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Use of cloves and cinnamon essential oil to inactivate Listeria monocytogenes in ground beef at freezing and refrigeration temperatures

Food science & technology, 2016-12, Vol.74, p.219-223

2016

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Characterization of Bacillus subtilis strains in Thua nao, a traditional fermented soybean food in northern Thailand

Letters in applied microbiology, 2006-09, Vol.43 (3), p.237-242

2006

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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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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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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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Yersinia enterocolitica and Yersinia pseudotuberculosis Detection in Foods

Journal of pathogens, 2011-01, Vol.2011 (2011), p.1-9

2011

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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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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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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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EFFECTIVENESS OF STABLE OZONE MICROBUBBLE CONTAINING WATER ON REDUCING BACTERIA LOAD ON SELECTED LEAFY VEGETABLES

Acta horticulturae, 2013 (989), p.161-166

2013

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DETECTION OF ESCHERICHIA COLI AND SALMONELLA SPP. IN CHINESE CABBAGE (BRASSICA CAMPESTRIS) PRODUCED FROM DIFFERENT CULTURAL MANAGEMENT PRACTICES

Acta horticulturae, 2015 (1088), p.363-366

2015

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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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The Effect of Repeated Sodium Hypochlorite Exposure on Chlorine Resistance Development in Escherichia coli O157:H7

Food Science and Technology Research, 2010, Vol.16(6), pp.607-612

2010

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EFFECTIVENESS OF DIFFERENT SANITIZERS TO CONTROL ESCHERICHIA COLI O157:H7 ON TOMATO SURFACES

Acta horticulturae, 2010 (875), p.269-274

2010

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Efficacy of acidified sodium chlorite treatments in reducing Escherichia coli O157:H7 on Chinese cabbage

Journal of food protection, 2005-02, Vol.68 (2), p.251-255

2005

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Characterization of Bacillus subtilis strains isolated from fermented soybean foods in Southeast Asia: Comparison with B. subtilis (natto) starter strains

Japan Agricultural Research Quarterly: JARQ, 2002/07/31, Vol.36(3), pp.169-175

2002

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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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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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Research Note 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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A New IS4 Family Insertion Sequence, IS4Bsu1, Responsible for Genetic Instability of Poly-γ-Glutamic Acid Production in Bacillus subtilis

Journal of Bacteriology, 2000-05, Vol.182 (9), p.2387-2392

2000

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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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The Effect of Repeated Sodium Hypochlorite Exposure on Chlorine Resistance Development in Escherichia coli O157

Food science and technology research, 2010-11, Vol.16 (6), p.607

2010

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Frequency of the insertion sequence IS4Bsu1 among Bacillus subtilis strains isolated from fermented soybean foods in Southeast Asia

Bioscience, biotechnology, and biochemistry, 2002-09, Vol.66 (9), p.1994-1996

2002

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Application of acidified sodium chlorite prewashing treatment to improve the food hygiene of lightly fermented vegetables

Japan Agricultural Research Quarterly: JARQ, 2007, Vol.41(1), pp.17-23

2007

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Use of cloves and cinnamon essential oil to inactivate Listeria monocytogenes in ground beef at freezing and refrigeration temperatures

Characterization of Bacillus subtilis strains in Thua nao, a traditional fermented soybean food in northern Thailand

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

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

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

Yersinia enterocolitica and Yersinia pseudotuberculosis Detection in Foods

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

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

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

EFFECTIVENESS OF STABLE OZONE MICROBUBBLE CONTAINING WATER ON REDUCING BACTERIA LOAD ON SELECTED LEAFY VEGETABLES

DETECTION OF ESCHERICHIA COLI AND SALMONELLA SPP. IN CHINESE CABBAGE (BRASSICA CAMPESTRIS) PRODUCED FROM DIFFERENT CULTURAL MANAGEMENT PRACTICES

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

The Effect of Repeated Sodium Hypochlorite Exposure on Chlorine Resistance Development in Escherichia coli O157:H7

EFFECTIVENESS OF DIFFERENT SANITIZERS TO CONTROL ESCHERICHIA COLI O157:H7 ON TOMATO SURFACES

Efficacy of acidified sodium chlorite treatments in reducing Escherichia coli O157:H7 on Chinese cabbage

Characterization of Bacillus subtilis strains isolated from fermented soybean foods in Southeast Asia: Comparison with B. subtilis (natto) starter strains

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

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

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

A New IS4 Family Insertion Sequence, IS4Bsu1, Responsible for Genetic Instability of Poly-γ-Glutamic Acid Production in Bacillus subtilis

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

The Effect of Repeated Sodium Hypochlorite Exposure on Chlorine Resistance Development in Escherichia coli O157

Frequency of the insertion sequence IS4Bsu1 among Bacillus subtilis strains isolated from fermented soybean foods in Southeast Asia

Application of acidified sodium chlorite prewashing treatment to improve the food hygiene of lightly fermented vegetables

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