Lista de obras -

A combined treatment of UV-light and radio frequency electric field for the inactivation of Escherichia coli K-12 in apple juice

scientific article published on 14 January 2010

ATP bioluminescence assay for estimation of microbial populations of fresh-cut melon

artículo científico publicado en 2005

Behavior of Escherichia coli Bacteria in Whey Protein Concentrate and Corn Meal during Twin Screw Extrusion Processing at different Temperatures

artículo científico publicado en 2012

Behavior of Listeria monocytogenes inoculated on cantaloupe surfaces and efficacy of washing treatments to reduce transfer from rind to fresh-cut pieces

artículo científico publicado en 2002

Behavior of Pulsed Electric Fields Injured Escherichia coli O157:H7 Cells in Apple Juice Amended with Pyruvate and Catalase

artículo científico publicado en 2010

Behavior ofYersinia enterocoliticain Foods ⬇️

artículo científico publicado el 23 de octubre de 2011

Effect of Hydrogen Peroxide in Combination with Minimal Thermal Treatment for Reducing Bacterial Populations on Cantaloupe Rind Surfaces and Transfer to Fresh-Cut Pieces

artículo científico publicado en 2016

Effect of Native Microflora, Waiting Period, and Storage Temperature on Listeria monocytogenes Serovars Transferred from Cantaloupe Rind to Fresh-Cut Pieces during Preparation ⬇️

artículo científico publicado el 1 de noviembre de 2012

Effect of Thermal and Radio Frequency Electric Fields Treatments on Escherichia coli bacteria in Apple Juice

artículo científico publicado en 2012

Effect of high hydrostatic pressure processing on the background microbial loads and quality of cantaloupe puree.

artículo científico publicado en 2016

Effect of hot water and hydrogen peroxide treatments on survival of salmonella and microbial quality of whole and fresh-cut cantaloupe

artículo científico publicado en 2004

Effect of hydrogen peroxide treatment on microbial quality and appearance of whole and fresh-cut melons contaminated with Salmonella spp.

artículo científico publicado en 2004

Effect of nisin in combination with EDTA, sodium lactate, and potassium sorbate for reducing Salmonella on whole and fresh-cut cantaloupet

artículo científico publicado en 2004

Effect of sanitizing treatments on removal of bacteria from cantaloupe surface, and re-contamination with Salmonella

artículo científico publicado en 2005

Effect of storage temperature on survival and recovery of thermal and extrusion injured Escherichia coli K-12 in whey protein concentrate and corn meal

artículo científico publicado en 2013

Effect of time before storage and storage temperature on survival of Salmonella inoculated on fresh-cut melons

artículo científico publicado en 2006

Effect of vacuum-steam-vacuum treatment on microbial quality of whole and fresh-cut cantaloupe

artículo científico publicado en 2006

Effects of cell surface charge and hydrophobicity on attachment of 16 Salmonella serovars to cantaloupe rind and decontamination with sanitizers

artículo científico publicado en 2006

Effects of pulsed light and sanitizer wash combination on inactivation of Escherichia coli O157:H7, microbial loads and apparent quality of spinach leaves

scientific article published on 31 January 2019

Effects of temperatures and storage time on resting populations of Escherichia coli O157:H7 and Pseudomonas fluorescens in vitro

artículo científico publicado en 2014

Efficacy of Sanitizer Treatments on Survival and Growth Parameters of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes on Fresh-Cut Pieces of Cantaloupe during Storage

artículo científico publicado en 2015

Growth parameters of Escherichia coli O157:H7, Salmonella spp., Listeria monocytogenes, and aerobic mesophilic bacteria of apple cider amended with nisin-EDTA.

artículo científico publicado en 2009

Hydrophobic and Electrostatic Interaction Chromatography for Estimating Changes in Cell Surface Charge of Escherichia coli Cells Treated with Pulsed Electric Fields ⬇️

artículo científico publicado el 13 de junio de 2011

INFLUENCE OF WASHING TREATMENT ON NATIVE MICROFLORA AND ESCHERICHIA COLI POPULATION OF INOCULATED CANTALOUPES

artículo científico publicado en 2001

Identification and Quantification of Volatile Chemical Spoilage Indexes Associated with Bacterial Growth Dynamics in Aerobically Stored Chicken

artículo científico publicado en 2016

Inactivation of Salmonella enterica and Listeria monocytogenes in cantaloupe puree by high hydrostatic pressure with/without added ascorbic acid

artículo científico publicado en 2016

Inactivation of Salmonella in cherry tomato stem scars and quality preservation by pulsed light treatment and antimicrobial wash ⬇️

artículo científico publicado en 2020

Inactivation of Salmonella in grape tomato stem scars by organic acid wash and chitosan-allyl isothiocyanate coating

artículo científico publicado en 2017

Interactive effects of temperature, pH, and water activity on the growth kinetics of Shiga toxin-producing Escherichia coli O104:H4 3.

artículo científico publicado en 2014

Membrane damage and viability loss of Escherichia coli K-12 and Salmonella enteritidis in liquid egg by thermal death time disk treatment

artículo científico publicado en 2008

Membrane damage and viability loss of Escherichia coli K-12 in apple juice treated with radio frequency electric field

artículo científico publicado en 2008

Method of applying sanitizers and sample preparation affects recovery of native microflora and Salmonella on whole cantaloupe surfaces

artículo científico publicado en 2004

Microbial safety and overall quality of cantaloupe fresh-cut pieces prepared from whole fruit after wet steam treatment

artículo científico publicado en 2016

New Food Processing Technologies and Food Safety

Nisin-Based Organic Acid Inactivation of Salmonella on Grape Tomatoes: Efficacy of Treatment with Bioluminescence ATP Assay

artículo científico publicado en 2020

Physical and chemical changes in whey protein concentrate stored at elevated temperature and humidity

artículo científico publicado en 2016

Relationship of cell surface charge and hydrophobicity to strength of attachment of bacteria to cantaloupe rind

artículo científico publicado en 2002

Sensitivity of Six Strains of Listeria monocytogenes to Nisin

artículo científico publicado en 1997

Survival and growth of Salmonella enterica serovar enteritidis in membrane-processed liquid egg white with pH, temperature, and storage conditions as controlling factors

artículo científico publicado en 2012

Use of hydrogen peroxide in combination with nisin, sodium lactate and citric acid for reducing transfer of bacterial pathogens from whole melon surfaces to fresh-cut pieces

artículo científico publicado en 2005

Volatile chemical spoilage indexes of raw Atlantic salmon (Salmo salar) stored under aerobic condition in relation to microbiological and sensory shelf lives

artículo científico publicado en 2015

Yersiniosis and Food Safety ⬇️

artículo científico publicado el 20 de marzo de 2012

Lista de obras de

A combined treatment of UV-light and radio frequency electric field for the inactivation of Escherichia coli K-12 in apple juice

ATP bioluminescence assay for estimation of microbial populations of fresh-cut melon

Behavior of Escherichia coli Bacteria in Whey Protein Concentrate and Corn Meal during Twin Screw Extrusion Processing at different Temperatures

Behavior of Listeria monocytogenes inoculated on cantaloupe surfaces and efficacy of washing treatments to reduce transfer from rind to fresh-cut pieces

Behavior of Pulsed Electric Fields Injured Escherichia coli O157:H7 Cells in Apple Juice Amended with Pyruvate and Catalase

Behavior ofYersinia enterocoliticain Foods ⬇️

Effect of Hydrogen Peroxide in Combination with Minimal Thermal Treatment for Reducing Bacterial Populations on Cantaloupe Rind Surfaces and Transfer to Fresh-Cut Pieces

Effect of Native Microflora, Waiting Period, and Storage Temperature on Listeria monocytogenes Serovars Transferred from Cantaloupe Rind to Fresh-Cut Pieces during Preparation ⬇️

Effect of Thermal and Radio Frequency Electric Fields Treatments on Escherichia coli bacteria in Apple Juice

Effect of high hydrostatic pressure processing on the background microbial loads and quality of cantaloupe puree.

Effect of hot water and hydrogen peroxide treatments on survival of salmonella and microbial quality of whole and fresh-cut cantaloupe

Effect of hydrogen peroxide treatment on microbial quality and appearance of whole and fresh-cut melons contaminated with Salmonella spp.

Effect of nisin in combination with EDTA, sodium lactate, and potassium sorbate for reducing Salmonella on whole and fresh-cut cantaloupet

Effect of sanitizing treatments on removal of bacteria from cantaloupe surface, and re-contamination with Salmonella

Effect of storage temperature on survival and recovery of thermal and extrusion injured Escherichia coli K-12 in whey protein concentrate and corn meal

Effect of time before storage and storage temperature on survival of Salmonella inoculated on fresh-cut melons

Effect of vacuum-steam-vacuum treatment on microbial quality of whole and fresh-cut cantaloupe

Effects of cell surface charge and hydrophobicity on attachment of 16 Salmonella serovars to cantaloupe rind and decontamination with sanitizers

Effects of pulsed light and sanitizer wash combination on inactivation of Escherichia coli O157:H7, microbial loads and apparent quality of spinach leaves

Effects of temperatures and storage time on resting populations of Escherichia coli O157:H7 and Pseudomonas fluorescens in vitro

Efficacy of Sanitizer Treatments on Survival and Growth Parameters of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes on Fresh-Cut Pieces of Cantaloupe during Storage

Growth parameters of Escherichia coli O157:H7, Salmonella spp., Listeria monocytogenes, and aerobic mesophilic bacteria of apple cider amended with nisin-EDTA.

Hydrophobic and Electrostatic Interaction Chromatography for Estimating Changes in Cell Surface Charge of Escherichia coli Cells Treated with Pulsed Electric Fields ⬇️

INFLUENCE OF WASHING TREATMENT ON NATIVE MICROFLORA AND ESCHERICHIA COLI POPULATION OF INOCULATED CANTALOUPES

Identification and Quantification of Volatile Chemical Spoilage Indexes Associated with Bacterial Growth Dynamics in Aerobically Stored Chicken

Inactivation of Salmonella enterica and Listeria monocytogenes in cantaloupe puree by high hydrostatic pressure with/without added ascorbic acid

Inactivation of Salmonella in cherry tomato stem scars and quality preservation by pulsed light treatment and antimicrobial wash ⬇️

Inactivation of Salmonella in grape tomato stem scars by organic acid wash and chitosan-allyl isothiocyanate coating

Interactive effects of temperature, pH, and water activity on the growth kinetics of Shiga toxin-producing Escherichia coli O104:H4 3.

Membrane damage and viability loss of Escherichia coli K-12 and Salmonella enteritidis in liquid egg by thermal death time disk treatment

Membrane damage and viability loss of Escherichia coli K-12 in apple juice treated with radio frequency electric field

Method of applying sanitizers and sample preparation affects recovery of native microflora and Salmonella on whole cantaloupe surfaces

Microbial safety and overall quality of cantaloupe fresh-cut pieces prepared from whole fruit after wet steam treatment

New Food Processing Technologies and Food Safety

Nisin-Based Organic Acid Inactivation of Salmonella on Grape Tomatoes: Efficacy of Treatment with Bioluminescence ATP Assay

Physical and chemical changes in whey protein concentrate stored at elevated temperature and humidity

Relationship of cell surface charge and hydrophobicity to strength of attachment of bacteria to cantaloupe rind

Sensitivity of Six Strains of Listeria monocytogenes to Nisin

Survival and growth of Salmonella enterica serovar enteritidis in membrane-processed liquid egg white with pH, temperature, and storage conditions as controlling factors

Use of hydrogen peroxide in combination with nisin, sodium lactate and citric acid for reducing transfer of bacterial pathogens from whole melon surfaces to fresh-cut pieces

Volatile chemical spoilage indexes of raw Atlantic salmon (Salmo salar) stored under aerobic condition in relation to microbiological and sensory shelf lives

Yersiniosis and Food Safety ⬇️