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PUBMED FOR HANDHELDS

Journal Abstract Search

584 related items for PubMed ID: 19227255

  • 1. [High pressure processing of spices in atmosphere of helium for decrease of microbiological contamination].
    Windyga B, Fonberg-Broczek M, Sciezyńska H, Skapska S, Górecka K, Grochowska A, Morawski A, Szczepek J, Karłowski K, Porowski S.
    Rocz Panstw Zakl Hig; 2008; 59(4):437-43. PubMed ID: 19227255
    [Abstract] [Full Text] [Related]

  • 2. Use of mild-heat treatment following high-pressure processing to prevent recovery of pressure-injured Listeria monocytogenes in milk.
    Koseki S, Mizuno Y, Yamamoto K.
    Food Microbiol; 2008 Apr; 25(2):288-93. PubMed ID: 18206771
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  • 3. Effect of water activity on inactivation of Listeria monocytogenes and lactate dehydrogenase during high pressure processing.
    Hayman MM, Kouassi GK, Anantheswaran RC, Floros JD, Knabel SJ.
    Int J Food Microbiol; 2008 May 10; 124(1):21-6. PubMed ID: 18403036
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  • 4. 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 May 10; 72(1):3-7. PubMed ID: 18018850
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  • 5. Spoilage of blood sausages morcilla de Burgos treated with high hydrostatic pressure.
    Diez AM, Urso R, Rantsiou K, Jaime I, Rovira J, Cocolin L.
    Int J Food Microbiol; 2008 Apr 30; 123(3):246-53. PubMed ID: 18367280
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  • 9. Effect of various chemical decontamination treatments on natural microflora and sensory characteristics of poultry.
    del Río E, Panizo-Morán M, Prieto M, Alonso-Calleja C, Capita R.
    Int J Food Microbiol; 2007 Apr 20; 115(3):268-80. PubMed ID: 17320231
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  • 10. Effect of UHPH on indigenous microbiota of apple juice: a preliminary study of microbial shelf-life.
    Suárez-Jacobo A, Gervilla R, Guamis B, Roig-Sagués AX, Saldo J.
    Int J Food Microbiol; 2010 Jan 01; 136(3):261-7. PubMed ID: 19954853
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  • 11. Microbiological quality of maatjes herring stored in air and under modified atmosphere at 4 and 10 degrees C.
    Lyhs U, Lahtinen J, Schelvis-Smit R.
    Food Microbiol; 2007 Aug 01; 24(5):508-16. PubMed ID: 17367684
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  • 12. [Microbiological quality of minimally processed vegetable salads].
    Wójcik-Stopczyńska B.
    Rocz Panstw Zakl Hig; 2004 Aug 01; 55(2):139-45. PubMed ID: 15493346
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  • 13. Prolongation of the shelf-life of minimally processed vegetables by mild treatments.
    Gómez-López VM, Ragaert P, Devliegher F, Debevere J.
    Commun Agric Appl Biol Sci; 2006 Aug 01; 71(1):155-8. PubMed ID: 17191496
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  • 14. [Microbiological quality of muesli samples purchased in retail network].
    Wójcik-Stopczyńska B.
    Rocz Panstw Zakl Hig; 2003 Aug 01; 54(3):269-74. PubMed ID: 14755854
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  • 16. 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 01; 26(6):629-37. PubMed ID: 19527839
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  • 18. Potential application of high hydrostatic pressure to eliminate Escherichia coli O157:H7 on alfalfa sprouted seeds.
    Neetoo H, Ye M, Chen H.
    Int J Food Microbiol; 2008 Dec 10; 128(2):348-53. PubMed ID: 18954917
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  • 20. 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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