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Results: 1 to 20 of 125

1.

Combined effects of high pressure homogenization treatment and citral on microbiological quality of apricot juice.

Patrignani F, Tabanelli G, Siroli L, Gardini F, Lanciotti R.

Int J Food Microbiol. 2013 Jan 1;160(3):273-81. doi: 10.1016/j.ijfoodmicro.2012.10.021. Epub 2012 Nov 8.

PMID:
23290235
[PubMed - indexed for MEDLINE]
2.

Potentialities of high-pressure homogenization to inactivate Zygosaccharomyces bailii in fruit juices.

Patrignani F, Vannini L, Kamdem SL, Lanciotti R, Guerzoni ME.

J Food Sci. 2010 Mar;75(2):M116-20. doi: 10.1111/j.1750-3841.2009.01508.x.

PMID:
20492240
[PubMed - indexed for MEDLINE]
3.

Effect of high pressure homogenization on Saccharomyces cerevisiae inactivation and physico-chemical features in apricot and carrot juices.

Patrignani F, Vannini L, Kamdem SL, Lanciotti R, Guerzoni ME.

Int J Food Microbiol. 2009 Nov 30;136(1):26-31. doi: 10.1016/j.ijfoodmicro.2009.09.021. Epub 2009 Sep 27.

PMID:
19828206
[PubMed - indexed for MEDLINE]
4.

Antimicrobial activity of aroma compounds against Saccharomyces cerevisiae and improvement of microbiological stability of soft drinks as assessed by logistic regression.

Belletti N, Kamdem SS, Patrignani F, Lanciotti R, Covelli A, Gardini F.

Appl Environ Microbiol. 2007 Sep;73(17):5580-6. Epub 2007 Jul 6.

PMID:
17616627
[PubMed - indexed for MEDLINE]
Free PMC Article
5.

Modeling of combined effects of citral, linalool and beta-pinene used against Saccharomyces cerevisiae in citrus-based beverages subjected to a mild heat treatment.

Belletti N, Kamdem SS, Tabanelli G, Lanciotti R, Gardini F.

Int J Food Microbiol. 2010 Jan 1;136(3):283-9. doi: 10.1016/j.ijfoodmicro.2009.10.030. Epub 2009 Nov 6.

PMID:
19939485
[PubMed - indexed for MEDLINE]
6.

Effect of citral on the thermal inactivation of Escherichia coli O157:H7 in citrate phosphate buffer and apple juice.

Espina L, Somolinos M, Pagán R, García-Gonzalo D.

J Food Prot. 2010 Dec;73(12):2189-96.

PMID:
21219735
[PubMed - indexed for MEDLINE]
7.

Inactivation of Aspergillus niger in mango nectar by high-pressure homogenization combined with heat shock.

Tribst AA, Franchi MA, Cristianini M, de Massaguer PR.

J Food Sci. 2009 Nov-Dec;74(9):M509-14. doi: 10.1111/j.1750-3841.2009.01370.x.

PMID:
20492122
[PubMed - indexed for MEDLINE]
8.

Effects of high pressure and mild heat on endogenous microflora and on the inactivation and sublethal injury of Escherichia coli inoculated into fruit juices and vegetable soup.

Muñoz M, de Ancos B, Sánchez-Moreno C, Cano MP.

J Food Prot. 2007 Jul;70(7):1587-93.

PMID:
17685329
[PubMed - indexed for MEDLINE]
9.

Effects of the high pressure of homogenization on some spoiling micro-organisms, representative of fruit juice microflora, inoculated in saline solution.

Bevilacqua A, Costa C, Corbo MR, Sinigaglia M.

Lett Appl Microbiol. 2009 Feb;48(2):261-7. doi: 10.1111/j.1472-765X.2008.02527.x.

PMID:
19196445
[PubMed - indexed for MEDLINE]
10.

High pressure homogenization versus heat treatment: effect on survival, growth, and metabolism of dairy Leuconostoc strains.

Guglielmotti DM, Patrignani F, Lanciotti R, Guerzoni ME, Reinheimer JA, Quiberoni A.

J Food Prot. 2012 Sep;75(9):1634-41. doi: 10.4315/0362-028X.JFP-12-013.

PMID:
22947471
[PubMed - indexed for MEDLINE]
11.

Comparing the effects of ultra-high-pressure homogenization and conventional thermal treatments on the microbiological, physical, and chemical quality of almond beverages.

Valencia-Flores DC, Hernández-Herrero M, Guamis B, Ferragut V.

J Food Sci. 2013 Feb;78(2):E199-205. doi: 10.1111/1750-3841.12029. Epub 2013 Jan 30.

PMID:
23363294
[PubMed - indexed for MEDLINE]
12.

Behavior of Lactobacillus plantarum and Saccharomyces cerevisiae in fresh and thermally processed orange juice.

Alwazeer D, Cachon R, Divies C.

J Food Prot. 2002 Oct;65(10):1586-9.

PMID:
12380743
[PubMed - indexed for MEDLINE]
13.

Pasteurization of fruit juices of different pH values by combined high hydrostatic pressure and carbon dioxide.

Li W, Pan J, Xie H, Yang Y, Zhou D, Zhu Z.

J Food Prot. 2012 Oct;75(10):1873-7. doi: 10.4315/0362-028X.JFP-12-127.

PMID:
23043841
[PubMed - indexed for MEDLINE]
14.

Combined treatment of high pressure and heat on killing spores of Alicyclobacillus acidoterrestris in apple juice concentrate.

Lee SY, Chung HJ, Kang DH.

J Food Prot. 2006 May;69(5):1056-60.

PMID:
16715804
[PubMed - indexed for MEDLINE]
15.

The potential application of vanillin in preventing yeast spoilage of soft drinks and fruit juices.

Fitzgerald DJ, Stratford M, Gasson MJ, Narbad A.

J Food Prot. 2004 Feb;67(2):391-5.

PMID:
14968976
[PubMed - indexed for MEDLINE]
16.

Pasteurization of fruit juices by means of a pulsed high pressure process.

Donsì G, Ferrari G, Maresca P.

J Food Sci. 2010 Apr;75(3):E169-77. doi: 10.1111/j.1750-3841.2010.01535.x.

PMID:
20492291
[PubMed - indexed for MEDLINE]
17.

Effect of high hydrostatic pressure on cashew apple (Anacardium occidentale L.) juice preservation.

Lavinas FC, Miguel MA, Lopes ML, Valente Mesquita VL.

J Food Sci. 2008 Aug;73(6):M273-7.

PMID:
19241557
[PubMed - indexed for MEDLINE]
18.

Combined use of ultrasound and natural antimicrobials to inactivate Listeria monocytogenes in orange juice.

Ferrante S, Guerrero S, Alzamorat SM.

J Food Prot. 2007 Aug;70(8):1850-6.

PMID:
17803141
[PubMed - indexed for MEDLINE]
19.

Inactivation of Saccharomyces cerevisiae suspended in orange juice using high-intensity pulsed electric fields.

Elez-Martínez P, Escolà-Hernández J, Soliva-Fortuny RC, Martín-Belloso O.

J Food Prot. 2004 Nov;67(11):2596-602.

PMID:
15553647
[PubMed - indexed for MEDLINE]
20.

Inactivation of Escherichia coli by citral.

Somolinos M, García D, Condón S, Mackey B, Pagán R.

J Appl Microbiol. 2010 Jun;108(6):1928-39. doi: 10.1111/j.1365-2672.2009.04597.x. Epub 2009 Oct 20.

PMID:
19891710
[PubMed - indexed for MEDLINE]

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