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Handbook of Aseptic Processing and Packaging

Third edition., 2022

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Antimicrobials in Food

Fourth edition, 2021

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Microbial successions are associated with changes in chemical profiles of a model refrigerated fresh pork sausage during an 80-day shelf life study

Applied and Environmental Microbiology, 2014-09, Vol.80 (17), p.5178-5194

2014

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Efficacy of Commercial Natural Antimicrobials Alone and in Combinations against Pathogenic and Spoilage Microorganisms

Journal of food protection, 2014-02, Vol.77 (2), p.269-275

2014

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Effect of White Mustard Essential Oil on Inoculated Salmonella sp. in a Sauce with Particulates

Journal of food protection, 2013-04, Vol.76 (4), p.580-587

2013

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Evaluating the Behavior of Staphylococcus aureus and Bacillus cereus in Dairy- and Non-Dairy-Based Aqueous Slurries during Manufacturing of Table Spreads

Journal of food protection, 2020-10, Vol.83 (10), p.1801-1811

2020

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Effect of Cultured Celery Juice, Temperature, and Product Composition on the Inhibition of Proteolytic Clostridium botulinum Toxin Production

Journal of food protection, 2017-08, Vol.80 (8), p.1259-1265

2017

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Effect of white mustard essential oil on the growth of foodborne pathogens and spoilage microorganisms and the effect of food components on its efficacy

Journal of food protection, 2014-12, Vol.77 (12), p.2062-2068

2014

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Effect of Equilibrated pH and Indigenous Spoilage Microorganisms on the Inhibition of Proteolytic Clostridium botulinum Toxin Production in Experimental Meals under Temperature Abuse

Journal of food protection, 2017-08, Vol.80 (8), p.1252-1258

2017

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Thermal Inactivation Kinetics of Sporolactobacillus nakayamae Spores, a Spoilage Bacterium Isolated from a Model Mashed Potato-Scallion Mixture

Journal of food protection, 2016-09, Vol.79 (9), p.1482-1489

2016

Volltextzugriff (PDF)

Thermal Inactivation Kinetics of Sporolactobacillus nakayamae Spores, a Spoilage Bacterium Isolated from a Model Mashed Potato-Scallion Mixture

Journal of food protection, 2016-09, Vol.79 (9), p.1482

2016

Volltextzugriff (PDF)

Effect of Equilibrated pH and Indigenous Spoilage Microorganisms on the Inhibition of Proteolytic Clostridium botulinum Toxin Production in Experimental Meals under Temperature Abuse

Journal of food protection, 2017-08, Vol.80 (8), p.1252

2017

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Thermal Process and Optimization of Aseptic Processes Containing Solid Particulates

Handbook of Aseptic Processing and Packaging, 2023, Vol.1, p.135-170

3, 2023

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Quality and Food Safety Management System (QFSMS) for Aseptic and ESL Manufacturing Companies

Handbook of Aseptic Processing and Packaging, 2023, Vol.1, p.395-440

3, 2023

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Frontiers and Research and Development: Challenges and Opportunities

Handbook of Aseptic Processing and Packaging, 2023, Vol.1, p.469-500

3, 2023

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Hurdle Technology – or Is It? Multifactorial Food Preservation for the Twenty-First Century

Antimicrobials in Food, 2021, Vol.1, p.695-714

4, 2021

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Applications of Antimicrobials to Foods – A Food Industry Perspective

Antimicrobials in Food, 2021, Vol.1, p.715-734

4, 2021

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Use of Antimicrobials as Processing Aids in Food Processing

Antimicrobials in Food, 2021, Vol.1, p.647-664

4, 2021

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Aseptic Filling and Packaging for Retail Products and Food Service

Handbook of Aseptic Processing and Packaging, 2023, Vol.1, p.171-210

3, 2023

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Establishing "Validated State" of Aseptic Processing and Packaging Systems

Handbook of Aseptic Processing and Packaging, 2023, Vol.1, p.355-394

3, 2023

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Microbiology of Aseptically Processed and Packaged Products

Handbook of Aseptic Processing and Packaging, 2023, Vol.1, p.287-332

3, 2023

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Sodium Benzoate and Benzoic Acid

Antimicrobials in Food, 2021, Vol.1, p.41-88

4, 2021

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Nisin

Antimicrobials in Food, 2021, Vol.1, p.309-338

4, 2021

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Mechanisms of Action, Resistance, and Stress Adaptation

Antimicrobials in Food, 2021, Vol.1, p.735-784

4, 2021

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Sorbic Acid and Sorbates

Antimicrobials in Food, 2021, Vol.1, p.89-132

4, 2021

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Handbook of Aseptic Processing and Packaging

Antimicrobials in Food

Microbial successions are associated with changes in chemical profiles of a model refrigerated fresh pork sausage during an 80-day shelf life study

Efficacy of Commercial Natural Antimicrobials Alone and in Combinations against Pathogenic and Spoilage Microorganisms

Effect of White Mustard Essential Oil on Inoculated Salmonella sp. in a Sauce with Particulates

Evaluating the Behavior of Staphylococcus aureus and Bacillus cereus in Dairy- and Non-Dairy-Based Aqueous Slurries during Manufacturing of Table Spreads

Effect of Cultured Celery Juice, Temperature, and Product Composition on the Inhibition of Proteolytic Clostridium botulinum Toxin Production

Effect of white mustard essential oil on the growth of foodborne pathogens and spoilage microorganisms and the effect of food components on its efficacy

Effect of Equilibrated pH and Indigenous Spoilage Microorganisms on the Inhibition of Proteolytic Clostridium botulinum Toxin Production in Experimental Meals under Temperature Abuse

Thermal Inactivation Kinetics of Sporolactobacillus nakayamae Spores, a Spoilage Bacterium Isolated from a Model Mashed Potato-Scallion Mixture

Thermal Inactivation Kinetics of Sporolactobacillus nakayamae Spores, a Spoilage Bacterium Isolated from a Model Mashed Potato-Scallion Mixture

Effect of Equilibrated pH and Indigenous Spoilage Microorganisms on the Inhibition of Proteolytic Clostridium botulinum Toxin Production in Experimental Meals under Temperature Abuse

Thermal Process and Optimization of Aseptic Processes Containing Solid Particulates

Quality and Food Safety Management System (QFSMS) for Aseptic and ESL Manufacturing Companies

Frontiers and Research and Development: Challenges and Opportunities

Hurdle Technology – or Is It? Multifactorial Food Preservation for the Twenty-First Century

Applications of Antimicrobials to Foods – A Food Industry Perspective

Use of Antimicrobials as Processing Aids in Food Processing

Aseptic Filling and Packaging for Retail Products and Food Service

Establishing "Validated State" of Aseptic Processing and Packaging Systems

Microbiology of Aseptically Processed and Packaged Products

Sodium Benzoate and Benzoic Acid

Nisin

Mechanisms of Action, Resistance, and Stress Adaptation

Sorbic Acid and Sorbates

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