Temperature-dependency on the inactivation of Saccharomyces pastorianus by low-pressure carbon dioxide microbubbles

The relationship between intracellular acidification and inactivation of Saccharomyces pastorianus by a two-stage system with pressurized carbon dioxide microbubbles

(2018) Fumiyuki Kobayashi et al.   BIOCHEMICAL ENGINEERING JOURNAL

Non-thermal microbial inactivation by using supercritical carbon dioxide: Synergic effect of process parameters

(2018) Eric Keven Silva et al.   JOURNAL OF SUPERCRITICAL FLUIDS

Non-thermal emerging technologies and their effects on the functional properties of dairy products

(2018) Jonas de Toledo Guimarães et al.   Current Opinion in Food Science

Intracellular acidification and damage of cellular membrane of Saccharomyces pastorianus by low-pressure carbon dioxide microbubbles

(2017) Fumiyuki Kobayashi et al.   FOOD CONTROL

Dairy processing using supercritical carbon dioxide technology: Theoretical fundamentals, quality and safety aspects

(2017) Gabriela V. Amaral et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Mild processing applied to the inactivation of the main foodborne bacterial pathogens: A review

(2017) Francisco J. Barba et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Quality Evaluation of Unfiltered Beer as Affected by Inactivated Yeast Using Two-Stage System of Low Pressure Carbon Dioxide Microbubbles

(2015) Fumiyuki Kobayashi et al.   Food and Bioprocess Technology

Quality Evaluation of Sake Treated with a Two-Stage System of Low Pressure Carbon Dioxide Microbubbles

(2014) Fumiyuki Kobayashi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Supercritical CO2 Induces Marked Changes in Membrane Phospholipids Composition in Escherichia coli K12

(2014) Sabrina Tamburini et al.   JOURNAL OF MEMBRANE BIOLOGY

Membrane Damage Induced by Supercritical Carbon Dioxide in Rhodotorula mucilaginosa

(2013) Jun Li et al.   INDIAN JOURNAL OF MICROBIOLOGY

Inactivation, morphology, interior structure and enzymatic activity of high pressure CO2-treated Saccharomyces cerevisiae

(2011) Hui Li et al.   Innovative Food Science & Emerging Technologies

Real time intracellular pH dynamics in Listeria innocua under CO2 and N2O pressure

(2011) Stefano Giulitti et al.   JOURNAL OF SUPERCRITICAL FLUIDS

Analysis of Escherichia coli cell damage induced by HPCD using microscopies and fluorescent staining

(2010) Hongmei Liao et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Intracellular pH measurement during high-pressure CO2 pasteurization evaluated by cell fluorescent staining

(2010) S. Spilimbergo et al.   JOURNAL OF SUPERCRITICAL FLUIDS

Degradation of phenol by the collapse of microbubbles

(2009) Pan Li et al.   CHEMOSPHERE

Enhanced free-radical generation by shrinking microbubbles using a copper catalyst

(2009) Pan Li et al.   CHEMOSPHERE

High-pressure CO2 inactivation and induced damage on Saccharomyces cerevisiae evaluated by flow cytometry

(2009) S. Spilimbergo et al.   PROCESS BIOCHEMISTRY