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Tunable expression of IL-1Ra in genetically modified mesenchymal stem cells for cartilage tissue engineering

Osteoarthritis and cartilage, 2013-04, Vol.21, p.S282-S283

2013

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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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Thermal inactivation of salmonella in high-fat frankfurters

Meat science, 2016-02, Vol.112, p.164-164

2016

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Validation of D- and Z-values for Listeria monocytogenes, Salmonella and Shiga-toxin producing Escherichia coli in ready-to-eat meat and poultry products

Meat science, 2014-01, Vol.96 (1), p.484-485

2014

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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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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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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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Antibotulinal activity of process cheese ingredients

Journal of food protection, 2004-08, Vol.67 (8), p.1765-1769

2004

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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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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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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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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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Effects of acid type and ALTA 2341 on Listeria monocytogenes in a queso blanco type of cheese

Journal of food protection, 1995-07, Vol.58 (7), p.737-741

1995

Volltextzugriff (PDF)

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

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

1991

Volltextzugriff (PDF)

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

Applied and environmental microbiology, 1989, Vol.55 (9), p.2226-2229

1989

Volltextzugriff (PDF)

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

Volltextzugriff (PDF)

Determiantion 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)

1992

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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

Volltextzugriff (PDF)

Factors that contribute to the microbial safety of commercial yogurt

Food protection trends, 2007, Vol.27 (6), p.380-388

2007

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Effect of cooling rate on pathogen survival in post-process contaminated yogurt

Food protection trends, 2007, Vol.27 (1), p.16-21

2007

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Examining sex differences in knee pain: the Multicenter Osteoarthritis Study

Osteoarthritis and cartilage, 2014-08, Vol.22 (8), p.1100-1106

2014

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Effect of natural genetic variation on enhancer selection and function

Nature (London), 2013-11, Vol.503 (7477), p.487-492

2013

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Tunable expression of IL-1Ra in genetically modified mesenchymal stem cells for cartilage tissue engineering

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

Thermal inactivation of salmonella in high-fat frankfurters

Validation of D- and Z-values for Listeria monocytogenes, Salmonella and Shiga-toxin producing Escherichia coli in ready-to-eat meat and poultry products

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

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

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

Antibotulinal activity of process cheese ingredients

Fate of Listeria monocytogenes in processed meat products during refrigerated storage

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

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

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

Effects of acid type and ALTA 2341 on Listeria monocytogenes in a queso blanco type of cheese

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

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

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

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

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

Factors that contribute to the microbial safety of commercial yogurt

Effect of cooling rate on pathogen survival in post-process contaminated yogurt

Examining sex differences in knee pain: the Multicenter Osteoarthritis Study

Effect of natural genetic variation on enhancer selection and function

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