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18 in total

1. Biological approach to modeling of Staphylococcus aureus high-hydrostatic-pressure inactivation kinetics.

Authors: Guillermo Cebrián; Chris W Michiels; Pilar Mañas; Santiago Condón
Journal: Appl Environ Microbiol Date: 2010-09-03 Impact factor: 4.792

2. Formation of Sublethally Injured Yersinia enterocolitica, Escherichia coli O157:H7, and Salmonella enterica Serovar Enteritidis Cells after Neutral Electrolyzed Oxidizing Water Treatments.

Authors: Dong Han; Yen-Con Hung; Christy L Bratcher; Emefa A Monu; Yifen Wang; Luxin Wang
Journal: Appl Environ Microbiol Date: 2018-08-17 Impact factor: 4.792

Review 3. Microbial inactivation by high pressure processing: principle, mechanism and factors responsible.

Authors: Rachna Sehrawat; Barjinder Pal Kaur; Prabhat K Nema; Somya Tewari; Lokesh Kumar
Journal: Food Sci Biotechnol Date: 2020-10-06 Impact factor: 2.391

4. Role of rpoS in the development of cell envelope resilience and pressure resistance in stationary-phase Escherichia coli.

Authors: Duangkamol Charoenwong; Simon Andrews; Bernard Mackey
Journal: Appl Environ Microbiol Date: 2011-06-24 Impact factor: 4.792

5. Effect of pressure-induced changes in the ionization equilibria of buffers on inactivation of Escherichia coli and Staphylococcus aureus by high hydrostatic pressure.

Authors: Elisa Gayán; Santiago Condón; Ignacio Álvarez; Maria Nabakabaya; Bernard Mackey
Journal: Appl Environ Microbiol Date: 2013-04-26 Impact factor: 4.792

6. Nonthermal Plasma Induces the Viable-but-Nonculturable State in Staphylococcus aureus via Metabolic Suppression and the Oxidative Stress Response.

Authors: Xinyu Liao; Donghong Liu; Tian Ding
Journal: Appl Environ Microbiol Date: 2020-02-18 Impact factor: 4.792

Microbial inactivation by new technologies of food preservation.

1. Biological approach to modeling of Staphylococcus aureus high-hydrostatic-pressure inactivation kinetics.

2. Formation of Sublethally Injured Yersinia enterocolitica, Escherichia coli O157:H7, and Salmonella enterica Serovar Enteritidis Cells after Neutral Electrolyzed Oxidizing Water Treatments.

Review 3. Microbial inactivation by high pressure processing: principle, mechanism and factors responsible.

4. Role of rpoS in the development of cell envelope resilience and pressure resistance in stationary-phase Escherichia coli.

5. Effect of pressure-induced changes in the ionization equilibria of buffers on inactivation of Escherichia coli and Staphylococcus aureus by high hydrostatic pressure.

6. Nonthermal Plasma Induces the Viable-but-Nonculturable State in Staphylococcus aureus via Metabolic Suppression and the Oxidative Stress Response.

7. Effect of sodium chloride on gene expression of Streptococcus mutans and zeta potential of demineralized dentin.

Review 8. Comparative Resistance of Bacterial Foodborne Pathogens to Non-thermal Technologies for Food Preservation.

9. Mechanism of bacterial inactivation by (+)-limonene and its potential use in food preservation combined processes.

Review 10. Emerging Seafood Preservation Techniques to Extend Freshness and Minimize Vibrio Contamination.