Ultrasonication enhanced low concentration electrolyzed water efficacy on bacteria inactivation and shelf life extension on lettuce

Effect of Slightly Acidic Electrolyzed Water for Inactivating Escherichia coli O157:H7 and Staphylococcus aureus Analyzed by Transmission Electron Microscopy

(2016) SONGJIAN NAN et al.   JOURNAL OF FOOD PROTECTION

Combination of Pulsed Electric Fields with Other Preservation Techniques

(2011) Olga Martín-Belloso et al.   Food and Bioprocess Technology

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

Effectiveness of low concentration electrolyzed water to inactivate foodborne pathogens under different environmental conditions

(2010) S.M.E. Rahman et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Evaluation of a pre-cut heat treatment as an alternative to chlorine in minimally processed shredded carrot

(2009) Carla Alegria et al.   Innovative Food Science & Emerging Technologies

Ultrasound Enhanced Sanitizer Efficacy in Reduction of Escherichia coli O157 : H7 Population on Spinach Leaves

(2009) Bin Zhou et al.   JOURNAL OF FOOD SCIENCE

Efficiency of slightly acidic electrolyzed water for inactivation of Salmonella enteritidis and its contaminated shell eggs

(2008) Wei Cao et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of Hot Water Surface Pasteurization of Whole Fruit on Shelf Life and Quality of Fresh-Cut Cantaloupe

(2008) X. Fan 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