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Survival and Thermal Resistance of Salmonella Enteritidis PT 30 on Almonds after Long-Term Storage.



Determination of sensory thresholds of Mentha piperita L. essential oil in selected tropical fruit juices and efficacy of sensory accepted concentrations combined with mild heat to inactivate foodborne pathogens


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10.4315/0362-028X.JFP-18-152

Survival and Thermal Resistance of Salmonella Enteritidis PT 30 on Almonds after Long-Term Storage.



Determination of sensory thresholds of Mentha piperita L. essential oil in selected tropical fruit juices and efficacy of sensory accepted concentrations combined with mild heat to inactivate foodborne pathogens


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10.1016/J.FOODCONT.2018.11.054

High temperature water activity as a key factor influencing survival of Salmonella Enteritidis PT30 in thermal processing


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10.1016/J.LWT.2019.04.090

Inactivation of Salmonella Enteritidis and Enterococcus faecium NRRL B-2354 in corn flour by radio frequency heating with subsequent freezing



Muscle characteristics in chicks challenged with Salmonella Enteritidis and the effect of preventive application of the probiotic Enterococcus faecium


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10.4315/0362-028X.JFP-19-091

Effect of Food Structure, Water Activity, and Long-Term Storage on X-Ray Irradiation for Inactivating Salmonella Enteritidis PT30 in Low-Moisture Foods.


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10.4315/0362-028X.JFP-18-544

Desiccation and Thermal Resistance of Escherichia coli O121 in Wheat Flour.


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