Non-thermal plasma-activated water inactivation of food-borne pathogen on fresh produce-Reference-Cited by-同舟云学术

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Non-thermal plasma-activated water inactivation of food-borne pathogen on fresh produce

Published:2015-12 Issue: Volume:300 Page:643-651
ISSN:0304-3894
Container-title:Journal of Hazardous Materials
language:en
Short-container-title:Journal of Hazardous Materials

Author:

Ma Ruonan,Wang Guomin,Tian Ying,Wang Kaile,Zhang Jue,Fang Jing

Publisher

Elsevier BV

Subject

Health, Toxicology and Mutagenesis,Pollution,Waste Management and Disposal,Environmental Chemistry,Environmental Engineering

Reference60 articles.

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2. Effect of low temperature on the ascorbic acid content and quality characteristics of frozen strawberry;Sahari;Food Chem.,2004

3. Inactivation kinetics of inoculated E. coli O157:H7, Listeria monocytogenes and Salmonella enterica on strawberries by chlorine dioxide gas;Mahmoud;Food Microbiol.,2007

4. The composition of fruit of different strawberry varieties depending on maturity stage;Sturm;Food Chem.,2003

5. Pathogenic microorganism associated with fresh produce;Beuchat;J. Food. Prot.,1996

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