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2.

Effect of continuous ohmic heating to inactivate Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in orange juice and tomato juice.

Lee SY, Sagong HG, Ryu S, Kang DH.

J Appl Microbiol. 2012 Apr;112(4):723-31. doi: 10.1111/j.1365-2672.2012.05247.x. Epub 2012 Feb 20.

PMID:
22292508
3.

Inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in orange and tomato juice using ohmic heating.

Sagong HG, Park SH, Choi YJ, Ryu S, Kang DH.

J Food Prot. 2011 Jun;74(6):899-904. doi: 10.4315/0362-028X.JFP-10-552.

PMID:
21669065
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Effect of frequency and waveform on inactivation of Escherichia coli O157:H7 and Salmonella enterica Serovar Typhimurium in salsa by ohmic heating.

Lee SY, Ryu S, Kang DH.

Appl Environ Microbiol. 2013 Jan;79(1):10-7. doi: 10.1128/AEM.01802-12. Epub 2012 Sep 28.

6.

Defining treatment conditions for pulsed electric field pasteurization of apple juice.

Saldaña G, Puértolas E, Monfort S, Raso J, Alvarez I.

Int J Food Microbiol. 2011 Nov 15;151(1):29-35. doi: 10.1016/j.ijfoodmicro.2011.07.033. Epub 2011 Aug 4.

PMID:
21880388
7.

Effect of various conditions on inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in fresh-cut lettuce using ultraviolet radiation.

Kim YH, Jeong SG, Back KH, Park KH, Chung MS, Kang DH.

Int J Food Microbiol. 2013 Sep 16;166(3):349-55. doi: 10.1016/j.ijfoodmicro.2013.08.010. Epub 2013 Aug 18.

PMID:
24021819
8.

Combination effect of ozone and heat treatments for the inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in apple juice.

Sung HJ, Song WJ, Kim KP, Ryu S, Kang DH.

Int J Food Microbiol. 2014 Feb 3;171:147-53. doi: 10.1016/j.ijfoodmicro.2013.11.001. Epub 2013 Nov 10.

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Influence of moisture content on inactivation of Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium in powdered red and black pepper spices by radio-frequency heating.

Jeong SG, Kang DH.

Int J Food Microbiol. 2014 Apr 17;176:15-22. doi: 10.1016/j.ijfoodmicro.2014.01.011. Epub 2014 Jan 27.

PMID:
24555992
13.

Inactivation by lemon juice of Escherichia coli O157:H7, Salmonella Enteritidis, and Listeria monocytogenes in beef marinating for the ethnic food kelaguen.

Yang J, Lee D, Afaisen S, Gadi R.

Int J Food Microbiol. 2013 Jan 1;160(3):353-9. doi: 10.1016/j.ijfoodmicro.2012.11.009. Epub 2012 Nov 20.

PMID:
23290245
17.

Inactivation of Escherichia coli O157:H7, Salmonella typhimurium and Listeria monocytogenes in apple juice with gaseous ozone.

Choi MR, Liu Q, Lee SY, Jin JH, Ryu S, Kang DH.

Food Microbiol. 2012 Oct;32(1):191-5. doi: 10.1016/j.fm.2012.03.002. Epub 2012 Apr 28.

PMID:
22850392
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