Cited Publications for AQUALAB VSA

Akev, Koray, Mehmet Ali Koyuncu, and Derya Erbaş. “Quality of raisins under different packaging and storage conditions.” The Journal of Horticultural Science and Biotechnology (2017): 1-6. (Article link)

Allen, K., D. Cornforth, D. Whittier, M. Vasavada, and B. Nummer. “Evaluation of high humidity and wet marinade methods for pasteurization of jerky.” Journal of food science 72, no. 7 (2007). (Article link)

Aramouni, Fadi M., Karim K. Kone, Jean A. Craig, and Daniel YC Fung. “Growth of Clostridium sporogenes PA 3679 in home-style canned quick breads.” Journal of food protection 57, no. 10 (1994): 882-886. (Article link)

Barrett, A. H., A. V. Cardello, L. Mair, P. Maguire, L. L. Lesher, M. Richardson, J. Briggs, and I. A. Taub. “Textural optimization of shelf-stable bread: Effects of glycerol content and dough-forming technique.” Cereal chemistry 77, no. 2 (2000): 169-176. (Article link)

Bell, Leonard N., and Theodore P. Labuza. “Compositional Influence on the pH of Reduced‐Moisture Solutions.” Journal of Food Science 57, no. 3 (1992): 732-734. (Article link)

Calicioglu, Mehmet, Nancy G. Faith, Dennis R. Buege, and John B. Luchansky. “Validation of a manufacturing process for fermented, semidry Turkish soudjouk to control Escherichia coli O157: H7.” Journal of food protection 64, no. 8 (2001): 1156-1161. (Article link)

Cerrutti, Patricia, Mauricio R. Terebiznik, MARTA SEGOVIA de HUERGO, Rosa Jagus, and Ana MR Pilosof. “Combined effect of water activity and pH on the inhibition of Escherichia coli by nisin.” Journal of food protection 64, no. 10 (2001): 1510-1514. (Article link)

Ceylan, E., and D. Y. C. Fung. “Destruction of Yersinia enterocolitica by Lactobacillus sake and Pediococcus acidilactici During Low‐temperature Fermentation of Turkish Dry Sausage (sucuk).” Journal of food science 65, no. 5 (2000): 876-879. (Article link)

Correia, Roberta TarginoPinto, Margarida Maria dos Anjos Magalhães, Márcia Reginada Silva Pedrini, Amanda Valéria Ferreira da Cruz, and Igor Clementino. “Ice cream made from cow and goat milk: chemical composition and melting characteristics.” Revista Ciencia Agronomica 39, no. 2 (2008): 251. (Article link)

Delhom, Christopher, and James Rodgers. “Cotton moisture–its importance, measurements and impacts.” In 33rd International Cotton Conference Breman. 2016. (Article link)

Deng, Kai, Prabhat K. Talukdar, Mahfuzur R. Sarker, Daniel Paredes-Sabja, and J. Antonio Torres. “Survival of Clostridium difficile spores at low water activity.” Food Microbiology 65 (2017): 274-278. (Article link)

Gliemmo, M. F., C. A. Campos, and L. N. Gerschenson. “Interaction between potassium sorbate and aspartame in aqueous model sugar systems.” Journal of food science 66, no. 3 (2001): 428-431. (Article link)

Fontana Jr, Anthony J. Measurement of water activity, moisture sorption isotherms, and moisture content of foods. Blackwell Publishing Professional: Ames, IA, USA, 2008. (Article link)