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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

International journal of food microbiology, 2005-10, Vol.104 (2), p.225-233

2005

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Combined efficacy of nisin and pediocin with sodium lactate, citric acid, phytic acid, and potassium sorbate and EDTA in reducing the Listeria monocytogenes population of inoculated fresh-cut produce

Journal of food protection, 2005-07, Vol.68 (7), p.1381-1387

2005

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Combination Treatments for Killing Escherichia coli O157:H7 on Alfalfa, Radish, Broccoli, and Mung Bean Seeds

Journal of food protection, 2009-03, Vol.72 (3), p.631-636

2009

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Effectiveness of electrolyzed acidic water in killing Escherichia coli O157:H7, Salmonella enteritidis, and Listeria monocytogenes on the surfaces of tomatoes

Journal of food protection, 2003-04, Vol.66 (4), p.542-548

2003

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Thermal Destruction of Escherichia coli O157:H7 in Sous-Vide Cooked Ground Beef as Affected by Tea Leaf and Apple Skin Powders

Journal of food protection, 2009-04, Vol.72 (4), p.860-865

2009

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Practical Evaluation of Mung Bean Seed Pasteurization Method in Japan

Journal of food protection, 2010-04, Vol.73 (4), p.752-757

2010

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Effectiveness of irradiation treatments in inactivating Listeria monocytogenes on fresh vegetables at refrigeration temperature

Journal of food protection, 2005-02, Vol.68 (2), p.318-323

2005

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Control of Clostridium perfringens Spores by Green Tea Leaf Extracts during Cooling of Cooked Ground Beef, Chicken, and Pork

Journal of food protection, 2007-06, Vol.70 (6), p.1429-1433

2007

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Hot Water Treatments To Inactivate Escherichia coli O157:H7 and Salmonella in Mung Bean Seeds

Journal of food protection, 2008-04, Vol.71 (4), p.830-834

2008

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Survival of Escherichia coli O157:H7, Salmonella Enteritidis, Staphylococcus aureus, and Listeria monocytogenes in Kimchi

Journal of food protection, 2004-07, Vol.67 (7), p.1497-1500

2004

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Influence of Detection Methods in Characterizing Escherichia coli O157:H7 in Raw Goat Meat Using Conventional and Molecular Methods

Biocontrol Science, 2016, Vol.21(4), pp.261-264

2016

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Effectiveness of some natural antimicrobial compounds in controlling pathogen or spoilage bacteria in lightly fermented Chinese cabbage

Journal of food science, 2005-11, Vol.70 (9), p.M393-M397

2005

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Prewashing with acidified sodium chlorite reduces pathogenic bacteria in lightly fermented Chinese cabbage

Journal of food protection, 2005-05, Vol.68 (5), p.999-1004

2005

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Continuous synthesis of functional silver nanoparticles using microreactor: Effect of surfactant and process parameters

Chemical engineering and processing, 2012-12, Vol.62, p.69-77

2012

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Irradiation to kill Escherichia coli O157:H7 and Salmonella on ready-to-eat radish and mung bean sprouts

Journal of food protection, 2004-10, Vol.67 (10), p.2263-2268

2004

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Chemical and irradiation treatments for killing Escherichia coli O157:H7 on alfalfa, radish, and mung bean seeds

Journal of food protection, 2003-05, Vol.66 (5), p.767-774

2003

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Establishment of callus-cultures of the Argentinean mistletoe, Ligaria cuneifolia (R. et P.) Tiegh (Loranthaceae) and screening of their polyphenolic content

Plant cell, tissue and organ culture, 2019-07, Vol.138 (1), p.167-180

2019

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Calcinated calcium killing of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes on the surface of tomatoes

Journal of food protection, 2002-11, Vol.65 (11), p.1706-1711

2002

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Irradiation Inactivation of Listeria monocytogenes in Low-Fat Ground Pork at Freezing and Refrigeration Temperatures

Journal of food protection, 2006-12, Vol.69 (12), p.2955-2960

2006

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Inhibition of growth of Escherichia coli O157:H7 in fresh radish (Raphanus sativus L.) sprout production by calcinated calcium

Journal of food protection, 1999-02, Vol.62 (2), p.128-132

1999

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Development of a novel microbial sensor with baker's yeast cells for monitoring temperature control during cold food chain

Journal of food protection, 2005, Vol.68 (1), p.182-186

2005

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Modeling the pressure inactivation dynamics of Escherichia coli

Brazilian journal of medical and biological research, 2005-08, Vol.38 (8), p.1253-1257

2005

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Antibacterial activity of guava (Psidium guajava L.) and Neem (Azadirachta indica A. Juss.) extracts against foodborne pathogens and spoilage bacteria

Foodborne pathogens and disease, 2007, Vol.4 (4), p.481-488

2007

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Survival of Escherichia coli O157:H7, Salmonella enteritidis, Staphylococcus aureus, and Listeria monocytogenes in kimchi

Journal of food protection, 2004-07, Vol.67 (7), p.1497-1500

2004

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Preservation of fish cutlet (Pangasius pangasius) at ambient temperature by irradiation

Journal of food protection, 2000, Vol.63 (1), p.56-62

2000

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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

Combined efficacy of nisin and pediocin with sodium lactate, citric acid, phytic acid, and potassium sorbate and EDTA in reducing the Listeria monocytogenes population of inoculated fresh-cut produce

Combination Treatments for Killing Escherichia coli O157:H7 on Alfalfa, Radish, Broccoli, and Mung Bean Seeds

Effectiveness of electrolyzed acidic water in killing Escherichia coli O157:H7, Salmonella enteritidis, and Listeria monocytogenes on the surfaces of tomatoes

Thermal Destruction of Escherichia coli O157:H7 in Sous-Vide Cooked Ground Beef as Affected by Tea Leaf and Apple Skin Powders

Practical Evaluation of Mung Bean Seed Pasteurization Method in Japan

Effectiveness of irradiation treatments in inactivating Listeria monocytogenes on fresh vegetables at refrigeration temperature

Control of Clostridium perfringens Spores by Green Tea Leaf Extracts during Cooling of Cooked Ground Beef, Chicken, and Pork

Hot Water Treatments To Inactivate Escherichia coli O157:H7 and Salmonella in Mung Bean Seeds

Survival of Escherichia coli O157:H7, Salmonella Enteritidis, Staphylococcus aureus, and Listeria monocytogenes in Kimchi

Influence of Detection Methods in Characterizing Escherichia coli O157:H7 in Raw Goat Meat Using Conventional and Molecular Methods

Effectiveness of some natural antimicrobial compounds in controlling pathogen or spoilage bacteria in lightly fermented Chinese cabbage

Prewashing with acidified sodium chlorite reduces pathogenic bacteria in lightly fermented Chinese cabbage

Continuous synthesis of functional silver nanoparticles using microreactor: Effect of surfactant and process parameters

Irradiation to kill Escherichia coli O157:H7 and Salmonella on ready-to-eat radish and mung bean sprouts

Chemical and irradiation treatments for killing Escherichia coli O157:H7 on alfalfa, radish, and mung bean seeds

Establishment of callus-cultures of the Argentinean mistletoe, Ligaria cuneifolia (R. et P.) Tiegh (Loranthaceae) and screening of their polyphenolic content

Calcinated calcium killing of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes on the surface of tomatoes

Irradiation Inactivation of Listeria monocytogenes in Low-Fat Ground Pork at Freezing and Refrigeration Temperatures

Inhibition of growth of Escherichia coli O157:H7 in fresh radish (Raphanus sativus L.) sprout production by calcinated calcium

Development of a novel microbial sensor with baker's yeast cells for monitoring temperature control during cold food chain

Modeling the pressure inactivation dynamics of Escherichia coli

Antibacterial activity of guava (Psidium guajava L.) and Neem (Azadirachta indica A. Juss.) extracts against foodborne pathogens and spoilage bacteria

Survival of Escherichia coli O157:H7, Salmonella enteritidis, Staphylococcus aureus, and Listeria monocytogenes in kimchi

Preservation of fish cutlet (Pangasius pangasius) at ambient temperature by irradiation

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