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Items: 30

1.

Challenges in Recovering Foodborne Pathogens from Low-Water-Activity Foods.

Gurtler JB, Keller SE, Kornacki JL, Annous BA, Jin T, Fan X.

J Food Prot. 2019 Jun;82(6):988-996. doi: 10.4315/0362-028X.JFP-18-204.

PMID:
31121101
2.

Evaluation of Steady-State Gaseous Chlorine Dioxide Treatment for the Inactivation of Tulane virus on Berry Fruits.

Kingsley DH, Annous BA.

Food Environ Virol. 2019 Sep;11(3):214-219. doi: 10.1007/s12560-019-09382-4. Epub 2019 Apr 4.

PMID:
30949936
3.

Evaluation of a Male-Specific DNA Coliphage Persistence Within Eastern Oysters (Crassostrea virginica).

Kingsley DH, Chen H, Annous BA, Meade GK.

Food Environ Virol. 2019 Jun;11(2):120-125. doi: 10.1007/s12560-019-09376-2. Epub 2019 Mar 27.

PMID:
30919239
4.

Evaluation of Hot Water, Gaseous Chlorine Dioxide, and Chlorine Treatments in Combination with an Edible Coating for Enhancing Safety, Quality, and Shelf Life of Fresh-Cut Cantaloupes.

Alicea C, Annous BA, Mendez DP, Burke A, Orellana LE.

J Food Prot. 2018 Apr;81(4):534-541. doi: 10.4315/0362-028X.JFP-17-392.

PMID:
29513104
5.

Survival of Salmonella Typhimurium on soybean sprouts following treatments with gaseous chlorine dioxide and biocontrol Pseudomonas bacteria.

Berrios-Rodriguez A, Olanya OM, Annous BA, Cassidy JM, Orellana L, Niemira BA.

Food Sci Biotechnol. 2017 Apr 30;26(2):513-520. doi: 10.1007/s10068-017-0071-9. eCollection 2017.

6.
7.

Evaluation of chlorine dioxide gas treatment to inactivate Salmonella enterica on mungbean sprouts.

Prodduk V, Annous BA, Liu L, Yam KL.

J Food Prot. 2014 Nov;77(11):1876-81. doi: 10.4315/0362-028X.JFP-13-407.

PMID:
25364920
8.

Commercial thermal process for inactivating Salmonella Poona on surfaces of whole fresh cantaloupes.

Annous BA, Burke A, Sites JE, Phillips JG.

J Food Prot. 2013 Mar;76(3):420-8. doi: 10.4315/0362-028X.JFP-12-414.

PMID:
23462078
9.

Application of ozonated dry ice (ALIGALâ„¢ Blue Ice) for packaging and transport in the food industry.

Fratamico PM, Juneja V, Annous BA, Rasanayagam V, Sundar M, Braithwaite D, Fisher S.

J Food Sci. 2012 May;77(5):M285-91. doi: 10.1111/j.1750-3841.2012.02682.x.

PMID:
23163945
10.

Management of microbial food safety in Arab countries.

Kamleh R, Jurdi M, Annous BA.

J Food Prot. 2012 Nov;75(11):2082-90. doi: 10.4315/0362-028X.JFP-11-405. Review.

PMID:
23127718
11.

Efficacy of adding detergents to sanitizer solutions for inactivation of Escherichia coli O157:H7 on Romaine lettuce.

Keskinen LA, Annous BA.

Int J Food Microbiol. 2011 Jun 30;147(3):157-61. doi: 10.1016/j.ijfoodmicro.2011.04.002. Epub 2011 Apr 13. Review.

PMID:
21529976
12.

Use of chemical sanitizers to reduce microbial populations and maintain quality of whole and fresh-cut cantaloupe.

Fan X, Annous BA, Keskinen LA, Mattheis JP.

J Food Prot. 2009 Dec;72(12):2453-60.

PMID:
20003725
13.

Efficacy of chlorine, acidic electrolyzed water and aqueous chlorine dioxide solutions to decontaminate Escherichia coli O157:H7 from lettuce leaves.

Keskinen LA, Burke A, Annous BA.

Int J Food Microbiol. 2009 Jun 30;132(2-3):134-40. doi: 10.1016/j.ijfoodmicro.2009.04.006. Epub 2009 Apr 16.

PMID:
19428137
14.

Scientific status summary.

Annous BA, Fratamico PM, Smith JL.

J Food Sci. 2009 Jan-Feb;74(1):R24-37. doi: 10.1111/j.1750-3841.2008.01022.x. Review.

PMID:
19200115
15.

Effect of hot water surface pasteurization of whole fruit on shelf life and quality of fresh-cut cantaloupe.

Fan X, Annous BA, Beaulieu JC, Sites JE.

J Food Sci. 2008 Apr;73(3):M91-8. doi: 10.1111/j.1750-3841.2008.00695.x.

PMID:
18387121
16.

Combination of hot-water surface pasteurization of whole fruit and low-dose gamma irradiation of fresh-cut cantaloupe.

Fan X, Annous BA, Sokorai KJ, Burke A, Mattheis JP.

J Food Prot. 2006 Apr;69(4):912-9.

PMID:
16629038
17.

Biofilm reactors for industrial bioconversion processes: employing potential of enhanced reaction rates.

Qureshi N, Annous BA, Ezeji TC, Karcher P, Maddox IS.

Microb Cell Fact. 2005 Aug 25;4:24.

18.
20.

Surface pasteurization of whole fresh cantaloupes inoculated with Salmonella poona or Escherichia coli.

Annous BA, Burke A, Sites JE.

J Food Prot. 2004 Sep;67(9):1876-85.

PMID:
15453577
21.

A study of U.S. orchards to identify potential sources of Escherichia coli O157:H7.

Riordan DC, Sapers GM, Hankinson TR, Magee M, Mattrazzo AM, Annous BA.

J Food Prot. 2001 Sep;64(9):1320-7.

PMID:
11563507
23.
25.

Inactivation of microorganisms with microwaves at reduced temperatures.

Kozempel MF, Annous BA, Cook RD, Scullen OJ, Whiting RC.

J Food Prot. 1998 May;61(5):582-5.

PMID:
9709231
27.

Critical role of anteiso-C15:0 fatty acid in the growth of Listeria monocytogenes at low temperatures.

Annous BA, Becker LA, Bayles DO, Labeda DP, Wilkinson BJ.

Appl Environ Microbiol. 1997 Oct;63(10):3887-94.

28.
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30.

Regulation and localization of amylolytic enzymes in Clostridium acetobutylicum ATCC 824.

Annous BA, Blaschek HP.

Appl Environ Microbiol. 1990 Aug;56(8):2559-61.

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