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Journal Abstract Search

500 related items for PubMed ID: 21535844

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  • 2. Development of an effective treatment for A 5-log reduction of Escherichia coli in refrigerated pickle products.
    Lu HJ, Breidt F, Pérez-Díaz I.
    J Food Sci; 2013 Feb; 78(2):M264-9. PubMed ID: 23330823
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  • 4. Development of a model system for the study of spoilage associated secondary cucumber fermentation during long-term storage.
    Franco W, Pérez-Díaz IM.
    J Food Sci; 2012 Oct; 77(10):M586-92. PubMed ID: 22924596
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  • 5. Fate of Escherichia coli O157:H7 during the processing and storage of Ergo and Ayib, traditional Ethiopian dairy products.
    Tsegaye M, Ashenafi M.
    Int J Food Microbiol; 2005 Aug 15; 103(1):11-21. PubMed ID: 16081180
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  • 7. Influence of sodium chloride, pH, and lactic acid bacteria on anaerobic lactic acid utilization during fermented cucumber spoilage.
    Johanningsmeier SD, Franco W, Perez-Diaz I, McFeeters RF.
    J Food Sci; 2012 Jul 15; 77(7):M397-404. PubMed ID: 22757713
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  • 8. Escherichia coli O157:H7 Stationary-Phase Acid Resistance and Assessment of Survival in a Model Vegetable Fermentation System.
    Jones CM, Price RE, Breidt F.
    J Food Prot; 2020 May 01; 83(5):745-753. PubMed ID: 31869251
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  • 9. Growth inhibition of foodborne pathogens by kimchi prepared with bacteriocin-producing starter culture.
    Chang JY, Chang HC.
    J Food Sci; 2011 May 01; 76(1):M72-8. PubMed ID: 21535696
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  • 17. Determination of 5-log pathogen reduction times for heat-processed, acidified vegetable brines.
    Breidt F, Hayes JS, Osborne JA, McFeeters RF.
    J Food Prot; 2005 Feb 01; 68(2):305-10. PubMed ID: 15726973
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  • 18. Effects on Escherichia coli O157:H7 and meat starter cultures of bovine lactoferrin in broth and microencapsulated lactoferrin in dry sausage batters.
    Al-Nabulsi AA, Holley RA.
    Int J Food Microbiol; 2007 Jan 01; 113(1):84-91. PubMed ID: 16996159
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  • 19. Survival of Salmonella typhimurium and Escherichia coli O157:H7 in cheese brines.
    Ingham SC, Su YC, Spangenberg DS.
    Int J Food Microbiol; 2000 Oct 01; 61(1):73-9. PubMed ID: 11028961
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