Application of a Combined Decontamination Method for Fresh Produce Using SAHW, Sucrose Fatty Acid Ester and Microbubbles von SOLI, Kevin Webby, YOSHIZUMI, Asako, YAMAKAWA, Mami, MISHIMA, Tomoko, HONJOH, Ken-ichi, MIYAMOTO, Takahisa

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Investigation of Possible Situation of Internalization of Salmonella Enteritidis in Tomato Fruits and Bacterial Survival during Tomato Plant Cultivation von MISHIMA, Tomoko, KIDO, Nozomi, NAKASHIMA, Satoko, YAMAKAWA, Mami, MIYAJI, Natsumi, SOLI, Kevin Webby, HONJOH, Ken-ichi, BARI, Md. Latiful, MIYAMOTO, Takahisa

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Improvement of freezing and oxidative stress tolerance in Saccharomyces cerevisiae by taurine von Honjoh, K, Machida, T, Nishi, K, Matsuura, K, Soli, K.W, Sakai, T, Ishikawa, H, Matsumoto, K, Miyamoto, T, Iio, M

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Comparison of the Bactericidal Effect of Slightly Acidic Hypochlorous Water with That of Conventional Sterilizers von Soli, Kevin Webby, Motomatsu, Ai, Yoshizumi, Asako, Yamakawa, Mami, Mishima, Tomoko, Honjoh, Ken'ichi, Miyamoto, Takahisa

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Bacterial Contamination and Microflora of Several Fresh Produce von Soli, Kevin Webby, Yoshizumi, Asako, Yamakawa, Mami, Mishima, Tomoko, Honjoh, Ken'ichi, Miyamoto, Takahisa

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Decontamination of fresh produce by the use of slightly acidic hypochlorous water following pretreatment with sucrose fatty acid ester under microbubble generation von Soli, Kevin Webby, Yoshizumi, Asako, Motomatsu, Ai, Yamakawa, Mami, Yamasaki, Masako, Mishima, Tomoko, Miyaji, Natsumi, Honjoh, Ken-Ichi, Miyamoto, Takahisa

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