Synergistic effect of sonication and high osmotic pressure enhances membrane damage and viability loss of Salmonella in orange juice

Emerging technologies: chemical aspects

Peter Butz, B. Tauscher · Food Research International · 2002 · 495 citations

Natural Sciences, Chemical Engineering, Chemistry +12

Effects of Sonication on the Kinetics of Orange Juice Quality Parameters

Brijesh K. Tiwari, Kasiviswanathan Muthukumarappan, Colm P. O’Donnell et al. · Journal of Agricultural and Food Chemistry · 2008 · 265 citations

Agriculture, Food Science, Food Analysis +16

Distinguishing between living and nonliving bacteria: Evaluation of the vital stain propidium iodide and its combined use with molecular probes in aquatic samples

S. C. Williams, Yiguo Hong, D.C.A. Danavall et al. · Journal of Microbiological Methods · 1998 · 199 citations

Life Sciences, Biology, Microbiology +14

Outbreak of Salmonella Serotype Hartford Infections Associated With Unpasteurized Orange Juice

Kim A. Cook, Thomas Dobbs, W. Gary Hlady et al. · JAMA · 1998 · 177 citations

Veterinary Medicine, Infectious Diseases, Microbiology +17

Pulsed electric fields cause bacterial envelopes permeabilization depending on the treatment intensity, the treatment medium pH and the microorganism investigated

Natacha Caballero Gómez, P. Mañas, Javier Raso et al. · International Journal of Food Microbiology · 2006 · 155 citations

Life Sciences, Bioengineering, Microbiology +13