Kinetics of Bacillus cereus Spore Inactivation in Cooked Rice by Combined Pressure–Heat Treatment

Inactivation of Bacillus amyloliquefaciens Spores by a Combination of Sucrose Laurate and Pressure-Assisted Thermal Processing

(2016) S. de LAMO-CASTELLVÍ et al.   JOURNAL OF FOOD PROTECTION

Kinetics of Bacillus coagulans spore inactivation in tomato juice by combined pressure–heat treatment

(2012) Hossein Daryaei et al.   FOOD CONTROL

Effect of media, additives, and incubation conditions on the recovery of high pressure and heat-injured Clostridium botulinum spores

(2010) N.R. Reddy et al.   FOOD MICROBIOLOGY

Efficacy of Pressure-Assisted Thermal Processing, in Combination with Organic Acids, against Bacillus amyloliquefaciens Spores Suspended in Deionized Water and Carrot Puree

(2009) Wannasawat Ratphitagsanti et al.   JOURNAL OF FOOD SCIENCE

Synergistic Inactivation of Spores of Proteolytic Clostridium botulinum Strains by High Pressure and Heat Is Strain and Product Dependent

(2008) M. K. Bull et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

The combined effects of high pressure and nisin on germination and inactivation ofBacillusspores in milk

(2008) E.P. Black et al.   JOURNAL OF APPLIED MICROBIOLOGY

INACTIVATION KINETICS AND REDUCTION OFBACILLUS COAGULANSSPORE BY THE COMBINATION OF HIGH PRESSURE AND MODERATE HEAT

(2008) BIAO-SHI WANG et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Thermal resistance of Salmonella enteritidis and Escherichia coli K12 in liquid egg determined by thermal-death-time disks

(2007) Tony Jin et al.   JOURNAL OF FOOD ENGINEERING