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D and z Values of Salmonella, Listeria innocua, and Listeria monocytogenes in Fully Cooked Poultry Products

Journal of food science, 2003-05, Vol.68 (4), p.1443-1447

2003

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Thermal inactivation of Salmonella and Listeria monocytogenes in ground chicken thigh/leg meat and skin

Poultry science, 2004-07, Vol.83 (7), p.1218-1225

2004

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Thermal inactivation D- and Z- values of Salmonella serotypes and Listeria innocua in chicken patties, chicken tenders, franks, beef patties, and blended beef and Turkey patties

Journal of food protection, 2002, Vol.65 (1), p.53-60

2002

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Heat transfer properties, moisture loss, product yield, and soluble proteins in chicken breast patties during air convection cooking

Poultry science, 2001-04, Vol.80 (4), p.508-514

2001

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Thermal inactivation of Listeria monocytogenes on ready-to-eat turkey breast meat products during postcook in-package pasteurization with hot water

Journal of food protection, 2003-09, Vol.66 (9), p.1618-1622

2003

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Eradicating Listeria monocytogenes from fully cooked franks by using an integrated pasteurization-packaging system

Journal of food protection, 2005-03, Vol.68 (3), p.507-511

2005

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Cucurbitacin E-induced disruption of the actin and vimentin cytoskeleton in prostate carcinoma cells

Biochemical pharmacology, 1996-11, Vol.52 (10), p.1553-1560

1996

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Lethality of Salmonella and Listeria innocua in fully cooked chicken breast meat products during postcook in-package pasteurization

Journal of food protection, 2003-02, Vol.66 (2), p.242-248

2003

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Considerations for post-lethality treatments to reduce Listeria monocytogenes from fully cooked bologna using ambient and pressurized steam

Food microbiology, 2005-08, Vol.22 (4), p.359-365

2005

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Thermal process validation for Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in ground turkey and beef products

Journal of food protection, 2004-07, Vol.67 (7), p.1394-1402

2004

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Thermal Inactivation of Salmonella Senftenberg and Listeria innocua in Beef/Turkey Blended Patties Cooked via Fryer and/or Air Convection Oven

Journal of food science, 2002-06, Vol.67 (5), p.1879-1885

2002

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Effect of Packaging-Film Thicknesses on Thermal Inactivation of Salmonella and Listeria innocua in Fully Cooked Chicken Breast Meat

Journal of food science, 2002-11, Vol.67 (9), p.3435-3440

2002

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Cucurbitacin E Targets Proliferating Endothelia

The Journal of surgical research, 1997-04, Vol.69 (1), p.55-60

1997

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Comparative study of thermal inactivation of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in ground pork

Journal of food science, 2004-05, Vol.69 (4), p.FMS97-FMS101

2004

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Effect of sodium lactate on thermal inactivation of Listeria monocytogenes and Salmonella in ground chicken thigh and leg meat

Journal of food protection, 2004-07, Vol.67 (7), p.1403-1407

2004

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Jasplakinolide, a cytotoxic natural product, induces actin polymerization and competitively inhibits the binding of phalloidin to F-actin

The Journal of biological chemistry, 1994-05, Vol.269 (21), p.14869-14871

1994

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Application of statistical process control, sampling, and validation for producing Listeria monocytogenes-free chicken leg quarters processed in steam followed by impingement cooking

Food microbiology, 2005-01, Vol.22 (1), p.47-52

2005

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Thermal lethality of salmonella in chicken leg quarters processed via an AIr/steam impingement oven

Journal of food protection, 2004-03, Vol.67 (3), p.493-498

2004

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Determination of thermal lethality of Listeria monocytogenes in fully cooked chicken breast fillets and strips during postcook in-package pasteurization

Journal of food protection, 2003-04, Vol.66 (4), p.578-583

2003

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Thermal lethality of Salmonella Senftenberg and Listeria innocua in fully cooked and packaged chicken breast strips via steam pasteurization

Journal of food protection, 2001-12, Vol.64 (12), p.2083-2087

2001

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Determination of thermal lethality of Listeria monocytogenes in fully cooked chicken breast fillets and strips during in-package pasteurization

Journal of food protection, 2003, Vol.66 (4), p.578-583

2003

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Process lethality and product yield for chicken patties processed in a pilot-scale air-steam impingement oven

Journal of food protection, 2001-10, Vol.64 (10), p.1549-1555

2001

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Thermal Inactivation of Salmonella spp. and Listeria innocua in the Chicken Breast Patties Processed in a Pilot-Scale Air-Convection Oven

Journal of food science, 2001-06, Vol.66 (5), p.734-741

2001

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Evidence of androgen receptor expression in squamous and adenocarcinoma of the esophagus

Anticancer research, 2001-07, Vol.21 (4B), p.3107

2001

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Jasplakinolide's Inhibition of the Growth of Prostate Carcinoma Cells In Vitro With Disruption of the Actin Cytoskeleton

JNCI : Journal of the National Cancer Institute, 1995-01, Vol.87 (1), p.46-51

1995

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D and z Values of Salmonella, Listeria innocua, and Listeria monocytogenes in Fully Cooked Poultry Products

Thermal inactivation of Salmonella and Listeria monocytogenes in ground chicken thigh/leg meat and skin

Thermal inactivation D- and Z- values of Salmonella serotypes and Listeria innocua in chicken patties, chicken tenders, franks, beef patties, and blended beef and Turkey patties

Heat transfer properties, moisture loss, product yield, and soluble proteins in chicken breast patties during air convection cooking

Thermal inactivation of Listeria monocytogenes on ready-to-eat turkey breast meat products during postcook in-package pasteurization with hot water

Eradicating Listeria monocytogenes from fully cooked franks by using an integrated pasteurization-packaging system

Cucurbitacin E-induced disruption of the actin and vimentin cytoskeleton in prostate carcinoma cells

Lethality of Salmonella and Listeria innocua in fully cooked chicken breast meat products during postcook in-package pasteurization

Considerations for post-lethality treatments to reduce Listeria monocytogenes from fully cooked bologna using ambient and pressurized steam

Thermal process validation for Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in ground turkey and beef products

Thermal Inactivation of Salmonella Senftenberg and Listeria innocua in Beef/Turkey Blended Patties Cooked via Fryer and/or Air Convection Oven

Effect of Packaging-Film Thicknesses on Thermal Inactivation of Salmonella and Listeria innocua in Fully Cooked Chicken Breast Meat

Cucurbitacin E Targets Proliferating Endothelia

Comparative study of thermal inactivation of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in ground pork

Effect of sodium lactate on thermal inactivation of Listeria monocytogenes and Salmonella in ground chicken thigh and leg meat

Jasplakinolide, a cytotoxic natural product, induces actin polymerization and competitively inhibits the binding of phalloidin to F-actin

Application of statistical process control, sampling, and validation for producing Listeria monocytogenes-free chicken leg quarters processed in steam followed by impingement cooking

Thermal lethality of salmonella in chicken leg quarters processed via an AIr/steam impingement oven

Determination of thermal lethality of Listeria monocytogenes in fully cooked chicken breast fillets and strips during postcook in-package pasteurization

Thermal lethality of Salmonella Senftenberg and Listeria innocua in fully cooked and packaged chicken breast strips via steam pasteurization

Determination of thermal lethality of Listeria monocytogenes in fully cooked chicken breast fillets and strips during in-package pasteurization

Process lethality and product yield for chicken patties processed in a pilot-scale air-steam impingement oven

Thermal Inactivation of Salmonella spp. and Listeria innocua in the Chicken Breast Patties Processed in a Pilot-Scale Air-Convection Oven

Evidence of androgen receptor expression in squamous and adenocarcinoma of the esophagus

Jasplakinolide's Inhibition of the Growth of Prostate Carcinoma Cells In Vitro With Disruption of the Actin Cytoskeleton

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