Combined Effect of Thermosonication and Slightly Acidic Electrolyzed Water to Reduce Foodborne Pathogens and Spoilage Microorganisms on Fresh-cut Kale

Growth Model of Escherichia coli O157:H7 at Various Storage Temperatures on Kale Treated by Thermosonication Combined with Slightly Acidic Electrolyzed Water

(2014) AHMAD ROIS MANSUR et al.   JOURNAL OF FOOD PROTECTION

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

Decontamination efficiency of high power ultrasound in the fruit and vegetable industry, a review

(2013) Seda Ersus Bilek et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Applications of ultrasound in analysis, processing and quality control of food: A review

(2012) T.S. Awad et al.   FOOD RESEARCH INTERNATIONAL

Do leafy green vegetables and their ready-to-eat [RTE] salads carry a risk of foodborne pathogens?

(2011) Birce Mercanoglu Taban et al.   ANAEROBE

Effect of ultrasound and commercial sanitizers in removing natural contaminants and Salmonella enterica Typhimurium on cherry tomatoes

(2011) Jackline Freitas Brilhante São José et al.   FOOD CONTROL

Efficacy of Slightly Acidic Electrolyzed Water in Killing or Reducing Escherichia coli O157:H7 on Iceberg Lettuce and Tomatoes under Simulated Food Service Operation Conditions

(2011) Philipus Pangloli 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

Inhibitory effects of low concentration electrolyzed water and other sanitizers against foodborne pathogens on oyster mushroom

(2010) Tian Ding et al.   FOOD CONTROL

Applications of ultrasound in food technology: Processing, preservation and extraction

(2010) Farid Chemat et al.   ULTRASONICS SONOCHEMISTRY

Efficacy of chlorine, acidic electrolyzed water and aqueous chlorine dioxide solutions to decontaminate Escherichia coli O157:H7 from lettuce leaves

(2009) Lindsey A. Keskinen et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Fresh-cut product sanitation and wash water disinfection: Problems and solutions

(2009) Maria I. Gil et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Volatile Constituents throughout Brassica oleracea L. Var.acephalaGermination

(2009) Fátima Fernandes et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Kale Juice Improves Coronary Artery Disease Risk Factors in Hypercholesterolemic Men

(2008) Soo Yeon KIM et al.   BIOMEDICAL AND ENVIRONMENTAL SCIENCES

Disinfection efficacy of slightly acidic electrolyzed water on fresh cut cabbage

(2008) Shoji Koide et al.   FOOD CONTROL

Physicochemical properties and bactericidal efficiency of neutral and acidic electrolyzed water under different storage conditions

(2008) Xiaodong Cui et al.   JOURNAL OF FOOD ENGINEERING

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