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Journal Abstract Search

492 related items for PubMed ID: 19157615

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  • 2. Effects of food composition on the inactivation of foodborne microorganisms by chlorine dioxide.
    Vandekinderen I, Devlieghere F, Van Camp J, Kerkaert B, Cucu T, Ragaert P, De Bruyne J, De Meulenaer B.
    Int J Food Microbiol; 2009 May 31; 131(2-3):138-44. PubMed ID: 19254814
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  • 5. High pressure carbon dioxide inactivation of microorganisms in foods: the past, the present and the future.
    Garcia-Gonzalez L, Geeraerd AH, Spilimbergo S, Elst K, Van Ginneken L, Debevere J, Van Impe JF, Devlieghere F.
    Int J Food Microbiol; 2007 Jun 10; 117(1):1-28. PubMed ID: 17475355
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  • 6. Inactivation of Escherichia coli by high-pressure homogenisation is influenced by fluid viscosity but not by water activity and product composition.
    Diels AM, Callewaert L, Wuytack EY, Masschalck B, Michiels CW.
    Int J Food Microbiol; 2005 Jun 15; 101(3):281-91. PubMed ID: 15925711
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  • 9. Analysis of survival rates and cellular fatty acid profiles of Listeria monocytogenes treated with supercritical carbon dioxide under the influence of cosolvents.
    Kim SR, Park HJ, Yim do S, Kim HT, Choi IG, Kim KH.
    J Microbiol Methods; 2008 Sep 15; 75(1):47-54. PubMed ID: 18565606
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  • 10. 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
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  • 11. Functional properties of novel protective lactic acid bacteria and application in raw chicken meat against Listeria monocytogenes and Salmonella enteritidis.
    Maragkoudakis PA, Mountzouris KC, Psyrras D, Cremonese S, Fischer J, Cantor MD, Tsakalidou E.
    Int J Food Microbiol; 2009 Apr 15; 130(3):219-26. PubMed ID: 19249112
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  • 12. Use of linear, Weibull, and log-logistic functions to model pressure inactivation of seven foodborne pathogens in milk.
    Chen H.
    Food Microbiol; 2007 May 15; 24(3):197-204. PubMed ID: 17188197
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  • 15. 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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  • 17. Growth inhibition of foodborne pathogens and food spoilage organisms by select raw honeys.
    Mundo MA, Padilla-Zakour OI, Worobo RW.
    Int J Food Microbiol; 2004 Dec 01; 97(1):1-8. PubMed ID: 15527912
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