Food Science Display: ASC DESC Sort By Title Date Ordering High Pressure Processing for Decontamination of Orange Juice from Natural Flora and Salmonella serovars Abimbola Allison; Eleonora Troyanovskaya; Shahid Chowdhury; Aliyar Fouladkhah\ Public Health Microbiology Laboratory, Tennessee State University, Nashville, TN, 37209 Download View Details Pressure Induced SOS Response in Escherichia coli Involves Mrr, a Restriction Endonuclease Anaïs Bourges1,2, Oscar E. Torres M.3, Anirban Ghosh3, Wubishet M. Tadesse3, Gilles Labesse2, Nathalie Declerck2, Abram Aertsen3 and Catherine Royer1 1 Department of Biological Sciences, Rensselaer Polytechnic Institute, Troy, NY, 12180, USA 2 Centre de Biochimie Structural, CNRS-Université Montpellier UMR 5048, 34000 Montpellier, France 3 Department of Microbial and Molecular Systems, Laboratory of Food Microbiology, KU Leuven, B-3001 Leuven, Belgium Download View Details High Pressure Food Processing (HPP) Edmund Ting, Sc.D., Senior VP Engineering Pressure BioSciences Inc. Download View Details Synergistic Effect of Heat and Elevated Hydrostatic Pressure for Inactivation of Listeria monocytogenes Abimbola Allison; Eleonora Troyanovskaya; Shahid Chowdhury; and Aliyar Fouladkhah Public Health Microbiology Laboratory, Tennessee State University, Nashville, TN Download View Details Inactivation of Planktonically Grown Habituated Salmonella Serovars Through Application of Elevated Hydrostatic Pressure Abimbola Allison Advisor: Dr. Aliyar Fouladkhah Tennessee State University, Public Health M icrobiology Laboratory, College of Agriculture, Human, and Natural Sciences Download View Details Start Prev 1 2 3 4 5 Next End
