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Journal Abstract Search

117 related items for PubMed ID: 35400450

  • 1. Recent development in low-moisture foods: Microbial safety and thermal process.
    Liu S, Roopesh MS, Tang J, Wu Q, Qin W.
    Food Res Int; 2022 May; 155():111072. PubMed ID: 35400450
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  • 2. Enhanced heat tolerance of freeze-dried Enterococcus faecium NRRL B-2354 as valid Salmonella surrogate in low-moisture foods.
    Liu S, Qiu Y, Su G, Sheng L, Qin W, Ye Q, Wu Q.
    Food Res Int; 2023 Nov; 173(Pt 1):113232. PubMed ID: 37803547
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  • 4. Practice and Progress: Updates on Outbreaks, Advances in Research, and Processing Technologies for Low-moisture Food Safety.
    Acuff JC, Dickson JS, Farber JM, Grasso-Kelley EM, Hedberg C, Lee A, Zhu MJ.
    J Food Prot; 2023 Jan; 86(1):100018. PubMed ID: 36916598
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  • 5. Efficacy of vacuum steam pasteurization for inactivation of Salmonella PT 30, Escherichia coli O157:H7 and Enterococcus faecium on low moisture foods.
    Shah MK, Asa G, Sherwood J, Graber K, Bergholz TM.
    Int J Food Microbiol; 2017 Mar 06; 244():111-118. PubMed ID: 28092821
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  • 7. Survival and Inactivation by Advanced Oxidative Process of Foodborne Viruses in Model Low-Moisture Foods.
    Nasheri N, Harlow J, Chen A, Corneau N, Bidawid S.
    Food Environ Virol; 2021 Mar 06; 13(1):107-116. PubMed ID: 33501613
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  • 9. Evaluation of Enterococcus faecium NRRL B-2354 as a Surrogate for Salmonella During Extrusion of Low-Moisture Food.
    Verma T, Wei X, Lau SK, Bianchini A, Eskridge KM, Subbiah J.
    J Food Sci; 2018 Apr 06; 83(4):1063-1072. PubMed ID: 29577278
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  • 11. Validation of process technologies for enhancing the safety of low-moisture foods: A review.
    Wason S, Verma T, Subbiah J.
    Compr Rev Food Sci Food Saf; 2021 Sep 06; 20(5):4950-4992. PubMed ID: 34323364
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  • 12. Influence of water activity on the heat resistance of Salmonella enterica in selected low-moisture foods.
    Gautam B, Govindan BN, Gӓnzle M, Roopesh MS.
    Int J Food Microbiol; 2020 Dec 02; 334():108813. PubMed ID: 32841809
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  • 13. Evaluation of Enterococcus faecium NRRL B-2354 as a surrogate for Salmonella in ground black pepper at different water activities.
    Wei X, Vasquez S, Thippareddi H, Subbiah J.
    Int J Food Microbiol; 2021 Apr 16; 344():109114. PubMed ID: 33652336
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  • 14. Modeling the effect of protein and fat on the thermal resistance of Salmonella enterica Enteritidis PT 30 in egg powders.
    Zhang Y, Pérez-Reyes ME, Qin W, Hu B, Wu Q, Liu S.
    Food Res Int; 2022 May 16; 155():111098. PubMed ID: 35400471
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  • 15. Performance and transcriptome analysis of Salmonella enterica serovar Enteritidis PT 30 under persistent desiccation stress: Cultured by lawn and broth methods.
    Liu S, Xue R, Qin W, Yang X, Ye Q, Wu Q.
    Food Microbiol; 2023 Oct 16; 115():104323. PubMed ID: 37567618
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  • 17. Heating of milk powders at low water activity to 95°C for 15 minutes using hot air-assisted radio frequency processing achieved pasteurization.
    Wei X, Agarwal S, Subbiah J.
    J Dairy Sci; 2021 Sep 16; 104(9):9607-9616. PubMed ID: 34176627
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  • 19. Thermal pasteurization of ready-to-eat foods and vegetables: Critical factors for process design and effects on quality.
    Peng J, Tang J, Barrett DM, Sablani SS, Anderson N, Powers JR.
    Crit Rev Food Sci Nutr; 2017 Sep 22; 57(14):2970-2995. PubMed ID: 26529500
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  • 20. A microbial challenge study for validating continuous radio-frequency assisted thermal processing pasteurization of egg white powder.
    Wei X, Lau SK, Reddy BS, Subbiah J.
    Food Microbiol; 2020 Feb 22; 85():103306. PubMed ID: 31500703
    [Abstract] [Full Text] [Related]

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