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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

126 related items for PubMed ID: 35761696

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  • 6. The combined effect of pasteurization intensity, water activity, pH and incubation temperature on the survival and outgrowth of spores of Bacillus cereus and Bacillus pumilus in artificial media and food products.
    Samapundo S, Heyndrickx M, Xhaferi R, de Baenst I, Devlieghere F.
    Int J Food Microbiol; 2014 Jul 02; 181():10-8. PubMed ID: 24801270
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  • 10. Dielectric properties of Mexican sauces for microwave-assisted pasteurization process.
    Hernandez-Gomez ES, Olvera-Cervantes JL, Sosa-Morales ME, Corona-Vazquez B, Corona-Chavez A, Lujan-Hidalgo MC, Kataria TK.
    J Food Sci; 2021 Jan 02; 86(1):112-119. PubMed ID: 33368317
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  • 11. 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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  • 12. Extension of growth/no growth predictive models for the preservation of low-acid pasteurized sauces by incorporating water activity and model validation in sauces.
    Sun R, Vermeulen A, Devlieghere F.
    Int J Food Microbiol; 2022 Oct 02; 378():109826. PubMed ID: 35816958
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  • 17. Quantitative microbial spoilage risk assessment (QMSRA) of pasteurized strawberry purees by Aspergillus fischeri (teleomorph Neosartorya fischeri).
    Santos JLPD, Membré JM, Jacxsens L, Samapundo S, Van Impe J, Sant'Ana AS, Devlieghere F.
    Int J Food Microbiol; 2020 Nov 16; 333():108781. PubMed ID: 32711130
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