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Literature DB >> 15916652

Microbiology of pressure-treated foods.

M F Patterson¹.

Abstract

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Prions

Year: 2005 PMID： 15916652 DOI： 10.1111/j.1365-2672.2005.02564.x

Source DB: PubMed Journal: J Appl Microbiol ISSN： 1364-5072 Impact factor: 3.772

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Cited

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31 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

Review 2. Strategies for the use of bacteriocins in Gram-negative bacteria: relevance in food microbiology.

Authors: Cláudia Vieira Prudêncio; Miriam Teresinha Dos Santos; Maria Cristina Dantas Vanetti
Journal: J Food Sci Technol Date: 2015-02-11 Impact factor: 2.701

3. Higher Surgery and Recovery Room Air Pressures Associated with Reduced Surgical Site Infection Risk.

Authors: Byron L Crape; Arnur Gusmanov; Binur Orazumbekova; Karapet Davtyan
Journal: World J Surg Date: 2021-01-15 Impact factor: 3.352

Review 4. 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

5. Synergistic effect of high hydrostatic pressure (HHP) and marination treatment on the inactivation of hepatitis a virus in mussels (Mytilus galloprovincialis).

Authors: Enrico Pavoni; Giuseppe Arcangeli; Elena Dalzini; Barbara Bertasi; Calogero Terregino; Francesco Montesi; Amedeo Manfrin; Elena Bertoli; Andrea Brutti; Giorgio Varisco; Marina Nadia Losio
Journal: Food Environ Virol Date: 2014-10-25 Impact factor: 2.778

10. Population-Wide Survey of Salmonella enterica Response to High-Pressure Processing Reveals a Diversity of Responses and Tolerance Mechanisms.

Authors: Sandeep Tamber
Journal: Appl Environ Microbiol Date: 2018-01-02 Impact factor: 4.792

Microbiology of pressure-treated foods.

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

Review 2. Strategies for the use of bacteriocins in Gram-negative bacteria: relevance in food microbiology.

3. Higher Surgery and Recovery Room Air Pressures Associated with Reduced Surgical Site Infection Risk.

Review 4. Microbial inactivation by high pressure processing: principle, mechanism and factors responsible.

5. Synergistic effect of high hydrostatic pressure (HHP) and marination treatment on the inactivation of hepatitis a virus in mussels (Mytilus galloprovincialis).

6. Emergence and stability of high-pressure resistance in different food-borne pathogens.

7. Discrimination of infectious hepatitis A viruses by propidium monoazide real-time RT-PCR.

8. Natural antioxidants protect against cadmium-induced damage during pregnancy and lactation in rats' pups.

Review 9. Control of biogenic amines in food--existing and emerging approaches.

10. Population-Wide Survey of Salmonella enterica Response to High-Pressure Processing Reveals a Diversity of Responses and Tolerance Mechanisms.