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Microbiological aspects of thermally processed foods

Journal of applied microbiology, 2005-01, Vol.98 (6), p.1381-1386

Gaze, J

2005

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Heat resistance of Bacillus cereus, Salmonella typhimurium and Lactobacillus delbrueckii in relation to pH and ethanol

International journal of food microbiology, 2001-01, Vol.63 (1), p.125-134

2001

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Heat resistance of Salmonella weltevreden in low-moisture environments

Journal of food protection, 1998-08, Vol.61 (8), p.969-973

1998

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Quantitative description of Listeria monocytogenes inactivation kinetics with temperature and water activity as the influencing factors; model prediction and methodological validation on dynamic data

Journal of food engineering, 2006-01, Vol.76 (1), p.79-88

2006

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Heat resistance of Listeria monocytogenes in dairy products as affected by the growth medium

Journal of applied microbiology, 1998-02, Vol.84 (2), p.234-239

1998

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Heat resistance of Paenibacillus polymyxa in relation to pH and acidulants

Journal of applied microbiology, 2000-11, Vol.89 (5), p.801-806

2000

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THERMAL RESISTANCE OF BACILLUS STEAROTHERMOPHILUS SPORES IN DRIED PASTA AT DIFFERENT STAGES OF REHYDRATION

Journal of food processing and preservation, 2007-08, Vol.31 (4), p.420-432

2007

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Overview of the JET results with the ITER-like wall

Nuclear fusion, 2013-10, Vol.53 (10), p.104002

Romanelli, F.

2013

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Heat resistance of Listeria monocytogenes in homogenates of chicken, beef steak and carrot

Food microbiology, 1989, Vol.6 (4), p.251-259

1989

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Development of an in vitro bioassay for Clostridium botulinum type B neurotoxin in foods that is more sensitive than the mouse bioassay

Applied and Environmental Microbiology, 1999-09, Vol.65 (9), p.3787-3792

1999

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Growth and heat resistance of psychrotrophic Clostridium botulinum in relation to ‘sous vide’ products

Food control, 1995, Vol.6 (1), p.57-63

1995

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Overview of JET results

Nuclear fusion, 2011-09, Vol.51 (9), p.94008

2011

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EFFECTS OF A REHABILITATION PROGRAM ON LARGE AND SMALL ARTERY ELASTICITY IN PATIENTS WITH HEART DISEASE

Journal of cardiopulmonary rehabilitation and prevention, 2008-07, Vol.28 (4), p.270

2008

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The evaluation of the recovery capacity of media for heat-treated Bacillus stearothermophilus spore strips

International journal of food microbiology, 1988-10, Vol.7 (2), p.109-114

1988

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The effect of oil on the heat resistance of Staphylococcus aureus

Food microbiology, 1985, Vol.2 (4), p.277-283

Gaze, J.E.

1985

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Quantitative description of Listeria monocytogenes inactivation kinetics with temperature and water activity as the influencing factors; model prediction and methodological validation on dynamic data: BUGDEATH

Journal of food engineering, 2006, Vol.76 (1), p.79-88

2006

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Heat inactivation of Listeria monocytogenes Scott A on potato surfaces

Journal of food engineering, 2006-01, Vol.76 (1), p.27-31

2006

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Laser ablation doping process for the synthesis of conductive diamond thin film

Thin solid films, 1998-06, Vol.322 (1), p.28-32

1998

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Development of an in vitro bioassay for Clostridium botulinum type B neurotoxin in foods that is more sensitive than the mouse bioassav

Applied and environmental microbiology, 1999, Vol.65 (9), p.3787-3792

1999

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The synthesis of diamond particles by a filament assisted CO2 laser induced CVD

Nuclear instruments & methods in physics research. Section B, Beam interactions with materials and atoms, 1997-01, Vol.121 (1-4), p.427-431

1997

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Novel assays for the detection of botulinum toxins in foods

Developments in biological standardization, 1999, Vol.101, p.141

1999

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Development of in vitro assays for the detection of botulinum toxins in foods

FEMS immunology and medical microbiology, 1999-07, Vol.24 (3), p.319-323

1999

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Thermal destruction of bacterial spores immobilized in food/alginate particles

Food microbiology, 1984, Vol.1 (3), p.187-198

1984

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Medical Planning

BMJ, 1942-08, Vol.2 (4258), p.200-201

Gaze, J. E.

1942

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Heat resistance of spores of Clostridium botulinum 213B over the temperature range 120 to 140C

International journal of food science & technology, 1988-08, Vol.23, p.373-378

1988

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Microbiological aspects of thermally processed foods

Heat resistance of Bacillus cereus, Salmonella typhimurium and Lactobacillus delbrueckii in relation to pH and ethanol

Heat resistance of Salmonella weltevreden in low-moisture environments

Quantitative description of Listeria monocytogenes inactivation kinetics with temperature and water activity as the influencing factors; model prediction and methodological validation on dynamic data

Heat resistance of Listeria monocytogenes in dairy products as affected by the growth medium

Heat resistance of Paenibacillus polymyxa in relation to pH and acidulants

THERMAL RESISTANCE OF BACILLUS STEAROTHERMOPHILUS SPORES IN DRIED PASTA AT DIFFERENT STAGES OF REHYDRATION

Overview of the JET results with the ITER-like wall

Heat resistance of Listeria monocytogenes in homogenates of chicken, beef steak and carrot

Development of an in vitro bioassay for Clostridium botulinum type B neurotoxin in foods that is more sensitive than the mouse bioassay

Growth and heat resistance of psychrotrophic Clostridium botulinum in relation to ‘sous vide’ products

Overview of JET results

EFFECTS OF A REHABILITATION PROGRAM ON LARGE AND SMALL ARTERY ELASTICITY IN PATIENTS WITH HEART DISEASE

The evaluation of the recovery capacity of media for heat-treated Bacillus stearothermophilus spore strips

The effect of oil on the heat resistance of Staphylococcus aureus

Quantitative description of Listeria monocytogenes inactivation kinetics with temperature and water activity as the influencing factors; model prediction and methodological validation on dynamic data: BUGDEATH

Heat inactivation of Listeria monocytogenes Scott A on potato surfaces

Laser ablation doping process for the synthesis of conductive diamond thin film

Development of an in vitro bioassay for Clostridium botulinum type B neurotoxin in foods that is more sensitive than the mouse bioassav

The synthesis of diamond particles by a filament assisted CO2 laser induced CVD

Novel assays for the detection of botulinum toxins in foods

Development of in vitro assays for the detection of botulinum toxins in foods

Thermal destruction of bacterial spores immobilized in food/alginate particles

Medical Planning

Heat resistance of spores of Clostridium botulinum 213B over the temperature range 120 to 140C

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