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Differences in Experimental Outcomes from Thermal Processing: The Case of Poppy Seeds and Opium Alkaloids

Journal of agricultural and food chemistry, 2021-07, Vol.69 (27), p.7499-7500

2021

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Experimentally Implementing the Linear Nonisothermal Equation for Simultaneously Obtaining D- and z-Values of Salmonella Senftenberg in Skim Milk with a Differential Scanning Calorimeter

Journal of food protection, 2022-10, Vol.85 (10), p.1410-1417

2022

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Nonuniformity of Temperatures in Microwave Steam Heating of Lobster Tail

Journal of food protection, 2016-11, Vol.79 (11), p.2000-2004

Fleischman, Gregory J

2016

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Effect of Growth on the Thermal Resistance and Survival of Salmonella Tennessee and Oranienburg in Peanut Butter, Measured by a New Thin-Layer Thermal Death Time Device

Journal of food protection, 2012-06, Vol.75 (6), p.1125-1130

2012

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Tracking and modeling norovirus transmission during mechanical slicing of globe tomatoes

International journal of food microbiology, 2014-06, Vol.180, p.13-18

2014

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Effect of Fill Temperature on Clostridium botulinum Type A Toxin Activity during the Hot Filling of Juice Bottles

Journal of food protection, 2015-08, Vol.78 (8), p.1506-1506

2015

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Effect of sporulation temperature on the resistance of Clostridium botulinum type A spores to thermal and high pressure processing

Journal of food protection, 2015-01, Vol.78 (1), p.146-150

2015

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"Thermal inactivation of campylobacter jejuni in broth," a comment on: J. Food Prot. 75(6):1029-1035 (2012)

Journal of food protection, 2013-06, Vol.76 (6), p.928-931

2013

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Reducing the experimental effort in measuring D and z values for microorganism inactivation kinetics

Journal of food engineering, 2015-06, Vol.155, p.1-9

Fleischman, Gregory J.

2015

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Thermal Death Time Measurement Using Thin Flexible Sleeves: A New Experimental Approach for Determining Microbial Destruction Kinetics in Fluids of Arbitrary Viscosity

Journal of food protection, 2010-12, Vol.73 (12), p.2301-2305

2010

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Calculating temperature lag for the correction of D values obtained from differential scanning calorimetry

Journal of food engineering, 2022-02, Vol.315, p.110813, Article 110813

2022

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Modification of the Submerged Coil To Prevent Microbial Carryover Error in Thermal Death Studies

Journal of food protection, 2008-04, Vol.71 (4), p.775-780

2008

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The inactivation of Escherichia coli O157:H7 during pulsed electric field (PEF) treatment in a static chamber

Food microbiology, 2002-08, Vol.19 (4), p.351-361

2002

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Predicting temperature range in food slabs undergoing short-term/high-power microwave heating

Journal of food engineering, 1999, Vol.40 (1), p.81-88

Fleischman, Gregory J.

1999

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Effect of Fill Temperature on Type A Toxin Activity during the Hot Filling of Juice Bottles

Journal of food protection, 2015-08, Vol.78 (8), p.1506-1511

2015

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Predicting temperature range in food slabs undergoing long term/low power microwave heating

Journal of food engineering, 1996, Vol.27 (4), p.337-351

Fleischman, Gregory J.

1996

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Effect of Sporulation Temperature on the Resistance of Type A Spores to Thermal and High Pressure Processing

Journal of food protection, 2015-01, Vol.78 (1), p.146-150

2015

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"Thermal Inactivation of Campylobacter jejuni in Broth," A Comment on: J. Food Prot. 75(6):1029-1035 (2012)/Response

Journal of food protection, 2013-06, Vol.76 (6), p.928

2013

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Food Sterilization

Reference Module in Food Science, 2016

Fleischman, Gregory J.

2016

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Modification of the Submerged Coil To Prevent Microbial Carryover Error in Thermal Death Studies

Journal of food protection, 2008-04, Vol.71 (4), p.775-780

2008

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Thermal analysis of a low‐tech passive sensor for the assessment of food cooling rate in refrigerators and freezers

Journal of food process engineering, 2019-02, Vol.42 (1), p.n/a

Fleischman, Gregory J.

2019

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Regulatory Aspects of Microwave Heating

Microwave Processing of Foods: Challenges, Advances and Prospects, p.659-664

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Microwave Heating: General Concerns, Myths, and Realities

Microwave Processing of Foods: Challenges, Advances and Prospects, p.3-16

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Effect of extravascular pressure gradients on capillary fluid exchange

Mathematical biosciences, 1986-10, Vol.81 (2), p.145-164

1986

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The interaction of extravascular pressure fields and fluid exchange in capillary networks

Mathematical biosciences, 1986-12, Vol.82 (2), p.141-151

1986

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Differences in Experimental Outcomes from Thermal Processing: The Case of Poppy Seeds and Opium Alkaloids

Experimentally Implementing the Linear Nonisothermal Equation for Simultaneously Obtaining D- and z-Values of Salmonella Senftenberg in Skim Milk with a Differential Scanning Calorimeter

Nonuniformity of Temperatures in Microwave Steam Heating of Lobster Tail

Effect of Growth on the Thermal Resistance and Survival of Salmonella Tennessee and Oranienburg in Peanut Butter, Measured by a New Thin-Layer Thermal Death Time Device

Tracking and modeling norovirus transmission during mechanical slicing of globe tomatoes

Effect of Fill Temperature on Clostridium botulinum Type A Toxin Activity during the Hot Filling of Juice Bottles

Effect of sporulation temperature on the resistance of Clostridium botulinum type A spores to thermal and high pressure processing

"Thermal inactivation of campylobacter jejuni in broth," a comment on: J. Food Prot. 75(6):1029-1035 (2012)

Reducing the experimental effort in measuring D and z values for microorganism inactivation kinetics

Thermal Death Time Measurement Using Thin Flexible Sleeves: A New Experimental Approach for Determining Microbial Destruction Kinetics in Fluids of Arbitrary Viscosity

Calculating temperature lag for the correction of D values obtained from differential scanning calorimetry

Modification of the Submerged Coil To Prevent Microbial Carryover Error in Thermal Death Studies

The inactivation of Escherichia coli O157:H7 during pulsed electric field (PEF) treatment in a static chamber

Predicting temperature range in food slabs undergoing short-term/high-power microwave heating

Effect of Fill Temperature on Type A Toxin Activity during the Hot Filling of Juice Bottles

Predicting temperature range in food slabs undergoing long term/low power microwave heating

Effect of Sporulation Temperature on the Resistance of Type A Spores to Thermal and High Pressure Processing

"Thermal Inactivation of Campylobacter jejuni in Broth," A Comment on: J. Food Prot. 75(6):1029-1035 (2012)/Response

Food Sterilization

Modification of the Submerged Coil To Prevent Microbial Carryover Error in Thermal Death Studies

Thermal analysis of a low‐tech passive sensor for the assessment of food cooling rate in refrigerators and freezers

Regulatory Aspects of Microwave Heating

Microwave Heating: General Concerns, Myths, and Realities

Effect of extravascular pressure gradients on capillary fluid exchange

The interaction of extravascular pressure fields and fluid exchange in capillary networks

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