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140 related items for PubMed ID: 19435226

  • 1. Influence of pressurization rate and pressure pulsing on the inactivation of Bacillus amyloliquefaciens spores during pressure-assisted thermal processing.
    Ratphitagsanti W, Ahn J, Balasubramaniam VM, Yousef AE.
    J Food Prot; 2009 Apr; 72(4):775-82. PubMed ID: 19435226
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  • 2. Efficacy of pressure-assisted thermal processing, in combination with organic acids, against Bacillus amyloliquefaciens spores suspended in deionized water and carrot puree.
    Ratphitagsanti W, De Lamo-Castellvi S, Balasubramaniam VM, Yousef AE.
    J Food Sci; 2010 Apr; 75(1):M46-52. PubMed ID: 20492185
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  • 3. Effects of inoculum level and pressure pulse on the inactivation of Clostridium sporogenes spores by pressure-assisted thermal processing.
    Ahn J, Balasubramaniam VM.
    J Microbiol Biotechnol; 2007 Apr; 17(4):616-23. PubMed ID: 18051273
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  • 4. Determination of spore inactivation during thermal and pressure-assisted thermal processing using FT-IR spectroscopy.
    Subramanian A, Ahn J, Balasubramaniam VM, Rodriguez-Saona L.
    J Agric Food Chem; 2006 Dec 27; 54(26):10300-6. PubMed ID: 17177574
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  • 5. Inactivation of Bacillus amyloliquefaciens spores by a combination of sucrose laurate and pressure-assisted thermal processing.
    de Lamo-Castellví S, Ratphitagsanti W, Balasubramaniam VM, Yousef AE.
    J Food Prot; 2010 Nov 27; 73(11):2043-52. PubMed ID: 21219716
    [Abstract] [Full Text] [Related]

  • 6. Physiological responses of Bacillus amyloliquefaciens spores to high pressure.
    Ahn J, Balasubramaniam VM.
    J Microbiol Biotechnol; 2007 Mar 27; 17(3):524-9. PubMed ID: 18050959
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  • 7. Optimization of pressure-induced germination of Bacillus sporothermodurans spores in water and milk.
    Aouadhi C, Simonin H, Prévost H, Lamballerie Md, Maaroufi A, Mejri S.
    Food Microbiol; 2012 May 27; 30(1):1-7. PubMed ID: 22265276
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  • 8. Bacillus spore inactivation differences after combined mild temperature and high pressure processing using two pressurizing fluids.
    Robertson RE, Carroll T, Pearce LE.
    J Food Prot; 2008 Jun 27; 71(6):1186-92. PubMed ID: 18592744
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  • 10. Monitoring biochemical changes in bacterial spore during thermal and pressure-assisted thermal processing using FT-IR spectroscopy.
    Subramanian A, Ahn J, Balasubramaniam VM, Rodriguez-Saona L.
    J Agric Food Chem; 2007 Oct 31; 55(22):9311-7. PubMed ID: 17907780
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  • 12. High-pressure-mediated survival of Clostridium botulinum and Bacillus amyloliquefaciens endospores at high temperature.
    Margosch D, Ehrmann MA, Buckow R, Heinz V, Vogel RF, Gänzle MG.
    Appl Environ Microbiol; 2006 May 31; 72(5):3476-81. PubMed ID: 16672493
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  • 20. Strategy to inactivate Clostridium perfringens spores in meat products.
    Akhtar S, Paredes-Sabja D, Torres JA, Sarker MR.
    Food Microbiol; 2009 May 31; 26(3):272-7. PubMed ID: 19269568
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