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Establishing the heat-preservation process for aseptically-packaged low-acid food containing large particulates, sterilized in a continuous heat-hold-cool system

Journal of food protection, 1990-04, Vol.53 (4), p.312-321

1990

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The effects of a liquid diet on initial and sustained, stimulated parotid salivary secretion and on parotid structure in the rat

Archives of oral biology, 1990, Vol.35 (7), p.509-514

1990

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Factors influencing total dietary exposures of young children

Journal of Exposure Analysis and Environmental Epidemiology, 2000-11, Vol.10 (S6), p.710-722

2000

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Alternate iron transport pathway. Mobilferrin and integrin in K562 cells

The Journal of biological chemistry, 1994-03, Vol.269 (10), p.7169-7173

1994

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Serological Reactivity and ln Vivo Toxicity of Staphylococcus aureus Enterotoxins A and D in Selected Canned Foods

Journal of food science, 1987-03, Vol.52 (2), p.416-419

1987

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TEMPERATURE PROFILES DURING COMMERCIAL PASTEURIZATION OF MEAT FROM THE BLUE CRAB

Journal of food protection, 1974-01, Vol.37 (12), p.618-621

1974

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The effects of ethanol on the function and structure of the rat parotid gland

Berry, M.R

1989

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Estimating cooling process lethality for different cooling j values

Journal of food science, 1991-07, Vol.56 (1)

1991

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Benzotriazole as an inhibitor of the corrosion of Cu in flowing H 2SO 4

Corrosion science, 1971, Vol.11 (4), p.273-274

1971

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Prediction of come-up time correction factors for batch-type agitating and still retorts and the influence on thermal process calculations [Food sterilization]

Journal of food science, 1983-07, Vol.48 (4), p.1293-1299

BERRY JR, MAURICE R.

1983

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Chloride handling by submandibular cells from young and old rats with and without duct ligation

Mechanisms of ageing and development, 1989-06, Vol.48 (3), p.231-241

1989

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Heating characteristics of homogeneous milk-based formulas in cans processed in an agitating retort

Journal of food science, 1985, Vol.50 (1), p.209-214

1985

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Serological reactivity and in vivo toxicity of Staphylococcus aureus enterotoxins A and D in selected canned foods

Journal of food science, 1987-03, Vol.52 (2), p.416-418

1987

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Using thermocouples to measure temperatures during retort or autoclave validation

Journal of food protection, 1987-11, Vol.50 (11), p.975-981

1987

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Heat penetration for sliced mushrooms in brine processed in still and agitating retorts with comparisons to spore count reduction [Clostridium botulinum]

Journal of food science, 1982-09, Vol.47 (5), p.1698-1704

1982

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Critical factors for thermal processing of institutional pouches [Whole kernel corn]

Journal of food protection, 1983-06, Vol.46 (6), p.487-489

1983

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Heating characteristics of ravioli in brine and in tomato sauce processed in agitating retorts

Journal of food science, 1985-05, Vol.50 (3), p.815-822

1985

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An experimental study of input/output characteristics of NASA Earth and Space Sciences applications

Proceedings of International Conference on Parallel Processing, 1996, p.741-747

1996

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Field Installation of a Distributed Database Application—Concept vs. Reality

SPE computer applications, 1993-10, Vol.5 (5), p.10-16

1993

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Benzotriazole as an inhibitor of the corrosion of Cu in flowing H2SO4

Corrosion science, 1971-01, Vol.11 (4), p.273-274

1971

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Achieving a balanced low-cost architecture for mass storage management through multiple fast Ethernet channels on the Beowulf parallel workstation

Proceedings of International Conference on Parallel Processing, 1996, p.104-108

1996

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An integral analysis of condensing annular-mist flow

AIChE journal, 1972-07, Vol.18 (4), p.754-761

1972

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Apparatus for maintaining holding temperature while serving cafeteria rounds of beef [Clostridium perfringens]

Journal of food science, 1975-09, Vol.40 (5), p.1095-1096

1975

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Heating curves during commercial cooking of the blue crab

Journal of milk and food technology, 1976-01, Vol.39 (4), p.258-262

1976

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Significant performance enhancement in photoconductive terahertz optoelectronics by incorporating plasmonic contact electrodes

Nature communications, 2013, Vol.4 (1), p.1622-1622, Article 1622

2013

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Establishing the heat-preservation process for aseptically-packaged low-acid food containing large particulates, sterilized in a continuous heat-hold-cool system

The effects of a liquid diet on initial and sustained, stimulated parotid salivary secretion and on parotid structure in the rat

Factors influencing total dietary exposures of young children

Alternate iron transport pathway. Mobilferrin and integrin in K562 cells

Serological Reactivity and ln Vivo Toxicity of Staphylococcus aureus Enterotoxins A and D in Selected Canned Foods

TEMPERATURE PROFILES DURING COMMERCIAL PASTEURIZATION OF MEAT FROM THE BLUE CRAB

The effects of ethanol on the function and structure of the rat parotid gland

Estimating cooling process lethality for different cooling j values

Benzotriazole as an inhibitor of the corrosion of Cu in flowing H 2SO 4

Prediction of come-up time correction factors for batch-type agitating and still retorts and the influence on thermal process calculations [Food sterilization]

Chloride handling by submandibular cells from young and old rats with and without duct ligation

Heating characteristics of homogeneous milk-based formulas in cans processed in an agitating retort

Serological reactivity and in vivo toxicity of Staphylococcus aureus enterotoxins A and D in selected canned foods

Using thermocouples to measure temperatures during retort or autoclave validation

Heat penetration for sliced mushrooms in brine processed in still and agitating retorts with comparisons to spore count reduction [Clostridium botulinum]

Critical factors for thermal processing of institutional pouches [Whole kernel corn]

Heating characteristics of ravioli in brine and in tomato sauce processed in agitating retorts

An experimental study of input/output characteristics of NASA Earth and Space Sciences applications

Field Installation of a Distributed Database Application—Concept vs. Reality

Benzotriazole as an inhibitor of the corrosion of Cu in flowing H2SO4

Achieving a balanced low-cost architecture for mass storage management through multiple fast Ethernet channels on the Beowulf parallel workstation

An integral analysis of condensing annular-mist flow

Apparatus for maintaining holding temperature while serving cafeteria rounds of beef [Clostridium perfringens]

Heating curves during commercial cooking of the blue crab

Significant performance enhancement in photoconductive terahertz optoelectronics by incorporating plasmonic contact electrodes

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