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Effects of red wine and grape juice against foodborne pathogens and probiotics
(University of Missouri--Columbia, 2008)
survived exposure to up to 80% of each red wine, even though the decrease in numbers was significant from the initial 107 CFU/mL. The pathogens were inhibited by up to 50-60% red grape juice. This indicates that the alcohol present in wines is not the only...
Development of nanocellulose-based SERS substrate for detection of food contaminants
(University of Missouri--Columbia, 2017)
[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT REQUEST OF AUTHOR.] The increasing occurrence of food safety incidents in recent years has triggered public health concerns. Thus, food scientists are endeavoring to develop novel methods...