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Journal Abstract Search

237 related items for PubMed ID: 25222150

  • 21. Water activity, water glass dynamics, and the control of microbiological growth in foods.
    Chirife J, Buera MD.
    Crit Rev Food Sci Nutr; 1996 May; 36(5):465-513. PubMed ID: 8725674
    [Abstract] [Full Text] [Related]

  • 22. Thermal inactivation of microorganisms.
    Smelt JP, Brul S.
    Crit Rev Food Sci Nutr; 2014 May; 54(10):1371-85. PubMed ID: 24564593
    [Abstract] [Full Text] [Related]

  • 23. High pressure processing for food safety.
    Fonberg-Broczek M, Windyga B, Szczawiński J, Szczawińska M, Pietrzak D, Prestamo G.
    Acta Biochim Pol; 2005 May; 52(3):721-4. PubMed ID: 16175246
    [Abstract] [Full Text] [Related]

  • 24. High pressure processing of foods for microbiological safety and quality (a short review).
    Linton M, Patterson MF.
    Acta Microbiol Immunol Hung; 2000 May; 47(2-3):175-82. PubMed ID: 10895304
    [Abstract] [Full Text] [Related]

  • 25. Mathematical modelling of the combined effect of water activity, pH and redox potential on the heat destruction.
    Reichart O, Mohácsi-Farkas C.
    Int J Food Microbiol; 1994 Dec; 24(1-2):103-12. PubMed ID: 7703004
    [Abstract] [Full Text] [Related]

  • 26. Microbial inactivation and shelf life comparison of 'cold' hurdle processing with pulsed electric fields and microfiltration, and conventional thermal pasteurisation in skim milk.
    Walkling-Ribeiro M, Rodríguez-González O, Jayaram S, Griffiths MW.
    Int J Food Microbiol; 2011 Jan 05; 144(3):379-86. PubMed ID: 21078532
    [Abstract] [Full Text] [Related]

  • 27. Microorganisms and microbial toxins.
    Reid DS, Harris LJ.
    Adv Exp Med Biol; 1999 Jan 05; 459():9-21. PubMed ID: 10335366
    [Abstract] [Full Text] [Related]

  • 28. Hurdle technology in fruit processing.
    Gómez PL, Welti-Chanes J, Alzamora SM.
    Annu Rev Food Sci Technol; 2011 Jan 05; 2():447-65. PubMed ID: 22129391
    [Abstract] [Full Text] [Related]

  • 29. Growth/no growth models for Zygosaccharomyces rouxii associated with acidic, sweet intermediate moisture food products.
    Marvig CL, Kristiansen RM, Nielsen DS.
    Int J Food Microbiol; 2015 Jan 02; 192():51-7. PubMed ID: 25306299
    [Abstract] [Full Text] [Related]

  • 30. Streptococcus macedonicus ACA-DC 198 produces the lantibiotic, macedocin, at temperature and pH conditions that prevail during cheese manufacture.
    Van den Berghe E, Skourtas G, Tsakalidou E, De Vuyst L.
    Int J Food Microbiol; 2006 Mar 15; 107(2):138-47. PubMed ID: 16288813
    [Abstract] [Full Text] [Related]

  • 31. Opportunities and challenges in application of ultrasound in food processing.
    Rastogi NK.
    Crit Rev Food Sci Nutr; 2011 Sep 15; 51(8):705-22. PubMed ID: 21838554
    [Abstract] [Full Text] [Related]

  • 32. Antagonistic action of Lactobacillus delbrueckii ssp. lactis RM2-5 toward spoilage organisms in cottage cheese.
    Neugebauer KA, Gilliland SE.
    J Dairy Sci; 2005 Apr 15; 88(4):1335-41. PubMed ID: 15778300
    [Abstract] [Full Text] [Related]

  • 33. Symposium on microbial changes in foods. Physiological and metabolic attributes of microbial groups associated with foods.
    Mossel DA.
    J Appl Bacteriol; 1971 Mar 15; 34(1):95-118. PubMed ID: 5564384
    [No Abstract] [Full Text] [Related]

  • 34. Naturally occurring antimicrobials for minimally processed foods.
    Davidson PM, Critzer FJ, Taylor TM.
    Annu Rev Food Sci Technol; 2013 Mar 15; 4():163-90. PubMed ID: 23244398
    [Abstract] [Full Text] [Related]

  • 35. Preservation technologies for fresh meat - a review.
    Zhou GH, Xu XL, Liu Y.
    Meat Sci; 2010 Sep 15; 86(1):119-28. PubMed ID: 20605688
    [Abstract] [Full Text] [Related]

  • 36. Potential application of spice and herb extracts as natural preservatives in cheese.
    Shan B, Cai YZ, Brooks JD, Corke H.
    J Med Food; 2011 Mar 15; 14(3):284-90. PubMed ID: 21142945
    [Abstract] [Full Text] [Related]

  • 37. Microbiological aspects of thermally processed foods.
    Gaze J.
    J Appl Microbiol; 2005 Mar 15; 98(6):1381-6. PubMed ID: 15916650
    [No Abstract] [Full Text] [Related]

  • 38. Antimicrobial effectiveness of bioactive packaging materials from edible chitosan and casein polymers: assessment on carrot, cheese, and salami.
    Moreira Mdel R, Pereda M, Marcovich NE, Roura SI.
    J Food Sci; 2011 Mar 15; 76(1):M54-63. PubMed ID: 21535694
    [Abstract] [Full Text] [Related]

  • 39. Modelling the growth/no growth boundary of spoilage microorganisms in foods as an alternative method to preserve products without using chemical preservatives.
    Dang TD, Mertens L, Vermeulen A, Geeraerd AH, Van Impe J, Devlieghere F.
    Commun Agric Appl Biol Sci; 2008 Mar 15; 73(1):67-70. PubMed ID: 18831247
    [No Abstract] [Full Text] [Related]

  • 40. Microbial interactions in foods: meats, poultry and dairy products.
    Kraft AA, Oblinger JL, Walker HW, Kawal MC, Moon NJ, Reinbold GW.
    Soc Appl Bacteriol Symp Ser; 1976 Mar 15; 4():141-50. PubMed ID: 5780
    [No Abstract] [Full Text] [Related]

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