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Journal Abstract Search

403 related items for PubMed ID: 28290327

  • 1. Effect of high hydrostatic pressure processing on the background microbial loads and quality of cantaloupe puree.
    Mukhopadhyay S, Sokorai K, Ukuku D, Fan X, Juneja V.
    Food Res Int; 2017 Jan; 91():55-62. PubMed ID: 28290327
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  • 2. Inactivation of Salmonella enterica and Listeria monocytogenes in cantaloupe puree by high hydrostatic pressure with/without added ascorbic acid.
    Mukhopadhyay S, Sokorai K, Ukuku D, Fan X, Juneja V, Sites J, Cassidy J.
    Int J Food Microbiol; 2016 Oct 17; 235():77-84. PubMed ID: 27441819
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  • 4. Microbial and Sensory Effects of Combined High Hydrostatic Pressure and Dense Phase Carbon Dioxide Process on Feijoa Puree.
    Duong T, Balaban M, Perera C, Bi X.
    J Food Sci; 2015 Nov 17; 80(11):E2478-85. PubMed ID: 26444875
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  • 6. Effect of high-pressure processing and thermal treatment on quality attributes and nutritional compounds of "Songold" plum purée.
    González-Cebrino F, García-Parra J, Contador R, Tabla R, Ramírez R.
    J Food Sci; 2012 Aug 17; 77(8):C866-73. PubMed ID: 22809197
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  • 7. Impact of Listeria Inoculation and Aerated Steam Sanitization on Volatile Emissions of Whole Fresh Cantaloupes.
    Forney CF, Fan L, Bezanson GS, Ells TC, LeBlanc DI, Fillmore S.
    J Food Sci; 2018 Apr 17; 83(4):1017-1024. PubMed ID: 29660130
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  • 8. Microbial inactivation and evaluation of furan formation in high hydrostatic pressure (HHP) treated vegetable-based infant food.
    Kultur G, Misra NN, Barba FJ, Koubaa M, Gökmen V, Alpas H.
    Food Res Int; 2017 Nov 17; 101():17-23. PubMed ID: 28941680
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  • 9. Aerated Steam Sanitization of Whole Fresh Cantaloupes Reduces and Controls Rind-Associated Listeria but Enhances Fruit Susceptibility to Secondary Colonization.
    Bezanson GS, Ells TC, Fan L, Forney CF, LeBlanc DI.
    J Food Sci; 2018 Apr 17; 83(4):1025-1031. PubMed ID: 29488631
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  • 10. Use of chemical sanitizers to reduce microbial populations and maintain quality of whole and fresh-cut cantaloupe.
    Fan X, Annous BA, Keskinen LA, Mattheis JP.
    J Food Prot; 2009 Dec 17; 72(12):2453-60. PubMed ID: 20003725
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  • 14. Inactivation of Escherichia coli O157:H7 and Salmonella spp. in strawberry puree by high hydrostatic pressure with/without subsequent frozen storage.
    Huang Y, Ye M, Chen H.
    Int J Food Microbiol; 2013 Jan 01; 160(3):337-43. PubMed ID: 23290243
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  • 15. Microbial Quality and Shelf Life of Blueberry Purée Developed Using Cavitation Technology.
    Fan L, Martynenko A, Doucette C, Hughes T, Fillmore S.
    J Food Sci; 2018 Mar 01; 83(3):732-739. PubMed ID: 29469934
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  • 17. Effect of thermal and high-pressure processing on the nutritional value and quality attributes of a nectarine purée with industrial origin during the refrigerated storage.
    García-Parra J, González-Cebrino F, Delgado J, Lozano M, Hernández T, Ramírez R.
    J Food Sci; 2011 May 01; 76(4):C618-25. PubMed ID: 22417344
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  • 20. Survival and Growth of Listeria monocytogenes on Fresh-Cut "Athena" and "Rocky Ford" Cantaloupes During Storage at 4°C and 10°C.
    Nyarko E, Kniel KE, Reynnells R, East C, Handy ET, Luo Y, Millner PD, Sharma M.
    Foodborne Pathog Dis; 2016 Nov 01; 13(11):587-591. PubMed ID: 27548768
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