Effect of Pressure-Induced Changes in the Ionization Equilibria of Buffers on Inactivation of Escherichia coli and Staphylococcus aureus by High Hydrostatic Pressure

Role ofrpoSin the Development of Cell Envelope Resilience and Pressure Resistance in Stationary-Phase Escherichia coli

(2011) Duangkamol Charoenwong et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Biological Approach to Modeling of Staphylococcus aureus High-Hydrostatic-Pressure Inactivation Kinetics

(2010) G. Cebrian et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Pressure treatment of Saccharomyces cerevisiae in low-moisture environments

(2009) Marwen Moussa et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

The relationship between membrane damage, release of protein and loss of viability in Escherichia coli exposed to high hydrostatic pressure

(2009) Bernadette Klotz et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Compressibility and density of select liquid and solid foods under pressures up to 700MPa

(2009) Stephen Min et al.   JOURNAL OF FOOD ENGINEERING

Using LysoSensor Yellow/Blue DND-160 to sense acidic pH under high hydrostatic pressures

(2008) Hector Michael DePedro et al.   ANALYTICAL BIOCHEMISTRY

Impact of dissociation equilibrium shift on bacterial spore inactivation by heat and pressure

(2008) A. Mathys et al.   FOOD CONTROL