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Pilot Scale Assessment of High-Pressure Processing (HPP) to Enhance Microbiological Quality and Shelf Life of Fresh Ready-to-Eat (RTE) Blue Crab Meat.
Microorganisms. 2023 Dec 2;11(12):2909. doi: 10.3390/microorganisms11122909.
Microorganisms. 2023.
PMID: 38138053
Free PMC article.
Efficacy and Quality Attributes of Antimicrobial Agent Application via a Commercial Electrostatic Spray Cabinet To Inactivate Salmonella on Chicken Thigh Meat.
Punchihewage-Don AJ, Parveen S, Schwarz J, Hamill L, Nindo C, Hall P, Vimini B.
Punchihewage-Don AJ, et al. Among authors: nindo c.
J Food Prot. 2021 Dec 1;84(12):2221-2228. doi: 10.4315/JFP-21-206.
J Food Prot. 2021.
PMID: 34410413
Free article.
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Effect of ultrasound frequency on antioxidant activity, total phenolic and anthocyanin content of red raspberry puree.
Golmohamadi A, Möller G, Powers J, Nindo C.
Golmohamadi A, et al. Among authors: nindo c.
Ultrason Sonochem. 2013 Sep;20(5):1316-23. doi: 10.1016/j.ultsonch.2013.01.020. Epub 2013 Feb 27.
Ultrason Sonochem. 2013.
PMID: 23507361
Free article.
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Antioxidant extraction from mustard (Brassica juncea) seed meal using high-intensity ultrasound.
Dubie J, Stancik A, Morra M, Nindo C.
Dubie J, et al. Among authors: nindo c.
J Food Sci. 2013 Apr;78(4):E542-8. doi: 10.1111/1750-3841.12085. Epub 2013 Mar 11.
J Food Sci. 2013.
PMID: 23488824
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Trout-skin gelatin-based edible films containing phenolic antioxidants: effect on physical properties and oxidative stability of cod-liver oil model food.
Tammineni N, Unlü G, Rasco B, Powers J, Sablani S, Nindo C.
Tammineni N, et al. Among authors: nindo c.
J Food Sci. 2012 Nov;77(11):E342-7. doi: 10.1111/j.1750-3841.2012.02964.x. Epub 2012 Oct 26.
J Food Sci. 2012.
PMID: 23106294
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