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371 related items for PubMed ID: 25963751

  • 1. Combined pressure-thermal inactivation effect on spores in lu-wei beef--a traditional Chinese meat product.
    Wang BS, Li BS, Du JZ, Zeng QX.
    J Appl Microbiol; 2015 Aug; 119(2):446-54. PubMed ID: 25963751
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  • 2. Inactivation of Geobacillus stearothermophilus spores in low-acid foods by pressure-assisted thermal processing.
    Ahn J, Lee HY, Balasubramaniam VM.
    J Sci Food Agric; 2015 Jan; 95(1):174-8. PubMed ID: 24752997
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  • 9. 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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  • 11. Die another day: Fate of heat-treated Geobacillus stearothermophilus ATCC 12980 spores during storage under growth-preventing conditions.
    Mtimet N, Trunet C, Mathot AG, Venaille L, Leguérinel I, Coroller L, Couvert O.
    Food Microbiol; 2016 Jun 15; 56():87-95. PubMed ID: 26919821
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  • 13. Effect of heating rate on highly heat-resistant spore-forming microorganisms.
    Gómez-Jódar I, Ros-Chumillas M, Palop A.
    Food Sci Technol Int; 2016 Mar 15; 22(2):164-72. PubMed ID: 25852134
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  • 16. Mathematical model for the combined effect of temperature and pH on the thermal resistance of Bacillus stearothermophilus and Clostridium sporogenes spores.
    Fernández PS, Ocio MJ, Rodrigo F, Rodrigo M, Martínez A.
    Int J Food Microbiol; 1996 Sep 15; 32(1-2):225-33. PubMed ID: 8880342
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  • 17. Combined pressure-thermal inactivation kinetics of Bacillus amyloliquefaciens spores in egg patty mince.
    Rajan S, Ahn J, Balasubramaniam VM, Yousef AE.
    J Food Prot; 2006 Apr 15; 69(4):853-60. PubMed ID: 16629029
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  • 20. The impact of high pressure and temperature on bacterial spores: inactivation mechanisms of Bacillus subtilis above 500 MPa.
    Reineke K, Mathys A, Knorr D.
    J Food Sci; 2011 Apr 15; 76(3):M189-97. PubMed ID: 21535843
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