Radiation resistance ofSalmonella-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Radiation resistance ofSalmonella

Published:1990-08 Issue:6 Volume:5 Page:383-390
ISSN:0169-4146
Container-title:Journal of Industrial Microbiology
language:en
Short-container-title:Journal of Industrial Microbiology

Author:

Thayer Donald W.,Boyd Glenn,Muller Wayne S.,Lipson Carol A.,Hayne Walter C.,Baer Steven H.

Publisher

Oxford University Press (OUP)

Subject

Applied Microbiology and Biotechnology,Applied Microbiology and Biotechnology,Biotechnology,Bioengineering

Link

http://link.springer.com/content/pdf/10.1007/BF01578097.pdf

Reference17 articles.

1. Freund, R.J., R.C. Littell and P.C. Spector. 1986. SAS System for Linear Models. SAS Institute Inc., Cary, NC

2. Fuciarelli, A.F., C.J. Koch and J.A. Raleigh. 1988. Oxygen dependence of product formation in irradiated adenosine 5′-monophosphate. Radiat. Res. 113:447–457.

3. Hollaender, A., G.E. Stapleton and F.L. Martin. 1951. X-ray sensitivity ofE. coli as modified by oxygen tension. Nature 167:103–107.

4. Jarrett, R.D., Sr. 1967. Radiation dosimety in relation to high intensity radiation sources. Adv. Chem. Ser. 65:78–86.

5. Johansen, I., R. Gulbrandsen and R. Petterson. 1974. Effectiveness of oxygen in promoting X-ray induced single-strand breaks in circular phage gamma DNA and killing of radiation sensitive mutants ofEscherichia coli. Radiat. Res. 58: 384–355.

Cited by 48 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. Application of X-ray for inactivation of foodborne pathogens in ready-to-eat sliced ham and mechanism of the bactericidal action;Food Control;2019-02

2. A process to decontaminate sliced fresh cucumber (Cucumis sativus) using electron beam irradiation;LWT;2018-05

3. Inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in ready-to-bake cookie dough by gamma and electron beam irradiation;Food Microbiology;2017-06

4. Modeling and optimization of the E-beam treatment of chicken steaks and hamburgers, considering food safety, shelf-life, and sensory quality;Food and Bioproducts Processing;2015-10

5. Changes in the volatile compounds of pork loin (fresh and marinated) with different irradiation and packaging during storage;Grasas y Aceites;2013-05-27

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3