Inactivation of wine-associated microbiota by continuous pulsed electric field treatments-Reference-Cited by-同舟云学术

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Inactivation of wine-associated microbiota by continuous pulsed electric field treatments

Published:2015-05 Issue: Volume:29 Page:187-192
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

González-Arenzana Lucía,Portu Javier,López Rosa,López Noelia,Santamaría Pilar,Garde-Cerdán Teresa,López-Alfaro Isabel

Funder

Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria

Navarra Government

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference46 articles.

1. The influence of process parameters for the inactivation of Listeria monocytogenes by pulsed electric fields;Álvarez;International Journal of Food Microbiology,2003

2. Inactivation of Yersinia enterocolitica by pulsed electric fields;Álvarez;Food Microbiology,2003

3. Effect of fermentation temperature on microbial population evolution using culture-independent and dependent techniques;Andorrá;Food Research International,2010

4. Thermal processing and nutritional quality;Arnoldi,2002

5. Influence of pH, water activity and temperature on the inactivation of Escherichia coli and Saccharomyces cerevisiae by pulsed electric fields;Aronsson;Innovative Food Science & Emerging Technologies,2001

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2. Increasing of craft beer shelf life, with and without alcohol, through immersion batch pasteurization;Exploration of Foods and Foodomics;2024-02-26

3. Defining winery processing conditions for the decontamination of must and wine spoilage microbiota by Pulsed Electric Fields (PEF);Innovative Food Science & Emerging Technologies;2023-10

4. Synergetic effect of combining PEF treatments with sublethal doses of SO2 on the inactivation of Saccharomyces bayanus and Brettanomyces bruxellensis in red wine;Frontiers in Food Science and Technology;2023-09-04

5. Advances in pulsed electric stimuli as a physical method for treating liquid foods;Physics of Life Reviews;2023-03

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