Use of the Weibull model for lactococcal bacteriophage inactivation by high hydrostatic pressure-Reference-Cited by-同舟云学术

Use of the Weibull model for lactococcal bacteriophage inactivation by high hydrostatic pressure

Published:2006-04 Issue:1 Volume:108 Page:78-83
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Dilek Avsaroglu M.,Buzrul Sencer,Alpas Hami,Akcelik Mustafa,Bozoglu Faruk

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference27 articles.

1. Interaction of pressure, time and temperature of pressurization on viability loss of Listeria innocua;Alpas;World Journal of Microbiology and Biotechnology,1998

2. Interactions of high hydrostatic pressure, pressurization temperature and pH on death and injury of pressure-resistant and pressure-sensitive strains of foodborne pathogens;Alpas;International Journal of Food Microbiology,2000

3. Evaluation of high hydrostatic pressure sensitivity of Staphylococcus aureus and Escherichia coli O157:H7 by differential scanning calorimetry;Alpas;International Journal of Food Microbiology,2003

4. Modeling the synergistic effect of high pressure and heat on the inactivation kinetics of Listeria innocua: a preliminary study;Buzrul;FEMS Microbiology Letters,2004

5. Use of Weibull frequency distribution model to describe the inactivation of Alicyclobacillus acidoterrestris by high pressure at different temperatures;Buzrul;Food Research International,2005

Cited by 56 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. The Novel Concept of Synergically Combining: High Hydrostatic Pressure and Lytic Bacteriophages to Eliminate Vegetative and Spore-Forming Bacteria in Food Products;Foods;2024-08-12

2. Microbial inactivation and quality impact assessment of red pepper paste treated by high pressure processing;Heliyon;2022-12

3. Microbial Inactivation and Quality Impact Assessment of Red Pepper ( <i>Capsicum Annuum L.</i>) Paste Treated by High Pressure Processing;SSRN Electronic Journal;2022

4. High‐pressure processing of meat: Molecular impacts and industrial applications;Comprehensive Reviews in Food Science and Food Safety;2020-11-14

5. Combined effects of high hydrostatic pressure treatment and red ginseng concentrate supplementation on the inactivation of foodborne pathogens and the quality of ready-to-use kimchi sauce;LWT;2019-11