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Determination and validation of D-values for Listeria monocytogenes and Shiga toxin–producing Escherichia coli in cheese milk

Journal of dairy science, 2021-12, Vol.104 (12), p.12332-12341

2021

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Fate of Escherichia coli O157:H7 as affected by pH or sodium chloride and in fermented, dry sausage

Applied and Environmental Microbiology, 1992-08, Vol.58 (8), p.2513-2516

1992

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Fate of Listeria monocytogenes in processed meat products during refrigerated storage

Applied and Environmental Microbiology, 1989-06, Vol.55 (6), p.1565-1569

1989

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Growth and penetration of Salmonella enteritidis, Salmonella heidelberg and Salmonella typhimurium in eggs

International journal of food microbiology, 1995, Vol.24 (3), p.385-396

1995

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Genomic analysis of Pediococcus starter cultures used to control Listeria monocytogenes in turkey summer sausage

Applied and Environmental Microbiology, 1992-09, Vol.58 (9), p.3053-3059

1992

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Survival of Listeria monocytogenes in milk during high-temperature, short-time pasteurization

Applied and Environmental Microbiology, 1987-07, Vol.53 (7), p.1433-1438

1987

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Sodium lactate delays toxin production by Clostridium botulinum in cook-in-bag turkey products

Applied and Environmental Microbiology, 1989-09, Vol.55 (9), p.2226-2229

1989

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The effects of diacetate with nitrite, lactate, or pediocin on the viability of Listeria monocytogenes in turkey slurries

International journal of food microbiology, 1993-09, Vol.19 (4), p.271-281

1993

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Toxin production by Clostridium botulinum in pasteurized milk treated with carbon dioxide

Journal of food protection, 1999-08, Vol.62 (8), p.872-876

1999

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Determination of virulence of different strains of Listeria monocytogenes and Listeria innocua by oral inoculation of pregnant mice

Applied and Environmental Microbiology, 1992-12, Vol.58 (12), p.3991-4000

1992

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Inhibition of Listeria monocytogenes by sodium diacetate and sodium Lactate on wieners and cooked bratwurst

Journal of food protection, 2002, Vol.65 (1), p.116-123

2002

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Fate of Listeria monocytogenes and pediococcal starter cultures during the manufacture of chicken summer sausage

Poultry science, 1993-09, Vol.72 (9), p.1772-1778

1993

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PT19c, Another Nonhypercalcemic Vitamin D2 Derivative, Demonstrates Antitumor Efficacy in Epithelial Ovarian and Endometrial Cancer Models

Genes & cancer, 2013-11, Vol.4 (11-12), p.524-534

2013

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Survival of bacterial pathogens in pasteurized process cheese slices stored at 30 degrees C

Journal of food protection, 1998-03, Vol.61 (3), p.290

1998

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Graph analytics for signature discovery

2013 IEEE International Conference on Intelligence and Security Informatics, 2013, p.315-320

2013

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Fate and thermal inactivation of Listeria monocytogenes in beaker sausage and pepperoni

Journal of food protection, 1989-04, Vol.52 (4), p.226-235

1989

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Fate of Salmonella and Listeria monocytogenes in commercial, reduced-calorie mayonnaise

Journal of food protection, 1991-09, Vol.54 (9), p.691-695

1991

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Engineering Quality while Embracing Change: Lessons Learned

2013 46th Hawaii International Conference on System Sciences, 2013, p.4810-4816

2013

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Evaluation of sodium diacetate and ALTA 2341 on viability of Listeria monocytogenes in turkey slurries

Journal of food protection, 1993-09, Vol.56 (9), p.808-810

1993

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Antagonistic effect of fat on the antibotulinal activity of food preservatives and fatty acids

Food microbiology, 2004-12, Vol.21 (6), p.675-682

2004

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Relationship between water activity of fresh pasta and toxin production by proteolytic Clostridium botulinum

Journal of food protection, 1991-03, Vol.54 (3), p.162-165

1991

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Efficient anomaly detection in dynamic, attributed graphs: Emerging phenomena and big data

2013 IEEE International Conference on Intelligence and Security Informatics, 2013, p.179-184

2013

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Analyzing security threats as reported by the United States Computer Emergency Readiness Team (US-CERT)

2013 IEEE International Conference on Intelligence and Security Informatics, 2013, p.10-12

2013

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Survival of bacterial pathogens in pasteurized process cheese slices stored at 30°C

Journal of food protection, 1998-03, Vol.61 (3), p.290-294

1998

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Factors that contribute to the botulinal safety of reduced-fat and fat-free process cheese products

Journal of food protection, 2004-08, Vol.67 (8), p.1687-1693

2004

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Determination and validation of D-values for Listeria monocytogenes and Shiga toxin–producing Escherichia coli in cheese milk

Fate of Escherichia coli O157:H7 as affected by pH or sodium chloride and in fermented, dry sausage

Fate of Listeria monocytogenes in processed meat products during refrigerated storage

Growth and penetration of Salmonella enteritidis, Salmonella heidelberg and Salmonella typhimurium in eggs

Genomic analysis of Pediococcus starter cultures used to control Listeria monocytogenes in turkey summer sausage

Survival of Listeria monocytogenes in milk during high-temperature, short-time pasteurization

Sodium lactate delays toxin production by Clostridium botulinum in cook-in-bag turkey products

The effects of diacetate with nitrite, lactate, or pediocin on the viability of Listeria monocytogenes in turkey slurries

Toxin production by Clostridium botulinum in pasteurized milk treated with carbon dioxide

Determination of virulence of different strains of Listeria monocytogenes and Listeria innocua by oral inoculation of pregnant mice

Inhibition of Listeria monocytogenes by sodium diacetate and sodium Lactate on wieners and cooked bratwurst

Fate of Listeria monocytogenes and pediococcal starter cultures during the manufacture of chicken summer sausage

PT19c, Another Nonhypercalcemic Vitamin D2 Derivative, Demonstrates Antitumor Efficacy in Epithelial Ovarian and Endometrial Cancer Models

Survival of bacterial pathogens in pasteurized process cheese slices stored at 30 degrees C

Graph analytics for signature discovery

Fate and thermal inactivation of Listeria monocytogenes in beaker sausage and pepperoni

Fate of Salmonella and Listeria monocytogenes in commercial, reduced-calorie mayonnaise

Engineering Quality while Embracing Change: Lessons Learned

Evaluation of sodium diacetate and ALTA 2341 on viability of Listeria monocytogenes in turkey slurries

Antagonistic effect of fat on the antibotulinal activity of food preservatives and fatty acids

Relationship between water activity of fresh pasta and toxin production by proteolytic Clostridium botulinum

Efficient anomaly detection in dynamic, attributed graphs: Emerging phenomena and big data

Analyzing security threats as reported by the United States Computer Emergency Readiness Team (US-CERT)

Survival of bacterial pathogens in pasteurized process cheese slices stored at 30°C

Factors that contribute to the botulinal safety of reduced-fat and fat-free process cheese products

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