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Comparison of bacterial inactivation with novel agitating retort and static retort after mild heat treatmentsATES, Mehmet Baris; SKIPNES, Dagbjørn; RODE, Tone Mari et al.Food control. 2014, Vol 43, pp 150-154, issn 0956-7135, 5 p.Article

Identification of non-linear microbial inactivation kinetics under dynamic conditionsVALDRAMIDIS, V. P; GEERAERD, A. H; BERNAERTS, K et al.International journal of food microbiology. 2008, Vol 128, Num 1, pp 146-152, issn 0168-1605, 7 p.Conference Paper

Influence of pH, type of acid and recovery media on the thermal inactivation of Listeria innocuaMILLER, Fatima A; RAMOS, Barbara; GIL, Maria M et al.International journal of food microbiology. 2009, Vol 133, Num 1-2, pp 121-128, issn 0168-1605, 8 p.Article

Recovery of heat-injured Listeria innocuaMILLER, Fatima A; BRANDAO, Teresa R. S; TEIXEIRA, Paula et al.International journal of food microbiology. 2006, Vol 112, Num 3, pp 261-265, issn 0168-1605, 5 p.Article

Molecular methods used to estimate thermal inactivation of a prototype human norovirus: More heat resistant than previously believed?ESCUDERO-ABARCA, B. I; RAWSTHORNE, H; GOULTER, R. M et al.Food microbiology. 2014, Vol 41, pp 91-95, issn 0740-0020, 5 p.Article

Survival of antibiotic resistant and antibiotic sensitive strains of E. coli O157 and E. coli O26 in food matricesDUFFY, G; WALSH, C; BLAIR, I. S et al.International journal of food microbiology. 2006, Vol 109, Num 3, pp 179-186, issn 0168-1605, 8 p.Article

Thermodynamics and Kinetics of Heat Inactivation of a Novel Keratinase from Chryseobacteriuin sp. Strain kr6TERRA SILVEIRA, Silvana; CASARIN, Franciani; GEMELLI, Sabrine et al.Applied biochemistry and biotechnology. 2010, Vol 162, Num 2, pp 548-560, issn 0273-2289, 13 p.Article

Thermal inactivation of adenovirus type 5MAHESHWARI, Gargi; JANNAT, Risat; MCCORMICK, Lisa et al.Journal of virological methods. 2004, Vol 118, Num 2, pp 141-145, issn 0166-0934, 5 p.Article

Determination of thermal inactivation kinetics of Listeria monocytogenes in chicken meats by isothermal and dynamic methodsLIHAN HUANG.Food control. 2013, Vol 33, Num 2, pp 484-488, issn 0956-7135, 5 p.Article

Thermal inactivation of peroxidase during blanching of butternut squashAGÜERO, M. V; ANSORENA, M. R; ROURA, S. I et al.Lebensmittel - Wissenschaft + Technologie. 2008, Vol 41, Num 3, pp 401-407, issn 0023-6438, 7 p.Article

Impact of agglomeration on the quantitative assessment of Bacillus stearothermophilus heat inactivationMATHYS, Alexander; HEINZ, Volker; SCHWARTZ, Friedel Herbert et al.Journal of food engineering. 2007, Vol 81, Num 2, pp 380-387, issn 0260-8774, 8 p.Article

Effect of sweet solutes and potassium sorbate on the thermal inactivation of Z. bailii in model aqueous systemsGLIEMMO, Maria F; CAMPOS, Carmen A; GERSCHENSON, Lia N et al.Food research international. 2006, Vol 39, Num 4, pp 480-485, issn 0963-9969, 6 p.Article

Thermal inactivation of the frozen thawed traditional meat starter culture, Pediococcus pentosaceus, in a meat model systemRACCACH, M; TILLEY, H. R.Meat science. 2006, Vol 72, Num 4, pp 751-756, issn 0309-1740, 6 p.Article

A probabilistic approach to determine thermal process setting parameters: Application for commercial sterility of productsMEMBRE, Jeanne-Marie; VAN ZUIJLEN, André.International journal of food microbiology. 2011, Vol 144, Num 3, pp 413-420, issn 0168-1605, 8 p.Article

Global optimization of process conditions in batch thermal sterilization of foodMIRI, T; TSOUKALAS, A; BAKALIS, S et al.Journal of food engineering. 2008, Vol 87, Num 4, pp 485-494, issn 0260-8774, 10 p.Article

Inactivation of Salmonella enteritidis during boiling of eggsGRIJSPEERDT, Koen; HERMAN, Lieve.International journal of food microbiology. 2003, Vol 82, Num 1, pp 13-24, issn 0168-1605, 12 p.Article

Comparison of recovery methods for the enumeration of injured Listeria innocua cells under isothermal and non-isothermal treatmentsMILLER, Fátima A; RAMOS, Bárbara; BRANDAO, Teresa R. S et al.Food microbiology. 2010, Vol 27, Num 8, pp 1112-1120, issn 0740-0020, 9 p.Article

Effect of water activity on thermal inactivation of salmonella in ground TurkeyCARLSON, Tausha R; MARKS, Bradley P; BOOREN, Alden M et al.Journal of food science. 2005, Vol 70, Num 7, pp M363-M366, issn 0022-1147Article

Kinetic evaluation of physiological heterogeneity in bacterial spores during thermal inactivationHUA XU; XINLONG HE; JINGYU GOU et al.Journal of General and Applied Microbiology. 2009, Vol 55, Num 4, pp 295-299, issn 0022-1260, 5 p.Article

Functional Characterization of the α- and β-Subunits of a Group II Chaperonin from Aeropyrum pernix K1LEE, Jin-Woo; SE WON KIM; KIM, Jeong-Hwan et al.Journal of microbiology and biotechnology. 2013, Vol 23, Num 6, pp 818-825, issn 1017-7825, 8 p.Article

Thermal inactivation of Salmonella Typhimurium in chicken shawirma (gyro)OSAILI, Tareq M; AL-NABULSI, Anas A; SHAKER, Reyad R et al.International journal of food microbiology. 2013, Vol 166, Num 1, pp 15-20, issn 0168-1605, 6 p.Article

Thermal inactivation of Listeria monocytogenes in ground beef under isothermal and dynamic temperature conditionsLIHAN HUANG.Journal of food engineering. 2008, Vol 90, Num 3, pp 380-387, issn 0260-8774, 8 p.Article

Modeling heat transfer and inactivation of Escherichia coli O157:H7 in precooked meat products in Argentina using the finite element methodSANTOS, M. V; ZARITZKY, N; CALIFANO, A et al.Meat science. 2008, Vol 79, Num 3, pp 595-602, issn 0309-1740, 8 p.Article

Modeling inactivation kinetics of food borne pathogens at a constant temperatureBUZRUL, Sencer; ALPAS, Hami.Lebensmittel - Wissenschaft + Technologie. 2007, Vol 40, Num 4, pp 632-637, issn 0023-6438, 6 p.Article

Modelling of glucoamylase thermal inactivation in the presence of starch by artificial neural networkBRYJAK, Jolanta; CIESIELSKI, Krzysztof; ZBICINSKI, Ireneusz et al.Journal of biotechnology. 2004, Vol 114, Num 1-2, pp 177-185, issn 0168-1656, 9 p.Article

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