Dual effects of acidic electrolyzed water treatments on the microbial reduction and control of enzymatic browning for fresh-cut lotus root

Effect of Acidified Sodium Chlorite, Chlorine, and Acidic Electrolyzed Water on Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes Inoculated onto Leafy Greens

(2016) J. D. STOPFORTH et al.   JOURNAL OF FOOD PROTECTION

Electrolyzed Water and Its Application in the Food Industry

(2016) D. HRICOVA et al.   JOURNAL OF FOOD PROTECTION

Inactivation effect of newly developed low concentration electrolyzed water and other sanitizers against microorganisms on spinach

(2010) S.M.E. Rahman et al.   FOOD CONTROL

EFFICACY OF SLIGHTLY ACIDIC ELECTROLYZED WATER (SAEW) FOR REDUCING MICROBIAL CONTAMINATION ON FRESH-CUT CILANTRO

(2010) JIANXIONG HAO et al.   JOURNAL OF FOOD SAFETY

Combination of Sodium Chlorite and Calcium Propionate Reduces Enzymatic Browning and Microbial Population of Fresh-Cut “Granny Smith” Apples

(2010) Wenqiang Guan et al.   JOURNAL OF FOOD SCIENCE

Fresh-cut product sanitation and wash water disinfection: Problems and solutions

(2009) Maria I. Gil et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Evaluation of bactericidal activity of weakly acidic electrolyzed water (WAEW) against Vibrio vulnificus and Vibrio parahaemolyticus

(2009) Yaru Quan et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Evaluation of the non-enzymatic browning in thermally processed apple juice by front-face fluorescence spectroscopy

(2008) Dazhou Zhu et al.   FOOD CHEMISTRY

Inhibition of browning on the surface of peach slices by short-term exposure to nitric oxide and ascorbic acid

(2008) Zhu Li-Qin et al.   FOOD CHEMISTRY

Disinfection efficacy of slightly acidic electrolyzed water on fresh cut cabbage

(2008) Shoji Koide et al.   FOOD CONTROL

The decontaminative effects of acidic electrolyzed water for Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes on green onions and tomatoes with differing organic demands

(2008) Eun-Jin Park et al.   FOOD MICROBIOLOGY

Efficacy of neutral electrolyzed water (NEW) for reducing microbial contamination on minimally-processed vegetables

(2008) Maribel Abadias et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Efficiency of slightly acidic electrolyzed water for inactivation of Salmonella enteritidis and its contaminated shell eggs

(2008) Wei Cao et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Application of electrolyzed water in the food industry

(2007) Yu-Ru Huang et al.   FOOD CONTROL

Reduction of bacteria on spinach, lettuce, and surfaces in food service areas using neutral electrolyzed oxidizing water

(2007) Jane L. Guentzel et al.   FOOD MICROBIOLOGY