Development & Research
Vibrio spp.
Journal of food science and technology 54.5 (2017): 1321-1332
Application of electrolysed oxidising water as a sanitiser to extend the shelf-life of seafood products: a review
Report
Vibrio spp.
Frontiers in Microbiology 7 (2016): 305
Acidic Electrolyzed Water as a Novel Transmitting Medium for High Hydrostatic Pressure Reduction of Bacterial Loads on Shelled Fresh Shrimp
Report
Vibrio spp.
International journal of food microbiology 231 (2016): 48-53
Effect of acidic electrolyzed water-induced bacterial inhibition and injury in live clam (Venerupis philippinarum) and mussel (Mytilus edulis)
Report
Vibrio spp.
Journal of food protection 69.8 (2006): 1829-1834
Effects of electrolyzed oxidizing water treatment on reducing Vibrio parahaemolyticus and Vibrio vulnificus in raw oysters
Report
Vibrio spp.
Food Research International 47.2 (2012): 331-336
Physicochemical properties and bactericidal activities of acidic electrolyzed water used or stored at different temperatures on shrimp
Report
Vibrio spp.
Food Control 23.2 (2012): 320-324
Combining basic electrolyzed water pretreatment and mild heat greatly enhanced the efficacy of acidic electrolyzed water against Vibrio parahaemolyticus on shrimp
Report
Vibrio spp.
International Journal of Food Microbiology 179 (2014): 50-56
Fate of Vibrio parahaemolyticus on shrimp after acidic electrolyzed water treatment
Report
Vibrio spp.
Food Control 36.1 (2014): 273-279
Modeling Vibrio parahaemolyticus inactivation by acidic electrolyzed water on cooked shrimp using response surface methodology
Report
Vibrio spp.
Journal of food protection 77.12 (2014): 2176-2180
Efficacy of Neutral Electrolyzed Water for Reducing Pathogenic Bacteria Contaminating Shrimp
Report
Vibrio spp.
Food Control 53 (2015): 117-123
Efficacy of acidic and alkaline electrolyzed water for inactivating Escherichia coli O104:H4, Listeria monocytogenes, Campylobacter jejuni, Aeromonas hydrophila, and Vibrio parahaemolyticus in cell suspensions
Report
Vibrio spp.
Korean Journal of Food Science and Technology 47.6 (2015): 719-724
Bactericidal Effects of Hypochlorous Acid Water against Vibrio parahaemolyticus Contaminated on Raw Fish and Shellfish
Report
Vibrio spp.
Food and bioprocess technology 8.8 (2015): 1762-1770
Reduction of Escherichia coli and Vibrio parahaemolyticus Counts on Freshly Sliced Shad (Konosirus punctatus) by Combined Treatment of Slightly Acidic Electrolyzed Water and Ultrasound Using Response Surface Methodology
Report
