Development & Research
Bacillus spp.
LWT-Food Science and Technology 73 (2016): 615-621
A combined hurdle approach of slightly acidic electrolyzed water simultaneous with ultrasound to inactivate Bacillus cereus on potato.
Report
Bacillus spp.
Food Control 60 (2016): 440-446
Effects of bacterial concentrations and centrifugations on susceptibility of Bacillus subtilis vegetative cells and Escherichia coli O157: H7 to various electrolyzed oxidizing water treatments
Report
Bacillus spp.
Food Science and Biotechnology 24.3 (2015): 1011-1016
Application of slightly acidic electrolyzed water and ultrasound for microbial decontamination of kashk
Report
Bacillus spp.
International journal of clinical and experimental medicine 8.7 (2015): 11463
An nvestigation into the in-vitro effectiveness of electrolyzed water against various microorganisms
Report
Bacillus spp.
Journal of food protection 77.12 (2014): 2043-2053
Modeling of Bacillus cereus Growth in Brown Rice Submitted to a Combination of Ultrasonication and Slightly Acidic Electrolyzed Water Treatment
Report
Bacillus spp.
Food Control 22.2 (2011): 318-322
Inhibitory effects of low concentration electrolyzed water and other sanitizers against foodborne pathogens on oyster mushroom
Report
Bacillus spp.
Food Science and Biotechnology 20.4 (2011): 889
Disinfection effect and its mechanism of electrolyzed oxidizing water on spores of Bacillus subtilis var. niger
Report
Bacillus spp.
Journal of Food Science 74.4 (2009): M185-M189
Synergistic effect of electrolyzed water and citric acid against Bacillus cereus cells and spores on cereal grains
Report
Bacillus spp.
Journal of Food Protection 64.12 (2001): 1935-1942
Prediction of microbial growth in fresh-cut vegetables treated with acidic electrolyzed water during storage under various temperature conditions
Report
Bacillus spp.
Analytical Sciences 16.4 (2000): 365-369
The efficiency of disinfection of acidic electrolyzed water in the presence of organic materials
Report
Bacillus spp.
Journal of Food Protection 63.11 (2000): 1534-1537
Ultraviolet spectrophotometric characterization and bactericidal properties of electrolyzed oxidizing water as influenced by amperage and pH
Report
Bacillus spp.
International Journal of Food Microbiology 61.2 (2000): 199-207
Efficacy of electrolyzed oxidizing (EO) and chemically modified water on different types of foodborne pathogens
Report
