-
1
-
-
31144438631
-
Inactivation of Listeria innocua in milk and orange juice by ultrahigh-pressure homogenization
-
Briñez, W. J., A. X. Roig-Sagués, M. M. Hernández Herrero, and B. Guamis-López. 2006. Inactivation of Listeria innocua in milk and orange juice by ultrahigh-pressure homogenization. J. Food Prot. 69: 86-92.
-
(2006)
J. Food Prot
, vol.69
, pp. 86-92
-
-
Briñez, W.J.1
Roig-Sagués, A.X.2
Hernández Herrero, M.M.3
Guamis-López, B.4
-
2
-
-
33745683399
-
Inactivation of two strains of Escherichia coli inoculated into whole and skim milk by ultrahigh-pressure homogenisation
-
Briñez, W. J., A. X. Roig-Sagués, M. M. Hernández Herrero, and B. Guamis-López. 2006. Inactivation of two strains of Escherichia coli inoculated into whole and skim milk by ultrahigh-pressure homogenisation. Lait 86:241-249.
-
(2006)
Lait
, vol.86
, pp. 241-249
-
-
Briñez, W.J.1
Roig-Sagués, A.X.2
Hernández Herrero, M.M.3
Guamis-López, B.4
-
3
-
-
19544392347
-
Inactivation of Escherichia coli by high-pressure homogenisation is influenced by fluid viscosity but not by water activity and product composition
-
Diels, A. M. J., L. Callewaert, E. Y. Wuytack, B. Masschalck, and C. W. Michiels. 2005. Inactivation of Escherichia coli by high-pressure homogenisation is influenced by fluid viscosity but not by water activity and product composition. Int. J. Food Microbiol. 101:281-291.
-
(2005)
Int. J. Food Microbiol
, vol.101
, pp. 281-291
-
-
Diels, A.M.J.1
Callewaert, L.2
Wuytack, E.Y.3
Masschalck, B.4
Michiels, C.W.5
-
4
-
-
85036870323
-
-
Food Safety and Inspection Service (FSIS). 2005. Risk assessments of Salmonella enteritidis in shell eggs and Salmonella spp. in egg products. Available at: http://www.fsis.usda.gov/Science/Risk_Assessments/index. asp. Accessed 28 May 2008.
-
Food Safety and Inspection Service (FSIS). 2005. Risk assessments of Salmonella enteritidis in shell eggs and Salmonella spp. in egg products. Available at: http://www.fsis.usda.gov/Science/Risk_Assessments/index. asp. Accessed 28 May 2008.
-
-
-
-
5
-
-
0033127791
-
Effect of high pressure homogenization on microbial and chemico-physical characteristics of goat cheeses
-
Guerzoni, M. E., L. Vannini, C. C. Lopez, R. Lanciotti, G. Suzzi, and A. Gianotti. 1999. Effect of high pressure homogenization on microbial and chemico-physical characteristics of goat cheeses. J. Dairy Sci. 82:851-862.
-
(1999)
J. Dairy Sci
, vol.82
, pp. 851-862
-
-
Guerzoni, M.E.1
Vannini, L.2
Lopez, C.C.3
Lanciotti, R.4
Suzzi, G.5
Gianotti, A.6
-
6
-
-
0042917628
-
Kinetic models for microbial survival during processing
-
Heldman, D. R., and R. L. Newsome. 2003. Kinetic models for microbial survival during processing. Food Technol. 57:40-46; 100.
-
(2003)
Food Technol
, vol.57
, Issue.40-46
, pp. 100
-
-
Heldman, D.R.1
Newsome, R.L.2
-
7
-
-
33748054852
-
Brotes de enfermedades transmitidas por alimentos. España, 1993-2002.
-
Hernández-Pezzi, G., A. Torres, P. Ordóñez, and C. Cevallos. 2004. Brotes de enfermedades transmitidas por alimentos. España, 1993-2002. Bol. Epidemiol. Semanal 12:289-296.
-
(2004)
Bol. Epidemiol. Semanal
, vol.12
, pp. 289-296
-
-
Hernández-Pezzi, G.1
Torres, A.2
Ordóñez, P.3
Cevallos, C.4
-
8
-
-
33744913815
-
Inactivation of Salmonella enteritidis in liquid whole egg using combination treatments of pulsed electric field, high pressure and ultrasound
-
Huang, E., G. S. Mittal, and M. W. Griffiths. 2006. Inactivation of Salmonella enteritidis in liquid whole egg using combination treatments of pulsed electric field, high pressure and ultrasound. Biosyst. Eng. 94:403-413.
-
(2006)
Biosyst. Eng
, vol.94
, pp. 403-413
-
-
Huang, E.1
Mittal, G.S.2
Griffiths, M.W.3
-
9
-
-
0001487402
-
A structural phase of heat-denatured lysozyme with novel antimicrobial action
-
Ibrahim, H. R., S. Higashiguchi, L. R. Juneja, M. Kim, and T. Yamamoto. 1996. A structural phase of heat-denatured lysozyme with novel antimicrobial action. J. Agric. Food Chem. 44:1416-1423.
-
(1996)
J. Agric. Food Chem
, vol.44
, pp. 1416-1423
-
-
Ibrahim, H.R.1
Higashiguchi, S.2
Juneja, L.R.3
Kim, M.4
Yamamoto, T.5
-
10
-
-
7044283863
-
Lysozyme polymer formation and functionality of residuals after lysozyme extraction
-
J. S. Sim, S. Nakai, and W. Guenter ed, Cabi Publishing, Wallingford, UK
-
Kijowski, J., G. Lesnierowski, and A. Fabisz-Kijowska. 2000. Lysozyme polymer formation and functionality of residuals after lysozyme extraction, p. 269-285. In J. S. Sim, S. Nakai, and W. Guenter (ed.), Egg nutrition and biotechnology. Cabi Publishing, Wallingford, UK.
-
(2000)
Egg nutrition and biotechnology
, pp. 269-285
-
-
Kijowski, J.1
Lesnierowski, G.2
Fabisz-Kijowska, A.3
-
11
-
-
0028307481
-
Effects of homogenization pressure on the survival and growth of some food spoilage and pathogenic micro-organisms
-
Lanciotti, R., M. Sinigaglia, P. Angelini, and M. E. Guerzoni. 1994. Effects of homogenization pressure on the survival and growth of some food spoilage and pathogenic micro-organisms. Letters Appl. Microbiol. 18:319-322.
-
(1994)
Letters Appl. Microbiol
, vol.18
, pp. 319-322
-
-
Lanciotti, R.1
Sinigaglia, M.2
Angelini, P.3
Guerzoni, M.E.4
-
12
-
-
0042914946
-
Survival of Salmonella senftenberg 775 W to current liquid whole egg pasteurization treatments
-
Mañas, P., R. Pagán, I. Alvarez, and S. Condón Usón. 2003. Survival of Salmonella senftenberg 775 W to current liquid whole egg pasteurization treatments. Food Microbiol. 20:593-600.
-
(2003)
Food Microbiol
, vol.20
, pp. 593-600
-
-
Mañas, P.1
Pagán, R.2
Alvarez, I.3
Condón Usón, S.4
-
13
-
-
3142692139
-
Evaluation of VIDAS® Salmonella (SLM) Immunoassay method with Rappaport-Vassiliadis (RV) medium for detection of Salmonella in foods: Collaborative study
-
McMahon, W. A., A. M. Schultz, and R. L. Johnson. 2004. Evaluation of VIDAS® Salmonella (SLM) Immunoassay method with Rappaport-Vassiliadis (RV) medium for detection of Salmonella in foods: collaborative study. J. AOAC Int. 87:867-883.
-
(2004)
J. AOAC Int
, vol.87
, pp. 867-883
-
-
McMahon, W.A.1
Schultz, A.M.2
Johnson, R.L.3
-
14
-
-
33744984869
-
Requisite scientific parameters for establishing the equivalence of alternative methods of pasteurization
-
National Advisory Committee on Microbiological Criteria for Foods NACMCF
-
National Advisory Committee on Microbiological Criteria for Foods (NACMCF). 2006. Requisite scientific parameters for establishing the equivalence of alternative methods of pasteurization. J. Food Prot. 69:1190-1216.
-
(2006)
J. Food Prot
, vol.69
, pp. 1190-1216
-
-
-
15
-
-
0028812197
-
Sensitivity of vegetative pathogens to high hydrostatic-pressure treatment in phosphate-buffered saline and foods
-
Patterson, M. F., M. Quinn, R. Simpson, and A. Gilmour. 1995. Sensitivity of vegetative pathogens to high hydrostatic-pressure treatment in phosphate-buffered saline and foods. J. Food Prot. 58:524-529.
-
(1995)
J. Food Prot
, vol.58
, pp. 524-529
-
-
Patterson, M.F.1
Quinn, M.2
Simpson, R.3
Gilmour, A.4
-
16
-
-
0032876241
-
Destruction of Salmonella enteritidis inoculated in liquid whole egg by high hydrostatic pressure: Comparative study in selective and non-selective media
-
Ponce, E., R. Pla, E. Sendra, B. Guamis, and M. Mor-Mur. 1999. Destruction of Salmonella enteritidis inoculated in liquid whole egg by high hydrostatic pressure: comparative study in selective and non-selective media. Food Microbiol. 16:357-365.
-
(1999)
Food Microbiol
, vol.16
, pp. 357-365
-
-
Ponce, E.1
Pla, R.2
Sendra, E.3
Guamis, B.4
Mor-Mur, M.5
-
17
-
-
0002486071
-
Applications of high-pressure homogenization for food preservation
-
Popper, L., and D. Knorr. 1990. Applications of high-pressure homogenization for food preservation. Food Technol. 44:86-89.
-
(1990)
Food Technol
, vol.44
, pp. 86-89
-
-
Popper, L.1
Knorr, D.2
-
18
-
-
55849126550
-
Functional uses of eggs - an overview
-
R. R. Watson (ed, Iowa State University Press Blackwell Publishing, Ames
-
Stadelman, W. J., and H. Schmieder. 2002. Functional uses of eggs - an overview, p. 3-8. In R. R. Watson (ed.), Eggs and health promotion. Iowa State University Press (Blackwell Publishing), Ames.
-
(2002)
Eggs and health promotion
, pp. 3-8
-
-
Stadelman, W.J.1
Schmieder, H.2
-
19
-
-
26844481172
-
Inactivation of food spoilage bacteria and Escherichia coli O157:H7 in phosphate buffer and orange juice using dynamic high pressure
-
Tahiri, I., J. Makhlouf, P. Paquin, and I. Fliss. 2006. Inactivation of food spoilage bacteria and Escherichia coli O157:H7 in phosphate buffer and orange juice using dynamic high pressure. Food Res. Int. 39:98-105.
-
(2006)
Food Res. Int
, vol.39
, pp. 98-105
-
-
Tahiri, I.1
Makhlouf, J.2
Paquin, P.3
Fliss, I.4
-
20
-
-
0036008366
-
Inactivation of foodborne pathogens in milk using dynamic high pressure
-
Vachon, J. F., E. E. Kheadr, J. Giasson, P. Paquin, and I. Fliss. 2002. Inactivation of foodborne pathogens in milk using dynamic high pressure. J. Food Prot. 65:345-352.
-
(2002)
J. Food Prot
, vol.65
, pp. 345-352
-
-
Vachon, J.F.1
Kheadr, E.E.2
Giasson, J.3
Paquin, P.4
Fliss, I.5
-
21
-
-
2942602796
-
Interactions between high pressure homogenization and antimicrobial activity of lysozyme and lactoperoxidase
-
Vannini, L., R. Lanciotti, D. Baldi, and M. E. Guerzoni. 2004. Interactions between high pressure homogenization and antimicrobial activity of lysozyme and lactoperoxidase. Int. J. Food Microbiol. 94:123-135.
-
(2004)
Int. J. Food Microbiol
, vol.94
, pp. 123-135
-
-
Vannini, L.1
Lanciotti, R.2
Baldi, D.3
Guerzoni, M.E.4
-
22
-
-
0037216027
-
Comparison of sublethal injury induced in Salmonella enterica serovar Typhimurium by heat and by different nonthermal treatments
-
Wuytack, E. Y., L. D. T. Phuong, A. Aertsen, K. M. F. Reyns, D. Marquenie, B. De Ketelaere, B. Masschalck, I. Van Opstal, A. M. J. Diels, and C. W. Michiels. 2003. Comparison of sublethal injury induced in Salmonella enterica serovar Typhimurium by heat and by different nonthermal treatments. J. Food Prot. 66:31-37.
-
(2003)
J. Food Prot
, vol.66
, pp. 31-37
-
-
Wuytack, E.Y.1
Phuong, L.D.T.2
Aertsen, A.3
Reyns, K.M.F.4
Marquenie, D.5
De Ketelaere, B.6
Masschalck, B.7
Van Opstal, I.8
Diels, A.M.J.9
Michiels, C.W.10
|