The combined effect of high pressure processing and dimethyl dicarbonate to inactivate foodborne pathogens in apple juice

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Agriculture, Chemical Engineering, Food Science +15

High-pressure Food Processing

V.M. Balasubramaniam, Dániel Farkas · Food Science and Technology International · 2008 · 139 citations

Agriculture, Food Science, Microbiology +17

Inactivation of different strains of Escherichia coli O157:H7 in various apple ciders treated with dimethyl dicarbonate (DMDC) and sulfur dioxide (SO2) as an alternative method

John J. Churey, Pervin Başaran, Randy W. Worobo · Food Microbiology · 2008 · 43 citations

Agriculture, Food Science, Microbiology +15

Effect of Acid Adaptation and Acid Shock on Thermal Tolerance and Survival of Escherichia coli O157:H7 and O111 in Apple Juice

Jessie Usaga, Randy W. Worobo, Olga I. Padilla‐Zakour · Journal of Food Protection · 2014 · 36 citations

Agriculture, Food Science, Microbiology +16

Effect of High Pressure Homogenization and Dimethyl Dicarbonate (DMDC) on Microbial and Physicochemical Qualities of Mulberry Juice

Yuanshan Yu, Jijun Wu, Yujuan Xu et al. · Journal of Food Science · 2016 · 26 citations

Agriculture, Food Science, Microbiology +17