Ohmic heating processing of milk for probiotic fermented milk production: Survival kinetics of Listeria monocytogenes as contaminant post-fermentation, bioactive compounds retention and sensory acceptance

Ohmic heating assisted inactivation of enzymes and microorganisms in foods: A review

(2020) H.A. Makroo et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Possibilities for using ohmic heating in Minas Frescal cheese production

(2020) Ramon S. Rocha et al.   FOOD RESEARCH INTERNATIONAL

Microbial inactivation by ohmic heating: Literature review and influence of different process variables

(2020) Wagner Augusto Müller et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Ethnic and industrial probiotic foods and beverages: efficacy and acceptance

(2020) Sudhanshu S Behera et al.   Current Opinion in Food Science

Inactivation kinetics of Listeria monocytogenes in whey dairy beverage processed with ohmic heating

(2020) Mayara O. Pereira et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Kinetic modeling of inactivation of natural microbiota and Escherichia coli on cherry tomato treated with fixed multi-frequency sonication

(2020) Abdullateef Taiye Mustapha et al.   ULTRASONICS SONOCHEMISTRY

Non-thermal effects of microwave and ohmic processing on microbial and enzyme inactivation: a critical review

(2020) Mirian TK Kubo et al.   Current Opinion in Food Science

Food texture as affected by ohmic heating: Mechanisms involved, recent findings, benefits, and limitations

(2019) Mohsen Gavahian et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Determination of the survival kinetics of Salmonella spp. on the surface of ripened raw‐milk cheese during storage at different temperatures

(2019) Adriana Lobacz et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Ohmic heating effects on Listeria monocytogenes inactivation, and chemical, physical, and sensory characteristic alterations for vacuum packaged sausage during post pasteurization

(2019) Pawinee Inmanee et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Ohmic heating for processing of whey-raspberry flavored beverage

(2019) Marcus Vinicius S. Ferreira et al.   FOOD CHEMISTRY

Thermal inactivation of Bacillus cereus spores during cooking of rice to ensure later safety of boudin

(2019) Vijay K. Juneja et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Encapsulation of Lactobacillus casei ATCC 393 in alginate capsules for probiotic fermented milk production

(2019) Dimitra Dimitrellou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Inactivation of Staphylococcus aureus in phosphate buffered saline and physiological saline using ohmic heating with different voltage gradient and frequency

(2019) Lele Shao et al.   JOURNAL OF FOOD ENGINEERING

Whey acerola-flavoured drink submitted Ohmic Heating: Bioactive compounds, antioxidant capacity, thermal behavior, water mobility, fatty acid profile and volatile compounds

(2018) Leandro P. Cappato et al.   FOOD CHEMISTRY

Ohmic Heating: A potential technology for sweet whey processing

(2018) Naiara R. Costa et al.   FOOD RESEARCH INTERNATIONAL

Inactivation of Microorganisms in Foods by Ohmic Heating: A Review

(2018) XIAOJING TIAN et al.   JOURNAL OF FOOD PROTECTION

Prevalence and survival of Listeria monocytogenes in various types of cheese-A review

(2018) Amaury Gérard et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Survival kinetics of heat-stressed Escherichia coli O157:H7 and Listeria monocytogenes cells as post-fermentation contaminants in kefir during refrigerated storage

(2018) Serap Coşansu   LWT-FOOD SCIENCE AND TECHNOLOGY

Listeria monocytogenes colonization in a newly established dairy processing facility

(2018) Beatriz Melero et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Probiotic dairy-based beverages: A review

(2018) Nazli Turkmen et al.   Journal of Functional Foods

Evaluation of protective effect of Lactobacillus acidophilus La-5 on toxicity and colonization of Clostridium difficile in human epithelial cells in vitro

(2018) A. Najarian et al.   ANAEROBE

Effect of sodium reduction and flavor enhancer addition on probiotic Prato cheese processing

(2017) H.L.A. Silva et al.   FOOD RESEARCH INTERNATIONAL

A 100-Year Review: Yogurt and other cultured dairy products

(2017) Kayanush J. Aryana et al.   JOURNAL OF DAIRY SCIENCE

Ohmic heating in dairy processing: Relevant aspects for safety and quality

(2017) L.P. Cappato et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Developing a synbiotic fermented milk using probiotic bacteria and organic green banana flour

(2017) A.L.D. Batista et al.   Journal of Functional Foods

Assessment of antioxidant activity, lipid profile, general biochemical and immune system responses of Wistar rats fed with dairy dessert containing Lactobacillus acidophilus La-5

(2016) C.S. Moura et al.   FOOD RESEARCH INTERNATIONAL

Randomized clinical trial: The effect of fermented milk with the probiotic cultures Lactobacillus acidophilus La-5® and Bifidobacterium BB-12® and Beneo dietary fibres on health-related quality of life and the symptoms of irritable bowel syndrome in adults

(2016) Alenka Šmid et al.   Journal of Functional Foods

Screening for potential novel probiotic Lactobacillus strains based on high dipeptidyl peptidase IV and α-glucosidase inhibitory activity

(2016) Zhu Zeng et al.   Journal of Functional Foods

The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic

(2014) Colin Hill et al.   Nature Reviews Gastroenterology & Hepatology

On the behavior of Listeria innocua and Lactobacillus acidophilus co-inoculated in a dairy dessert and the potential impacts on food safety and product's functionality

(2013) Meg S. Fernandes et al.   FOOD CONTROL

Thermal pasteurization requirements for the inactivation of Salmonella in foods

(2011) Filipa V.M. Silva et al.   FOOD RESEARCH INTERNATIONAL