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Journal Abstract Search

180 related items for PubMed ID: 22292508

  • 1. Effect of continuous ohmic heating to inactivate Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in orange juice and tomato juice.
    Lee SY, Sagong HG, Ryu S, Kang DH.
    J Appl Microbiol; 2012 Apr; 112(4):723-31. PubMed ID: 22292508
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  • 2. Inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in orange and tomato juice using ohmic heating.
    Sagong HG, Park SH, Choi YJ, Ryu S, Kang DH.
    J Food Prot; 2011 Jun; 74(6):899-904. PubMed ID: 21669065
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  • 3. Investigation of optimum ohmic heating conditions for inactivation of Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes in apple juice.
    Park IK, Ha JW, Kang DH.
    BMC Microbiol; 2017 May 19; 17(1):117. PubMed ID: 28525985
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  • 4. Effect of electropermeabilization by ohmic heating for inactivation of Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes in buffered peptone water and apple juice.
    Park IK, Kang DH.
    Appl Environ Microbiol; 2013 Dec 19; 79(23):7122-9. PubMed ID: 23995939
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  • 5. Combination effect of ozone and heat treatments for the inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in apple juice.
    Sung HJ, Song WJ, Kim KP, Ryu S, Kang DH.
    Int J Food Microbiol; 2014 Feb 03; 171():147-53. PubMed ID: 24362006
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  • 6. Application of low frequency pulsed ohmic heating for inactivation of foodborne pathogens and MS-2 phage in buffered peptone water and tomato juice.
    Kim SS, Choi W, Kang DH.
    Food Microbiol; 2017 May 03; 63():22-27. PubMed ID: 28040173
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  • 7. Spread of bacterial pathogens during preparation of freshly squeezed orange juice.
    Martínez-Gonzales NE, Hernández-Herrera A, Martínez-Chávez L, Rodríguez-García MO, Torres-Vitela MR, Mota de la Garza L, Castillo A.
    J Food Prot; 2003 Aug 03; 66(8):1490-4. PubMed ID: 12929844
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  • 15. Inactivation of Escherichia coli O157:H7, Salmonella typhimurium and Listeria monocytogenes in apple juice with gaseous ozone.
    Choi MR, Liu Q, Lee SY, Jin JH, Ryu S, Kang DH.
    Food Microbiol; 2012 Oct 03; 32(1):191-5. PubMed ID: 22850392
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  • 17. Effect of Power Levels on Inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in Tomato Paste Using 915-Megahertz Microwave and Ohmic Heating.
    Kim SS, Sung HJ, Kwak HS, Joo IS, Lee JS, Ko G, Kang DH.
    J Food Prot; 2016 Sep 03; 79(9):1616-1622. PubMed ID: 28221946
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  • 18. Defining treatment conditions for pulsed electric field pasteurization of apple juice.
    Saldaña G, Puértolas E, Monfort S, Raso J, Alvarez I.
    Int J Food Microbiol; 2011 Nov 15; 151(1):29-35. PubMed ID: 21880388
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  • 19. Selection of surrogate bacteria in place of E. coli O157:H7 and Salmonella Typhimurium for pulsed electric field treatment of orange juice.
    Gurtler JB, Rivera RB, Zhang HQ, Geveke DJ.
    Int J Food Microbiol; 2010 Apr 30; 139(1-2):1-8. PubMed ID: 20223544
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  • 20. Survival of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in cranberry juice concentrates at different oBrix levels.
    Enache E, Chen Y.
    J Food Prot; 2007 Sep 30; 70(9):2072-7. PubMed ID: 17900084
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