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Items: 1 to 20 of 106

1.

High pressure homogenization vs heat treatment: safety and functional properties of liquid whole egg.

Patrignani F, Vannini L, Sado Kamdem SL, Hernando I, Marco-Molés R, Guerzoni ME, Lanciotti R.

Food Microbiol. 2013 Oct;36(1):63-9. doi: 10.1016/j.fm.2013.04.004. Epub 2013 Apr 25.

PMID:
23764221
2.

Effect of hydrostatic pressure pulsing on the inactivation of Salmonella enteritidis in liquid whole egg.

Bari ML, Ukuku DO, Mori M, Kawamoto S, Yamamoto K.

Foodborne Pathog Dis. 2008 Apr;5(2):175-82. doi: 10.1089/fpd.2007.0055.

PMID:
18377201
3.

Modeling the irradiation followed by heat inactivation of Salmonella inoculated in liquid whole egg.

Alvarez I, Niemira BA, Fan X, Sommers CH.

J Food Sci. 2007 Jun;72(5):M145-52.

PMID:
17995736
6.

Kinetics model comparison for the inactivation of Salmonella serotypes Enteritidis and Oranienburg in 10% salted liquid whole egg.

Gurtler JB, Marks HM, Bailey RB, Juneja V, Jones DR.

Foodborne Pathog Dis. 2013 Jun;10(6):492-9. doi: 10.1089/fpd.2012.1366.

PMID:
23763579
7.

Inactivation of Salmonella enterica serovar Senftenberg 775W in liquid whole egg by ultrahigh pressure homogenization.

Velázquez-Estrada RM, Hernández-Herrero MM, López-Pedemonte T, Guamis-López B, Roig-Sagués AX.

J Food Prot. 2008 Nov;71(11):2283-8.

PMID:
19044274
8.

Design of a combined process for the inactivation of Salmonella Enteritidis in liquid whole egg at 55°C.

Monfort S, Gayán E, Condón S, Raso J, Alvarez I.

Int J Food Microbiol. 2011 Feb 28;145(2-3):476-82. doi: 10.1016/j.ijfoodmicro.2011.01.027. Epub 2011 Jan 31.

PMID:
21329997
9.

Physical and structural changes in liquid whole egg treated with high-intensity pulsed electric fields.

Marco-Molés R, Rojas-Graü MA, Hernando I, Pérez-Munuera I, Soliva-Fortuny R, Martín-Belloso O.

J Food Sci. 2011 Mar;76(2):C257-64. doi: 10.1111/j.1750-3841.2010.02016.x.

PMID:
21535744
10.
11.

Inactivation of Salmonella enterica serovar enteritidis in shell eggs by sequential application of heat and ozone.

Perry JJ, Rodriguez-Romo LA, Yousef AE.

Lett Appl Microbiol. 2008 Jun;46(6):620-5. doi: 10.1111/j.1472-765X.2008.02367.x. Epub 2008 Apr 17.

12.
13.

Water pressure effectively reduces Salmonella enterica serovar enteritidis on the surface of raw almonds.

Willford J, Mendonca A, Goodridge LD.

J Food Prot. 2008 Apr;71(4):825-9.

PMID:
18468041
14.
15.

Modeling the thermal inactivation kinetics of heat-resistant Salmonella Enteritidis and Oranienburg in 10 percent salted liquid egg yolk.

Gurtler JB, Marks HM, Jones DR, Bailey RR, Bauer NE.

J Food Prot. 2011 Jun;74(6):882-92. doi: 10.4315/0362-028X.JFP-10-384.

PMID:
21669063
16.

Effect of fixed or changing temperatures during prolonged storage on the growth of Salmonella enterica serovar Enteritidis inoculated artificially into shell eggs.

Okamura M, Kikuchi S, Suzuki A, Tachizaki H, Takehara K, Nakamura M.

Epidemiol Infect. 2008 Sep;136(9):1210-6. Epub 2007 Nov 8.

18.

Growth of Salmonella in egg white.

Duboccage L, Heyndrickx M, Grijspeerdt K, Herman L.

Meded Rijksuniv Gent Fak Landbouwkd Toegep Biol Wet. 2001;66(3b):531-4.

PMID:
15954649
19.

Reverse-transcriptase loop-mediated isothermal amplification as a rapid screening/monitoring tool for Salmonella enterica detection in liquid whole eggs.

Techathuvanan C, D'Souza DH.

J Food Sci. 2012 Apr;77(4):M200-5. doi: 10.1111/j.1750-3841.2011.02601.x. Epub 2012 Feb 21.

PMID:
22352954
20.

Survival and growth of Salmonella enterica serovar enteritidis in membrane-processed liquid egg white with pH, temperature, and storage conditions as controlling factors.

Mukhopadhyay S, Ukuku D, Phillips JG, Juneja VK.

J Food Prot. 2012 Jul;75(7):1219-26. doi: 10.4315/0362-028X.JFP-11-436.

PMID:
22980004

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