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Effects of Ultraviolet Irradiation on Chemical and Sensory Properties of Goat Milk

Journal of dairy science, 2007-07, Vol.90 (7), p.3178-3186

2007

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Heat resistance of Salmonella typhimurium and Listeria monocytogenes in sucrose solutions of various water activities

Journal of food science, 1991-11, Vol.56 (6), p.1741-1743

1991

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Oxidation and Textural Characteristics of Butter and Ice Cream with Modified Fatty Acid Profiles

Journal of dairy science, 2003-01, Vol.86 (1), p.70-77

2003

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Prediction of raw produce surface area from weight measurement

Journal of food engineering, 2006-06, Vol.74 (4), p.552-556

2006

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Efficacy of ultraviolet light for reducing Escherichia coli O157:H7 in unpasteurized apple cider

Journal of food protection, 2000-05, Vol.63 (5), p.563-567

2000

Volltextzugriff (PDF)

Phosphate and modified beef connective tissue effects on reduced fat, high water-added frankfurters

Journal of food science, 1996-09, Vol.61 (5), p.1006-1012

1996

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Physical Properties of Cream Reformulated with Fractionated Milk Fat and Milk-Derived Components

Journal of dairy science, 2003-11, Vol.86 (11), p.3395-3404

2003

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Stability of fumonisins in thermally processed corn products

Journal of food protection, 1998-08, Vol.61 (8), p.1030-1033

1998

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Antibacterial activity of the lactoperoxidase system: a review

Journal of food protection, 1993-10, Vol.56 (10), p.887-892

1993

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Efficacy of Antimicrobials Against Campylobacter jejuni on Chicken Breast Skin

Journal of applied poultry research, 2002-12, Vol.11 (4), p.358-366

2002

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Effect of temperature and screw speed on stability of fumonisin B1 in extrusion-cooked corn grits

Cereal chemistry, 1999-01, Vol.76 (1), p.16-20

1999

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Extrusion cooking reduces recoverability of fumonisin B1 from extruded corn grits

Journal of food science, 1998-07, Vol.63 (4), p.696-698

1998

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Occurrence fumonisins in corn-based food products

Journal of food protection, 1998-06, Vol.61 (6), p.704-707

1998

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Penetration of surface-inoculated bacteria as a result of hydrodynamic shock wave treatment of beef steaks

Journal of food protection, 2002-04, Vol.65 (4), p.616-620

2002

Volltextzugriff (PDF)

The use of ultraviolet radiation to reduce Salmonella and psychrotrophic bacterial contamination on poultry carcasses

Poultry science, 1994-08, Vol.73 (8), p.1327-1333

1994

Volltextzugriff (PDF)

Microbial evaluation of vegetable ingredients in salad bars

Journal of food protection, 1995-06, Vol.58 (6), p.683-685

1995

Volltextzugriff (PDF)

Inhibition of Salmonella typhimurium on agar medium and poultry skin by ultraviolet energy

Journal of food protection, 1996-03, Vol.59 (3), p.319-321

1996

Volltextzugriff (PDF)

Factors controlling histamine production in swiss cheese inoculated with Lactobacillus buchneri

Journal of dairy science, 1990-11, Vol.73 (11), p.3050-3058

1990

Volltextzugriff (PDF)

Antibacterial activity of the lactoperoxidase system against Salmonella typhimurium in trypticase soy broth in the presence and absence of a heat treatment

Journal of food protection, 1994-05, Vol.57 (5), p.365-368

1994

Volltextzugriff (PDF)

Evaluation of a phosphate to control pathogen growth in fresh and processed meat products

Journal of food protection, 1996-04, Vol.59 (4), p.356-359

1996

Volltextzugriff (PDF)

Detection method for histamine-producing, dairy-related bacteria using diamine oxidase and leucocrystal violet

Journal of food protection, 1989-02, Vol.52 (2), p.105-108

1989

Volltextzugriff (PDF)

Histamine and histamine-producing bacteria in retail swiss and low-salt cheeses

Journal of food protection, 1992-06, Vol.55 (6), p.435-439

1992

Volltextzugriff (PDF)

Isolation of histamine-producing Lactobacillus buchneri from Swiss cheese implicated in a food poisoning outbreak

Applied and Environmental Microbiology, 1985-10, Vol.50 (4), p.1094-1096

1985

Volltextzugriff (PDF)

Pathogenicity of foodborne, environmental and clinical isolates of Listeria monocytogenes in mice

Journal of food science, 1989-11, Vol.54 (6), p.1553-1556

1989

Volltextzugriff (PDF)

Inhibition of Salmonella typhimurium on poultry by the lactoperoxidase system

Journal of food safety, 1994-03, Vol.14 (1), p.53-62

1994

Volltextzugriff (PDF)

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Effects of Ultraviolet Irradiation on Chemical and Sensory Properties of Goat Milk

Heat resistance of Salmonella typhimurium and Listeria monocytogenes in sucrose solutions of various water activities

Oxidation and Textural Characteristics of Butter and Ice Cream with Modified Fatty Acid Profiles

Prediction of raw produce surface area from weight measurement

Efficacy of ultraviolet light for reducing Escherichia coli O157:H7 in unpasteurized apple cider

Phosphate and modified beef connective tissue effects on reduced fat, high water-added frankfurters

Physical Properties of Cream Reformulated with Fractionated Milk Fat and Milk-Derived Components

Stability of fumonisins in thermally processed corn products

Antibacterial activity of the lactoperoxidase system: a review

Efficacy of Antimicrobials Against Campylobacter jejuni on Chicken Breast Skin

Effect of temperature and screw speed on stability of fumonisin B1 in extrusion-cooked corn grits

Extrusion cooking reduces recoverability of fumonisin B1 from extruded corn grits

Occurrence fumonisins in corn-based food products

Penetration of surface-inoculated bacteria as a result of hydrodynamic shock wave treatment of beef steaks

The use of ultraviolet radiation to reduce Salmonella and psychrotrophic bacterial contamination on poultry carcasses

Microbial evaluation of vegetable ingredients in salad bars

Inhibition of Salmonella typhimurium on agar medium and poultry skin by ultraviolet energy

Factors controlling histamine production in swiss cheese inoculated with Lactobacillus buchneri

Antibacterial activity of the lactoperoxidase system against Salmonella typhimurium in trypticase soy broth in the presence and absence of a heat treatment

Evaluation of a phosphate to control pathogen growth in fresh and processed meat products

Detection method for histamine-producing, dairy-related bacteria using diamine oxidase and leucocrystal violet

Histamine and histamine-producing bacteria in retail swiss and low-salt cheeses

Isolation of histamine-producing Lactobacillus buchneri from Swiss cheese implicated in a food poisoning outbreak

Pathogenicity of foodborne, environmental and clinical isolates of Listeria monocytogenes in mice

Inhibition of Salmonella typhimurium on poultry by the lactoperoxidase system

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