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  1. Efficacy of electrolyzed water on reducing some foodborne pathogens in cutting boards
  2. Foodborne viruses — an emerging pathogens
  3. Application of Bacteriophage in Biocontrol of Major Foodborne Bacterial Pathogens
  4. “Antimicrobial Drug - Resistance of Zoonotic Foodborne Pathogens and Consequences on Public Health”
  5. Microbiological Quality and Presence of Foodborne Pathogens in Full-Fat Cow’s Yellow Cheese in Bulgaria
  6. Microbiota of Fresh and Canned Green Table Olives and Antibiotic Resistance of Foodborne Pathogens
  7. Chemical composition and in vitro antifungal activity of Zingiber officinale essential oil against foodborne pathogens isolated from a traditional cheese wagashi produced in Benin
  8. Properties of serum albumin in electrolyzed water
  9. Oil emulsion stability in electrolyzed water solutions
  10. The changes of characteristics of the pork whole muscle meat products while using the electrolyzed water