,

Bactericidal Effects of Caprylic Acid in Combination with Citric Acid for the Reduction of Escherichia coli O157:H7 and Aerobic Bacteria in Carrot Juice

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Highly Enhanced Antibacterial Activity of Carvacrol and Thymol with Sodium Chloride on Escherichia coli O157:H7 and Its Application in Food

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Low-Shear Modeled Microgravity Affects the Gene Expression and Protein Levels of the Stationary Phase Sigma Factor RpoS in Escherichia coli O157:H7

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Evaluation of Novobiocin Supplementation to Detect Pathogenic Escherichia coli from Food

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Thermal Resistances of Foodborne Pathogenic Bacteria and Sterilization of a Multigrain Soymilk by Retort Thermal Processing