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157 related items for PubMed ID: 32416840

  • 1. Research Note: Microbial inactivation of raw chicken meat by supercritical carbon dioxide treatment alone and in combination with fresh culinary herbs.
    González-Alonso V, Cappelletti M, Bertolini FM, Lomolino G, Zambon A, Spilimbergo S.
    Poult Sci; 2020 Jan; 99(1):536-545. PubMed ID: 32416840
    [Abstract] [Full Text] [Related]

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  • 3. Investigating the Effect of Rosemary Essential Oil, Supercritical CO2 Processing and Their Synergism on the Quality and Microbial Inactivation of Chicken Breast Meat.
    Santi F, Zulli R, Lincetti E, Zambon A, Spilimbergo S.
    Foods; 2023 Apr 25; 12(9):. PubMed ID: 37174324
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  • 5. Mechanisms of Inactivation of Dry Escherichia coli by High-Pressure Carbon Dioxide.
    Chen YY, Temelli F, Gänzle MG.
    Appl Environ Microbiol; 2017 May 15; 83(10):. PubMed ID: 28283526
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  • 6. 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 15; 80(11):E2478-85. PubMed ID: 26444875
    [Abstract] [Full Text] [Related]

  • 7. Combined effect of organic acids and supercritical carbon dioxide treatments against nonpathogenic Escherichia coli, Listeria monocytogenes, Salmonella typhimurium and E. coli O157:H7 in fresh pork.
    Choi YM, Kim OY, Kim KH, Kim BC, Rhee MS.
    Lett Appl Microbiol; 2009 Oct 15; 49(4):510-5. PubMed ID: 19709368
    [Abstract] [Full Text] [Related]

  • 8. Inactivation of Escherichia coli K12 on raw almonds using supercritical carbon dioxide and thyme oil.
    Chen H, Guan Y, Wang A, Zhong Q.
    Food Microbiol; 2022 May 15; 103():103955. PubMed ID: 35082072
    [Abstract] [Full Text] [Related]

  • 9. Evaluation of the treatment of both sides of raw chicken breasts with an atmospheric pressure plasma jet for the inactivation of Escherichia coli.
    Yong HI, Kim HJ, Park S, Choe W, Oh MW, Jo C.
    Foodborne Pathog Dis; 2014 Aug 15; 11(8):652-7. PubMed ID: 24844397
    [Abstract] [Full Text] [Related]

  • 10. Modeling the effect of simultaneous use of allyl isothiocyanate and cinnamaldehyde on high hydrostatic pressure inactivation of Uropathogenic and Shiga toxin-producing Escherichia coli in ground chicken.
    Chuang S, Sheen S, Sommers CH, Sheen LY.
    J Sci Food Agric; 2021 Feb 15; 101(3):1193-1201. PubMed ID: 32785931
    [Abstract] [Full Text] [Related]

  • 11. Lethality Prediction for Escherichia Coli O157:H7 and Uropathogenic E. coli in Ground Chicken Treated with High Pressure Processing and Trans-Cinnamaldehyde.
    Sheen S, Huang CY, Ramos R, Chien SY, Scullen OJ, Sommers C.
    J Food Sci; 2018 Mar 15; 83(3):740-749. PubMed ID: 29411883
    [Abstract] [Full Text] [Related]

  • 12. Effect of thyme oil on the preservation of vacuum-packaged chicken liver.
    Papazoglou S, Tsiraki M, Savvaidis IN.
    J Food Sci; 2012 Aug 15; 77(8):M473-80. PubMed ID: 22860596
    [Abstract] [Full Text] [Related]

  • 13. Effect of supercritical carbon dioxide pasteurization on natural microbiota, texture, and microstructure of fresh-cut coconut.
    Ferrentino G, Balzan S, Dorigato A, Pegoretti A, Spilimbergo S.
    J Food Sci; 2012 May 15; 77(5):E137-43. PubMed ID: 23163940
    [Abstract] [Full Text] [Related]

  • 14. Modeling the inactivation of Escherichia coli O157:H7 and generic Escherichia coli by supercritical carbon dioxide.
    Kim SR, Rhee MS, Kim BC, Kim KH.
    Int J Food Microbiol; 2007 Aug 15; 118(1):52-61. PubMed ID: 17604865
    [Abstract] [Full Text] [Related]

  • 15. Effect of combined treatment with supercritical CO2 and rosemary on microbiological and physicochemical properties of ground pork stored at 4°C.
    Huang S, Liu B, Ge D, Dai J.
    Meat Sci; 2017 Mar 15; 125():114-120. PubMed ID: 27940420
    [Abstract] [Full Text] [Related]

  • 16. Effects of in-package cold plasma treatment on poultry breast meat packaged in high CO2 atmosphere.
    Zhuang H, Rothrock MJ, Lawrence KC, Gamble GR, Bowker BC.
    Poult Sci; 2024 Oct 15; 103(10):104085. PubMed ID: 39067130
    [Abstract] [Full Text] [Related]

  • 17. Effect of adding essential oils of coriander (Coriandrum sativum L.) and hyssop (Hyssopus officinalis L.) on the shelf life of ground beef.
    Michalczyk M, Macura R, Tesarowicz I, Banaś J.
    Meat Sci; 2012 Mar 15; 90(3):842-50. PubMed ID: 22153611
    [Abstract] [Full Text] [Related]

  • 18. Application of response surface methodology to optimise microbial inactivation of shrimp and conch by supercritical carbon dioxide.
    Chen M, Sui X, Ma X, Feng X, Han Y.
    J Sci Food Agric; 2015 Mar 30; 95(5):1016-23. PubMed ID: 24931827
    [Abstract] [Full Text] [Related]

  • 19. Increasing the Safety and Storage of Pre-Packed Fresh-Cut Fruits and Vegetables by Supercritical CO2 Process.
    Zambon A, González-Alonso V, Lomolino G, Zulli R, Rajkovic A, Spilimbergo S.
    Foods; 2022 Dec 21; 12(1):. PubMed ID: 36613236
    [Abstract] [Full Text] [Related]

  • 20. Chitosan or rosemary oil treatments, singly or combined to increase turkey meat shelf-life.
    Vasilatos GC, Savvaidis IN.
    Int J Food Microbiol; 2013 Aug 16; 166(1):54-8. PubMed ID: 23827808
    [Abstract] [Full Text] [Related]

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