Synergistic effects of high pressure processing and slightly acidic electrolysed water on the inactivation of Bacillus cereus spores

The effects of high pressure processing and slightly acidic electrolysed water on the structure of Bacillus cereus spores

(2017) Liping Wang et al.   FOOD CONTROL

Single- and multi-cycle high hydrostatic pressure treatment on microbiological quality of mud snail (Bullacta exarata) during refrigerated storage

(2016) Liping Wang et al.   FOOD CONTROL

Effects of thermal treatment combined with multi-cycle high pressure processing on the bacterial diversity of mud snail ( Bullacta exarata ) during refrigerated storage

(2016) Liping Wang et al.   FOOD CONTROL

Acidic Electrolyzed Water as a Novel Transmitting Medium for High Hydrostatic Pressure Reduction of Bacterial Loads on Shelled Fresh Shrimp

(2016) Suping Du et al.   Frontiers in Microbiology

The bactericidal activity of acidic electrolyzed oxidizing water against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on raw fish, chicken and beef surfaces

(2015) Murad A. Al-Holy et al.   FOOD CONTROL

Combined effects of slightly acidic electrolyzed water and fumaric acid on the reduction of foodborne pathogens and shelf life extension of fresh pork

(2015) Ahmad Rois Mansur et al.   FOOD CONTROL

Thermosonication versus thermal processing of skim milk and beef slurry: Modeling the inactivation kinetics of psychrotrophic Bacillus cereus spores

(2015) E. Evelyn et al.   FOOD RESEARCH INTERNATIONAL

Carvacrol suppresses high pressure high temperature inactivation of Bacillus cereus spores

(2015) Hue Luu-Thi et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

High pressure processing of milk: Modeling the inactivation of psychrotrophic Bacillus cereus spores at 38–70°C

(2015) Evelyn et al.   JOURNAL OF FOOD ENGINEERING

Kinetic study of Bacillus cereus spore inactivation by high pressure high temperature treatment

(2014) Hue Luu-Thi et al.   Innovative Food Science & Emerging Technologies

Synergetic effect of combined fumaric acid and slightly acidic electrolysed water on the inactivation of food-borne pathogens and extending the shelf life of fresh beef

(2014) C.-N. Tango et al.   JOURNAL OF APPLIED MICROBIOLOGY

Hurdle enhancement of slightly acidic electrolyzed water antimicrobial efficacy on Chinese cabbage, lettuce, sesame leaf and spinach using ultrasonication and water wash

(2013) Fereidoun Forghani et al.   FOOD MICROBIOLOGY

Nonthermal inactivation of heterogeneous and superdormant spore populations of Bacillus cereus using ozone and high pressure processing

(2013) Sarah M. Markland et al.   Innovative Food Science & Emerging Technologies

The release of dipicolinic acid — The rate-limiting step of Bacillus endospore inactivation during the high pressure thermal sterilization process

(2013) Kai Reineke et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Mechanisms of endospore inactivation under high pressure

(2013) Kai Reineke et al.   TRENDS IN MICROBIOLOGY

Synergistic Effects of High Hydrostatic Pressure, Mild Heating, and Amino Acids on Germination and Inactivation of Clostridium sporogenes Spores

(2012) Takateru Ishimori et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

The different pathways of spore germination and inactivation in dependence of pressure and temperature

(2011) Kai Reineke et al.   Innovative Food Science & Emerging Technologies

The Impact of High Pressure and Temperature on Bacterial Spores: Inactivation Mechanisms of Bacillus subtilis above 500 MPa

(2011) Kai Reineke et al.   JOURNAL OF FOOD SCIENCE

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

Effects of mildly heated, slightly acidic electrolyzed water on the disinfection and physicochemical properties of sliced carrot

(2010) Shoji Koide et al.   FOOD CONTROL

Application of slightly acidic electrolyzed water as a potential non-thermal food sanitizer for decontamination of fresh ready-to-eat vegetables and sprouts

(2010) Abdulsudi Issa-Zacharia et al.   FOOD CONTROL

Reduction of Escherichia coli O157:H7 and Salmonella enteritidis on mung bean seeds and sprouts by slightly acidic electrolyzed water

(2010) Chunling Zhang et al.   FOOD CONTROL

Studies on Disinfection Mechanism of Electrolyzed Oxidizing Water on E. coli and Staphylococcus aureus

(2010) Xinping Zeng et al.   JOURNAL OF FOOD SCIENCE

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