Keywords: صدمه جانبی; Food-borne pathogen; Thermal inactivation; Membrane fluidity; Sublethal injury; Growth temperature; Growth phase; Benzyl alcohol;
مقالات ISI صدمه جانبی (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: صدمه جانبی; Slightly acidic electrolyzed water; Escherichia coli; Staphylococcus aureus; Sublethal injury; Inactivation mechanism;
Keywords: صدمه جانبی; Cold atmospheric gas plasma; Food model (micro)structure; Growth morphology; Inactivation support system; Sublethal injury;
Analysis of Staphylococcus aureus cell viability, sublethal injury and death induced by synergistic combination of ultrasound and mild heat
Keywords: صدمه جانبی; Staphylococcus aureus; Cell viability; Sublethal injury; Ultrasound; Mild heat;
Keywords: صدمه جانبی; Listeria monocytogenes; Biofilm; Sublethal injury; Sanitizer resistance
Keywords: صدمه جانبی; Pulsed electric fields (PEF); Sublethal injury; Kinetics; Milk;
Keywords: صدمه جانبی; Light emitting diodes; Food preservation; Photodynamic inactivation; Foodborne pathogens; Sublethal injury;
Keywords: صدمه جانبی; Sublethal injury; Mild heating; Cell colony; Food model systems; Xanthan gum; Escherichia coli; Salmonella Typhimurium; Listeria innocua;
Decreased resistance of sublethally injured Escherichia coli O157:H7 to salt, mild heat, nisin and acids induced by high pressure carbon dioxide
Keywords: صدمه جانبی; Sublethal injury; Sensitization; High pressure carbon dioxide; Escherichia coli O157:H7;
Sublethal injury and recovery of Escherichia coli O157:H7 and K-12 after exposure to lactic acid
Keywords: صدمه جانبی; E. coli O157:H7; E. coli K-12; Lactic acid; Sublethal injury; Recovery;
Temperature-mediated variations in cellular membrane fatty acid composition of Staphylococcus aureus in resistance to pulsed electric fields
Keywords: صدمه جانبی; Staphylococcus aureus; Sublethal injury; Gas chromatography–mass spectrometry; Membrane structure; Electron microscopy
Combined effect of carvacrol and citral on the growth of Listeria monocytogenes and Listeria innocua and on the occurrence of damaged cells
Keywords: صدمه جانبی; Antimicrobials; Listeria innocua; Listeria monocytogenes; Combined effect; Carvacrol; Citral; Sublethal injury;
Effect of organic acids on the photodynamic inactivation of selected foodborne pathogens using 461Â nm LEDs
Keywords: صدمه جانبی; Light emitting diodes; Organic acids; Antibacterial effect; Foodborne pathogens; Sublethal injury;
Sublethal injury and recovery of Escherichia coli O157:H7 by high pressure carbon dioxide
Keywords: صدمه جانبی; High pressure carbon dioxide; Sublethal injury; Recovery;
Assessment of pulsed electric fields induced cellular damage in Saccharomyces cerevisiae: Change in performance of mitochondria and cellular enzymes
Keywords: صدمه جانبی; Pulsed electric fields (PEF); Non-thermal processing; Sublethal injury; Cellular enzymes;
Role of growth morphology in the formulation of NaCl-based selective media for injury detection of Escherichia coli, Salmonella Typhimurium and Listeria innocua
Keywords: صدمه جانبی; Sublethal injury; Selective media; Hyperosmotic NaCl stress; Colony growth; Xanthan gum; Escherichia coli; Salmonella Typhimurium; Listeria innocua;
Influences of simultaneous physicochemical stresses on injury and subsequent heat and acid resistances of Salmonella Enteritidis in apple juice
Keywords: صدمه جانبی; Acid inactivation; Acid stress; Heat inactivation; Osmotic stress; Physicochemical stresses; Salmonella Enteritidis; Sublethal injury; Temperature stress;
Synergistic combinations of high hydrostatic pressure and essential oils or their constituents and their use in preservation of fruit juices
Keywords: صدمه جانبی; High hydrostatic pressure; Essential oils; Sublethal injury; Synergistic effect; Listeria monocytogenes; Escherichia coli O157:H7
Role of general stress-response alternative sigma factors ÏS (RpoS) and ÏB (SigB) in bacterial heat resistance as a function of treatment medium pH
Keywords: صدمه جانبی; Sublethal injury; Stationary-phase; DT value; z value; Listeria monocytogenes EGD-e; Escherichia coli BJ4;
Inactivation of Escherichia coli O157:H7 in fruit juices by combined treatments of citrus fruit essential oils and heat
Keywords: صدمه جانبی; Escherichia coli O157:H7; Heat; Citrus essential oil; Sublethal injury; Combined process; Fruit juice
Synergistic combination of essential oils from Morocco and physical treatments for microbial inactivation
Keywords: صدمه جانبی; Food preservation; Heat; Pulsed electric fields; Essential oil; Sublethal injury; Combined process
Chemical composition of commercial citrus fruit essential oils and evaluation of their antimicrobial activity acting alone or in combined processes
Keywords: صدمه جانبی; Citrus essential oil; Antimicrobial activity; Foodborne pathogen; Sublethal injury; Heat; Combined process; EO; essential oil; EOs; essential oils;
Bacterial inactivation in fruit juices using a continuous flow Pulsed Light (PL) system
Keywords: صدمه جانبی; Pulsed light; Escherichia coli; Listeria innocua; Sublethal injury; Absorption coefficient; Fruit juices
Nonthermal inactivation and sublethal injury of Lactobacillus plantarum in apple cider by a pilot plant scale continuous supercritical carbon dioxide system
Keywords: صدمه جانبی; Supercritical carbon dioxide; Nonthermal pasteurization; Lactobacillus plantarum; Apple cider; Sublethal injury
Environmental factors influencing the inactivation of Cronobacter sakazakii by high hydrostatic pressure
Keywords: صدمه جانبی; Cronobacter sakazakii; High hydrostatic pressure; Non-thermal technology; Sublethal injury
The antimicrobial activity of hydrophobic essential oil constituents acting alone or in combined processes of food preservation
Keywords: صدمه جانبی; Food preservation; Heat; Pulsed electric fields; Essential oil; Sublethal injury; Combined process
sigB absence decreased Listeria monocytogenes EGD-e heat resistance but not its Pulsed Electric Fields resistance
Keywords: صدمه جانبی; Biosynthetic requirements; Membrane damage repair; Sublethal injury; Bacterial inactivation; Stress exposure; Food preservation;
Resistance of Enterobacter sakazakii to pulsed electric fields
Keywords: صدمه جانبی; Enterobacter sakazakii; Cronobacter sakazakii; Pulsed electric fields; Non-thermal technology; Environmental factors; Sublethal injury
Influences of simultaneous physicochemical stress exposures on injury and subsequent responses of E. coli O157:H7 to resuscitative and inactivative challenges
Keywords: صدمه جانبی; Acid inactivation; Escherichia coli O157:H7; Heat inactivation; Physicochemical stresses; Sublethal injury;
Comparing the PEF resistance and occurrence of sublethal injury on different strains of Escherichia coli, Salmonella Typhimurium, Listeria monocytogenes and Staphylococcus aureus in media of pH 4 and 7
Keywords: صدمه جانبی; Pulsed electric fields; Pasteurisation; Sublethal injury; Inactivation
Protective effect of milk constituents and sublethal injuries limiting process effectiveness during PEF inactivation of Lb. rhamnosus
Keywords: صدمه جانبی; PEF; Non-thermal pasteurisation; Milk; Lb. rhamnosus; Sublethal injury
Recovery of Saccharomyces cerevisiae sublethally injured cells after Pulsed Electric Fields
Keywords: صدمه جانبی; Saccharomyces cerevisiae; Repair; Recovery medium; Pulsed Electric Fields; pH; Sublethal injury
Effect of environmental factors and cell physiological state on Pulsed Electric Fields resistance and repair capacity of various strains of Escherichia coli
Keywords: صدمه جانبی; Pulsed Electric Fields; Sublethal injury; Heat shock; Water activity; Sigma; Escherichia coli
Inactivation of Staphylococcus spp. strains in whole milk and orange juice using ultra high pressure homogenisation at inlet temperatures of 6 and 20 °C
Keywords: صدمه جانبی; Ultra high pressure homogenisation; Milk; Orange juice; Staphylococcus spp; Sublethal injury
Inactivation kinetics of a piezotolerant Staphylococcus aureus isolated from high-pressure-treated sliced ham by high pressure in buffer and in a ham model system: Evaluation in selective and non-selective medium
Keywords: صدمه جانبی; High pressure; Staphylococcus aureus; Ham; Meat products; Inactivation; Sublethal injury; Selective media