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Journal Abstract Search

191 related items for PubMed ID: 24931827

  • 1. Application of response surface methodology to optimise microbial inactivation of shrimp and conch by supercritical carbon dioxide.
    Chen M, Sui X, Ma X, Feng X, Han Y.
    J Sci Food Agric; 2015 Mar 30; 95(5):1016-23. PubMed ID: 24931827
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  • 2. Optimization of microbial inactivation of shrimp by dense phase carbon dioxide.
    Ji H, Zhang L, Liu S, Qu X, Zhang C, Gao J.
    Int J Food Microbiol; 2012 May 01; 156(1):44-9. PubMed ID: 22424934
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  • 4. Microbial safety and consumer acceptability of high-pressure processed hard clams (Mercenaria mercenaria).
    Narwankar SP, Flimlin GE, Schaffner DW, Tepper BJ, Karwe MV.
    J Food Sci; 2011 Aug 01; 76(6):M375-80. PubMed ID: 21729074
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  • 9. Mechanisms of Inactivation of Dry Escherichia coli by High-Pressure Carbon Dioxide.
    Chen YY, Temelli F, Gänzle MG.
    Appl Environ Microbiol; 2017 May 15; 83(10):. PubMed ID: 28283526
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  • 10. Real-time assessment of the microbial quality of retail shrimp using CO2 evolution rate.
    Alderees F, Hsieh YH.
    J Food Prot; 2012 Dec 15; 75(12):2190-6. PubMed ID: 23212016
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  • 11. Supercritical carbon dioxide technology in food processing: Insightful comprehension of the mechanisms of microbial inactivation and impacts on quality and safety aspects.
    Veiga GCD, Mafaldo ÍM, Barão CE, Baú TR, Magnani M, Pimentel TC.
    Compr Rev Food Sci Food Saf; 2024 May 15; 23(3):e13345. PubMed ID: 38638070
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  • 14. Combined effect of packaging atmosphere and storage temperature on growth of Listeria monocytogenes on ready-to-eat shrimp.
    Rutherford TJ, Marshall DL, Andrews LS, Coggins PC, Schilling MW, Gerard P.
    Food Microbiol; 2007 May 15; 24(7-8):703-10. PubMed ID: 17613367
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  • 15. Enhancement of supercritical CO2 inactivation of spores of Penicillium oxalicum by ethanol cosolvent.
    Park HS, Kim KH.
    J Microbiol Biotechnol; 2013 Jun 28; 23(6):833-6. PubMed ID: 23676914
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  • 16. Continuous flow nonthermal CO2 processing: the lethal effects of subcritical and supercritical CO2 on total microbial populations and bacterial spores in raw milk.
    Werner BG, Hotchkiss JH.
    J Dairy Sci; 2006 Mar 28; 89(3):872-81. PubMed ID: 16507680
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  • 17. Addition of ethanol to supercritical carbon dioxide enhances the inactivation of bacterial spores in the biofilm of Bacillus cereus.
    Park HS, Choi HJ, Kim MD, Kim KH.
    Int J Food Microbiol; 2013 Sep 02; 166(2):207-12. PubMed ID: 23973829
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  • 18. Research Note: Microbial inactivation of raw chicken meat by supercritical carbon dioxide treatment alone and in combination with fresh culinary herbs.
    González-Alonso V, Cappelletti M, Bertolini FM, Lomolino G, Zambon A, Spilimbergo S.
    Poult Sci; 2020 Jan 02; 99(1):536-545. PubMed ID: 32416840
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