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Serveur d'exploration sur l'oranger - Analysis (USA)

Index « Mesh.i » - entrée « Food Preservation »
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Food Preferences < Food Preservation < Food Preservatives  Facettes :

List of bibliographic references

Number of relevant bibliographic references: 9.
Ident.Authors (with country if any)Title
000294 (2012) Katie Marie Horm [États-Unis] ; Federico Miguel Harte ; Doris Helen D'SouzaHuman norovirus surrogate reduction in milk and juice blends by high pressure homogenization.
000371 (2011) Arpan Bhagat [États-Unis] ; Barakat S M. Mahmoud ; Richard H. LintonEffect of chlorine dioxide gas on Salmonella enterica inoculated on navel orange surfaces and its impact on the quality attributes of treated oranges.
000423 (2010) Joshua B. Gurtler [États-Unis] ; Rebecca B. Rivera ; Howard Q. Zhang ; David J. GevekeSelection of surrogate bacteria in place of E. coli O157:H7 and Salmonella Typhimurium for pulsed electric field treatment of orange juice.
000436 (2010) Vy T. Truong [États-Unis] ; Renee R. Boyer ; Julie M. Mckinney ; Sean F. O'Keefe ; Robert C. WilliamsEffect of alpha-cyclodextrin-cinnamic acid inclusion complexes on populations of Escherichia coli O157:H7 and Salmonella enterica in fruit juices.
000555 (2008) C A O'Bryan [États-Unis] ; P G Crandall ; V I Chalova ; S C RickeOrange essential oils antimicrobial activities against Salmonella spp.
000605 (2007) Pilar Ruiz Perez-Cacho [États-Unis] ; Kanjana Mahattanatawee ; John M. Smoot ; Russell RouseffIdentification of sulfur volatiles in canned orange juices lacking orange flavor.
000716 (2005) Carol S. Johnston [États-Unis] ; Joanna C. HaleOxidation of ascorbic acid in stored orange juice is associated with reduced plasma vitamin C concentrations and elevated lipid peroxides.
000749 (2004) Robert C. Williams [États-Unis] ; Susan S. Sumner ; David A. GoldenSurvival of Escherichia coli O157:H7 and Salmonella in apple cider and orange juice as affected by ozone and treatment temperature.
000754 (2004) Jui-Yueh Yeh [États-Unis] ; Ellis Hoogetoorn ; Jinru ChenInfluence of calcium lactate on the fate of spoilage and pathogenic microorganisms in orange juice.

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