Heat resistance of Bacillus cereus, Salmonella typhimurium and Lactobacillus delbrueckii in relation to pH and ethanol (Q32016754)

5 July 2017

Heat resistance of Bacillus cereus, Salmonella typhimurium and Lactobacillus delbrueckii in relation to pH and ethanol (English)

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5 July 2017

Salmonella Typhimurium

object named as

Salmonella typhimurium

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Bacillus cereus

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Lactobacillus delbrueckii

inferred from title

object named as

Lactobacillus delbrueckii

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Casadei

1

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5 July 2017

Ingram R

2

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5 July 2017

Hitchings E

3

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5 July 2017

Archer J

4

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5 July 2017

Gaze JE

5

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5 July 2017

language of work or name

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1 January 2001

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International Journal of Food Microbiology

5 July 2017

1 reference

5 July 2017

63

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5 July 2017

1-2

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5 July 2017

125-134

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The acid tolerance response of Salmonella typhimurium provides protection against organic acids.

5 July 2017

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2800%2900465-7

7 January 2021

Development of thermal inactivation models for Salmonella enteritidis and Escherichia coli O157:H7 with temperature, pH and NaCl as controlling factors

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2800%2900465-7

7 January 2021

Heat resistance of Listeria monocytogenes in dairy products as affected by the growth medium

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2800%2900465-7

7 January 2021

Heat Resistance of Bacillus subtilis in Buffer and Foods of Different pH

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2800%2900465-7

7 January 2021

Thermal Resistance of Bacillus stearothermophilus Spores Heated in Acidified Mushroom Extract

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2800%2900465-7

7 January 2021

Acid adaptation promotes survival of Salmonella spp. in cheese

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2800%2900465-7

7 January 2021

Effect on pH heating medium on the thermal resistance of Bacillus stearothermophilus spores.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2800%2900465-7

7 January 2021

Effects of Temperature, pH, Glucose, and Citric Acid on the Inactivation of Salmonella typhimurium in Reduced Calorie Mayonnaise

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2800%2900465-7

7 January 2021

Influence of pH on heat resistance of spores of Bacillus coagulans in buffer and homogenized foods

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2800%2900465-7

7 January 2021

Mathematical modelling of the combined effect of water activity, pH and redox potential on the heat destruction.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2800%2900465-7

7 January 2021

10.1016/S0168-1605(00)00465-7

Identifiers

DOI

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5 July 2017

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