| 1 |
Fresh produce sanitization by combination of gaseous ozone and liquid sanitizer
Pyatkovskyy T, Shynkaryk M, Yousef A, Sastry SK
Journal of Food Engineering, 210, 19, 2017 |
| 2 |
Priming with nano-aerosolized water and sequential dip-washing with hydrogen peroxide: An efficient sanitization method to inactivate Salmonella Typhimurium LT2 on spinach
Zhang M, Oh JK, Huang SY, Lin YR, Liu Y, Mannan MS, Cisneros-Zevallos L, Akbulut M
Journal of Food Engineering, 161, 8, 2015 |
| 3 |
Antiviral efficacy and mechanisms of action of oregano essential oil and its primary component carvacrol against murine norovirus
Gilling DH, Kitajima M, Torrey JR, Bright KR
Journal of Applied Microbiology, 116(5), 1149, 2014 |
| 4 |
Efficacy of non-thermal technologies and sanitizer solutions on microbial load reduction and quality retention of strawberries
Alexandre EMC, Brandao TRS, Silva CLM
Journal of Food Engineering, 108(3), 417, 2012 |
| 5 |
Inactivation of Clostridium sporogenes spores on stainless-steel using heat and an organic acidic chemical agent
Lee J, Pascall MA
Journal of Food Engineering, 110(3), 493, 2012 |
| 6 |
Optimization of ozone treatment of fresh-cut green leaf lettuce
Olmez H, Akbas MY
Journal of Food Engineering, 90(4), 487, 2009 |
| 7 |
Antimicrobial activity and effectiveness of a combination of sodium hypochlorite and hydrogen peroxide in killing and removing Pseudomonas aeruginosa biofilms from surfaces
DeQueiroz GA, Day DF
Journal of Applied Microbiology, 103(4), 794, 2007 |
