Plasma-activated water for inactivation of Salmonella Typhimurium avirulent surrogate: Applications in produce and shell egg and understanding the modes of action-Reference-Cited by-同舟云学术

Plasma-activated water for inactivation of Salmonella Typhimurium avirulent surrogate: Applications in produce and shell egg and understanding the modes of action

Published:2023-09 Issue: Volume:187 Page:115331
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Wang Qingyang,Kathariou Sophia,Salvi Deepti

Funder

National Science Foundation

National Institute of Food and Agriculture

Center for Advanced Processing and Packaging Studies, Ohio State University

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

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4. The effects of cold plasma-activated water treatment on the microbial growth and antioxidant properties of fresh-cut pears;Chen;Food and Bioprocess Technology,2019

5. Antimicrobial effect of plasma-activated tap water on staphylococcus aureus, escherichia coli, and Candida albicans;Chiappim;Water (Switzerland),2021

Cited by 2 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. Thermal Resistance of Avirulent Salmonella Enterica Serovar Typhimurium in Albumen, Yolk, and Liquid Whole Egg;ACS Food Science & Technology;2024-08-14

2. Stress response of Salmonella Newport with various sequence types toward plasma-activated water: Viable but nonculturable state formation and outer membrane vesicle production;Current Research in Food Science;2024