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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

Microstructure of Fat Globules in Whole Milk after Thermosonication Treatment

Authors: Bermúdez-Aguirre, D.; Mawson, R.; Barbosa-Cánovas, G.V.

Source: Journal of Food Science, Volume 73, Number 7, September 2008 , pp. E325-E332(1)

Publisher: Blackwell Publishing

Combined Use of Ultrasound and Natural Antimicrobials To Inactivate Listeria monocytogenes in Orange Juice

Authors: Ferrante, Silvina; Guerrero, Sandra; Alzamora, Stella Maris

Source: Journal of Food Protection®, Volume 70, Number 8, August 2007 , pp. 1850-1856(7)

Publisher: International Association for Food Protection

Inactivation of Shigella boydii 18 IDPH and Listeria monocytogenes Scott A with Power Ultrasound at Different Acoustic Energy Densities and Temperatures

Authors: Ugarte-Romero, Edgar; Feng, Hao; Martin, Scott E.

Source: Journal of Food Science, Volume 72, Number 4, May 2007 , pp. M103-M107(1)

Publisher: Blackwell Publishing

Power Ultrasound Treatment of Listeria monocytogenes in Apple Cider

Authors: Baumann, Adam R.; Martin, Scott E.; Feng, Hao

Source: Journal of Food Protection®, Volume 68, Number 11, November 2005 , pp. 2333-2340(8)

Publisher: International Association for Food Protection

The use of ultrasound in food technology I: inactivation of peroxidase by thermosonication

Authors: De Gennaro L.; Cavella S.; Romano R.; Masi P.

Source: Journal of Food Engineering, Volume 39, Number 4, March 1999 , pp. 401-407(7)

Publisher: Elsevier