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Journal Abstract Search

136 related items for PubMed ID: 32131391

  • 1. Inactivation and Damage of Histamine-Forming Bacteria by Treatment with High Hydrostatic Pressure.
    Lee YC, Tsai YH, Chen SL, Kung HF, Arakawa O, Wei CI.
    Foods; 2020 Mar 02; 9(3):. PubMed ID: 32131391
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  • 3. High-Pressure Inactivation of Histamine-Forming Bacteria Morganella morganii and Photobacterium phosphoreum.
    Lee YC, Hsieh CY, Chen ML, Wang CY, Lin CS, Tsai YH.
    J Food Prot; 2020 Apr 01; 83(4):621-627. PubMed ID: 32221566
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  • 4. Water activity of bacterial suspension media unable to account for the baroprotective effect of solute concentration on the inactivation of Listeria monocytogenes by high hydrostatic pressure.
    Koseki S, Yamamoto K.
    Int J Food Microbiol; 2007 Apr 01; 115(1):43-7. PubMed ID: 17196694
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  • 5. Inhibitory Effects of High-Hydrostatic-Pressure Processing on Growth and Histamine Formation of Histamine-Forming Bacteria in Yellowfin Tuna Meat during Storage.
    Huang CH, Hsieh CY, Lee YC, Ou TY, Chang TH, Lee SH, Tseng CH, Tsai YH.
    Biology (Basel); 2022 May 03; 11(5):. PubMed ID: 35625430
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  • 6. Inhibitor-Assisted High-Pressure Inactivation of Bacteria in Skim Milk.
    Liu HB, Li P, Sun C, Du XJ, Zhang Y, Wang S.
    J Food Sci; 2017 Jul 03; 82(7):1672-1681. PubMed ID: 28556370
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  • 11. Inactivation of Escherichia coli O157:H7 by High Hydrostatic Pressure Combined with Gas Packaging.
    Zhou B, Zhang L, Wang X, Dong P, Hu X, Zhang Y.
    Microorganisms; 2019 May 28; 7(6):. PubMed ID: 31141917
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  • 13. Effects of Combined High Hydrostatic Pressure and Dense Phase Carbon Dioxide on the Activity, Structure and Size of Polyphenoloxidase.
    Duong T, Balaban M, Perera C.
    J Food Sci; 2015 Nov 28; 80(11):E2486-94. PubMed ID: 26443963
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  • 14. 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 28; 80(11):E2478-85. PubMed ID: 26444875
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