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Effects on survival and bacterial community composition of the aquaculture water and gastrointestinal tract of shrimp (Litopenaeus vannamei) exposed to probiotic treatments after an induced infection of acute hepatopancreatic necrosis disease

Aquaculture research, 2018-10, Vol.49 (10), p.3270-3288

2018

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Antimicrobial activity of different copper alloy surfaces against copper resistant and sensitive Salmonella enterica

Food microbiology, 2012-05, Vol.30 (1), p.303-310

2012

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Essential Oil Microemulsions Inactivate Antibiotic-Resistant Bacteria on Iceberg Lettuce during 28-Day Storage at 4 °C

Molecules (Basel, Switzerland), 2022-10, Vol.27 (19), p.6699

2022

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Bacterial diversity and composition on the rinds of specific melon cultivars and hybrids from across different growing regions in the United States

PloS one, 2024-04, Vol.19 (4), p.e0293861-e0293861

2024

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Carvacrol and Cinnamaldehyde Inactivate Antibiotic-Resistant Salmonella enterica in Buffer and on Celery and Oysters

Journal of food protection, 2010-02, Vol.73 (2), p.234-240

2010

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Edible Apple Film Wraps Containing Plant Antimicrobials Inactivate Foodborne Pathogens on Meat and Poultry Products

Journal of food science, 2009-10, Vol.74 (8), p.M440-M445

2009

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Assessment of antioxidant and antidiabetic properties of Agaricus blazei Murill extracts

Food science & nutrition, 2020-01, Vol.8 (1), p.332-339

2020

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Multi-location evaluation of cantaloupe (Cucumis melo L.) cultivars for their aroma and flavor related volatile composition using a metabolomics approach

Food chemistry advances, 2023-10, Vol.2, p.100223, Article 100223

2023

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Multivariate Analysis of Amino Acids and Health Beneficial Properties of Cantaloupe Varieties Grown in Six Locations in the United States

Plants (Basel), 2020-08, Vol.9 (9), p.1058

2020

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Food Safety Training Is Associated with Improved Knowledge and Behaviours among Foodservice Establishments’ Workers

International journal of food science, 2015, Vol.2015, p.328761-8

2015

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Contamination of spinach at germination: A route to persistence and environmental reintroduction by Salmonella

International journal of food microbiology, 2020-08, Vol.326, p.108646-108646, Article 108646

2020

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Indigenous Starter Cultures to Improve Quality of Artisanal Dry Fermented Sausages from Chaco (Argentina)

International journal of food science, 2015, Vol.2015, p.931970-9

2015

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Essential oil microemulsions inactivate antibiotic-resistant Salmonella Newport and spoilage bacterium Lactobacillus casei on Iceberg lettuce during 28-day storage at 4°C

Food control, 2021-12, Vol.130, p.108209, Article 108209

2021

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Evolution of Volatile Flavour Compounds during Fermentation of African Oil Bean (Pentaclethra macrophylla Benth) Seeds for “Ugba” Production

International journal of food science, 2015, Vol.2015, p.706328-8

2015

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Effect of spices on growth and survival of Salmonella typhimurium DT 104 in ground beef stored at 4 and 8C

Journal of food safety, 2006-05, Vol.26 (2), p.115-125

2006

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Ozonized water with plant antimicrobials: An effective method to inactivate Salmonella enterica on iceberg lettuce in the produce wash water

Environmental research, 2019-04, Vol.171, p.213-217

2019

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Interspecies killing activity of Pseudomonas syringae tailocins

Microbiology (Society for General Microbiology), 2022-11, Vol.168 (11)

2022

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The inactivation of Listeria monocytogenes by pulsed electric field (PEF) treatment in a static chamber

Food microbiology, 2004-02, Vol.21 (1), p.91-95

2004

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Plant-based antimicrobials inactivate Listeria monocytogenes and Salmonella enterica on melons grown in different regions of the United States

Food microbiology, 2022-02, Vol.101, p.103876-103876, Article 103876

2022

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Effect of Spinach Cultivar and Bacterial Adherence Factors on Survival of Escherichia coli O157:H7 on Spinach Leaves

Journal of food protection, 2013-11, Vol.76 (11), p.1829-1837

2013

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The antimicrobial effects of cinnamon leaf oil against multi-drug resistant Salmonella Newport on organic leafy greens

International journal of food microbiology, 2013-08, Vol.166 (1), p.193-199

2013

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Assessing the cross contamination and transfer rates of Salmonella enterica from chicken to lettuce under different food-handling scenarios

Food microbiology, 2010-09, Vol.27 (6), p.791-794

2010

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Inactivation of Listeria monocytogenes on Ham and Bologna Using Pectin-Based Apple, Carrot, and Hibiscus Edible Films Containing Carvacrol and Cinnamaldehyde

Journal of food science, 2012-07, Vol.77 (7), p.M377-M382

2012

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Bactericidal effects of roselle (Hibiscus sabdariffa) against foodborne pathogens in vitro and on romaine lettuce and alfalfa sprouts

Quality assurance and safety of crops & food, 2012-03, Vol.4 (1), p.33-40

2012

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Effect of low-temperature, high-pressure treatment on the survival of Escherichia coli O157:H7 and Salmonella in unpasteurized fruit juices

Journal of food protection, 2001-08, Vol.64 (8), p.1122-1127

2001

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Effects on survival and bacterial community composition of the aquaculture water and gastrointestinal tract of shrimp (Litopenaeus vannamei) exposed to probiotic treatments after an induced infection of acute hepatopancreatic necrosis disease

Antimicrobial activity of different copper alloy surfaces against copper resistant and sensitive Salmonella enterica

Essential Oil Microemulsions Inactivate Antibiotic-Resistant Bacteria on Iceberg Lettuce during 28-Day Storage at 4 °C

Bacterial diversity and composition on the rinds of specific melon cultivars and hybrids from across different growing regions in the United States

Carvacrol and Cinnamaldehyde Inactivate Antibiotic-Resistant Salmonella enterica in Buffer and on Celery and Oysters

Edible Apple Film Wraps Containing Plant Antimicrobials Inactivate Foodborne Pathogens on Meat and Poultry Products

Assessment of antioxidant and antidiabetic properties of Agaricus blazei Murill extracts

Multi-location evaluation of cantaloupe (Cucumis melo L.) cultivars for their aroma and flavor related volatile composition using a metabolomics approach

Multivariate Analysis of Amino Acids and Health Beneficial Properties of Cantaloupe Varieties Grown in Six Locations in the United States

Food Safety Training Is Associated with Improved Knowledge and Behaviours among Foodservice Establishments’ Workers

Contamination of spinach at germination: A route to persistence and environmental reintroduction by Salmonella

Indigenous Starter Cultures to Improve Quality of Artisanal Dry Fermented Sausages from Chaco (Argentina)

Essential oil microemulsions inactivate antibiotic-resistant Salmonella Newport and spoilage bacterium Lactobacillus casei on Iceberg lettuce during 28-day storage at 4°C

Evolution of Volatile Flavour Compounds during Fermentation of African Oil Bean (Pentaclethra macrophylla Benth) Seeds for “Ugba” Production

Effect of spices on growth and survival of Salmonella typhimurium DT 104 in ground beef stored at 4 and 8C

Ozonized water with plant antimicrobials: An effective method to inactivate Salmonella enterica on iceberg lettuce in the produce wash water

Interspecies killing activity of Pseudomonas syringae tailocins

The inactivation of Listeria monocytogenes by pulsed electric field (PEF) treatment in a static chamber

Plant-based antimicrobials inactivate Listeria monocytogenes and Salmonella enterica on melons grown in different regions of the United States

Effect of Spinach Cultivar and Bacterial Adherence Factors on Survival of Escherichia coli O157:H7 on Spinach Leaves

The antimicrobial effects of cinnamon leaf oil against multi-drug resistant Salmonella Newport on organic leafy greens

Assessing the cross contamination and transfer rates of Salmonella enterica from chicken to lettuce under different food-handling scenarios

Inactivation of Listeria monocytogenes on Ham and Bologna Using Pectin-Based Apple, Carrot, and Hibiscus Edible Films Containing Carvacrol and Cinnamaldehyde

Bactericidal effects of roselle (Hibiscus sabdariffa) against foodborne pathogens in vitro and on romaine lettuce and alfalfa sprouts

Effect of low-temperature, high-pressure treatment on the survival of Escherichia coli O157:H7 and Salmonella in unpasteurized fruit juices

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