Keywords: خنثی سازی گرما; Norovirus; Murine norovirus; Tulane virus; Strawberries; Heat inactivation; Predictive model;
مقالات ISI خنثی سازی گرما (ترجمه نشده)
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Keywords: خنثی سازی گرما; Flow cytometry; Bacterial physiology; Viability; Heat inactivation; Bacterial response; Respiration; Membrane potential; Fluorescent staining;
Keywords: خنثی سازی گرما; Alphavirus; Heat inactivation; Thermostability;
Keywords: خنثی سازی گرما; Meat and meat preparations; Heat inactivation; Pathogens; Home cooking practices;
The effects of grapefruit seed extract on the thermal inactivation of Listeria monocytogenes in sous-vide processed döner kebabs
Keywords: خنثی سازی گرما; Grapefruit; Döner kebabs; Heat inactivation; L. monocytogenes; Sous-vide;
Individual and combined efficacies of mild heat and ultraviolet-c radiation against Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in coconut liquid endosperm
Keywords: خنثی سازی گرما; Coconut liquid endosperm; Heat inactivation; Ultraviolet-C processing; Hurdle technology; Escherichia coli O157:H7; Salmonella enterica; Listeria monocytogenes;
Discrimination of infectious and heat-treated norovirus by combining platinum compounds and real-time RT-PCR
Keywords: خنثی سازی گرما; Human norovirus; Murine norovirus; RT-qPCR; Heat inactivation; Infectivity; Platinum; Palladium; Propidium monoazide; Ethidium monoazide;
Isolation, identification and characterization of the bioluminescent bacteria isolated from the blue swimmer crab Portunus pelagicus along Thondi Coast and virulence studies at high temperatures
Keywords: خنثی سازی گرما; 16S rRNA gene sequencing; Heat inactivation; Food borne infections; Bacterial inoculation; Vibrio harveyi;
Effects and interactions of gallic acid, eugenol and temperature on thermal inactivation of Salmonella spp. in ground chicken
Keywords: خنثی سازی گرما; Salmonella; Gallic acid; Eugenol; Heat inactivation; Modeling; Chicken;
Inactivation of Mycobacterium bovis ssp. caprae in high-temperature, short-term pasteurized pilot-plant milk
Keywords: خنثی سازی گرما; Mycobacterium caprae; milk; heat inactivation; pilot plant;
Effect of thermal treatment on secondary structure and conformational change of mushroom polyphenol oxidase (PPO) as food quality related enzyme: A FTIR study
Keywords: خنثی سازی گرما; PPO; Heat inactivation; FTIR; Spectroscopy; Protein secondary structure;
Short communication: Effect of homogenization on heat inactivation of Mycobacterium avium subspecies paratuberculosis in milk
Keywords: خنثی سازی گرما; Mycobacterium paratuberculosis; milk; homogenization; heat inactivation;
Influences of vanillin and licorice root extract supplementations on the decimal reduction times of Escherichia coli O157:H7 in mildly heated young coconut liquid endosperm
Keywords: خنثی سازی گرما; Heat inactivation; Hurdle technology; Licorice root extract; Vanillin;
Influences of simultaneous physicochemical stresses on injury and subsequent heat and acid resistances of Salmonella Enteritidis in apple juice
Keywords: خنثی سازی گرما; Acid inactivation; Acid stress; Heat inactivation; Osmotic stress; Physicochemical stresses; Salmonella Enteritidis; Sublethal injury; Temperature stress;
Polyomavirus inactivation – A review
Keywords: خنثی سازی گرما; Avian polyomavirus; BK virus; Disinfectant/chemical inactivation; Gamma-irradiation; Heat inactivation; Low pH inactivation; JC virus; Mouse polyomavirus; Photodynamic inactivation; SV40; UV-C irradiation; Viral inactivation; X-irradiation
Thermal inactivation of Botrytis cinerea conidia in synthetic medium and strawberry puree
Keywords: خنثی سازی گرما; Botrytis cinerea; Strawberries; Heat inactivation
Evaluation of methods measuring the capsid integrity and/or functions of noroviruses by heat inactivation
Keywords: خنثی سازی گرما; Noroviruses; RNase; Binding; RT-PCR; Heat inactivation
Inactivation of Neosartorya fischeri and Paecilomyces variotii on paperboard packaging material by hydrogen peroxide and heat
Keywords: خنثی سازی گرما; Heat resistant molds; Hydrogen peroxide; Heat inactivation; D value; Packaging; Aseptic processing;
Influences of heating temperature, pH, and soluble solids on the decimal reduction times of acid-adapted and non-adapted Escherichia coli O157:H7 (HCIPH 96055) in a defined liquid heating medium
Keywords: خنثی سازی گرما; E. coli O157:H7; Heat inactivation; Intrinsic food factors; Extrinsic process factors; Implicit microbial factors; Acid adaptation
Pasteurization of milk: The heat inactivation kinetics of milk-borne dairy pathogens under commercial-type conditions of turbulent flow
Keywords: خنثی سازی گرما; milk pasteurization; heat inactivation; kinetics; dairy pathogen;
Voltammetric behavior of the heat-treating PC-3 cells and its application in drug sensitivity test
Keywords: خنثی سازی گرما; Electrochemistry; PC-3 cell; Heat inactivation; Drug sensitivity test
Bioethanol production from rice straw by a sequential use of Saccharomyces cerevisiae and Pichia stipitis with heat inactivation of Saccharomyces cerevisiae cells prior to xylose fermentation
Keywords: خنثی سازی گرما; SSF; Heat inactivation; Pichia stipitis; Saccharomyces cerevisiae
Evaluation of Bacillus strains as model systems for the work on Bacillus anthracis spores
Keywords: خنثی سازی گرما; Bacillus anthracis; Surrogate; SpoIIIAB typing; Heat inactivation; Germination; SEM
Influences of simultaneous physicochemical stress exposures on injury and subsequent responses of E. coli O157:H7 to resuscitative and inactivative challenges
Keywords: خنثی سازی گرما; Acid inactivation; Escherichia coli O157:H7; Heat inactivation; Physicochemical stresses; Sublethal injury;
Inactivation of Salmonella, E. coli and Listeria monocytogenes in phosphate-buffered saline and apple juice by ultraviolet and heat treatments
Keywords: خنثی سازی گرما; Apple juice; Escherichia coli; Heat inactivation; Listeria monocytogenes; Salmonella enterica; Ultraviolet radiation
Problem solved: a modified enzyme-linked immunosorbent assay for detection of human antibodies to pertussis toxin eliminates false-positive results occurring at analysis of heat-treated sera
Keywords: خنثی سازی گرما; Pertussis enzyme-linked immunosorbent assay; Serology; Heat inactivation; Serum; Human; Pertussis toxin
Growth, inactivation and histamine formation of Morganella psychrotolerans and Morganella morganii — development and evaluation of predictive models
Keywords: خنثی سازی گرما; Seafood safety; Prediction; Heat inactivation; Product validation
Effect of a previous heat shock on the thermal resistance of Listeria monocytogenes and Pseudomonas aeruginosa at different pHs
Keywords: خنثی سازی گرما; Heat inactivation; Heat shock; Modelization; Weibull; Listeria monocytogenes; Pseudomonas aeruginosa;
Heat inactivation of Listeria monocytogenes Scott A on potato surfaces
Keywords: خنثی سازی گرما; Listeria monocytogenes; Heat inactivation; Surface pasteurisation
Improved thermodynamic stability of subtilisin Carlsberg by covalent modification
Keywords: خنثی سازی گرما; Carbohydrates; Chemical modification; Conformational stability; Heat inactivation; Subtilisin
Thermodynamic study of β-N-acetylhexosaminidase enzyme heterogeneity in human seminal plasma
Keywords: خنثی سازی گرما; Seminal plasma; β-N-Acetylhexosaminidase isoenzymes; Activation energy; Heat inactivation; Azoospermia; Oligozoospermia; Normozoospermia;
Inactivation of peroxidase, polyphenoloxidase, and lipoxygenase in paprika and chili powder after immediate thermal treatment of the plant material
Keywords: خنثی سازی گرما; Enzyme activity; Heat inactivation; Peroxidase; Polyphenoloxidase; Lipoxygenase; Chili; Paprika; Industrial relevance: For the production of high quality paprika and chili powders, immediate and complete inactivation of endogenous enzymes, in particular l
Comparing predicting models for heat inactivation of Listeria monocytogenes and Pseudomonas aeruginosa at different pH
Keywords: خنثی سازی گرما; Heat inactivation; Predictive microbiology; Weibull; Listeria monocytogenes; Pseudomonas aeruginosa; pH;