Development & Research
Food Industry - Vitro
Analytical Sciences 16.4 (2000): 365-369
The efficiency of disinfection of acidic electrolyzed water in the presence of organic materials
Report
Food Industry - Vitro
Journal of Food Protection 63.1 (2000): 19-24
Roles of oxidation reduction potential in electrolyzed oxidizing and chemically modified water for the inactivation of food-related pathogens
Report
Food Industry - Vitro
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
Food Industry - Vitro
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
Food Industry - Vitro
Journal of Food Protection 66.8 (2003): 1379-1384
Stability of Electrolyzed Oxidizing Water and Its Efficacy against Cell Suspensions of Salmonella Typhimurium and Listeria monocytogenes
Report
Food Industry - Vitro
Journal of Food Engineering 91.4 (2009): 582-586
Physicochemical properties and bactericidal efficiency of neutral and acidic electrolyzed water under different storage conditions
Report
Food Industry - Vitro
Journal of Bioscience and Bioengineering 110.3 (2010): 308-313
In vitro inactivation of Escherichia coli, Staphylococcus aureus and Salmonella spp. using slightly acidic electrolyzed water
Report
Food Industry - Vitro
International Journal of Food Microbiology 155.3 (2012): 99-104
Roles of hydroxyl radicals in electrolyzed oxidizing water (EOW) for the inactivation of Escherichia coli
Report
Food Industry - Vitro
Food Control 32.2 (2013): 626-631
Effects of water hardness and pH on efficacy of chlorine-based sanitizers for inactivating Escherichia coli O157:H7 and Listeria monocytogenes
Report
