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Journal Abstract Search

132 related items for PubMed ID: 31554100

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  • 5. A quantitative microbiological exposure assessment model for Bacillus cereus in REPFEDs.
    Daelman J, Membré JM, Jacxsens L, Vermeulen A, Devlieghere F, Uyttendaele M.
    Int J Food Microbiol; 2013 Sep 16; 166(3):433-49. PubMed ID: 24029028
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  • 6. Heat-resistance of psychrotolerant Bacillus cereus vegetative cells.
    Guérin A, Dargaignaratz C, Clavel T, Broussolle V, Nguyen-The C.
    Food Microbiol; 2017 Jun 16; 64():195-201. PubMed ID: 28213026
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  • 7. Modeling of Bacillus cereus growth in brown rice submitted to a combination of ultrasonication and slightly acidic electrolyzed water treatment.
    Tango CN, Wang J, Oh DH.
    J Food Prot; 2014 Dec 16; 77(12):2043-53. PubMed ID: 25474049
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  • 8. Reduction of Bacillus cereus spores in sikhye, a traditional Korean rice beverage, by modified tyndallization processes with and without carbon dioxide injection.
    Kim H, Kim H, Bang J, Kim Y, Beuchat LR, Ryu JH.
    Lett Appl Microbiol; 2012 Sep 16; 55(3):218-23. PubMed ID: 22725610
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  • 9. Kinetics of Bacillus cereus spore inactivation in cooked rice by combined pressure-heat treatment.
    Daryaei H, Balasubramaniam VM, Legan JD.
    J Food Prot; 2013 Apr 16; 76(4):616-23. PubMed ID: 23575123
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  • 13. Survival during cooking and growth from spores of diarrheal and emetic types of Bacillus cereus in rice.
    Ankolekar C, Labbé RG.
    J Food Prot; 2009 Nov 16; 72(11):2386-9. PubMed ID: 19903405
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  • 14. Added value of experts' knowledge to improve a quantitative microbial exposure assessment model--Application to aseptic-UHT food products.
    Pujol L, Johnson NB, Magras C, Albert I, Membré JM.
    Int J Food Microbiol; 2015 Oct 15; 211():6-17. PubMed ID: 26143288
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  • 15. Destruction of Bacillus cereus spores in a thick soy bean paste (doenjang) by continuous ohmic heating with five sequential electrodes.
    Ryang JH, Kim NH, Lee BS, Kim CT, Rhee MS.
    Lett Appl Microbiol; 2016 Jul 15; 63(1):66-73. PubMed ID: 27214292
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  • 16. Evaluation and control of the risk of foodborne pathogens and spoilage bacteria present in Awa-Uirou, a sticky rice cake containing sweet red bean paste.
    Okahisa N, Inatsu Y, Juneja VK, Kawamoto S.
    Foodborne Pathog Dis; 2008 Jun 15; 5(3):351-9. PubMed ID: 18564913
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  • 17. Effect of temperatures on the growth, toxin production, and heat resistance of Bacillus cereus in cooked rice.
    Wang J, Ding T, Oh DH.
    Foodborne Pathog Dis; 2014 Feb 15; 11(2):133-7. PubMed ID: 24404779
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  • 18. Survival and growth of psychrotrophic Bacillus cereus in dry and reconstituted infant rice cereal.
    Jaquette CB, Beuchat LR.
    J Food Prot; 1998 Dec 15; 61(12):1629-35. PubMed ID: 9874340
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  • 19. Bacillus cereus in refrigerated milk submitted to different heat treatments.
    Aires GS, Walter EH, Junqueira VC, Roig SM, Faria JA.
    J Food Prot; 2009 Jun 15; 72(6):1301-5. PubMed ID: 19610345
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