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Journal Abstract Search

167 related items for PubMed ID: 18159730

  • 1. [Chlorine dioxide as an agent for optimization of drinking water preparation].
    Rakhmanin IuA, Petrenko NF, Mokienko AV, Gozhenko AI.
    Gig Sanit; 2007; (6):11-3. PubMed ID: 18159730
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  • 2. Disinfectant efficacy of chlorite and chlorine dioxide in drinking water biofilms.
    Gagnon GA, Rand JL, O'leary KC, Rygel AC, Chauret C, Andrews RC.
    Water Res; 2005 May; 39(9):1809-17. PubMed ID: 15899279
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  • 7. Comparing the efficacy of chlorine, chlorine dioxide, and ozone in the inactivation of Cryptosporidium parvum in water from Parana State, Southern Brazil.
    Pereira JT, Costa AO, de Oliveira Silva MB, Schuchard W, Osaki SC, de Castro EA, Paulino RC, Soccol VT.
    Appl Biochem Biotechnol; 2008 Dec; 151(2-3):464-73. PubMed ID: 18498060
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  • 9. [Pseudomonads in a new hospital building].
    Behrends HB.
    Gesundheitswesen; 2003 Dec; 65(12):736-7. PubMed ID: 14685928
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  • 10. [Action modes of chlorine dioxide--a review].
    Wei M, Lai J, Zhan P.
    Wei Sheng Wu Xue Bao; 2012 Apr 04; 52(4):429-34. PubMed ID: 22799207
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  • 11. Impacts of water quality on chlorine and chlorine dioxide efficacy in natural waters.
    Barbeau B, Desjardins R, Mysore C, Prévost M.
    Water Res; 2005 May 04; 39(10):2024-33. PubMed ID: 15922397
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  • 13. Full-scale study of removal effect on Cyclops of zooplankton with chlorine dioxide.
    Lin T, Cui FY, Liu DM, An D.
    J Environ Sci (China); 2004 May 04; 16(5):746-50. PubMed ID: 15559804
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  • 16. Prolonged effect of two combined methods for Legionella disinfection in a hospital water system.
    Casari E, Ferrario A, Montanelli A.
    Ann Ig; 2007 May 04; 19(6):525-32. PubMed ID: 18376573
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  • 17. Chlorine dioxide for Legionella spp. disinfection: a danger for cross-linked polyethylene pipes?
    Chord F, Fascia P, Mallaval F, Cornillon J, Roesch L, Pozzetto B, Grattard F, Berthelot P.
    J Hosp Infect; 2011 Jul 04; 78(3):242-3. PubMed ID: 21507519
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  • 19. Treatment of Escherichia coli O157:H7 with lactic acid, neutralized electrolyzed oxidizing water and chlorine dioxide followed by growth under sub-optimal conditions of temperature, pH and modified atmosphere.
    Smigic N, Rajkovic A, Antal E, Medic H, Lipnicka B, Uyttendaele M, Devlieghere F.
    Food Microbiol; 2009 Sep 04; 26(6):629-37. PubMed ID: 19527839
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