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Journal Abstract Search

125 related items for PubMed ID: 27925258

  • 1. Ohmic Heating of an Electrically Conductive Food Package.
    Kanogchaipramot K, Tongkhao K, Sajjaanantakul T, Kamonpatana P.
    J Food Sci; 2016 Dec; 81(12):E2966-E2976. PubMed ID: 27925258
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  • 5. Effects of high hydrostatic pressure and temperature increase on Escherichia coli spp. and pectin methyl esterase inactivation in orange juice.
    Torres EF, González-M G, Klotz B, Rodrigo D.
    Food Sci Technol Int; 2016 Mar; 22(2):173-80. PubMed ID: 25888680
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  • 7. Stability and sensory shelf life of orange juice pasteurized by continuous ohmic heating.
    Leizerson S, Shimoni E.
    J Agric Food Chem; 2005 May 18; 53(10):4012-8. PubMed ID: 15884832
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  • 8. Inactivation kinetics of Alicyclobacillus acidoterrestris spores in orange juice by ohmic heating: effects of voltage gradient and temperature on inactivation.
    Baysal AH, Icier F.
    J Food Prot; 2010 Feb 18; 73(2):299-304. PubMed ID: 20132675
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  • 12. Inactivation of Escherichia coli O157:H7 in fruit juices by combined treatments of citrus fruit essential oils and heat.
    Espina L, Somolinos M, Ouazzou AA, Condón S, García-Gonzalo D, Pagán R.
    Int J Food Microbiol; 2012 Sep 17; 159(1):9-16. PubMed ID: 22906601
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  • 14. Effect of pasteurization on Aspergillus fumigatus in apple juice: Analysis of the thermal and electric effects.
    Müller WA, Pasin MVA, Sarkis JR, Marczak LDF.
    Int J Food Microbiol; 2021 Jan 02; 338():108993. PubMed ID: 33310209
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  • 15. Mathematical model of solid food pasteurization by ohmic heating: influence of process parameters.
    Marra F.
    ScientificWorldJournal; 2014 Jan 02; 2014():236437. PubMed ID: 24574874
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