{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,18]],"date-time":"2026-09-18T10:41:20Z","timestamp":1789728080662,"version":"4.0.1"},"reference-count":68,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2019,4,1]],"date-time":"2019-04-01T00:00:00Z","timestamp":1554076800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"}],"funder":[{"DOI":"10.13039\/501100007421","name":"University of the Philippines","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100007421","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Food Microbiology"],"published-print":{"date-parts":[[2019,4]]},"DOI":"10.1016\/j.fm.2018.10.003","type":"journal-article","created":{"date-parts":[[2018,10,9]],"date-time":"2018-10-09T00:31:45Z","timestamp":1539045105000},"page":"73-81","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":23,"special_numbering":"C","title":["Ultraviolet-C resistance of selected spoilage yeasts in orange juice"],"prefix":"10.1016","volume":"78","author":[{"given":"Rodney J.","family":"Feliciano","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Emil Emmanuel C.","family":"Estilo","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hiroyuki","family":"Nakano","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Alonzo A.","family":"Gabriel","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.fm.2018.10.003_bib1","series-title":"Approximate PH of Foods and Food Products","author":"FDA\/Center for Food Safety & Applied Nutrition","year":"2008"},{"key":"10.1016\/j.fm.2018.10.003_bib2","first-page":"38","article-title":"Pineapple juice production using ultraviolet pasteurisation: potential cost implications","volume":"4","author":"Adzahan","year":"2011","journal-title":"J. Agribus. Mark."},{"key":"10.1016\/j.fm.2018.10.003_bib3","doi-asserted-by":"crossref","DOI":"10.1155\/2014\/758942","article-title":"Emerging preservation techniques for controlling spoilage and pathogenic microorganisms in fruit juices","author":"Aneja","year":"2014","journal-title":"Internet J. Microbiol."},{"key":"10.1016\/j.fm.2018.10.003_bib4","first-page":"2000","article-title":"AOAC official method 942.15 acidity (titratable) of fruit product","volume":"412","author":"AOAC","year":"2000","journal-title":"Off. methods Anal. AOAC Int."},{"key":"10.1016\/j.fm.2018.10.003_bib5","doi-asserted-by":"crossref","first-page":"1955","DOI":"10.1128\/AEM.68.4.1955-1961.2002","article-title":"Yeast species associated with orange Juice\u202f: evaluation of different identification methods","volume":"68","author":"Arias","year":"2002","journal-title":"Appl. Environ. Microbiol."},{"key":"10.1016\/j.fm.2018.10.003_bib6","doi-asserted-by":"crossref","DOI":"10.1016\/0168-1605(94)90157-0","article-title":"A dynamic approach to predicting bacterial growth in food","author":"Baranyi","year":"1994","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.fm.2018.10.003_bib7","doi-asserted-by":"crossref","first-page":"494","DOI":"10.1016\/j.ijfoodmicro.2013.08.015","article-title":"UV-C light inactivation and modeling kinetics of Alicyclobacillus acidoterrestris spores in white grape and apple juices","volume":"166","author":"Baysal","year":"2013","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.fm.2018.10.003_bib8","series-title":"Science against Microbial Pathogens: Communicating Current Research and Technological Advances","first-page":"1157","article-title":"Shelf life prolongation of fruit juices through essential oils and homogenization: a review","author":"Bevilacqua","year":"2011"},{"key":"10.1016\/j.fm.2018.10.003_bib9","doi-asserted-by":"crossref","first-page":"565","DOI":"10.3390\/foods4040565","article-title":"A focus on the death kinetics in predictive microbiology: benefits and limits of the most important models and some tools dealing with their application in foods","volume":"4","author":"Bevilacqua","year":"2015","journal-title":"Foods"},{"key":"10.1016\/j.fm.2018.10.003_bib10","first-page":"27","article-title":"Fundamentals of ultraviolet treatment \u2013 terms and definitions do Matter\u202f!","volume":"6","author":"Bolton","year":"2004","journal-title":"IUVA News"},{"key":"10.1016\/j.fm.2018.10.003_bib11","doi-asserted-by":"crossref","first-page":"2595","DOI":"10.4315\/0362-028X-69.11.2595","article-title":"Salmonella and Shigella in freshly squeezed orange juice, fresh oranges, and wiping cloths collected from public markets and street booths in Guadalajara, Mexico: incidence and comparison of analytical routes","volume":"69","author":"Castillo","year":"2006","journal-title":"J. Food Protect."},{"key":"10.1016\/j.fm.2018.10.003_bib12","doi-asserted-by":"crossref","first-page":"81","DOI":"10.1111\/j.1574-6968.2002.tb11289.x","article-title":"Salmonella typhimurium displays cyclical patterns of sensitivity to UV-C killing during prolonged incubation in the stationary phase of growth","volume":"213","author":"Child","year":"2002","journal-title":"FEMS Microbiol. Lett."},{"key":"10.1016\/j.fm.2018.10.003_bib13","doi-asserted-by":"crossref","first-page":"13","DOI":"10.1111\/j.1745-4557.2005.00002.x","article-title":"The effects of thermal and nonthermal processing methods on apple cider quality and consumer acceptability","volume":"28","author":"Choi","year":"2005","journal-title":"J. Food Qual."},{"key":"10.1016\/j.fm.2018.10.003_bib14","doi-asserted-by":"crossref","first-page":"206","DOI":"10.1016\/j.fm.2014.12.014","article-title":"Phenotypic and molecular diversity of Meyerozyma guilliermondii strains isolated from food and other environmental niches, hints for an incipient speciation","volume":"48","author":"Corte","year":"2015","journal-title":"Food Microbiol."},{"key":"10.1016\/j.fm.2018.10.003_bib15","doi-asserted-by":"crossref","first-page":"139","DOI":"10.1016\/j.lwt.2017.07.061","article-title":"Previous stress exposures influence subsequent UV-C resistance of Salmonella enterica in coconut liquid endosperm","volume":"86","author":"Estilo","year":"2017","journal-title":"LWT - Food Sci. Technol. (Lebensmittel-Wissenschaft -Technol.)"},{"key":"10.1016\/j.fm.2018.10.003_bib16","doi-asserted-by":"crossref","first-page":"1571","DOI":"10.1016\/j.foodres.2011.02.056","article-title":"Ultraviolet processing of liquid food: a review. Part 1: fundamental engineering aspects","volume":"44","author":"Falguera","year":"2011","journal-title":"Food Res. Int."},{"key":"10.1016\/j.fm.2018.10.003_bib17","series-title":"Hazard Analysis and Critical Control Point (HAACP); Procedures for the Safe and Sanitary Processing and Importing of Juice","author":"Federal Register","year":"2001"},{"key":"10.1016\/j.fm.2018.10.003_bib18","doi-asserted-by":"crossref","first-page":"302","DOI":"10.1016\/j.jfoodeng.2013.04.007","article-title":"Inactivation kinetics of some microorganisms in apple, melon, orange and strawberry juices by high intensity light pulses","volume":"118","author":"Ferrario","year":"2013","journal-title":"J. Food Eng."},{"key":"10.1016\/j.fm.2018.10.003_bib19","doi-asserted-by":"crossref","first-page":"510","DOI":"10.1016\/j.fm.2010.10.018","article-title":"Efficacy of ultraviolet radiation as an alternative technology to inactivate microorganisms in grape juices and wines","volume":"28","author":"Fredericks","year":"2011","journal-title":"Food Microbiol."},{"key":"10.1016\/j.fm.2018.10.003_bib20","doi-asserted-by":"crossref","first-page":"1106","DOI":"10.1016\/j.foodchem.2007.11.077","article-title":"Estimation of water activity from pH and Brix values of some food products","volume":"108","author":"Gabriel","year":"2008","journal-title":"Food Chem."},{"key":"10.1016\/j.fm.2018.10.003_bib21","doi-asserted-by":"crossref","first-page":"425","DOI":"10.1016\/j.foodcont.2011.11.011","article-title":"Inactivation of Escherichia coli O157:H7 and spoilage yeasts in germicidal UV-C-irradiated and heat-treated clear apple juice","volume":"25","author":"Gabriel","year":"2012","journal-title":"Food Contr."},{"key":"10.1016\/j.fm.2018.10.003_bib22","doi-asserted-by":"crossref","first-page":"7","DOI":"10.1016\/j.ijfoodmicro.2015.02.003","article-title":"Previous physicochemical stress exposures influence subsequent resistance of Escherichia coli O157: H7, Salmonella enterica, and Listeria monocytogenes to ultraviolet-C in coconut liquid endosperm beverage","volume":"201","author":"Gabriel","year":"2015","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.fm.2018.10.003_bib23","doi-asserted-by":"crossref","first-page":"134","DOI":"10.1016\/j.foodcont.2016.04.046","article-title":"Comparative resistances of selected spoilage and pathogenic bacteria in ultraviolet-C-treated, turbulent-flowing young coconut liquid endosperm","volume":"69","author":"Gabriel","year":"2016","journal-title":"Food Contr."},{"key":"10.1016\/j.fm.2018.10.003_bib25","doi-asserted-by":"crossref","first-page":"295","DOI":"10.1016\/j.foodchem.2015.01.049","article-title":"Development and validation of a predictive model for the influences of selected product and process variables on ascorbic acid degradation in simulated fruit juice","volume":"177","author":"Gabriel","year":"2015","journal-title":"Food Chem."},{"key":"10.1016\/j.fm.2018.10.003_bib26","doi-asserted-by":"crossref","first-page":"1163","DOI":"10.1016\/j.lwt.2015.07.041","article-title":"Estimation of ascorbic acid reduction in heated simulated fruit juice systems using predictive model equations","volume":"64","author":"Gabriel","year":"2015","journal-title":"LWT - Food Sci. Technol. (Lebensmittel-Wissenschaft -Technol.)"},{"key":"10.1016\/j.fm.2018.10.003_bib27","doi-asserted-by":"crossref","first-page":"110","DOI":"10.1016\/j.foodcont.2015.10.011","article-title":"Suboptimal growth conditions induce heterologous ultraviolet-C adaptation in Salmonella enterica in orange juice","volume":"62","author":"Gabriel","year":"2016","journal-title":"Food Contr."},{"key":"10.1016\/j.fm.2018.10.003_bib28","first-page":"65","article-title":"Estimation of grapefruit juice color degradation from physicochemical properties and thermal inactivation parameters of E . Coli O157\u202f: H7","volume":"146","author":"Gabriel","year":"2017","journal-title":"Philipp. J. Sci."},{"key":"10.1016\/j.fm.2018.10.003_bib29","doi-asserted-by":"crossref","first-page":"1303","DOI":"10.1016\/j.foodcont.2016.10.060","article-title":"Ultraviolet-C inactivation of Escherichia coli O157:H7, Listeria monocytogenes, Pseudomonas aeruginosa, and Salmonella enterica in liquid egg white","volume":"73","author":"Gabriel","year":"2017","journal-title":"Food Contr."},{"key":"10.1016\/j.fm.2018.10.003_bib30","doi-asserted-by":"crossref","first-page":"157","DOI":"10.1016\/j.lwt.2017.12.020","article-title":"A Candida parapsilosis inactivation-based UV-C process for calamansi (Citrus microcarpa) juice drink","volume":"90","author":"Gabriel","year":"2018","journal-title":"LWT - Food Sci. Technol. (Lebensmittel-Wissenschaft -Technol.)"},{"key":"10.1016\/j.fm.2018.10.003_bib31","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1007\/s11947-013-1168-7","article-title":"Biological aspects in food preservation by ultraviolet light: a review","volume":"7","author":"Gay\u00e1n","year":"2014","journal-title":"Food Bioprocess Technol."},{"key":"10.1016\/j.fm.2018.10.003_bib33","doi-asserted-by":"crossref","first-page":"185","DOI":"10.1016\/S0168-1605(00)00362-7","article-title":"Structural model requirements to describe microbial inactivation during a mild heat treatment","volume":"59","author":"Geeraerd","year":"2000","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.fm.2018.10.003_bib34","doi-asserted-by":"crossref","first-page":"241","DOI":"10.1016\/j.jfoodeng.2012.02.026","article-title":"Pasteurization of grapefruit juice using a centrifugal ultraviolet light irradiator","volume":"111","author":"Geveke","year":"2012","journal-title":"J. Food Eng."},{"key":"10.1016\/j.fm.2018.10.003_bib35","doi-asserted-by":"crossref","first-page":"146","DOI":"10.1016\/j.ifset.2015.09.008","article-title":"Inactivation of spoilage yeasts in apple juice by UV-C light and in combination with mild heat","volume":"32","author":"Gouma","year":"2015","journal-title":"Innovat. Food Sci. Emerg. Technol."},{"key":"10.1016\/j.fm.2018.10.003_bib36","doi-asserted-by":"crossref","first-page":"137","DOI":"10.1177\/1082013204044359","article-title":"Advantages and limitations on processing foods by UV light","volume":"10","author":"Guerrero-Beltr\u00e1n","year":"2004","journal-title":"Food Sci. Technol. Int."},{"key":"10.1016\/j.fm.2018.10.003_bib37","doi-asserted-by":"crossref","first-page":"916","DOI":"10.1111\/j.1745-4530.2008.00253.x","article-title":"Ultraviolet-C light processing of grape, cranberry and grapefruit juices to inactivate saccharomyces cerevisiae","volume":"32","author":"Guerrero-Beltr\u00e1n","year":"2009","journal-title":"J. Food Process. Eng."},{"key":"10.1016\/j.fm.2018.10.003_bib38","doi-asserted-by":"crossref","first-page":"602","DOI":"10.1016\/S1369-5274(02)00377-6","article-title":"Stationary phase in yeast","volume":"5","author":"Herman","year":"2002","journal-title":"Curr. Opin. Microbiol."},{"key":"10.1016\/j.fm.2018.10.003_bib39","series-title":"Modern Food Microbiology","author":"Jay","year":"2005"},{"key":"10.1016\/j.fm.2018.10.003_bib40","doi-asserted-by":"crossref","first-page":"282","DOI":"10.1016\/j.ifset.2015.12.006","article-title":"Processing of clear and turbid grape juice by a continuous flow UV system","volume":"33","author":"Kaya","year":"2016","journal-title":"Innovat. Food Sci. Emerg. Technol."},{"key":"10.1016\/j.fm.2018.10.003_bib41","doi-asserted-by":"crossref","first-page":"230","DOI":"10.1016\/j.ifset.2015.03.005","article-title":"Effect of UV-C irradiation and heat treatment on the shelf life stability of a lemon-melon juice blend: multivariate statistical approach","volume":"29","author":"Kaya","year":"2015","journal-title":"Innovat. Food Sci. Emerg. Technol."},{"key":"10.1016\/j.fm.2018.10.003_bib42","doi-asserted-by":"crossref","first-page":"179","DOI":"10.1016\/j.ifset.2004.01.004","article-title":"Ultraviolet disinfection of juice products in laminar and turbulent flow reactors","volume":"5","author":"Koutchma","year":"2004","journal-title":"Innovat. Food Sci. Emerg. Technol."},{"key":"10.1016\/j.fm.2018.10.003_bib43","doi-asserted-by":"crossref","first-page":"715","DOI":"10.1080\/00986440500266842","article-title":"Evaluation of UV dose in flow-through reactors for fresh apple juice and cider","volume":"193","author":"Koutchma","year":"2006","journal-title":"Chem. Eng. Commun."},{"key":"10.1016\/j.fm.2018.10.003_bib44","doi-asserted-by":"crossref","first-page":"319","DOI":"10.1139\/s06-058","article-title":"Validation of UV coiled tube reactor for fresh juices","volume":"6","author":"Koutchma","year":"2007","journal-title":"J. Environ. Eng. Sci."},{"key":"10.1016\/j.fm.2018.10.003_bib45","doi-asserted-by":"crossref","first-page":"201","DOI":"10.1016\/j.ijfoodmicro.2012.10.012","article-title":"The diversity and antifungal susceptibility of the yeasts isolated from coconut water and reconstituted fruit juices in Brazil","volume":"160","author":"Maciel","year":"2013","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.fm.2018.10.003_bib46","series-title":"Modeling Microbial Responses in Food","first-page":"22","article-title":"Primary models","author":"McKellar","year":"2004"},{"key":"10.1016\/j.fm.2018.10.003_bib47","doi-asserted-by":"crossref","first-page":"53","DOI":"10.1111\/j.1745-4530.2006.00049.x","article-title":"Factors affecting the ultraviolet inactivation of Escherichia coli in apple juice and a model system","volume":"29","author":"Murakami","year":"2006","journal-title":"J. Food Process. Eng."},{"key":"10.1016\/j.fm.2018.10.003_bib48","doi-asserted-by":"crossref","first-page":"4192","DOI":"10.1128\/JB.186.13.4192-4198.2004","article-title":"Dps protects cells against Multiple stresses during stationary phase dps protects cells against Multiple stresses during stationary phase","volume":"186","author":"Nair","year":"2004","journal-title":"J. Bacteriol."},{"key":"10.1016\/j.fm.2018.10.003_bib49","doi-asserted-by":"crossref","first-page":"60","DOI":"10.5539\/jfr.v1n2p60","article-title":"Ultraviolet-C light effect on pitaya (stenocereus griseus) juice","volume":"1","author":"Ochoa-Velasco","year":"2012","journal-title":"J. Food Res."},{"key":"10.1016\/j.fm.2018.10.003_bib50","doi-asserted-by":"crossref","first-page":"603","DOI":"10.1007\/s11947-009-0194-y","article-title":"Ultraviolet treatment of orange juice to inactivate E . coli O157\u202f: H7 as affected by native microflora","volume":"3","author":"Oteiza","year":"2010","journal-title":"Food Bioprocess Technol."},{"key":"10.1016\/j.fm.2018.10.003_bib51","doi-asserted-by":"crossref","first-page":"1642","DOI":"10.1016\/j.foodres.2011.04.048","article-title":"Bacterial inactivation in fruit juices using a continuous flow Pulsed Light (PL) system","volume":"44","author":"Pataro","year":"2011","journal-title":"Food Res. Int."},{"key":"10.1016\/j.fm.2018.10.003_bib52","series-title":"Advanced Quantitative Microbiology for Foods and Biosystems, Models for Predicting Growth and Inactivation","first-page":"1","article-title":"Isothermal microbial heat inactivation","author":"Peleg","year":"2006"},{"key":"10.1016\/j.fm.2018.10.003_bib53","doi-asserted-by":"crossref","first-page":"353","DOI":"10.1080\/10408699891274246","article-title":"Reinterpretation of microbial survival curves","volume":"38","author":"Peleg","year":"1998","journal-title":"Crit Rev Food Sci"},{"key":"10.1016\/j.fm.2018.10.003_bib54","doi-asserted-by":"crossref","first-page":"1153","DOI":"10.4315\/0362-028X-67.6.1153","article-title":"Modeling of Escherichia coli inactivation by UV irradiation at different pH values in apple cider","volume":"67","author":"Quintero-Ramos","year":"2004","journal-title":"J. Food Protect."},{"key":"10.1016\/j.fm.2018.10.003_bib55","doi-asserted-by":"crossref","first-page":"259","DOI":"10.1016\/j.jfoodeng.2004.03.016","article-title":"Effect of thermal processing on the quality loss of pineapple juice","volume":"66","author":"Rattanathanalerk","year":"2005","journal-title":"J. Food Eng."},{"key":"10.1016\/j.fm.2018.10.003_bib56","doi-asserted-by":"crossref","first-page":"1875","DOI":"10.1016\/j.foodres.2011.02.053","article-title":"Effect of thermal and non thermal processing technologies on the bioactive content of exotic fruits and their products\u202f: review of recent advances","volume":"44","author":"Rawson","year":"2011","journal-title":"Food Res. Int."},{"key":"10.1016\/j.fm.2018.10.003_bib57","doi-asserted-by":"crossref","first-page":"536","DOI":"10.1111\/1541-4337.12142","article-title":"Energy requirements for alternative food processing technologies-principles, assumptions, and evaluation of efficiency","volume":"14","author":"Rodriguez-Gonzalez","year":"2015","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"10.1016\/j.fm.2018.10.003_bib58","first-page":"26","article-title":"Ultraviolet technology an alternative to juice pasteurization","volume":"2013","author":"Rosnah","year":"2013","journal-title":"Jurutera"},{"key":"10.1016\/j.fm.2018.10.003_bib59","doi-asserted-by":"crossref","first-page":"313","DOI":"10.1016\/j.fbp.2014.03.011","article-title":"Comparison of UV-C treatment and thermal pasteurization on quality of Chokanan mango (Mangifera indica L.) juice","volume":"94","author":"Santhirasegaram","year":"2015","journal-title":"Food Bioprod. Process."},{"key":"10.1016\/j.fm.2018.10.003_bib60","doi-asserted-by":"crossref","first-page":"90","DOI":"10.1111\/j.1750-3841.2000.tb00623.x","article-title":"Ultraviolet light","volume":"65","author":"Sastry","year":"2000","journal-title":"J. Food Sci."},{"key":"10.1016\/j.fm.2018.10.003_bib61","doi-asserted-by":"crossref","first-page":"120","DOI":"10.1016\/j.ijfoodmicro.2005.10.014","article-title":"Characterization of some yeasts isolated from foods by traditional and molecular tests","volume":"108","author":"Senses-Ergul","year":"2006","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.fm.2018.10.003_bib62","doi-asserted-by":"crossref","first-page":"225","DOI":"10.1039\/b201230h","article-title":"UV-induced DNA damage and repair: a review","volume":"1","author":"Sinha","year":"2002","journal-title":"Photochem. Photobiol. Sci."},{"key":"10.1016\/j.fm.2018.10.003_bib63","doi-asserted-by":"crossref","first-page":"1686","DOI":"10.1016\/j.foodchem.2005.01.062","article-title":"Effect of thermal pasteurization and concentration on carotenoid composition of Brazilian Valencia orange juice","volume":"100","author":"Torres Gama","year":"2007","journal-title":"Food Chem."},{"key":"10.1016\/j.fm.2018.10.003_bib64","first-page":"130","article-title":"Ultraviolet light efficacy for microbial inactivation on fruit juices , nectars and apple cider","volume":"19","author":"Turtoi","year":"2013","journal-title":"J. Agroaliment. Process. Technol."},{"key":"10.1016\/j.fm.2018.10.003_bib65","doi-asserted-by":"crossref","first-page":"1572","DOI":"10.1111\/j.1365-2958.2007.05760.x","article-title":"Defining Candida albicans stationary phase by cellular and DNA replication, gene expression and regulation","volume":"64","author":"Uppuluri","year":"2007","journal-title":"Mol. Microbiol."},{"key":"10.1016\/j.fm.2018.10.003_bib66","doi-asserted-by":"crossref","first-page":"383","DOI":"10.1128\/MMBR.57.2.383-401.1993","article-title":"Stationary phase in the yeast Saccharomyces cerevisiae","volume":"57","author":"Werner-Washburne","year":"1993","journal-title":"Microbiol. Rev."},{"key":"10.1016\/j.fm.2018.10.003_bib67","doi-asserted-by":"crossref","first-page":"1159","DOI":"10.1111\/j.1365-2958.1996.tb02461.x","article-title":"Stationary phase in Saccharomyces cerevisiae","volume":"19","author":"Werner-Washburne","year":"1996","journal-title":"Mol. Microbiol."},{"key":"10.1016\/j.fm.2018.10.003_bib68","doi-asserted-by":"crossref","first-page":"45","DOI":"10.1016\/S0168-1605(98)00172-X","article-title":"A mathematical model for bacterial inactivation","volume":"46","author":"Xiong","year":"1999","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.fm.2018.10.003_bib69","doi-asserted-by":"crossref","first-page":"511","DOI":"10.1016\/j.jtbi.2006.08.017","article-title":"On the lag phase and initial decline of microbial growth curves","volume":"244","author":"Yates","year":"2007","journal-title":"J. Theor. Biol."},{"key":"10.1016\/j.fm.2018.10.003_bib70","doi-asserted-by":"crossref","first-page":"571","DOI":"10.1111\/j.1365-2621.1988.tb07759.x","article-title":"Inactivation of Listeria monocytogenes by ultraviolet energy","volume":"53","author":"Yousef","year":"1988","journal-title":"J. Food Sci."}],"container-title":["Food Microbiology"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0740002018304180?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0740002018304180?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2020,11,12]],"date-time":"2020-11-12T09:42:51Z","timestamp":1605174171000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0740002018304180"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2019,4]]},"references-count":68,"alternative-id":["S0740002018304180"],"URL":"https:\/\/doi.org\/10.1016\/j.fm.2018.10.003","relation":{},"ISSN":["0740-0020"],"issn-type":[{"value":"0740-0020","type":"print"}],"subject":[],"published":{"date-parts":[[2019,4]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Ultraviolet-C resistance of selected spoilage yeasts in orange juice","name":"articletitle","label":"Article Title"},{"value":"Food Microbiology","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.fm.2018.10.003","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2018 Elsevier Ltd. All rights reserved.","name":"copyright","label":"Copyright"}]}}