 Sep 18; 125(3):351-60. PubMed ID: 16621090
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  • 37. Study of the combined effect of electro-activated solutions and heat treatment on the destruction of spores of Clostridium sporogenes and Geobacillus stearothermophilus in model solution and vegetable puree.
    Liato V, Labrie S, Viel C, Benali M, Aïder M.
    Anaerobe; 2015 Oct 18; 35(Pt B):11-21. PubMed ID: 26103452
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  • 38. Formation of the spore clumps during heat treatment increases the heat resistance of bacterial spores.
    Furukawa S, Narisawa N, Watanabe T, Kawarai T, Myozen K, Okazaki S, Ogihara H, Yamasaki M.
    Int J Food Microbiol; 2005 Jun 25; 102(1):107-11. PubMed ID: 15925006
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  • 39. High hydrostatic pressure-induced inactivation of bacterial spores.
    Sarker MR, Akhtar S, Torres JA, Paredes-Sabja D.
    Crit Rev Microbiol; 2015 Feb 25; 41(1):18-26. PubMed ID: 23631742
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  • 40. Shelf-life study of an orange juice-milk based beverage after PEF and thermal processing.
    Sampedro F, Geveke DJ, Fan X, Rodrigo D, Zhang QH.
    J Food Sci; 2009 Mar 25; 74(2):S107-12. PubMed ID: 19323767
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