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Journal Abstract Search

198 related items for PubMed ID: 21726655

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  • 2. Temperature-assisted high hydrostatic pressure inactivation of Staphylococcus aureus in a ham model system: evaluation in selective and nonselective medium.
    Tassou CC, Panagou EZ, Samaras FJ, Galiatsatou P, Mallidis CG.
    J Appl Microbiol; 2008 Jun; 104(6):1764-73. PubMed ID: 18298540
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  • 4. High-pressure destruction kinetics of Clostridium sporogenes spores in ground beef at elevated temperatures.
    Zhu S, Naim F, Marcotte M, Ramaswamy H, Shao Y.
    Int J Food Microbiol; 2008 Aug 15; 126(1-2):86-92. PubMed ID: 18593644
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  • 5. A quasi-chemical model for the growth and death of microorganisms in foods by non-thermal and high-pressure processing.
    Doona CJ, Feeherry FE, Ross EW.
    Int J Food Microbiol; 2005 Apr 15; 100(1-3):21-32. PubMed ID: 15854689
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  • 8. Probiotic bacteria: selective enumeration and survival in dairy foods.
    Shah NP.
    J Dairy Sci; 2000 Apr 15; 83(4):894-907. PubMed ID: 10791807
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  • 9. Strategy to inactivate Clostridium perfringens spores in meat products.
    Akhtar S, Paredes-Sabja D, Torres JA, Sarker MR.
    Food Microbiol; 2009 May 15; 26(3):272-7. PubMed ID: 19269568
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  • 12. 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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  • 14. Influence of kinetic parameters of high pressure processing on bacterial inactivation in a buffer system.
    Chapleau N, Ritz M, Delépine S, Jugiau F, Federighi M, de Lamballerie M.
    Int J Food Microbiol; 2006 Feb 15; 106(3):324-30. PubMed ID: 16293331
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  • 15. Degradation of 16S rRNA and attributes of viability of viable but nonculturable probiotic bacteria.
    Lahtinen SJ, Ahokoski H, Reinikainen JP, Gueimonde M, Nurmi J, Ouwehand AC, Salminen SJ.
    Lett Appl Microbiol; 2008 Jun 15; 46(6):693-8. PubMed ID: 18444975
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  • 16. A novel approach to predicting microbial inactivation kinetics during high pressure processing.
    Koseki S, Yamamoto K.
    Int J Food Microbiol; 2007 May 10; 116(2):275-82. PubMed ID: 17363099
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  • 17. Effect of hydrostatic pressure pulsing on the inactivation of Salmonella enteritidis in liquid whole egg.
    Bari ML, Ukuku DO, Mori M, Kawamoto S, Yamamoto K.
    Foodborne Pathog Dis; 2008 Apr 10; 5(2):175-82. PubMed ID: 18377201
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  • 18. Suitability of high pressure-homogenized milk for the production of probiotic fermented milk containing Lactobacillus paracasei and Lactobacillus acidophilus.
    Patrignani F, Burns P, Serrazanetti D, Vinderola G, Reinheimer J, Lanciotti R, Guerzoni ME.
    J Dairy Res; 2009 Feb 10; 76(1):74-82. PubMed ID: 19121239
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  • 20. Modelling the survival of starter lactic acid bacteria and Bifidobacterium bifidum in single and simultaneous cultures.
    Altieri C, Bevilacqua A, D'Amato D, Nobile MA, Sinigaglia M.
    Food Microbiol; 2008 Aug 10; 25(5):729-34. PubMed ID: 18541173
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