Thermal Inactivation of Salmonella Enteritidis PT 30 in Almond Kernels as Influenced by Water Activity

Migration of Salmonella Enteritidis Phage Type 30 through Almond Hulls and Shells

(2016) MICHELLE D. DANYLUK et al.   JOURNAL OF FOOD PROTECTION

Reduction of Salmonella Enteritidis Population Sizes on Almond Kernels with Infrared Heat

(2016) MARIA T. BRANDL et al.   JOURNAL OF FOOD PROTECTION

Reduction of Salmonella on Inoculated Almonds Exposed to Hot Oil

(2016) WEN-XIAN DU et al.   JOURNAL OF FOOD PROTECTION

Determining Thermal Inactivation of Escherichia coli O157:H7 in Fresh Compost by Simulating Early Phases of the Composting Process

(2011) Randhir Singh et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Survival of Salmonella Enteritidis PT 30 on inoculated almond kernels in hot water treatments

(2011) Linda J. Harris et al.   FOOD RESEARCH INTERNATIONAL

Quantification of spore resistance for assessment and optimization of heating processes: A never-ending story

(2010) P. Mafart et al.   FOOD MICROBIOLOGY

Pasteurization process development for controlling Salmonella in in-shell almonds using radio frequency energy

(2010) M. Gao et al.   JOURNAL OF FOOD ENGINEERING

Evaluation of steam pasteurization in controllingSalmonellaserotype Enteritidis on raw almond surfaces

(2010) S.-S. Chang et al.   LETTERS IN APPLIED MICROBIOLOGY

Effectiveness of Sanitizers, Dry Heat, Hot Water, and Gas Catalytic Infrared Heat Treatments to Inactivate Salmonella on Almonds

(2009) Md. Latiful Bari et al.   Foodborne Pathogens and Disease

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