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Reducing Water Activity by Zeolite Molecular Sieve Membrane for Long‐Life Rechargeable Zinc Battery

Advanced materials (Weinheim), 2021-09, Vol.33 (38), p.e2102415-n/a

2021

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Water activity in foods: fundamentals and applications

1st ed., 2008

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Water Activity in Foods: Fundamentals and Applications

Gustavo V. Barbosa-Cánovas, Anthony J. Fontana, Shelly J. Schmidt, Theodore P. Labuza

Second edition, 2020

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Interaction of water activity and temperature on the growth, gene expression and aflatoxin production by Aspergillus flavus on paddy and polished rice

Food chemistry, 2019-09, Vol.293, p.472-478

2019

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Influence of drying conditions, food composition, and water activity on the thermal resistance of Salmonella enterica

Food research international, 2021-09, Vol.147, p.110548-110548, Article 110548

2021

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Effects of sporulation conditions on the growth, germination, and resistance of Clostridium perfringens spores

International journal of food microbiology, 2023-07, Vol.396, p.110200-110200, Article 110200

2023

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Urea‐Modified Ternary Aqueous Electrolyte With Tuned Intermolecular Interactions and Confined Water Activity for High‐Stability and High‐Voltage Zinc‐Ion Batteries

Advanced functional materials, 2023-11, Vol.33 (48), p.n/a

2023

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Inactivation kinetics for Salmonella typhimurium in red pepper powders treated by radio frequency heating

Food control, 2018-03, Vol.85, p.437-442

2018

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A Bio‐Inspired Methylation Approach to Salt‐Concentrated Hydrogel Electrolytes for Long‐Life Rechargeable Batteries

Angewandte Chemie International Edition, 2023-10, Vol.62 (43), p.e202311589-e202311589

International ed. in English, 2023

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Practice and Progress: Updates on Outbreaks, Advances in Research, and Processing Technologies for Low-moisture Food Safety

Journal of food protection, 2023-01, Vol.86 (1), p.100018-100018, Article 100018

2023

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A new method to determine “equilibrated” water activity and establish sorption isotherm by erasing surface history of the samples

Journal of food engineering, 2016-09, Vol.184, p.53-62

2016

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Can isopiestic method predict the formation of deep eutectic solvents?

Journal of molecular liquids, 2021-07, Vol.333, p.115865, Article 115865

2021

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A Molecule Crowding Strategy to Stabilize Aqueous Sodium‐Ion Batteries

Advanced functional materials, 2024-06, Vol.34 (25), p.n/a

2024

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A new theoretical model for moisture sorption isotherms and its application in deriving a hygroscopicity index for food products

Journal of food engineering, 2022-02, Vol.315, p.110817, Article 110817

2022

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iTRAQ-Based Global Proteomic Analysis of Salmonella enterica Serovar Typhimurium in Response to Desiccation, Low Water Activity, and Thermal Treatment

Applied and environmental microbiology, 2018-09, Vol.84 (18)

2018

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Thermal inactivation of Salmonella, Shiga toxin-producing Escherichia coli, Listeria monocytogenes, and a surrogate (Pediococcus acidilactici) on raisins, apricot halves, and macadamia nuts using vacuum-steam pasteurization

International journal of food microbiology, 2020-11, Vol.333, p.108814-108814, Article 108814

2020

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Thermal Inactivation of Salmonella Agona in Low-Water Activity Foods: Predictive Models for the Combined Effect of Temperature, Water Activity, and Food Component

Journal of food protection, 2018-09, Vol.81 (9), p.1411-1417

2018

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Hydration numbers of perchloric acid: Estimation method based on the Raoult law

Chemical physics, 2019-07, Vol.523, p.211-221

2019

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Inactivation of Salmonella and quality changes in wheat flour after pulsed light-emitting diode (LED) treatments

Food and bioproducts processing, 2020-05, Vol.121, p.166-177

2020

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Control of salmonella and other bacterial pathogens in low-moisture foods

1st ed., 2017

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Extension of the COSMO-RS-PDHS model to the prediction of activity coefficients in concentrated {water-electrolyte} and {water-polyol} solutions

Fluid phase equilibria, 2016-09, Vol.424, p.90-104

2016

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Toward an understanding of aqueous biphasic formation in polymer–polymer aqueous systems

Polymer (Guilford), 2016-01, Vol.83, p.1-11

2016

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Survival of Salmonella enteric in skim milk powder with different water activity and water mobility

Food control, 2015-01, Vol.47, p.1-6

2015

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Prediction of Date Fruit Quality Attributes during Cold Storage Based on Their Electrical Properties Using Artificial Neural Networks Models

Foods, 2022-06, Vol.11 (11), p.1666

2022

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Effect of Lactose and Milk Protein on Thermal Resistance of Enterococcus faecium NRRL B-2354 and Salmonella in Dairy Powders

Journal of food protection, 2022-12, Vol.85 (12), p.1865-1874

2022

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Reducing Water Activity by Zeolite Molecular Sieve Membrane for Long‐Life Rechargeable Zinc Battery

Water activity in foods: fundamentals and applications

Water Activity in Foods: Fundamentals and Applications

Interaction of water activity and temperature on the growth, gene expression and aflatoxin production by Aspergillus flavus on paddy and polished rice

Influence of drying conditions, food composition, and water activity on the thermal resistance of Salmonella enterica

Effects of sporulation conditions on the growth, germination, and resistance of Clostridium perfringens spores

Urea‐Modified Ternary Aqueous Electrolyte With Tuned Intermolecular Interactions and Confined Water Activity for High‐Stability and High‐Voltage Zinc‐Ion Batteries

Inactivation kinetics for Salmonella typhimurium in red pepper powders treated by radio frequency heating

A Bio‐Inspired Methylation Approach to Salt‐Concentrated Hydrogel Electrolytes for Long‐Life Rechargeable Batteries

Practice and Progress: Updates on Outbreaks, Advances in Research, and Processing Technologies for Low-moisture Food Safety

A new method to determine “equilibrated” water activity and establish sorption isotherm by erasing surface history of the samples

Can isopiestic method predict the formation of deep eutectic solvents?

A Molecule Crowding Strategy to Stabilize Aqueous Sodium‐Ion Batteries

A new theoretical model for moisture sorption isotherms and its application in deriving a hygroscopicity index for food products

iTRAQ-Based Global Proteomic Analysis of Salmonella enterica Serovar Typhimurium in Response to Desiccation, Low Water Activity, and Thermal Treatment

Thermal inactivation of Salmonella, Shiga toxin-producing Escherichia coli, Listeria monocytogenes, and a surrogate (Pediococcus acidilactici) on raisins, apricot halves, and macadamia nuts using vacuum-steam pasteurization

Thermal Inactivation of Salmonella Agona in Low-Water Activity Foods: Predictive Models for the Combined Effect of Temperature, Water Activity, and Food Component

Hydration numbers of perchloric acid: Estimation method based on the Raoult law

Inactivation of Salmonella and quality changes in wheat flour after pulsed light-emitting diode (LED) treatments

Control of salmonella and other bacterial pathogens in low-moisture foods

Extension of the COSMO-RS-PDHS model to the prediction of activity coefficients in concentrated {water-electrolyte} and {water-polyol} solutions

Toward an understanding of aqueous biphasic formation in polymer–polymer aqueous systems

Survival of Salmonella enteric in skim milk powder with different water activity and water mobility

Prediction of Date Fruit Quality Attributes during Cold Storage Based on Their Electrical Properties Using Artificial Neural Networks Models

Effect of Lactose and Milk Protein on Thermal Resistance of Enterococcus faecium NRRL B-2354 and Salmonella in Dairy Powders

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