應用研究 - 肉類
Food control 60 (2016): 505-510
Disinfection efficacy and mechanism of slightly acidic electrolyzed water on Staphylococcus aureus in pure culture.
Foods 5.2 (2016): 42
Evaluation of Electrolytically-Generated Hypochlorous Acid (Electrolyzed Water) for Sanitation of Meat and Meat-Contact Surfaces.
Polymers 7.12 (2015): 2638-2649
Physicochemical and antibacterial properties of carrageenan and gelatine hydrosols and hydrogels incorporated with acidic electrolyzed water.
Journal of Food Protection 78.6 (2015): 1147-1153
Comparative study on the efficacy of bacteriophages, sanitizers, and UV light treatments to control Listeria monocytogenes on sliced mushrooms (Agaricus bisporus)
Food Control 47 (2015): 277-284
Combined effects of slightly acidic electrolyzed water and fumaric acid on the reduction of foodborne pathogens and shelf life extension of fresh pork
Food Control 54 (2015): 317-321
The bactericidal activity of acidic electrolyzed oxidizing water against Escherichia coli O157: H7, Salmonella Typhimurium, and Listeria monocytogenes on raw fish, chicken and beef surfaces
Food Control 30.1 (2013): 176-183
Synergistic effect of low concentration electrolyzed water and calcium lactate to ensure microbial safety, shelf life and sensory quality of fresh pork
Food Science and Biotechnology 21.6 (2012): 1549-1555
Modeling the response of Listeria monocytogenes at various storage temperatures in pork with/without electrolyzed water treatment
Meat Science 71.1 (2005): 79-91
Post-harvest interventions to reduce/eliminate pathogens in beef
