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Influence of Water Activity on Thermal Resistance of Microorganisms in Low‐Moisture Foods: A Review

Comprehensive reviews in food science and food safety, 2016-03, Vol.15 (2), p.353-370

2016

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Validation of process technologies for enhancing the safety of low‐moisture foods: A review

Comprehensive reviews in food science and food safety, 2021-09, Vol.20 (5), p.4950-4992

2021

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Generation, mechanisms, kinetics, and effects of gaseous chlorine dioxide in food preservation

Comprehensive reviews in food science and food safety, 2023-07, Vol.22 (4), p.3105-3129

2023

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Evaluation of air impingement for dry‐cleaning nonfat dry milk residues on a stainless‐steel surface

Journal of food science, 2024-02, Vol.89 (2), p.1143-1153

2024

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Evaluation of Enterococcus faecium NRRL B‐2354 as a Surrogate for Salmonella During Extrusion of Low‐Moisture Food

Journal of food science, 2018-04, Vol.83 (4), p.1063-1072

2018

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Water Diffusion from a Bacterial Cell in Low-Moisture Foods

Journal of food science, 2016-09, Vol.81 (9), p.R2129-R2134

2016

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Rapid Inverse Method to Measure Thermal Diffusivity of Low‐Moisture Foods

Journal of food science, 2017-02, Vol.82 (2), p.420-428

2017

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Factors Affecting the Adhesion of Flour Particles to Stainless-steel Surfaces and Vacuum Dry-cleaning

Journal of food protection, 2024-10, p.100372, Article 100372

2024

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Stability of Listeria monocytogenes in wheat flour during extended storage and isothermal treatment

Food control, 2018-09, Vol.91, p.434-439

2018

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Genes of Salmonella enterica Serovar Enteritidis Involved in Biofilm Formation

Applied Microbiology (Basel), 2024-05, Vol.4 (2), p.771-781

2024

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Recent advances in non-thermal decontamination technologies for microorganisms and mycotoxins in low-moisture foods

Trends in food science & technology, 2020-12, Vol.106, p.104-112

2020

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High temperature water activity as a key factor influencing survival of Salmonella Enteritidis PT30 in thermal processing

Food control, 2019-04, Vol.98, p.520-528

2019

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Microbial validation of radio frequency pasteurization of wheat flour by inoculated pack studies

Journal of food engineering, 2018-01, Vol.217, p.68-74

2018

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Heating of milk powders at low water activity to 95°C for 15 minutes using hot air-assisted radio frequency processing achieved pasteurization

Journal of dairy science, 2021-09, Vol.104 (9), p.9607-9616

2021

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Radiofrequency-assisted low-temperature long-time (LTLT) pasteurization of onion powder

Food science & technology, 2022-12, Vol.170, p.114002, Article 114002

2022

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Isothermal inactivation of Salmonella, Listeria monocytogenes, and Enterococcus faecium NRRL B-2354 in peanut butter, powder infant formula, and wheat flour

Food control, 2021-03, Vol.121, p.107582, Article 107582

2021

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Dielectric properties, effect of geometry, and quality changes of whole, nonfat milk powder and their mixtures associated with radio frequency heating

Journal of food engineering, 2019-11, Vol.261, p.40-50

2019

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Nonthermal techniques, antimicrobial agents, and packaging methods to improve the microbial safety of nuts

Trends in food science & technology, 2024-04, Vol.146, p.104363, Article 104363

2024

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U.S. Consumer Practices of Homemade Nut-based Dairy Analogs and Soaked Nuts

Journal of food protection, 2023-09, Vol.86 (9), p.100132-100132, Article 100132

2023

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Methods for the Control of Foodborne Pathogens in Low-Moisture Foods

Annual review of food science and technology, 2018-03, Vol.9 (1), p.177-208

2018

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A new strategy to improve heating uniformity of low moisture foods in radio frequency treatment for pathogen control

Journal of food engineering, 2014-11, Vol.141, p.128-138

2014

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Water activity change at elevated temperatures and thermal resistance of Salmonella in all purpose wheat flour and peanut butter

Food research international, 2016-03, Vol.81, p.163-170

2016

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Effect of alkyl chain length on the antioxidant activity of alkylresorcinol homologs in low-moisture crackers

Food science & technology, 2022-07, Vol.164, p.113637, Article 113637

2022

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Water activity influence on the thermal resistance of Salmonella in soy protein powder at elevated temperatures

Food control, 2020-07, Vol.113, p.107160, Article 107160

2020

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Clean-in-place (CIP) validation of oil-based cleaning and sanitization for Salmonella-contaminated tubing: Evaluation of Enterococcus faecium as a surrogate

Food control, 2024-07, Vol.161, p.110392, Article 110392

2024

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Influence of Water Activity on Thermal Resistance of Microorganisms in Low‐Moisture Foods: A Review

Validation of process technologies for enhancing the safety of low‐moisture foods: A review

Generation, mechanisms, kinetics, and effects of gaseous chlorine dioxide in food preservation

Evaluation of air impingement for dry‐cleaning nonfat dry milk residues on a stainless‐steel surface

Evaluation of Enterococcus faecium NRRL B‐2354 as a Surrogate for Salmonella During Extrusion of Low‐Moisture Food

Water Diffusion from a Bacterial Cell in Low-Moisture Foods

Rapid Inverse Method to Measure Thermal Diffusivity of Low‐Moisture Foods

Factors Affecting the Adhesion of Flour Particles to Stainless-steel Surfaces and Vacuum Dry-cleaning

Stability of Listeria monocytogenes in wheat flour during extended storage and isothermal treatment

Genes of Salmonella enterica Serovar Enteritidis Involved in Biofilm Formation

Recent advances in non-thermal decontamination technologies for microorganisms and mycotoxins in low-moisture foods

High temperature water activity as a key factor influencing survival of Salmonella Enteritidis PT30 in thermal processing

Microbial validation of radio frequency pasteurization of wheat flour by inoculated pack studies

Heating of milk powders at low water activity to 95°C for 15 minutes using hot air-assisted radio frequency processing achieved pasteurization

Radiofrequency-assisted low-temperature long-time (LTLT) pasteurization of onion powder

Isothermal inactivation of Salmonella, Listeria monocytogenes, and Enterococcus faecium NRRL B-2354 in peanut butter, powder infant formula, and wheat flour

Dielectric properties, effect of geometry, and quality changes of whole, nonfat milk powder and their mixtures associated with radio frequency heating

Nonthermal techniques, antimicrobial agents, and packaging methods to improve the microbial safety of nuts

U.S. Consumer Practices of Homemade Nut-based Dairy Analogs and Soaked Nuts

Methods for the Control of Foodborne Pathogens in Low-Moisture Foods

A new strategy to improve heating uniformity of low moisture foods in radio frequency treatment for pathogen control

Water activity change at elevated temperatures and thermal resistance of Salmonella in all purpose wheat flour and peanut butter

Effect of alkyl chain length on the antioxidant activity of alkylresorcinol homologs in low-moisture crackers

Water activity influence on the thermal resistance of Salmonella in soy protein powder at elevated temperatures

Clean-in-place (CIP) validation of oil-based cleaning and sanitization for Salmonella-contaminated tubing: Evaluation of Enterococcus faecium as a surrogate

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