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Shibata M, Chen J, Okada K, Hagiwara T. Detection of Food Residues on Stainless Steel Surfaces Using Fluorescence Fingerprint. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2020. [DOI: 10.3136/fstr.26.389] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Mario Shibata
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology
| | - Jizhong Chen
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology
| | - Kai Okada
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology
| | - Tomoaki Hagiwara
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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The detection and quantification of food components on stainless steel surfaces following use in an operational bakery. FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2019.06.004] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Rajkovic A, Tomasevic I, De Meulenaer B, Devlieghere F. The effect of pulsed UV light on Escherichia coli O157:H7, Listeria monocytogenes , Salmonella Typhimurium, Staphylococcus aureus and staphylococcal enterotoxin A on sliced fermented salami and its chemical quality. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.09.029] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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