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Review: efficiency of physical and chemical treatments on the inactivation of dairy bacteriophagesComparative Resistance of Bacterial Foodborne Pathogens to Non-thermal Technologies for Food PreservationBacteriophages and dairy fermentationsMitigation of Patulin in Fresh and Processed Foods and Beverages.Novel listerial genetic loci conferring enhanced barotolerance in Escherichia coli.Onion cells after high pressure and thermal processing: comparison of membrane integrity changes using different analytical methods and impact on tissue texture.Data analysis of the inactivation of foodborne microorganisms under high hydrostatic pressure to establish global kinetic parameters and influencing factors.Nonthermal pasteurization of fermented green table olives by means of high hydrostatic pressure processing.Effect of high hydrostatic pressure processing on microbiological shelf-life and quality of fruits pretreated with ascorbic acid or SnCl2.Natural antioxidants protect against cadmium-induced damage during pregnancy and lactation in rats' pups.Development of High Hydrostatic Pressure Applied in Pathogen Inactivation for Plasma.Modeling the Inactivation of Intestinal Pathogenic Escherichia coli O157:H7 and Uropathogenic E. coli in Ground Chicken by High Pressure Processing and ThymolHigh hydrostatic pressure for development of vaccines.Modeling thermophysical properties of food under high pressure.Thermal, high pressure, and electric field processing effects on plant cell membrane integrity and relevance to fruit and vegetable quality.Control of biogenic amines in food--existing and emerging approaches.Factors Affecting Bacterial Inactivation during High Hydrostatic Pressure Processing of Foods: A Review.Alternatives to conventional thermal treatments in fruit-juice processing. Part 1: Techniques and applications.Nonthermal physical technologies to decontaminate and extend the shelf-life of fruits and vegetables: Trends aiming at quality and safety.Strategies for the use of bacteriocins in Gram-negative bacteria: relevance in food microbiologyDiscrimination of infectious hepatitis A viruses by propidium monoazide real-time RT-PCR.Reduction of Listeria Innocua Contamination in Vacuum-Packaged Dry-Cured Italian Pork Products After High Hydrostatic Pressure Treatment.Fermentation at non-conventional conditions in food- and bio-sciences by the application of advanced processing technologies.Sporicidal effects of high-intensity 405 nm visible light on endospore-forming bacteria.Effect of high pressure pasteurization on bacterial load and bioactivity of Echinacea purpurea.Emergence and stability of high-pressure resistance in different food-borne pathogens.Synergistic effect of high hydrostatic pressure (HHP) and marination treatment on the inactivation of hepatitis a virus in mussels (Mytilus galloprovincialis).Effects of High-Hydrostatic Pressure on Inactivation of Human Norovirus and Physical and Sensory Characteristics of Oysters.Biological approach to modeling of Staphylococcus aureus high-hydrostatic-pressure inactivation kinetics.Population-wide survey of Salmonella enterica response to high pressure processing reveals a diversity of responses and tolerance mechanisms.Heat shock induces barotolerance in Listeria monocytogenes.Comparative analysis of thermal-assisted high pressure and thermally processed mango pulp: Influence of processing, packaging, and storage.Application of high pressure processing to kill Escherichia coli O157 in ready-to-eat meats.Modelling the effect of high pressure on the inactivation kinetics of a pressure-resistant strain of Pediococcus damnosus in phosphate buffer and gilt-head seabream (Sparus aurata).Recent Advances in Physical Post-Harvest Treatments for Shelf-Life Extension of Cereal Crops.High pressure and thermal pasteurization effects on sweet cherry juice microbiological stability and physicochemical propertiesRaw and Heat-Treated Milk: From Public Health Risks to Nutritional QualityThe high-pressure shock response inEscherichia coli: a short surveySusceptibility ofListeria monocytogenesto high pressure processing: A review
P2860
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P2860
description
2005 nî lūn-bûn
@nan
2005年の論文
@ja
2005年論文
@yue
2005年論文
@zh-hant
2005年論文
@zh-hk
2005年論文
@zh-mo
2005年論文
@zh-tw
2005年论文
@wuu
2005年论文
@zh
2005年论文
@zh-cn
name
Microbiology of pressure-treated foods.
@ast
Microbiology of pressure-treated foods.
@en
type
label
Microbiology of pressure-treated foods.
@ast
Microbiology of pressure-treated foods.
@en
prefLabel
Microbiology of pressure-treated foods.
@ast
Microbiology of pressure-treated foods.
@en
P1476
Microbiology of pressure-treated foods.
@en
P2093
Patterson MF
P304
P356
10.1111/J.1365-2672.2005.02564.X
P577
2005-01-01T00:00:00Z