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[HTML][HTML] Practice and progress: updates on outbreaks, advances in research, and processing technologies for low-moisture food safety
JC Acuff, JS Dickson, JM Farber… - Journal of food …, 2023 - Elsevier
Large, renowned outbreaks associated with low-moisture foods (LMFs) bring to light some of
the potential, inherent risks that accompany foods with long shelf lives if pathogen …
the potential, inherent risks that accompany foods with long shelf lives if pathogen …
Systematic review and meta-analysis of time-temperature pathogen inactivation
MF Espinosa, AN Sancho, LM Mendoza… - International Journal of …, 2020 - Elsevier
Heat treatment, or thermal disinfection, is one of the simplest disinfection methods, and is
widely used in the water, sanitation, and food sectors, especially in low resource settings …
widely used in the water, sanitation, and food sectors, especially in low resource settings …
Self-reporting and photothermally enhanced rapid bacterial killing on a laser-induced graphene mask
Wearing face masks has been widely recommended to contain respiratory virus diseases,
yet the improper use of masks poses a threat of jeopardizing the protection effect. We here …
yet the improper use of masks poses a threat of jeopardizing the protection effect. We here …
Sensitive Micro-Breathing Sensing and Highly-Effective Photothermal Antibacterial Cinnamomum camphora Bark Micro-Structural Cotton Fabric via Electrostatic Self …
Natural fabrics are gradually becoming the ideal substrate for flexible smart wearable
devices due to their excellent moisture absorption, softness, and skin-friendliness. However …
devices due to their excellent moisture absorption, softness, and skin-friendliness. However …
Comparison of the metabolic responses of eight Escherichia coli strains including the “big six” in pea sprouts to low concentration electrolysed water by NMR …
Y Wang, J Wu, H Yang - Food Control, 2022 - Elsevier
The antimicrobial effects of low concentration electrolysed water (LcEW) on common
foodborne pathogens have been well documented; however, the effects on six emerging …
foodborne pathogens have been well documented; however, the effects on six emerging …
Integrated metabolomics of “big six” Escherichia coli on pea sprouts to organic acid treatments
Y Wang, X Gao, H Yang - Food Research International, 2022 - Elsevier
Naturally occurring organic acids (OAs) have demonstrated satisfactory effects in inhibiting
common pathogens on fresh produce; however, their effectiveness on “big six” Escherichia …
common pathogens on fresh produce; however, their effectiveness on “big six” Escherichia …
Effect of storage temperature and produce type on the survival or growth of Listeria monocytogenes on peeled rinds and fresh-cut produce
J Moreira, E Mera, V Singh Chhetri, JM King… - Frontiers in …, 2023 - frontiersin.org
Whole and fresh-cut produce are minimally processed and susceptible to microbial
contamination. This study evaluated the survival or growth of L. monocytogenes on peeled …
contamination. This study evaluated the survival or growth of L. monocytogenes on peeled …
Control of Listeria monocytogenes in low-moisture foods
MH Taylor, MJ Zhu - Trends in Food Science & Technology, 2021 - Elsevier
Background Foodborne pathogen contamination in low water activity (aw) foods is a critical
problem for both the food industry and public health. Low-moisture foods and food …
problem for both the food industry and public health. Low-moisture foods and food …
Control of Salmonella in low-moisture foods: Enterococcus faecium NRRL B-2354 as a surrogate for thermal and non-thermal validation
N Dhowlaghar, MJ Zhu - Critical Reviews in Food Science and …, 2022 - Taylor & Francis
Salmonella has been implicated in multiple foodborne outbreaks and recalls associated with
low water activity foods (LawF). To verify the effectiveness of a process against Salmonella …
low water activity foods (LawF). To verify the effectiveness of a process against Salmonella …
Effects of moisture content and mild heat on the ability of gaseous chlorine dioxide against Salmonella and Enterococcus faecium NRRL B-2354 on almonds
B Rane, A Lacombe, S Sablani, DF Bridges, J Tang… - Food Control, 2021 - Elsevier
Contamination of almonds with pathogenic Salmonella can be detrimental to consumers'
health and causes deterioration of the product. This study evaluated the effect of gaseous …
health and causes deterioration of the product. This study evaluated the effect of gaseous …