caprylates has been researched along with peracetic acid in 4 studies
| Studies (caprylates) | Trials (caprylates) | Recent Studies (post-2010) (caprylates) | Studies (peracetic acid) | Trials (peracetic acid) | Recent Studies (post-2010) (peracetic acid) |
|---|---|---|---|---|---|
| 5,061 | 100 | 2,339 | 1,206 | 13 | 551 |
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 1 (25.00) | 18.2507 |
| 2000's | 1 (25.00) | 29.6817 |
| 2010's | 2 (50.00) | 24.3611 |
| 2020's | 0 (0.00) | 2.80 |
| Authors | Studies |
|---|---|
| Fatemi, P; Frank, JF | 1 |
| Dunn, J; Hunt, MC; Mohan, A; Sizer, CE | 1 |
| Hunt, MC; McDaniel, JA; Mohan, A; Pohlman, FW | 1 |
| Cap, M; Leotta, G; Mozgovoj, M; Signorini, M; Soteras, T; Sucari, A; Vaudagna, S | 1 |
4 other study(ies) available for caprylates and peracetic acid
| Article | Year |
|---|---|
Inactivation of Listeria monocytogenes/Pseudomonas biofilms by peracid sanitizers.
Topics: Acetates; Bacterial Adhesion; Biofilms; Caprylates; Disinfectants; Hydrogen Peroxide; Listeria monocytogenes; Peracetic Acid; Pseudomonas; Solutions; Time Factors | 1999 |
Inactivation of Bacillus atrophaeus spores with surface-active peracids and characterization of formed free radicals using electron spin resonance spectroscopy.
Topics: Anti-Bacterial Agents; Bacillus; Caprylates; Colony Count, Microbial; Disinfection; Dose-Response Relationship, Drug; Drug Combinations; Electron Spin Resonance Spectroscopy; Equipment Contamination; Free Radicals; Hot Temperature; Hydrogen Peroxide; Kinetics; Oxidants; Peracetic Acid; Spin Trapping; Spores, Bacterial; Surface-Active Agents | 2009 |
Role of peroxyacetic acid, octanoic acid, malic acid, and potassium lactate on the microbiological and instrumental color characteristics of ground beef.
Topics: Animals; Anti-Bacterial Agents; Antioxidants; Caprylates; Cattle; Cold Temperature; Colony Count, Microbial; Food Preservation; Food Storage; Gram-Negative Bacteria; Lactates; Malates; Meat; Microbial Viability; Myoglobin; Peracetic Acid; Phosphates; Pigmentation; Protein Stability; Quality Control | 2012 |
Inactivation of Shiga toxin-producing Escherichia coli in fresh beef by electrolytically-generated hypochlorous acid, peroxyacetic acid, lactic acid and caprylic acid.
Topics: Animals; Caprylates; Cattle; Disinfectants; Food Contamination; Food Handling; Food Microbiology; Hypochlorous Acid; Lactic Acid; Peracetic Acid; Red Meat; Shiga-Toxigenic Escherichia coli | 2019 |