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Reducing oyster-associated bacteria levels using supercritical fluid CO2 as an agent of warm pasteurization.
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Conditions for a 5-log reduction of Vibrio vulnificus in oysters through high hydrostatic pressure treatment.
Int J Food Microbiol. 2008 Feb 29;122(1-2):180-7. doi: 10.1016/j.ijfoodmicro.2007.11.074. Epub 2007 Dec 4.
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Effects of pre- or post-processing storage conditions on high-hydrostatic pressure inactivation of Vibrio parahaemolyticus and V. vulnificus in oysters.
Int J Food Microbiol. 2013 May 15;163(2-3):146-52. doi: 10.1016/j.ijfoodmicro.2013.02.019. Epub 2013 Mar 5.
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Conditions for high pressure inactivation of Vibrio parahaemolyticus in oysters.
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Inactivation of Vibrio parahaemolyticus and Vibrio vulnificus in oysters by high-hydrostatic pressure and mild heat.
Food Microbiol. 2012 Oct;32(1):179-84. doi: 10.1016/j.fm.2012.05.009. Epub 2012 Jun 6.
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Effects of ambient exposure, refrigeration, and icing on Vibrio vulnificus and Vibrio parahaemolyticus abundances in oysters.
Int J Food Microbiol. 2017 Jul 17;253:54-58. doi: 10.1016/j.ijfoodmicro.2017.04.016. Epub 2017 Apr 27.

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Manzamine-A Alters Calvarial Osteoclast Function.
J Nat Prod. 2024 Mar 22;87(3):560-566. doi: 10.1021/acs.jnatprod.3c01097. Epub 2024 Feb 21.
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Effect of supercritical carbon dioxide processing on in nutrient broth and in oysters ().
J Food Sci Technol. 2018 Oct;55(10):4090-4098. doi: 10.1007/s13197-018-3335-3. Epub 2018 Aug 11.
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Membrane Damage Induced by Supercritical Carbon Dioxide in Rhodotorula mucilaginosa.
Indian J Microbiol. 2013 Sep;53(3):352-8. doi: 10.1007/s12088-013-0373-4. Epub 2013 Mar 6.

本文引用的文献

1
Bacterial loads and microbial composition in high pressure treated oysters during storage.
Int J Food Microbiol. 2009 May 31;131(2-3):145-50. doi: 10.1016/j.ijfoodmicro.2009.02.014. Epub 2009 Feb 25.
2
Biosensors to detect marine toxins: Assessing seafood safety.
Talanta. 2007 May 15;72(3):884-95. doi: 10.1016/j.talanta.2006.12.036. Epub 2007 Jan 5.
3
High pressure carbon dioxide inactivation of microorganisms in foods: the past, the present and the future.
Int J Food Microbiol. 2007 Jun 10;117(1):1-28. doi: 10.1016/j.ijfoodmicro.2007.02.018. Epub 2007 Mar 12.
4
Sterilization of bacterial spores by using supercritical carbon dioxide and hydrogen peroxide.
J Biomed Mater Res B Appl Biomater. 2007 Feb;80(2):511-8. doi: 10.1002/jbm.b.30625.
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Bursting bacteria by release of gas pressure.
Nature. 1951 Jan 6;167(4236):33-4. doi: 10.1038/167033b0.
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Non-thermal bacterial inactivation with dense CO(2).
Biotechnol Bioeng. 2003 Dec 20;84(6):627-38. doi: 10.1002/bit.10783.

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