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Effect of pH on Inactivation of Escherichia coli K12 by Sonication, Manosonication, Thermosonication, and Manothermosonication

Authors: Lee, H.; Zhou, B.; Feng, H.; Martin, S.E.

Source: Journal of Food Science, Volume 74, Number 4, May 2009 , pp. E191-E198(1)

Publisher: Blackwell Publishing

The Use of Ultrasound and Combined Technologies in Food Preservation

Authors: Demi˙rdoven, Aslihan; Baysal, Taner

Source: Food Reviews International, Volume 25, Number 1, January 2009 , pp. 1-11(11)

Publisher: Taylor and Francis Ltd

Variation in resistance of natural isolates of Staphylococcus aureus to heat, pulsed electric field and ultrasound under pressure

Authors: Rodríguez-Calleja, J.M.; Cebrián, G.; Condón, S.; Mañas, P.

Source: Journal of Applied Microbiology, Volume 100, Number 5, May 2006 , pp. 1054-1062(9)

Publisher: Blackwell Publishing

Inactivation of Salmonella Enteritidis, Salmonella Typhimurium, and Salmonella Senftenberg by Ultrasonic Waves under Pressure

Authors: Mañas, Pilar; Pagán, Rafael; Raso, Javier; Sala, Francisco J.; Condón, Santiago

Source: Journal of Food Protection®, Volume 63, Number 4, April 2000 , pp. 451-456(6)

Publisher: International Association for Food Protection

Influence of different factors on the output power transferred into medium by ultrasound

Authors: Raso J.; Manas P.; Pagan R.; Sala F.J.

Source: Ultrasonics Sonochemistry, Volume 5, Number 4, January 1999 , pp. 157-162(6)

Publisher: Elsevier