High-pressure processing with hot sauce flavouring enhances sensory quality for raw oysters (Crassostrea virginica)

High-Pressure Treatment for Shelf-Life Extension and Quality Improvement of Oysters Cooked in a Traditional Taiwanese Oyster Omelet

(2016) KUNG-MING LAI et al.   JOURNAL OF FOOD PROTECTION

Carvacrol and Cinnamaldehyde Inactivate Antibiotic-Resistant Salmonella enterica in Buffer and on Celery and Oysters

(2016) SADHANA RAVISHANKAR et al.   JOURNAL OF FOOD PROTECTION

Inactivation of Human Norovirus in Contaminated Oysters and Clams by High Hydrostatic Pressure

(2014) Mu Ye et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Perception of oyster-based products by French consumers. The effect of processing and role of social representations

(2012) Gervaise Debucquet et al.   APPETITE

Discrimination between infectious and non-infectious human norovirus using porcine gastric mucin

(2012) Brooke A. Dancho et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Quality considerations with high pressure processing of fresh and value added meat products

(2012) Bajo Bajovic et al.   MEAT SCIENCE

Naturally Occurring Antimicrobials for Minimally Processed Foods

(2012) P. Michael Davidson et al.   Annual Review of Food Science and Technology

Randomized, Double-Blinded Clinical Trial for Human Norovirus Inactivation in Oysters by High Hydrostatic Pressure Processing

(2011) Juan S. Leon et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Epidemiology of Seafood-Associated Infections in the United States

(2010) M. Iwamoto et al.   CLINICAL MICROBIOLOGY REVIEWS

Capsaicin, a potential inhibitor of cholera toxin production inVibrio cholerae

(2010) Shruti Chatterjee et al.   FEMS MICROBIOLOGY LETTERS

High Pressure Inactivation of HAV Within Mussels

(2010) Valentina Terio et al.   Food and Environmental Virology

High Pressure Inactivation of HAV Within Oysters: Comparison of Shucked Oysters with Whole-In-Shell Meats

(2009) David H. Kingsley et al.   Food and Environmental Virology