The effects of different technologies on Alicyclobacillus acidoterrestris during apple juice production-Reference-Cited by-同舟云学术

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The effects of different technologies on Alicyclobacillus acidoterrestris during apple juice production

Published:2003-09-01 Issue:3 Volume:217 Page:249-252
ISSN:1438-2377
Container-title:European Food Research and Technology
language:
Short-container-title:European Food Research and Technology

Author:

Bah�eci K. Savas,G�kmen Vural,Serpen Arda,Acar Jale

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-003-0750-z.pdf

Cited by 16 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Efficacy, kinetics, inactivation mechanism and application of cold plasma in inactivating spores;International Journal of Food Microbiology;2024-10

2. Application and potential of multifrequency ultrasound in juice industry: Comprehensive analysis of inactivation and germination of Alicyclobacillus acidoterrestris spores;Critical Reviews in Food Science and Nutrition;2022-11-22

3. UV Tolerance of Spoilage Microorganisms and Acid-Shocked and Acid-Adapted Escherichia coli in Apple Juice Treated with a Commercial UV Juice-Processing Unit;Journal of Food Protection;2016-02-01

4. Detection of Alicyclobacillus spp. in Fruit Juice by Combination of Immunomagnetic Separation and a SYBR Green I Real-Time PCR Assay;PLOS ONE;2015-10-21

5. Spoilage byAlicyclobacillusBacteria in Juice and Beverage Products: Chemical, Physical, and Combined Control Methods;Comprehensive Reviews in Food Science and Food Safety;2014-08-19

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