Inactivation of Escherichia coli Population on Fruit Surfaces Using Ultraviolet-C Light: Influence of Fruit Surface Characteristics

Inactivation of E. coli O157:H7 on Blueberries by Electrolyzed Water, Ultraviolet Light, and Ozone

(2012) Chyer Kim et al.   JOURNAL OF FOOD SCIENCE

Bone cell–materials interactions and Ni ion release of anodized equiatomic NiTi alloy

(2011) Sheldon A. Bernard et al.   Acta Biomaterialia

Infrared and Raman Spectroscopic Studies of the Antimicrobial Effects of Garlic Concentrates and Diallyl Constituents on Foodborne Pathogens

(2011) Xiaonan Lu et al.   ANALYTICAL CHEMISTRY

Investigating Antibacterial Effects of Garlic (Allium sativum) Concentrate and Garlic-Derived Organosulfur Compounds on Campylobacter jejuni by Using Fourier Transform Infrared Spectroscopy, Raman Spectroscopy, and Electron Microscopy

(2011) Xiaonan Lu et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Application of Mid-infrared and Raman Spectroscopy to the Study of Bacteria

(2011) Xiaonan Lu et al.   Food and Bioprocess Technology

Evaluation of Surface Free Energy of Various Fruit Epicarps Using Acid–Base and Zisman Approaches

(2011) Patricia Velásquez et al.   Food Biophysics

Relevant factors affecting microbial surface decontamination by pulsed light

(2011) Caroline Levy et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Monitoring Ultraviolet (UV) Radiation Inactivation of Cronobacter sakazakii in Dry Infant Formula Using Fourier Transform Infrared Spectroscopy

(2011) Qian Liu et al.   JOURNAL OF FOOD SCIENCE

New Insights into the Properties of Pubescent Surfaces: Peach Fruit as a Model

(2011) V. Fernandez et al.   PLANT PHYSIOLOGY

Physical Methods for Cleaning and Disinfection of Surfaces

(2011) Clemens Otto et al.   Food Engineering Reviews

Ultraviolet irradiation and the mechanisms underlying its inactivation of infectious agents

(2011) Timothy D. Cutler et al.   ANIMAL HEALTH RESEARCH REVIEWS

Using of infrared spectroscopy to study the survival and injury of Escherichia coli O157:H7, Campylobacter jejuni and Pseudomonas aeruginosa under cold stress in low nutrient media

(2010) Xiaonan Lu et al.   FOOD MICROBIOLOGY

Impact of UV-C light on safety and quality of fresh-cut melon

(2010) Lara Manzocco et al.   Innovative Food Science & Emerging Technologies

Selection of surrogate bacteria in place of E. coli O157:H7 and Salmonella Typhimurium for pulsed electric field treatment of orange juice1

(2010) Joshua B. Gurtler et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Distinguishing Ovarian Maturity of Farmed White Sturgeon (Acipenser transmontanus) by Fourier Transform Infrared Spectroscopy: A Potential Tool for Caviar Production Management

(2010) Xiaonan Lu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

ULTRAVIOLET LIGHT (254 NM) INACTIVATION OF PATHOGENS ON FOODS AND STAINLESS STEEL SURFACES

(2010) CHRISTOPHER H. SOMMERS et al.   JOURNAL OF FOOD SAFETY

Method For Studying Surface Topography and Roughness of Onion and Garlic Skins For Coating Purposes

(2010) V. HERSHKO et al.   JOURNAL OF FOOD SCIENCE

Control of Microbial Adhesion as a Strategy for Food and Bioprocess Technology

(2009) Emiliane Andrade Araújo et al.   Food and Bioprocess Technology

Novel Chemical Processes: Ozone, Supercritical CO2, Electrolyzed Oxidizing Water, and Chlorine Dioxide Gas

(2009) J. Novak et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Effect of ultraviolet-C light dose on quality of cut-apple: Microorganism, color and compression behavior

(2009) P.L. Gómez et al.   JOURNAL OF FOOD ENGINEERING

Moderate electric fields can inactivate Escherichia coli at room temperature

(2009) Luís F. Machado et al.   JOURNAL OF FOOD ENGINEERING

Influence of Storage Temperature on the Kinetics of the Changes in Anthocyanins, Vitamin C, and Antioxidant Capacity in Fresh-Cut Strawberries Stored under High-Oxygen Atmospheres

(2009) I. Odriozola-Serrano et al.   JOURNAL OF FOOD SCIENCE

Inactivation kinetics of Listeria monocytogenes, Salmonella enterica serovar Typhimurium, and Campylobacter jejuni in ready-to-eat sliced ham using UV-C irradiation

(2009) Hohyun Chun et al.   MEAT SCIENCE

Fourier Transform Infrared (FTIR) Spectroscopy of Biological Tissues

(2008) Zanyar Movasaghi et al.   APPLIED SPECTROSCOPY REVIEWS

Escherichia coli, Pseudomonas aeruginosa, and Staphylococcus aureus Attachment Patterns on Glass Surfaces with Nanoscale Roughness

(2008) Natasa Mitik-Dineva et al.   CURRENT MICROBIOLOGY

UV Inactivation of E. coli in Liquid Egg White

(2008) David J. Geveke   Food and Bioprocess Technology

Non-thermal inactivation of Escherichia coli K12 in buffered peptone water using a pilot-plant scale supercritical carbon dioxide system with a gas–liquid porous metal contactor

(2008) Hyun-Gyun Yuk et al.   FOOD CONTROL

Using Fourier Transform Infrared (FT-IR) Absorbance Spectroscopy and Multivariate Analysis To Study the Effect of Chlorine-Induced Bacterial Injury in Water

(2008) Hamzah M. Al-Qadiri et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Detection of Sublethal Thermal Injury in Salmonella enterica Serotype Typhimurium and Listeria monocytogenes Using Fourier Transform Infrared (FT-IR) Spectroscopy (4000 to 600 cm−1)

(2008) H.M. Al-Qadiri et al.   JOURNAL OF FOOD SCIENCE

Radio frequency electric fields inactivation of Escherichia coli in apple cider

(2007) David J. Geveke et al.   JOURNAL OF FOOD ENGINEERING

Thermal resistance of Salmonella enteritidis and Escherichia coli K12 in liquid egg determined by thermal-death-time disks

(2007) Tony Jin et al.   JOURNAL OF FOOD ENGINEERING