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Efficacy of UV light for the reduction of Listeria monocytogenes in goat's milk

Journal of food protection, 2005-10, Vol.68 (10), p.2212-2216

2005

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Effects of Ultraviolet Irradiation on Chemical and Sensory Properties of Goat Milk

Journal of dairy science, 2007-07, Vol.90 (7), p.3178-3186

2007

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Impact of dams and climate change on suspended sediment flux to the Mekong delta

The Science of the total environment, 2021-02, Vol.755 (Pt 1), p.142468-12, Article 142468

2021

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Species-specific impact of microplastics on coral physiology

Environmental pollution (1987), 2021-01, Vol.269, p.116238, Article 116238

2021

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Use of a modified Gompertz equation to model nonlinear survival curves for Listeria monocytogenes Scott A

Journal of food protection, 1995-09, Vol.58 (9), p.946-954

1995

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Effectiveness of Poly(ethylene terephthalate) and High-Density Polyethylene in Protection of Milk Flavor

Journal of dairy science, 2001-06, Vol.84 (6), p.1341-1347

2001

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Use of a modified gompertz equation to predict the effects of temperature, pH, and NaCl on the inactivation of Listeria monocytogenes Scott A heated in infant formula

Journal of food protection, 1996, Vol.59 (1), p.16-23

1996

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Low-fat, high added water bologna from massaged, minced batter

Journal of food science, 1993-03, Vol.58 (2), p.259-264

1993

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Efficacy of ultraviolet light for reducing Escherichia coli O157:H7 in unpasteurized apple cider

Journal of food protection, 2000-05, Vol.63 (5), p.563-567

2000

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The effect of sublethal heat shock and growth atmosphere on the heat resistance of Listeria monocytogenes Scott A

Journal of food protection, 1992-02, Vol.55 (2), p.84-87

1992

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Probiotic Culture Survival and Implications in Fermented Frozen Yogurt Characteristics

Journal of dairy science, 2000-04, Vol.83 (4), p.666-673

2000

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Effect of organic acids and hydrogen peroxide on Cryptosporidium parvum viability in fruit juices

Journal of food protection, 2003-09, Vol.66 (9), p.1650-1657

2003

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Comparative study of a semisynthetic derivative of natamycin and the parent antibiotic on the spoilage of shredded cheddar cheese

Journal of food protection, 2003-08, Vol.66 (8), p.1499-1502

2003

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Liquid loss in shucked oyster (Crassostrea virginica) meats during ice storage

Journal of food science, 1988-11, Vol.53 (6), p.1671-1673

1988

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Acetic, lactic, and hydrochloric acid effects on Staphylococcus aureus 196E growth based on a predictive model

Journal of food science, 1997-01, Vol.62 (1), p.174-178

1997

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Predictive model with improved statistical analysis of interactive factors affecting the growth of Staphylococcus aureus 196E

Journal of food protection, 1996-06, Vol.59 (6), p.608-614

1996

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Incidence of pathogenic microorganisms in aquacultured rainbow trout (Oncorhynchus mykiss)

Journal of aquatic food product technology, 2005, Vol.14 (3), p.95-105

2005

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Low temperature growth and thermal inactivation of Listeria monocytogenes in precooked crawfish tail meat

Journal of food protection, 1993-02, Vol.56 (2), p.106-109

1993

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Contamination of flexible pouches challenged by immersion biotesting

Journal of food protection, 1996-07, Vol.59 (7), p.764-767

1996

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Bioaerosol exposure method for package integrity testing

Journal of food protection, 1996-07, Vol.59 (7), p.768-771

1996

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Improved recovery of stressed Bifidobacterium from water and frozen yogurt

Journal of food protection, 1995-10, Vol.58 (10), p.1142-1146

1995

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Aquacultured hybrid striped bass fillet quality resulting from post-harvest cooling or CO2 treatments

Journal of food science, 1992-09, Vol.57 (5), p.1099-1102

1992

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Thermal inactivation of Clostridium botulinum type E spores in oyster homogenates at minimal processing temperatures

Journal of food science, 1990-03, Vol.55 (2), p.372-373

1990

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Survival of Vibrio cholerae during cold storage in artificially contaminated seafoods

Journal of food science, 1985-01, Vol.50 (3), p.838-839

1985

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Effect of Blanch Time on the Development of Mushiness in Ice-Stored Crawfish Meat Packed with Adhering Hepatopancreas

Journal of food science, 1987-11, Vol.52 (6), p.1504-1505

1987

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Efficacy of UV light for the reduction of Listeria monocytogenes in goat's milk

Effects of Ultraviolet Irradiation on Chemical and Sensory Properties of Goat Milk

Impact of dams and climate change on suspended sediment flux to the Mekong delta

Species-specific impact of microplastics on coral physiology

Use of a modified Gompertz equation to model nonlinear survival curves for Listeria monocytogenes Scott A

Effectiveness of Poly(ethylene terephthalate) and High-Density Polyethylene in Protection of Milk Flavor

Use of a modified gompertz equation to predict the effects of temperature, pH, and NaCl on the inactivation of Listeria monocytogenes Scott A heated in infant formula

Low-fat, high added water bologna from massaged, minced batter

Efficacy of ultraviolet light for reducing Escherichia coli O157:H7 in unpasteurized apple cider

The effect of sublethal heat shock and growth atmosphere on the heat resistance of Listeria monocytogenes Scott A

Probiotic Culture Survival and Implications in Fermented Frozen Yogurt Characteristics

Effect of organic acids and hydrogen peroxide on Cryptosporidium parvum viability in fruit juices

Comparative study of a semisynthetic derivative of natamycin and the parent antibiotic on the spoilage of shredded cheddar cheese

Liquid loss in shucked oyster (Crassostrea virginica) meats during ice storage

Acetic, lactic, and hydrochloric acid effects on Staphylococcus aureus 196E growth based on a predictive model

Predictive model with improved statistical analysis of interactive factors affecting the growth of Staphylococcus aureus 196E

Incidence of pathogenic microorganisms in aquacultured rainbow trout (Oncorhynchus mykiss)

Low temperature growth and thermal inactivation of Listeria monocytogenes in precooked crawfish tail meat

Contamination of flexible pouches challenged by immersion biotesting

Bioaerosol exposure method for package integrity testing

Improved recovery of stressed Bifidobacterium from water and frozen yogurt

Aquacultured hybrid striped bass fillet quality resulting from post-harvest cooling or CO2 treatments

Thermal inactivation of Clostridium botulinum type E spores in oyster homogenates at minimal processing temperatures

Survival of Vibrio cholerae during cold storage in artificially contaminated seafoods

Effect of Blanch Time on the Development of Mushiness in Ice-Stored Crawfish Meat Packed with Adhering Hepatopancreas

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