Effect of ultrasonication and thermal and pressure treatments, individually and combined, on inactivation of Bacillus cereus spores

Thermal inactivation kinetics of Bacillus cereus in Chinese rice wine and in simulated media based on wine components

(2018) Ruiling Lv et al.   FOOD CONTROL

Differences in the resistance of microbial spores to thermosonication, high pressure thermal processing and thermal treatment alone

(2018) Evelyn et al.   JOURNAL OF FOOD ENGINEERING

Investigation of the use of ultrasonication followed by heat for spore inactivation

(2017) Jawaad Ahmed Ansari et al.   FOOD AND BIOPRODUCTS PROCESSING

The effects of high pressure processing and slightly acidic electrolysed water on the structure of Bacillus cereus spores

(2017) Liping Wang et al.   FOOD CONTROL

Review of Green Food Processing techniques. Preservation, transformation, and extraction

(2017) Farid Chemat et al.   Innovative Food Science & Emerging Technologies

Ultrasound assisted thermal pasteurization of beers with different alcohol levels: Inactivation of Saccharomyces cerevisiae ascospores

(2017) Elham A. Milani et al.   JOURNAL OF FOOD ENGINEERING

Synergetic effects of ultrasound and slightly acidic electrolyzed water against Staphylococcus aureus evaluated by flow cytometry and electron microscopy

(2017) Jiao Li et al.   ULTRASONICS SONOCHEMISTRY

Ultrasound assisted extraction of food and natural products. Mechanisms, techniques, combinations, protocols and applications. A review

(2017) Farid Chemat et al.   ULTRASONICS SONOCHEMISTRY

A parametric review of sonochemistry: Control and augmentation of sonochemical activity in aqueous solutions

(2017) Richard James Wood et al.   ULTRASONICS SONOCHEMISTRY

Evaluation of Ultrasound-Induced Damage to Escherichia coli and Staphylococcus aureus by Flow Cytometry and Transmission Electron Microscopy

(2016) Jiao Li et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

BacillusSpores in the Food Industry: A Review on Resistance and Response to Novel Inactivation Technologies

(2016) Aswathi Soni et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

High pressure processing pretreatment enhanced the thermosonication inactivation of Alicyclobacillus acidoterrestris spores in orange juice

(2016) Evelyn et al.   FOOD CONTROL

High pressure thermal processing for the inactivation of Clostridium perfringens spores in beef slurry

(2016) Evelyn et al.   Innovative Food Science & Emerging Technologies

Application of ultrasound in combination with heat and pressure for the inactivation of spore forming bacteria isolated from edible crab ( Cancer pagurus )

(2016) S. Condón-Abanto et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Alternatives to conventional thermal treatments in fruit-juice processing. Part 1: Techniques and applications

(2015) Cecilia Jiménez-Sánchez et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Reduction of Alicyclobacillus acidoterrestris Spores on Apples by Chlorine Dioxide in Combination with Ultrasound or Shaker

(2015) Rui Cai et al.   Food and Bioprocess Technology

Study of the inactivation of spoilage microorganisms in apple juice by pulsed light and ultrasound

(2015) Mariana Ferrario et al.   FOOD MICROBIOLOGY

Thermosonication versus thermal processing of skim milk and beef slurry: Modeling the inactivation kinetics of psychrotrophic Bacillus cereus spores

(2015) E. Evelyn et al.   FOOD RESEARCH INTERNATIONAL

Use of power ultrasound to enhance the thermal inactivation of Clostridium perfringens spores in beef slurry

(2015) Evelyn et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Inactivation of Byssochlamys nivea ascospores in strawberry puree by high pressure, power ultrasound and thermal processing

(2015) Evelyn et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The Exosporium Layer of Bacterial Spores: a Connection to the Environment and the Infected Host

(2015) George C. Stewart   MICROBIOLOGY AND MOLECULAR BIOLOGY REVIEWS

Impact of different water activities (aw) adjusted by solutes on high pressure high temperature inactivation of Bacillus amyloliquefaciens spores

(2015) Robert Sevenich et al.   Frontiers in Microbiology

Evaluation of high-intensity ultrasonication for the inactivation of endospores of 3 bacillus species in nonfat milk

(2014) Som Nath Khanal et al.   JOURNAL OF DAIRY SCIENCE

The release of dipicolinic acid — The rate-limiting step of Bacillus endospore inactivation during the high pressure thermal sterilization process

(2013) Kai Reineke et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Mechanisms of endospore inactivation under high pressure

(2013) Kai Reineke et al.   TRENDS IN MICROBIOLOGY

Sonication in combination with heat and low pressure as an alternative pasteurization treatment – Effect on Escherichia coli K12 inactivation and quality of apple cider

(2013) Hyoungill Lee et al.   ULTRASONICS SONOCHEMISTRY

The role of the exosporium in the environmental distribution of anthrax

(2012) G. Williams et al.   JOURNAL OF APPLIED MICROBIOLOGY

Gas discharge plasmas are effective in inactivating Bacillus and Clostridium spores

(2011) Shawn Tseng et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Yield and Quality Effects of Electroplasmolysis and Microwave Applications on Carrot Juice Production and Storage

(2011) Ahsen Rayman et al.   JOURNAL OF FOOD SCIENCE

Bacillus cereus, a Volatile Human Pathogen

(2010) E. J. Bottone   CLINICAL MICROBIOLOGY REVIEWS

Applications of ultrasound in food technology: Processing, preservation and extraction

(2010) Farid Chemat et al.   ULTRASONICS SONOCHEMISTRY

Application of flow cytometry to industrial microbial bioprocesses

(2009) Mario Díaz et al.   BIOCHEMICAL ENGINEERING JOURNAL

Inactivation of Escherichia coli cells with sonication, manosonication, thermosonication, and manothermosonication: Microbial responses and kinetics modeling

(2009) Hyoungill Lee et al.   JOURNAL OF FOOD ENGINEERING