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Inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on stainless steel by synergistic effects of tap water-based neutral electrolyzed water and lactic acid

Food microbiology, 2023-06, Vol.112, p.104233-104233, Article 104233

2023

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Growth-Inhibitory Effect of X-ray Irradiation on Gram-Negative and Gram-Positive Pathogens in Apple, Orange, and Tomato Juices

Food and bioprocess technology, 2021-10, Vol.14 (10), p.1909-1919

2021

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Simultaneous Effects of UV-A and UV-B Irradiation on the Survival of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in Buffer Solution and Apple Juice

Journal of food protection, 2019-12, Vol.82 (12), p.2065-2070

2019

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Synergistic Bactericidal Effect of Simultaneous Near-Infrared Radiant Heating and UV Radiation against Cronobacter sakazakii in Powdered Infant Formula

Applied and Environmental Microbiology, 2014-03, Vol.80 (6), p.1858-1863

2014

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Evaluation of low‐energy x‐rays as an alternative to chlorine washing to control internalized foodborne pathogens in lettuce

Journal of food safety, 2023-12, Vol.43 (6)

2023

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Erythrosine B (Red Dye No. 3): A potential photosensitizer for the photodynamic inactivation of foodborne pathogens in tomato juice

Journal of food safety, 2020-08, Vol.40 (4), p.n/a

2020

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Investigation of optimum ohmic heating conditions for inactivation of Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes in apple juice

BMC microbiology, 2017-05, Vol.17 (1), p.117-117, Article 117

2017

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Simultaneous Near-Infrared Radiant Heating and UV Radiation for Inactivating Escherichia coli O157:H7 and Salmonella enterica Serovar Typhimurium in Powdered Red Pepper (Capsicum annuum L.)

Applied and Environmental Microbiology, 2013-11, Vol.79 (21), p.6568-6575

2013

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Potato Chip Varietal Analysis: a Comparative Evaluation Based on Potato Cultivars

Potato research, 2024-09, Vol.67 (3), p.1049-1064

2024

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Microbial quality of reduced‐sodium napa cabbage kimchi and its processing

Food science & nutrition, 2019-02, Vol.7 (2), p.628-635

2019

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Ultrasound treatment combined with fumaric acid for inactivating food-borne pathogens in apple juice and its mechanisms

Food microbiology, 2019-12, Vol.84, p.103277-103277, Article 103277

2019

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Impact of salicylic acid and calcium chloride on quality attributes of peach stored at refrigeration temperature

Food science and biotechnology, 2023-08, Vol.32 (9), p.1281-1296

2023

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Inactivation of Salmonella enterica serovar Typhimurium and Escherichia coli O157:H7 in peanut butter cracker sandwiches by radio-frequency heating

Food microbiology, 2013-05, Vol.34 (1), p.145-150

2013

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Bactericidal and synergistic effects of X-ray irradiation and gallic acid against foodborne pathogens on lettuce

Food microbiology, 2020-12, Vol.92, p.103584-103584, Article 103584

2020

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Synergistic effect of citric acid and xenon light for inactivating foodborne pathogens on spinach leaves

Food research international, 2021-04, Vol.142, p.110210-110210, Article 110210

2021

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The synergistic bactericidal effect of simultaneous 222 nm krypton-chlorine excilamp and 307 nm UVB light treatment on sliced cheese and its mechanisms

Food microbiology, 2024-09, Vol.122, p.104552-104552, Article 104552

2024

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Evaluation of Near-Infrared Pasteurization in Controlling Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium, and Listeria monocytogenes in Ready-To-Eat Sliced Ham

Applied and Environmental Microbiology, 2012-09, Vol.78 (18), p.6458-6465

2012

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Inactivating foodborne pathogens in apple juice by combined treatment with fumaric acid and ultraviolet-A light, and mechanisms of their synergistic bactericidal action

Food microbiology, 2020-05, Vol.87, p.103387-103387, Article 103387

2020

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X-ray irradiation inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium, and Listeria monocytogenes on sliced cheese and its bactericidal mechanisms

International journal of food microbiology, 2019-01, Vol.289, p.127-133

2019

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Synergistic interaction of tap water-based neutral electrolyzed water combined with UVA irradiation to enhance microbial inactivation on stainless steel

Food research international, 2021-12, Vol.150, p.110773-110773, Article 110773

2021

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Effect of acid adaptation on the resistance of Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium to X-ray irradiation in apple juice

Food control, 2021-02, Vol.120, p.107489, Article 107489

2021

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Combined treatment of UV-A radiation and acetic acid to control foodborne pathogens on spinach and characterization of their synergistic bactericidal mechanisms

Food control, 2019-12, Vol.106, p.106698, Article 106698

2019

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Efficacy of UV-A, UV-B, and UV-C irradiation on inactivation of foodborne pathogens in different neutralizing buffer solutions

Food science & technology, 2018-12, Vol.98, p.591-597

2018

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Application of X-ray for inactivation of foodborne pathogens in ready-to-eat sliced ham and mechanism of the bactericidal action

Food control, 2019-02, Vol.96, p.343-350

2019

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Synergistic antimicrobial effect of X-ray and curcumin against Listeria monocytogenes on sliced cheese

Food control, 2020-04, Vol.110, p.106986, Article 106986

2020

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Inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on stainless steel by synergistic effects of tap water-based neutral electrolyzed water and lactic acid

Growth-Inhibitory Effect of X-ray Irradiation on Gram-Negative and Gram-Positive Pathogens in Apple, Orange, and Tomato Juices

Simultaneous Effects of UV-A and UV-B Irradiation on the Survival of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in Buffer Solution and Apple Juice

Synergistic Bactericidal Effect of Simultaneous Near-Infrared Radiant Heating and UV Radiation against Cronobacter sakazakii in Powdered Infant Formula

Evaluation of low‐energy x‐rays as an alternative to chlorine washing to control internalized foodborne pathogens in lettuce

Erythrosine B (Red Dye No. 3): A potential photosensitizer for the photodynamic inactivation of foodborne pathogens in tomato juice

Investigation of optimum ohmic heating conditions for inactivation of Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes in apple juice

Simultaneous Near-Infrared Radiant Heating and UV Radiation for Inactivating Escherichia coli O157:H7 and Salmonella enterica Serovar Typhimurium in Powdered Red Pepper (Capsicum annuum L.)

Potato Chip Varietal Analysis: a Comparative Evaluation Based on Potato Cultivars

Microbial quality of reduced‐sodium napa cabbage kimchi and its processing

Ultrasound treatment combined with fumaric acid for inactivating food-borne pathogens in apple juice and its mechanisms

Impact of salicylic acid and calcium chloride on quality attributes of peach stored at refrigeration temperature

Inactivation of Salmonella enterica serovar Typhimurium and Escherichia coli O157:H7 in peanut butter cracker sandwiches by radio-frequency heating

Bactericidal and synergistic effects of X-ray irradiation and gallic acid against foodborne pathogens on lettuce

Synergistic effect of citric acid and xenon light for inactivating foodborne pathogens on spinach leaves

The synergistic bactericidal effect of simultaneous 222 nm krypton-chlorine excilamp and 307 nm UVB light treatment on sliced cheese and its mechanisms

Evaluation of Near-Infrared Pasteurization in Controlling Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium, and Listeria monocytogenes in Ready-To-Eat Sliced Ham

Inactivating foodborne pathogens in apple juice by combined treatment with fumaric acid and ultraviolet-A light, and mechanisms of their synergistic bactericidal action

X-ray irradiation inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium, and Listeria monocytogenes on sliced cheese and its bactericidal mechanisms

Synergistic interaction of tap water-based neutral electrolyzed water combined with UVA irradiation to enhance microbial inactivation on stainless steel

Effect of acid adaptation on the resistance of Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium to X-ray irradiation in apple juice

Combined treatment of UV-A radiation and acetic acid to control foodborne pathogens on spinach and characterization of their synergistic bactericidal mechanisms

Efficacy of UV-A, UV-B, and UV-C irradiation on inactivation of foodborne pathogens in different neutralizing buffer solutions

Application of X-ray for inactivation of foodborne pathogens in ready-to-eat sliced ham and mechanism of the bactericidal action

Synergistic antimicrobial effect of X-ray and curcumin against Listeria monocytogenes on sliced cheese

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