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The application of high-concentration short-time chlorine dioxide treatment for selected specialty crops including Roma tomatoes (Lycopersicon esculentum), cantaloupes (Cucumis melo ssp. melo var. cantaloupensis) and strawberries (Fragaria×ananassa)

Food microbiology, 2013-06, Vol.34 (2), p.296-302

2013

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Use of high-concentration-short-time chlorine dioxide gas treatments for the inactivation of Salmonella enterica spp. inoculated onto Roma tomatoes

Food microbiology, 2010-12, Vol.27 (8), p.1009-1015

2010

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Inactivation kinetics of inoculated Escherichia coli O157:H7, Listeria monocytogenes and Salmonella enterica on strawberries by chlorine dioxide gas

Food microbiology, 2007-10, Vol.24 (7), p.736-744

2007

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Efficacy of chlorine dioxide gas in reducing Escherichia coli O157:H7 on apple surfaces

Food microbiology, 2003-10, Vol.20 (5), p.583-591

2003

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Decontamination of strawberries using batch and continuous chlorine dioxide gas treatments

Journal of food protection, 2004-11, Vol.67 (11), p.2450-2455

2004

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Fate of Escherichia coli O157:H7 and Listeria monocytogenes in strawberry juice and acidified media at different pH values and temperatures

Journal of food protection, 2004-11, Vol.67 (11), p.2443-2449

2004

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The effects of washing and chlorine dioxide gas on survival and attachment of Escherichia coli O157: H7 to green pepper surfaces

Food microbiology, 2000-10, Vol.17 (5), p.521-533

2000

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Inactivation by chlorine dioxide gas (ClO 2) of Listeria monocytogenes spotted onto different apple surfaces

Food microbiology, 2002-10, Vol.19 (5), p.481-490

2002

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Response surface modeling for the inactivation of Escherichia coli O157 :H7 on green peppers (capsicum annuum L.) by chlorine dioxide gas treatments

Journal of food protection, 2001-08, Vol.64 (8), p.1128-1133

2001

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Response Surface Modeling for the Inactivation of Escherichia coli O157:H7 on Green Peppers (Capsicum annuum) by Ozone Gas Treatment

Journal of food science, 2002-04, Vol.67 (3), p.1188-1193

2002

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Inactivation of Escherichia coli O157:H7 on surface-uninjured and -injured green pepper (Capsicum annuum L.) by chlorine dioxide gas as demonstrated by confocal laser scanning microscopy

Food microbiology, 2000-12, Vol.17 (6), p.643-655

2000

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Use of a modified Gompertz equation to model nonlinear survival curves for Listeria monocytogenes Scott A

Journal of food protection, 1995-09, Vol.58 (9), p.946-954

1995

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Microbial heat resistance of Listeria monocytogenes and the impact on ready-to-eat meat quality after post-package pasteurization

Meat science, 2006-11, Vol.74 (3), p.425-434

2006

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Inactivation kinetics of inoculated Escherichia coli O157:H7 and Salmonella enterica on lettuce by chlorine dioxide gas

Food microbiology, 2008-02, Vol.25 (2), p.244-252

2008

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Inactivation kinetics of inoculated Escherichia coli O157:H7, Listeria monocytogenes and Salmonella Poona on whole cantaloupe by chlorine dioxide gas

Food microbiology, 2008-10, Vol.25 (7), p.857-865

2008

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A predictive model that evaluates the effect of growth conditions on the thermal resistance of Listeria monocytogenes

International journal of food microbiology, 2002-10, Vol.78 (3), p.235-243

2002

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predictive model to describe the effects of temperature, sodium lactate, and sodium diacetate on the inactivation of a serotype 4b strain of Listeria monocytogenes in a frankfurter slurry

Journal of food protection, 2006-07, Vol.69 (7), p.1552-1560

2006

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Comparison of the Baranyi model with the modified Gompertz equation for modelling thermal inactivation of Listeria monocytogenes Scott A

Food microbiology, 1999-06, Vol.16 (3), p.269-279

1999

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Effect of preinoculation growth media and fat levels on thermal inactivation of a serotype 4b strain of Listeria monocytogenes in frankfurter slurries

Food microbiology, 2007-06, Vol.24 (4), p.352-361

2007

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Reduction of Escherichia coli and Salmonella senftenberg on pork skin and pork muscle using ultraviolet light

Food microbiology, 1998-08, Vol.15 (4), p.415-423

1998

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Efficacy of chlorine dioxide gas as a sanitizer for tanks used for aseptic juice storage

Food microbiology, 1999-02, Vol.16 (1), p.53-61

1999

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predictive model to determine the effects of pH, milkfat, and temperature on thermal inactivation of Listeria monocytogenes

Journal of food protection, 1999-10, Vol.62 (10), p.1143-1149

1999

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A survey of microbial levels for incoming raw beef, environmental sources, and ground beef in a red meat processing plant

Food microbiology, 1997-06, Vol.14 (3), p.273-282

1997

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A comparison of methods for recovery of chlorine dioxide-injured Escherichia coli O157:H7 and Listeria monocytogenes

Food microbiology, 2002-04, Vol.19 (2-3), p.201-210

2002

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Decontamination of Bacillus thuringiensis Spores on Selected Surfaces by Chlorine Dioxide Gas

Journal of environmental health, 2003-11, Vol.66 (4), p.16-20

2003

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The application of high-concentration short-time chlorine dioxide treatment for selected specialty crops including Roma tomatoes (Lycopersicon esculentum), cantaloupes (Cucumis melo ssp. melo var. cantaloupensis) and strawberries (Fragaria×ananassa)

Use of high-concentration-short-time chlorine dioxide gas treatments for the inactivation of Salmonella enterica spp. inoculated onto Roma tomatoes

Inactivation kinetics of inoculated Escherichia coli O157:H7, Listeria monocytogenes and Salmonella enterica on strawberries by chlorine dioxide gas

Efficacy of chlorine dioxide gas in reducing Escherichia coli O157:H7 on apple surfaces

Decontamination of strawberries using batch and continuous chlorine dioxide gas treatments

Fate of Escherichia coli O157:H7 and Listeria monocytogenes in strawberry juice and acidified media at different pH values and temperatures

The effects of washing and chlorine dioxide gas on survival and attachment of Escherichia coli O157: H7 to green pepper surfaces

Inactivation by chlorine dioxide gas (ClO 2) of Listeria monocytogenes spotted onto different apple surfaces

Response surface modeling for the inactivation of Escherichia coli O157 :H7 on green peppers (capsicum annuum L.) by chlorine dioxide gas treatments

Response Surface Modeling for the Inactivation of Escherichia coli O157:H7 on Green Peppers (Capsicum annuum) by Ozone Gas Treatment

Inactivation of Escherichia coli O157:H7 on surface-uninjured and -injured green pepper (Capsicum annuum L.) by chlorine dioxide gas as demonstrated by confocal laser scanning microscopy

Use of a modified Gompertz equation to model nonlinear survival curves for Listeria monocytogenes Scott A

Microbial heat resistance of Listeria monocytogenes and the impact on ready-to-eat meat quality after post-package pasteurization

Inactivation kinetics of inoculated Escherichia coli O157:H7 and Salmonella enterica on lettuce by chlorine dioxide gas

Inactivation kinetics of inoculated Escherichia coli O157:H7, Listeria monocytogenes and Salmonella Poona on whole cantaloupe by chlorine dioxide gas

A predictive model that evaluates the effect of growth conditions on the thermal resistance of Listeria monocytogenes

predictive model to describe the effects of temperature, sodium lactate, and sodium diacetate on the inactivation of a serotype 4b strain of Listeria monocytogenes in a frankfurter slurry

Comparison of the Baranyi model with the modified Gompertz equation for modelling thermal inactivation of Listeria monocytogenes Scott A

Effect of preinoculation growth media and fat levels on thermal inactivation of a serotype 4b strain of Listeria monocytogenes in frankfurter slurries

Reduction of Escherichia coli and Salmonella senftenberg on pork skin and pork muscle using ultraviolet light

Efficacy of chlorine dioxide gas as a sanitizer for tanks used for aseptic juice storage

predictive model to determine the effects of pH, milkfat, and temperature on thermal inactivation of Listeria monocytogenes

A survey of microbial levels for incoming raw beef, environmental sources, and ground beef in a red meat processing plant

A comparison of methods for recovery of chlorine dioxide-injured Escherichia coli O157:H7 and Listeria monocytogenes

Decontamination of Bacillus thuringiensis Spores on Selected Surfaces by Chlorine Dioxide Gas

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