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Cited by in F6Publishing
For: Wei X, Vasquez S, Thippareddi H, Subbiah J. Evaluation of Enterococcus faecium NRRL B-2354 as a surrogate for Salmonella in ground black pepper at different water activities. Int J Food Microbiol 2021;344:109114. [PMID: 33652336 DOI: 10.1016/j.ijfoodmicro.2021.109114] [Cited by in Crossref: 7] [Cited by in F6Publishing: 6] [Article Influence: 3.5] [Reference Citation Analysis]
Number Citing Articles
1 Sharma P, Xiao H, Zhang Q, Sutar P. Intermittent high-power short-time microwave-vacuum treatment combined with steam impingement for effective microbial decontamination of black pepper (Piper nigrum). Journal of Food Engineering 2022. [DOI: 10.1016/j.jfoodeng.2022.111373] [Reference Citation Analysis]
2 Wason S, Verma T, Irmak S, Subbiah J. In-package pasteurization of dried basil leaves using radiofrequency heating. Food Control 2022;141:109179. [DOI: 10.1016/j.foodcont.2022.109179] [Reference Citation Analysis]
3 Xie Y, Zhang S, Sun S, Zhu M, Sablani S, Tang J. Survivability of Salmonella and Enterococcus faecium in chili, cinnamon and black pepper powders during storage and isothermal treatments. Food Control 2022;137:108935. [DOI: 10.1016/j.foodcont.2022.108935] [Cited by in Crossref: 3] [Cited by in F6Publishing: 2] [Article Influence: 3.0] [Reference Citation Analysis]
4 Wason S, Verma T, Wei X, Mauromoustakos A, Subbiah J. Thermal inactivation kinetics of Salmonella enterica and Enterococcus faecium NRRL B- 2354 as a function of temperature and water activity in fine ground black pepper. Food Research International 2022. [DOI: 10.1016/j.foodres.2022.111393] [Reference Citation Analysis]
5 Tong T, Wang P, Shi H, Li F, Jiao Y. Radio frequency inactivation of E. coli O157: H7 and Salmonella Typhimurium ATCC 14028 in black pepper (piper nigrum) kernels: Thermal inactivation kinetic study and quality evaluation. Food Control 2022;132:108553. [DOI: 10.1016/j.foodcont.2021.108553] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 3.0] [Reference Citation Analysis]
6 Verma T, Wei X, Chaves BD, Howell T, Subbiah J. Antimicrobial efficacy of gaseous chlorine dioxide for inactivation of Salmonella and Enterococcus faecium NRRL B-2354 on dried basil leaves. LWT 2022;153:112488. [DOI: 10.1016/j.lwt.2021.112488] [Reference Citation Analysis]
7 Wei X, Verma T, Danao MC, Ponder MA, Subbiah J. Gaseous chlorine dioxide technology for improving microbial safety of spices. Innovative Food Science & Emerging Technologies 2021;73:102783. [DOI: 10.1016/j.ifset.2021.102783] [Cited by in Crossref: 2] [Cited by in F6Publishing: 3] [Article Influence: 1.0] [Reference Citation Analysis]
8 Chen Z, Meng J. Persistence of Salmonella enterica and Enterococcus faecium NRRL B-2354 on Baby Spinach Subjected to Temperature Abuse after Exposure to Sub-Lethal Stresses. Foods 2021;10:2141. [PMID: 34574255 DOI: 10.3390/foods10092141] [Cited by in F6Publishing: 1] [Reference Citation Analysis]