Surface Characteristics of Fresh Produce and their Impact on Attachment and Removal of Human Pathogens on Produce Surfaces-Reference-Cited by-同舟云学术

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Surface Characteristics of Fresh Produce and their Impact on Attachment and Removal of Human Pathogens on Produce Surfaces

Published:2012-02-20 Issue: Volume: Page:43-57
ISSN:
Container-title:Decontamination of Fresh and Minimally Processed Produce
language:
Short-container-title:

Author:

Wang Hua,Zhou Bin,Feng Hao

Publisher

Wiley-Blackwell

Reference40 articles.

1. Surfactant Science Series;Berg,1993

2. Adhesion of Streptococcus thermophilus to stainless steel with different surface topography and roughness;Boulangé-Petermann;Biofouling,1997

3. Fouling biofilm development: a process analysis;Characklis;Biotech Bioeng,1981

4. Visualization of food structure by confocal laser scanning microscopy (CLSM);Dürrenberger;LebensmWiss Technolol,2001

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1. Growth and Survival of Listeria monocytogenes on Intact Fruit and Vegetable Surfaces During Postharvest Handling: A Systematic Literature Review;Journal of Food Protection;2019-12-19

2. Polydimethylsiloxane Replicas Efficacy for Simulating Fresh Produce Surfaces and Application in Mechanistic Study of Colloid Retention;Journal of Food Science;2019-02-18

3. Effect of Surface Properties on Colloid Retention on Natural and Surrogate Produce Surfaces;Journal of Food Science;2016-11-03

4. Influence of 1-MCP treatment and storage conditions on the development of microorganisms on the surface of apples grown in Latvia;Zemdirbyste-Agriculture;2016-05-16

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