Found 12 results
Author Title [ Type(Asc)] Year
Filters: Author is Daeschel, M  [Clear All Filters]
Journal Article
T. Møretrø and Daeschel, M. A., Wine is bactericidal to foodborne pathogens, Journal of Food Science, vol. 69, pp. M251–M257, 2004.
S. D. Stan and Daeschel, M. A., 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.
M. A. Daeschel and Udompijitkul, P., Microbial safety concerns of berry fruit, FOOD SCIENCE AND TECHNOLOGY-NEW YORK-MARCEL DEKKER-, vol. 168, p. 229, 2007.
S. D. Stan, Woods, J. S., and Daeschel, M. A., 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.
S. - I. Park, Daeschel, M. A., and Zhao, Y., Functional properties of antimicrobial lysozyme-chitosan composite films, Journal of Food Science, vol. 69, pp. M215–M221, 2004.
J. Duan, Zhao, Y., Daeschel, M. A., and , Ensuring food safety in specialty foods production, 2011.
K. W. Kim, Daeschel, M., and Zhao, Y., Edible coatings for enhancing microbial safety and extending shelf life of hard-boiled eggs, Journal of food science, vol. 73, pp. M227–M235, 2008.
M. A. Daeschel and Bruslind, L., Beer spoilage reducing methods and compositions, World Intellectual Property Organisation, PCT, WO99/07821, 1999.
J. Duan, Park, S. - I., Daeschel, M. A., and Zhao, Y., 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.
S. -il Park, Stan, S. D., Daeschel, M. A., and Zhao, Y., 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.
S. D. Stan and Daeschel, M. A., 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.