Inactivation of Zygosaccharomyces bailii in fruit juices by heat, high hydrostatic pressure and pulsed electric fields

By J. Raso, M. Calderon, M. Góngora, G. Barbosa‐Cánovas, B. Swanson. 2006

124 citations recorded by the source corpus.

Subfields: Biotechnology, Physiology

View Paper: https://www.semanticscholar.org/paper/d5e095a64bf0da171321145b483778ca59cf4af4

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In Biotechnology

1. J. Sofos

Citations in the corpus

• Food and Beverage Spoilage Yeasts (2006, background): “bailii ascospores being less heat resistant than those of Saccharomyces cerevisiae (Thomas and Davenport 1985; Raso et al. 1998).”
• Improving the safety of fresh meat (2005, background): “…for meat 391 392 Improving the safety of fresh meat inactivated at pressures between 300 and 450 MPa at ambient temperature (Hayashi, 1989; Ogawa et al., 1990; Aleman et al., 1994; Arroyo et al., 1997; Raso et al., 1998a), while bacterial spores cannot be reliably inactivated using pressure alone.”