Ultrasound pasteurization: The effects of temperature, soluble solids, organic acids and pH on the inactivation of Escherichia coli ATCC 25922

Novel Food Processing Technologies

Ioannis S. Arvanitoyannis · International Journal of Food Science & Technology · 2005 · 401 citations

Agriculture, Food Science, Food Engineering +11

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

Javier Raso, P. Mañas, Rafael Pagán et al. · Ultrasonics Sonochemistry · 1999 · 333 citations

Medicine, Radiology, Ultrasonography +12

Thermal Inactivation of Stationary-Phase and Acid-Adapted Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in Fruit Juices

Alejandro S. Mazzotta · Journal of Food Protection · 2001 · 269 citations

Agriculture, Food Science, Microbiology +17

EFFECT OF TEMPERATURE ON VISCOSITY OF FRUIT JUICES AND PUREES

George D. Saravacos · Journal of Food Science · 1970 · 220 citations

Agriculture, Food Science, Food Processing +9

Protective Effect of Sucrose and Sodium Chloride for <i>Lactococcus lactis</i> during Sublethal and Lethal High-Pressure Treatments

Adriana Molina-Höppner, W. Doster, Rudi F. Vogel et al. · Applied and Environmental Microbiology · 2004 · 183 citations · Full text

Natural Sciences, Microbiology, Antimicrobial Resistance +16