Inactivation effect and action mode of ohmic heating on Staphylococcus aureus in phosphate‐buffered saline

[1]  D. Kang,et al.  Intensified inactivation efficacy of pulsed ohmic heating for pathogens in soybean milk due to sodium lactate , 2022, Food Control.

[2]  E. Küçüköner,et al.  A novel drying system – simultaneous use of ohmic heating with convectional air drying: System design and detailed examination using CFD , 2021 .

[3]  T. C. Pimentel,et al.  Ohmic heating increases inactivation and morphological changes of Salmonella sp. and the formation of bioactive compounds in infant formula. , 2021, Food microbiology.

[4]  Shaoling Lin,et al.  Preparation and photodynamic bactericidal effects of curcumin-β-cyclodextrin complex. , 2021, Food chemistry.

[5]  Wentao Xu,et al.  Novel rolling circle amplification biosensors for food-borne microorganism detection , 2021 .

[6]  Yijie Zhao,et al.  Global proteomic responses of sublethally injured Staphylococcus aureus induced by ohmic heating , 2021 .

[7]  Nora R. Aimaretti,et al.  Comparison of the quality attributes of carrot juice pasteurized by ohmic heating and conventional heat treatment , 2021, LWT.

[8]  Hui Shi,et al.  Sublethal injury and recovery of Escherichia coli O157:H7 after freezing and thawing , 2021 .

[9]  A. Fadavi,et al.  The ohmic and conventional heating methods in concentration of sour cherry juice: Quality and engineering factors , 2021 .

[10]  F. Icier,et al.  Mathematical modelling of vacuum ohmic evaporation process , 2020 .

[11]  F. Schottroff,et al.  Inactivation of vegetative microorganisms by ohmic heating in the kilohertz range – Evaluation of experimental setups and non-thermal effects , 2020 .

[12]  Xiaojing Tian,et al.  Inactivation of Staphylococcus aureus in phosphate buffered saline and physiological saline using ohmic heating with different voltage gradient and frequency , 2020 .

[13]  C. Jiang,et al.  Recombinase polymerase amplification with polymer flocculation sedimentation for rapid detection of Staphylococcus aureus in food samples. , 2020, International journal of food microbiology.

[14]  L. Marczak,et al.  Microbial inactivation by ohmic heating: Literature review and influence of different process variables , 2020 .

[15]  Xiangliang Zhang,et al.  Sublethal injury and recovery of Listeria monocytogenes and Escherichia coli O157:H7 after exposure to slightly acidic electrolyzed water , 2019 .

[16]  D. Kang,et al.  Resistance of Escherichia coli O157:H7 ATCC 35150 to ohmic heating as influenced by growth temperature and sodium chloride concentration in salsa , 2019, Food Control.

[17]  Xiaojing Tian,et al.  Inactivation and recovery kinetics of Escherichia coli O157:H7 treated with ohmic heating in broth , 2019, LWT.

[18]  M. Niakousari,et al.  Application of microwave and ohmic heating for pasteurization of cantaloupe juice: microbial inactivation and chemical properties. , 2019, Journal of the science of food and agriculture.

[19]  Xixi Cai,et al.  The preservative potential of Octopus scraps peptides−Zinc chelate against Staphylococcus aureus: Its fabrication, antibacterial activity and action mode , 2019, Food Control.

[20]  R. Roohi,et al.  Ohmic heating of blended citrus juice: Numerical modeling of process and bacterial inactivation kinetics , 2019, Innovative Food Science & Emerging Technologies.

[21]  Bing Li,et al.  Biofilm Formation of Staphylococcus aureus under Food Heat Processing Conditions: First Report on CML Production within Biofilm , 2019, Scientific Reports.

[22]  Jianhao Zhang,et al.  Inactivation Kinetics of Salmonella typhimurium and Staphylococcus aureus in Different Media by Dielectric Barrier Discharge Non-Thermal Plasma , 2018, Applied Sciences.

[23]  G. Mercali,et al.  Evaluation of nonthermal effects of electricity on inactivation kinetics of Staphylococcus aureus and Escherichia coli during ohmic heating of infant formula , 2018 .

[24]  Hui Shi,et al.  Sublethal injury and recovery of Escherichia coli O157:H7 and K-12 after exposure to lactic acid , 2017 .

[25]  Mieke Uyttendaele,et al.  Thermal inactivation and sublethal injury kinetics of Salmonella enterica and Listeria monocytogenes in broth versus agar surface. , 2017, International journal of food microbiology.

[26]  Henry Jaeger,et al.  Opinion on the use of ohmic heating for the treatment of foods , 2016 .

[27]  A. Singh,et al.  Ohmic Heating: Concept and Applications—A Review , 2016, Critical reviews in food science and nutrition.

[28]  C. Shi,et al.  Effect of nisin and perilla oil combination against Listeria monocytogenes and Staphylococcus aureus in milk , 2016, Journal of Food Science and Technology.

[29]  S. Quek,et al.  Antibacterial activity and mechanism of cinnamon essential oil against Escherichia coli and Staphylococcus aureus , 2016 .

[30]  D. Kang,et al.  Comparison of pH effects on ohmic heating and conventional heating for inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium and Listeria monocytogenes in orange juice , 2015 .

[31]  Xiaosong Hu,et al.  Sublethal injury and recovery of Escherichia coli O157:H7 by high pressure carbon dioxide , 2015 .

[32]  K. Baek,et al.  Determination of Antibacterial Mode of Action of Allium sativum Essential Oil against Foodborne Pathogens Using Membrane Permeability and Surface Characteristic Parameters , 2013 .

[33]  X. Liao,et al.  Induction of Viable but Nonculturable Escherichia coli O157:H7 by High Pressure CO2 and Its Characteristics , 2013, PloS one.

[34]  D. Kang,et al.  Effect of continuous ohmic heating to inactivate Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in orange juice and tomato juice , 2012, Journal of applied microbiology.

[35]  S. Sastry,et al.  Accelerated inactivation of Geobacillus stearothermophilus spores by ohmic heating , 2012 .

[36]  K. Dill,et al.  Physical limits of cells and proteomes , 2011, Proceedings of the National Academy of Sciences.

[37]  V. Wu,et al.  A review of microbial injury and recovery methods in food. , 2008, Food microbiology.

[38]  Cristina L. M. Silva,et al.  Recovery of heat-injured Listeria innocua. , 2006, International journal of food microbiology.

[39]  Chung-Young Lee,et al.  Leakage of cellular materials from Saccharomyces cerevisiae by ohmic heating , 2002 .

[40]  J. Warmington,et al.  Determining the Antimicrobial Actions of Tea Tree Oil , 2001, Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry.