Thermal Death Rate of Ascospores of Neosartorya fischeri ATCC 200957 in the Presence of Organic Acids and Preservatives in Fruit Juices

By Rajashekhara E.   Suresh E. R.   Ethiraj S.  

Journal of Food Protection, Vol. 61, Iss. 10, 1998-10 ,pp. : 1358-1362

International Association for Food Protection

Access to resources Recommend Favorite

Survival of Bacillus anthracis Spores in Fruit Juices and Wine

By Leishman Oriana N.   Johnson Miranda J.   Labuza Theodore P.   Diez-Gonzalez Francisco  

Journal of Food Protection, Vol. 73, Iss. 9, 2010-09 ,pp. : 1694-1697

International Association for Food Protection

Access to resources Recommend Favorite

Inhibition of Spoiling Yeasts of Fruit Juices through Citrus Extracts

By Bevilacqua Antonio   Speranza Barbara   Campaniello Daniela   Corbo Maria Rosaria   Sinigaglia Milena  

Journal of Food Protection, Vol. 76, Iss. 10, 2013-10 ,pp. : 1753-1760

International Association for Food Protection

Access to resources Recommend Favorite

Updated Knowledge About the Presence of Phenolic Compounds in Wine

By MONAGAS MARÍA   BARTOLOMÉ BEGOÑA   GÓMEZ-CORDOVÉS CARMEN  

Critical Reviews in Food Science and Nutrition, Vol. 45, Iss. 2, 2005-03 ,pp. : 85-118

Taylor & Francis Ltd

Access to resources Recommend Favorite

Effect of Organic Acids and Hydrogen Peroxide on Cryptosporidium parvum Viability in Fruit Juices

By Kniel Kalmia E.   Sumner Susan S.   Lindsay David S.   Hackney Cameron R.   Pierson Merle D.   Zajac Anne M.   Golden David A.   Fayer Ronald  

Journal of Food Protection, Vol. 66, Iss. 9, 2003-09 ,pp. : 1650-1657

International Association for Food Protection

Access to resources Recommend Favorite