Synergistic inactivation of Escherichia coli O157:H7 by plasma-activated water and mild heat-Reference-Cited by-同舟云学术

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Synergistic inactivation of Escherichia coli O157:H7 by plasma-activated water and mild heat

Published:2019-12 Issue: Volume:106 Page:106741
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Xiang Qisen^ORCID,Wang Wenjie,Zhao Dianbo,Niu Liyuan,Li Ke,Bai Yanhong

Funder

National Key R & D Program of China

China Postdoctoral Science Foundation

Universities in Henna Province

University Young Key Teachers of Henan Province

Zhengzhou University of Light Industry

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference48 articles.

1. Quality control of cytoplasmic membrane proteins in Escherichia coli;Akiyama;Journal of Biochemistry,2009

2. Antibacterial activity and mechanism of thymol against Alicyclobacillus acidoterrestris vegetative cells and spores;Cai;LWT-Food Science and Technology,2019

3. Study of the inactivation of some microorganisms in turbid carrot-orange juice blend processed by ultraviolet light assisted by mild heat treatment;Carrillo;Journal of Food Engineering,2017

4. Decomposition rate of hydrogen peroxide bleaching agents under various chemical and physical conditions;Chen;The Journal of Prosthetic Dentistry,1993

5. Sequential application of plasma-activated water and mild heating improves microbiological quality of ready-to-use shredded salted kimchi cabbage (Brassica pekinensis L.);Choi;Food Control,2019

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1. Innovative application of plasma-activated water in the inactivation of Escherichia coli: Temperature-dependent chemical processes leading to the synergistic microbicidal effect;Food Control;2024-09

2. Inactivation of Salmonella, Enterococcus faecium and natural microbiota on dry food matrices with microwave-driven plasma processed air;Innovative Food Science & Emerging Technologies;2024-09

3. Mechanism of inactivation of Pseudomonas fluorescens by plasma-activated water based on active substances;Innovative Food Science & Emerging Technologies;2024-08

4. Effects of plasma‐activated water and mild heating on Escherichia coli inactivation during wheat tempering and flour quality;Cereal Chemistry;2024-07-22

5. Effect of plasma-activated water on planktonic and biofilm cells of Vibrio parahaemolyticus strains isolated from cutting board surfaces in retail seafood markets;Journal of Applied Microbiology;2024-07-17

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