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Ultrasound assisted thermal inactivation of spores in foods: Pathogenic and spoilage bacteria, molds and yeasts

Trends in Food Science & Technology, 2020-11, Vol.105, p.402-415

2020

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Differences in the resistance of microbial spores to thermosonication, high pressure thermal processing and thermal treatment alone

Journal of food engineering, 2018-04, Vol.222, p.292-297

2018

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Heat assisted HPP for the inactivation of bacteria, moulds and yeasts spores in foods: Log reductions and mathematical models

Trends in Food Science & Technology, 2019-06, Vol.88, p.143-156

2019

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Use of power ultrasound to enhance the thermal inactivation of Clostridium perfringens spores in beef slurry

International journal of food microbiology, 2015-08, Vol.206, p.17-23

2015

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Resistant moulds as pasteurization target for cold distributed high pressure and heat assisted high pressure processed fruit products

Journal of food engineering, 2020-10, Vol.282, p.109998, Article 109998

2020

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Pulsed electric field treatment of red wine: Inactivation of Brettanomyces and potential hazard caused by metal ion dissolution

Innovative food science & emerging technologies, 2019-03, Vol.52, p.57-65

2019

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High pressure processing, thermal processing and freezing of ‘Camarosa’ strawberry for the inactivation of polyphenoloxidase and control of browning

Food control, 2013-10, Vol.33 (2), p.424-428

2013

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Resistance of Byssochlamys nivea and Neosartorya fischeri mould spores of different age to high pressure thermal processing and thermosonication

Journal of food engineering, 2017-05, Vol.201, p.9-16

2017

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Quality stability and sensory attributes of apple juice processed by thermosonication, pulsed electric field and thermal processing

Food science and technology international, 2017-04, Vol.23 (3), p.265-276

2017

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High pressure processing pretreatment enhanced the thermosonication inactivation of Alicyclobacillus acidoterrestris spores in orange juice

Food control, 2016-04, Vol.62, p.365-372

2016

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Ultrasound assisted thermal pasteurization of beers with different alcohol levels: Inactivation of Saccharomyces cerevisiae ascospores

Journal of food engineering, 2017-04, Vol.198, p.45-53

2017

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Comparing high pressure thermal processing and thermosonication with thermal processing for the inactivation of bacteria, moulds, and yeasts spores in foods

Journal of food engineering, 2017-12, Vol.214, p.90-96

2017

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Going green and sustainable: The influence of green HR practices on the organizational rationale for sustainability

Journal of business research, 2020-05, Vol.112, p.413-421

2020

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2D Nanomaterials and Their Drug Conjugates for Phototherapy and Magnetic Hyperthermia Therapy of Cancer and Infections

Small (Weinheim an der Bergstrasse, Germany), 2024-03, Vol.20 (13), p.e2306137-n/a

2024

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Thermosonication versus thermal processing of skim milk and beef slurry: Modeling the inactivation kinetics of psychrotrophic Bacillus cereus spores

Food research international, 2015-01, Vol.67, p.67-74

2015

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SO2, high pressure processing and pulsed electric field treatments of red wine: Effect on sensory, Brettanomyces inactivation and other quality parameters during one year storage

Innovative food science & emerging technologies, 2018-08, Vol.48, p.204-211

2018

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Thermosonication for polyphenoloxidase inactivation in fruits: Modeling the ultrasound and thermal kinetics in pear, apple and strawberry purees at different temperatures

Journal of food engineering, 2015-11, Vol.165, p.133-140

2015

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High pressure inactivation of Brettanomyces bruxellensis in red wine

Food microbiology, 2017-05, Vol.63, p.199-204

2017

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Alicyclobacillus acidoterrestris spore inactivation by high pressure combined with mild heat: Modeling the effects of temperature and soluble solids

Food control, 2017-03, Vol.73, p.426-432

2017

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Non-proteolytic Clostridium botulinum spores in low-acid cold-distributed foods and design of pasteurization processes

Trends in food science & technology, 2010-02, Vol.21 (2), p.95-105

2010

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Thermal pasteurization requirements for the inactivation of Salmonella in foods

Food research international, 2012-03, Vol.45 (2), p.695-699

2012

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Strawberry puree processed by thermal, high pressure, or power ultrasound: Process energy requirements and quality modeling during storage

Food science and technology international, 2017-06, Vol.23 (4), p.293-309

2017

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Chemotherapy-free treatment of recurrent advanced ovarian cancer: myth or reality?

International journal of gynecological cancer, 2023-04, Vol.33 (4), p.607-618

2023

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Modeling the polyphenoloxidase inactivation kinetics in pear, apple and strawberry purees after High Pressure Processing

Journal of food engineering, 2015-02, Vol.147, p.89-94

2015

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Kanuka bush leaves for Alzheimer’s disease: Improved inhibition of β-secretase enzyme, antioxidant capacity and yield of extracts by ultrasound assisted extraction

Food and bioproducts processing, 2021-07, Vol.128, p.109-120

2021

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Ultrasound assisted thermal inactivation of spores in foods: Pathogenic and spoilage bacteria, molds and yeasts

Differences in the resistance of microbial spores to thermosonication, high pressure thermal processing and thermal treatment alone

Heat assisted HPP for the inactivation of bacteria, moulds and yeasts spores in foods: Log reductions and mathematical models

Use of power ultrasound to enhance the thermal inactivation of Clostridium perfringens spores in beef slurry

Resistant moulds as pasteurization target for cold distributed high pressure and heat assisted high pressure processed fruit products

Pulsed electric field treatment of red wine: Inactivation of Brettanomyces and potential hazard caused by metal ion dissolution

High pressure processing, thermal processing and freezing of ‘Camarosa’ strawberry for the inactivation of polyphenoloxidase and control of browning

Resistance of Byssochlamys nivea and Neosartorya fischeri mould spores of different age to high pressure thermal processing and thermosonication

Quality stability and sensory attributes of apple juice processed by thermosonication, pulsed electric field and thermal processing

High pressure processing pretreatment enhanced the thermosonication inactivation of Alicyclobacillus acidoterrestris spores in orange juice

Ultrasound assisted thermal pasteurization of beers with different alcohol levels: Inactivation of Saccharomyces cerevisiae ascospores

Comparing high pressure thermal processing and thermosonication with thermal processing for the inactivation of bacteria, moulds, and yeasts spores in foods

Going green and sustainable: The influence of green HR practices on the organizational rationale for sustainability

2D Nanomaterials and Their Drug Conjugates for Phototherapy and Magnetic Hyperthermia Therapy of Cancer and Infections

Thermosonication versus thermal processing of skim milk and beef slurry: Modeling the inactivation kinetics of psychrotrophic Bacillus cereus spores

SO2, high pressure processing and pulsed electric field treatments of red wine: Effect on sensory, Brettanomyces inactivation and other quality parameters during one year storage

Thermosonication for polyphenoloxidase inactivation in fruits: Modeling the ultrasound and thermal kinetics in pear, apple and strawberry purees at different temperatures

High pressure inactivation of Brettanomyces bruxellensis in red wine

Alicyclobacillus acidoterrestris spore inactivation by high pressure combined with mild heat: Modeling the effects of temperature and soluble solids

Non-proteolytic Clostridium botulinum spores in low-acid cold-distributed foods and design of pasteurization processes

Thermal pasteurization requirements for the inactivation of Salmonella in foods

Strawberry puree processed by thermal, high pressure, or power ultrasound: Process energy requirements and quality modeling during storage

Chemotherapy-free treatment of recurrent advanced ovarian cancer: myth or reality?

Modeling the polyphenoloxidase inactivation kinetics in pear, apple and strawberry purees after High Pressure Processing

Kanuka bush leaves for Alzheimer’s disease: Improved inhibition of β-secretase enzyme, antioxidant capacity and yield of extracts by ultrasound assisted extraction

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