Biblio
“5,5-Dimethyl-2-pyrrolidone-N-oxyl formation in electron spin resonance studies of electrolyzed NaCl solution using 5,5-dimethyl-1-pyrroline-N-oxide as a spin trapping agent.”, J Agric Food Chem, vol. 53, no. 12, pp. 4906-10, 2005.
, “Antifungal coatings on fresh strawberries (Fragaria$\times$ ananassa) to control mold growth during cold storage”, Journal of Food Science, vol. 70, pp. M202–M207, 2005.
, “Antimicrobial chitosan-lysozyme (CL) films and coatings for enhancing microbial safety of mozzarella cheese.”, J Food Sci, vol. 72, no. 9, pp. M355-62, 2007.
, “Beer spoilage reducing methods and compositions”, World Intellectual Property Organisation, PCT, WO99/07821, 1999.
, “Edible coatings for enhancing microbial safety and extending shelf life of hard-boiled eggs”, Journal of food science, vol. 73, pp. M227–M235, 2008.
, “Functional properties of antimicrobial lysozyme-chitosan composite films”, Journal of Food Science, vol. 69, pp. M215–M221, 2004.
, “Investigation of the presence of OH radicals in electrolyzed NaCl solution by electron spin resonance spectroscopy.”, J Agric Food Chem, vol. 53, no. 12, pp. 4901-5, 2005.
, “Lysozyme-chitosan films”. 2007.
, “Microbial safety concerns of berry fruit”, FOOD SCIENCE AND TECHNOLOGY-NEW YORK-MARCEL DEKKER-, vol. 168, p. 229, 2007.
, “Reduction of Salmonella enterica on alfalfa seeds with acidic electrolyzed oxidizing water and enhanced uptake of acidic electrolyzed oxidizing water into seeds by gas exchange.”, J Food Prot, vol. 66, no. 11, pp. 2017-22, 2003.
, “Wine is bactericidal to foodborne pathogens”, Journal of Food Science, vol. 69, pp. M251–M257, 2004.
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