Lista de obras -

Antioxidant power, lipid oxidation, color, and viability of Listeria monocytogenes in beef bologna treated with gamma radiation and containing various levels of glucose

artículo científico publicado en 2002

Challenges in Recovering Foodborne Pathogens from Low-Water-Activity Foods

artículo científico publicado en 2019

Changes in Quality, Liking, and Purchase Intent of Irradiated Fresh‐Cut Spinach during Storage ⬇️

artículo científico publicado el 27 de mayo de 2011

Changes in growth and antioxidant status of alfalfa sprouts during sprouting as affected by gamma irradiation of seeds

artículo científico publicado en 2004

Changes in structure and color characteristics of irradiated chicken breasts as a function of dosage and storage time

artículo científico publicado en 2003

Combination of hot-water surface pasteurization of whole fruit and low-dose gamma irradiation of fresh-cut cantaloupe

artículo científico publicado en 2006

Decontamination of Mesquite Pod Flour Naturally Contaminated with Bacillus cereus and Formation of Furan by Ionizing Irradiation

artículo científico publicado en 2015

Development of chlorine dioxide releasing film and its application in decontaminating fresh produce

artículo científico publicado en 2013

Effect of citric acid on the radiation resistance of Listeria monocytogenes and frankfurter quality factors

artículo científico publicado en 2003

Effect of negative air ions on Escherichia coli ATCC 25922 inoculated onto mung bean seed and apple fruit.

artículo científico publicado en 2007

Effect of pH on the survival of Listeria innocua in calcium ascorbate solutions and on quality of fresh-cut apples

artículo científico publicado en 2004

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

artículo científico publicado en 2006

Effects of ionizing radiation on sensorial, chemical, and microbiological quality of frozen corn and peas

artículo científico publicado en 2007

Efficacy of integrated treatment of UV light and low-dose gamma irradiation on inactivation of Escherichia coli O157:H7 and Salmonella enterica on grape tomatoes

artículo científico publicado en 2013

Gamma irradiation of fine-emulsion sausage containing sodium diacetate

artículo científico publicado en 2003

Inactivation of Escherichia coli O157:H7 and Aerobic Microorganisms in Romaine Lettuce Packaged in a Commercial Polyethylene Terephthalate Container Using Atmospheric Cold Plasma

artículo científico publicado en 2017

Inactivation of Escherichia coli O157:H7 and Salmonella and Native Microbiota on Fresh Strawberries by Antimicrobial Washing and Coating

artículo científico publicado en 2018

Inactivation of Gram-Positive Bacteria by Novel Phenolic Branched-Chain Fatty Acids

artículo científico publicado en 2017

Inactivation of Listeria innocua, Salmonella Typhimurium, and Escherichia coli O157:H7 on surface and stem scar areas of tomatoes using in-package ozonation.

artículo científico publicado en 2012

Inactivation of Salmonella enterica serovar Typhimurium and quality maintenance of cherry tomatoes treated with gaseous essential oils

artículo científico publicado en 2013

Inactivation of Salmonella enteritidis and Salmonella senftenberg in liquid whole egg using generally recognized as safe additives, ionizing radiation, and heat

artículo científico publicado en 2007

Inactivation of Salmonella serovars in liquid whole egg by heat following irradiation treatments

artículo científico publicado en 2006

Influence of Antimicrobial Agents on the Thermal Sensitivity of Foodborne Pathogens: A Review

artículo científico publicado en 2019

Interaction of Gaseous Chlorine Dioxide and Mild Heat on the Inactivation of Salmonella on Almonds

artículo científico publicado en 2019

Ionizing radiation sensitivity of Listeria monocytogenes ATCC 49594 and Listeria innocua ATCC 51742 inoculated on endive (Cichorium endiva)

scientific article published on 01 June 2003

Irradiation temperature influences product quality factors of frozen vegetables and radiation sensitivity of inoculated Listeria monocytogenes

scientific article published on 01 September 2002

Quality of fresh and fresh-cut produce impacted by nonthermal physical technologies intended to enhance microbial safety

scientific article published on 17 September 2020

Quality of irradiated alfalfa sproutst

artículo científico publicado en 2001

Radiation (gamma) resistance and postirradiation growth of Listeria monocytogenes suspended in beef bologna containing sodium diacetate and potassium lactate

artículo científico publicado en 2003

Response of antioxidant activity and sensory quality in fresh-cut pear as affected by high O(2) active packaging in comparison with low O(2) packaging

scientific article published on 07 March 2012

Sensorial and chemical quality of gamma-irradiated fresh-cut iceberg lettuce in modified atmosphere packages

artículo científico publicado en 2002

Survival of Salmonella During Apple Dehydration as Affected by Apple Cultivar and Antimicrobial Pretreatment

artículo científico publicado en 2020

Suspending lettuce type influences recoverability and radiation sensitivity of Escherichia coli O157:H7.

artículo científico publicado en 2002

Thermal Reduction of Bacillus spp. in Naturally Contaminated Mesquite Flour with Two Different Water Activities

artículo científico publicado en 2020

Tomato type and post-treatment water rinse affect efficacy of acid washes against Salmonella enterica inoculated on stem scars of tomatoes and product quality

artículo científico publicado en 2018

Use of chemical sanitizers to reduce microbial populations and maintain quality of whole and fresh-cut cantaloupe

artículo científico publicado en 2009

Use of vacuum-steam-vacuum and ionizing radiation to eliminate Listeria innocua from ham

artículo científico publicado en 2002

Lista de obras de

Antioxidant power, lipid oxidation, color, and viability of Listeria monocytogenes in beef bologna treated with gamma radiation and containing various levels of glucose

Challenges in Recovering Foodborne Pathogens from Low-Water-Activity Foods

Changes in Quality, Liking, and Purchase Intent of Irradiated Fresh‐Cut Spinach during Storage ⬇️

Changes in growth and antioxidant status of alfalfa sprouts during sprouting as affected by gamma irradiation of seeds

Changes in structure and color characteristics of irradiated chicken breasts as a function of dosage and storage time

Combination of hot-water surface pasteurization of whole fruit and low-dose gamma irradiation of fresh-cut cantaloupe

Decontamination of Mesquite Pod Flour Naturally Contaminated with Bacillus cereus and Formation of Furan by Ionizing Irradiation

Development of chlorine dioxide releasing film and its application in decontaminating fresh produce

Effect of citric acid on the radiation resistance of Listeria monocytogenes and frankfurter quality factors

Effect of negative air ions on Escherichia coli ATCC 25922 inoculated onto mung bean seed and apple fruit.

Effect of pH on the survival of Listeria innocua in calcium ascorbate solutions and on quality of fresh-cut apples

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

Effects of ionizing radiation on sensorial, chemical, and microbiological quality of frozen corn and peas

Efficacy of integrated treatment of UV light and low-dose gamma irradiation on inactivation of Escherichia coli O157:H7 and Salmonella enterica on grape tomatoes

Gamma irradiation of fine-emulsion sausage containing sodium diacetate

Inactivation of Escherichia coli O157:H7 and Aerobic Microorganisms in Romaine Lettuce Packaged in a Commercial Polyethylene Terephthalate Container Using Atmospheric Cold Plasma

Inactivation of Escherichia coli O157:H7 and Salmonella and Native Microbiota on Fresh Strawberries by Antimicrobial Washing and Coating

Inactivation of Gram-Positive Bacteria by Novel Phenolic Branched-Chain Fatty Acids

Inactivation of Listeria innocua, Salmonella Typhimurium, and Escherichia coli O157:H7 on surface and stem scar areas of tomatoes using in-package ozonation.

Inactivation of Salmonella enterica serovar Typhimurium and quality maintenance of cherry tomatoes treated with gaseous essential oils

Inactivation of Salmonella enteritidis and Salmonella senftenberg in liquid whole egg using generally recognized as safe additives, ionizing radiation, and heat

Inactivation of Salmonella serovars in liquid whole egg by heat following irradiation treatments

Influence of Antimicrobial Agents on the Thermal Sensitivity of Foodborne Pathogens: A Review

Interaction of Gaseous Chlorine Dioxide and Mild Heat on the Inactivation of Salmonella on Almonds

Ionizing radiation sensitivity of Listeria monocytogenes ATCC 49594 and Listeria innocua ATCC 51742 inoculated on endive (Cichorium endiva)

Irradiation temperature influences product quality factors of frozen vegetables and radiation sensitivity of inoculated Listeria monocytogenes

Quality of fresh and fresh-cut produce impacted by nonthermal physical technologies intended to enhance microbial safety

Quality of irradiated alfalfa sproutst

Radiation (gamma) resistance and postirradiation growth of Listeria monocytogenes suspended in beef bologna containing sodium diacetate and potassium lactate

Response of antioxidant activity and sensory quality in fresh-cut pear as affected by high O(2) active packaging in comparison with low O(2) packaging

Sensorial and chemical quality of gamma-irradiated fresh-cut iceberg lettuce in modified atmosphere packages

Survival of Salmonella During Apple Dehydration as Affected by Apple Cultivar and Antimicrobial Pretreatment

Suspending lettuce type influences recoverability and radiation sensitivity of Escherichia coli O157:H7.

Thermal Reduction of Bacillus spp. in Naturally Contaminated Mesquite Flour with Two Different Water Activities

Tomato type and post-treatment water rinse affect efficacy of acid washes against Salmonella enterica inoculated on stem scars of tomatoes and product quality

Use of chemical sanitizers to reduce microbial populations and maintain quality of whole and fresh-cut cantaloupe

Use of vacuum-steam-vacuum and ionizing radiation to eliminate Listeria innocua from ham