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Growth of Clostridium perfringens in sous vide cooked ground beef with added grape seed extract

Meat science, 2018-09, Vol.143, p.252-256

2018

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Thermal inactivation of Listeria monocytogenes and Salmonella spp. in sous-vide processed marinated chicken breast

Food research international, 2017-10, Vol.100 (Pt 1), p.894-898

2017

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Predictive model for growth of Bacillus cereus during cooling of cooked rice

International journal of food microbiology, 2019-02, Vol.290, p.49-58

2019

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Novel Natural Food Antimicrobials

Annual review of food science and technology, 2012-04, Vol.3 (1), p.381-403

2012

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Effect of Disulfide Bonds on the Thermal Stability of Pediocin: In-silico Screening Using Molecular Dynamics Simulation

Journal of food protection, 2023-09, Vol.86 (9), p.100107-100107, Article 100107

2023

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Ready-to-Eat Egg Products Formulated with Nisin and Organic Acids to Control Listeria monocytogenes

Journal of food protection, 2023-05, Vol.86 (5), p.100081-100081, Article 100081

2023

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Predictive modeling of thermal inactivation of non-O157 Shiga toxin-producing Escherichia coli in ground beef with varying fat contents

Food research international, 2023-12, Vol.174 (Pt 1), p.113481-113481, Article 113481

2023

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Effect of grape seed extract on heat resistance of Clostridium perfringens vegetative cells in sous vide processed ground beef

Food research international, 2019-06, Vol.120, p.33-37

2019

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Modeling the Fate of Listeria monocytogenes and Salmonella enterica on Fresh Whole and Chopped Wood Ear and Enoki Mushrooms

Journal of food protection, 2023-05, Vol.86 (5), p.100075-100075, Article 100075

2023

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Optimizing the Effects of Nisin and NaCl to Thermal Inactivate Listeria monocytogenes in Ground Beef with Chipotle Sauce During Sous-vide Processing

Journal of food protection, 2023-05, Vol.86 (5), p.100086-100086, Article 100086

2023

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Retraction for Sarker et al., “Comparative Experiments To Examine the Effects of Heating on Vegetative Cells and Spores of Clostridium perfringens Isolates Carrying Plasmid Genes versus Chromosomal Enterotoxin Genes”

Applied and environmental microbiology, 2024-05, Vol.90 (5)

2024

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Cronobacter sakazakii in baby foods and baby food ingredients of dairy origin and microbiological profile of positive samples

Food science & technology, 2017-01, Vol.75, p.402-407

2017

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Predictive thermal inactivation model for the combined effect of temperature, cinnamaldehyde and carvacrol on starvation-stressed multiple Salmonella serotypes in ground chicken

International journal of food microbiology, 2013-07, Vol.165 (2), p.184-199

2013

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Dynamic Predictive Model for Growth of Bacillus cereus from Spores in Cooked Beans

Journal of food protection, 2018-02, Vol.81 (2), p.308-315

2018

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Effect of aqueous ozone on inactivation of bacteria isolated from the meat products and equipment

Biológia, 2023-11, Vol.78 (11), p.3295-3304

2023

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Effects of spore purity on the wet heat resistance of Clostridium perfringens, Bacillus cereus and Bacillus subtilis spores

Food research international, 2024-02, Vol.177, p.113904-113904, Article 113904

2024

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A Novel Bioprotective Strain of Lactiplantibacillus plantarum F2—Physiological, Genetical, and Antimicrobial Characterization

Foodborne pathogens and disease, 2024-09

2024

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Advances in multi-omics based quantitative microbial risk assessment in the dairy sector: A semi-systematic review

Food research international, 2022-06, Vol.156, p.111323, Article 111323

2022

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Antibiotic Resistance Influences Growth Rates and Cross-Tolerance to Lactic Acid in Escherichia coli O157:H7 H1730

Foodborne pathogens and disease, 2022-09, Vol.19 (9), p.622-629

2022

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Thermal Inactivation Kinetics of Three Heat-Resistant Salmonella Strains in Whole Liquid Egg

Journal of food protection, 2019-09, Vol.82 (9), p.1465-1471

2019

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The effect of lauric arginate on the thermal inactivation of starved Listeria monocytogenes in sous-vide cooked ground beef

Food research international, 2020-08, Vol.134, p.109280, Article 109280

2020

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Microbial Control and Food Preservation: Theory and Practice

1st ed. 2017 edition., 2018

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Predictive Model for Growth of Bacillus cereus at Temperatures Applicable to Cooling of Cooked Pasta

Journal of food science, 2019-03, Vol.84 (3), p.590-598

2019

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Dynamic predictive model for growth of Salmonella spp. in scrambled egg mix

Food microbiology, 2017-06, Vol.64, p.39-46

2017

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Predictive model for growth of Clostridium perfringens during cooling of cooked pork supplemented with sodium chloride and sodium pyrophosphate

Meat science, 2021-10, Vol.180, p.108557-108557, Article 108557

2021

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Growth of Clostridium perfringens in sous vide cooked ground beef with added grape seed extract

Thermal inactivation of Listeria monocytogenes and Salmonella spp. in sous-vide processed marinated chicken breast

Predictive model for growth of Bacillus cereus during cooling of cooked rice

Novel Natural Food Antimicrobials

Effect of Disulfide Bonds on the Thermal Stability of Pediocin: In-silico Screening Using Molecular Dynamics Simulation

Ready-to-Eat Egg Products Formulated with Nisin and Organic Acids to Control Listeria monocytogenes

Predictive modeling of thermal inactivation of non-O157 Shiga toxin-producing Escherichia coli in ground beef with varying fat contents

Effect of grape seed extract on heat resistance of Clostridium perfringens vegetative cells in sous vide processed ground beef

Modeling the Fate of Listeria monocytogenes and Salmonella enterica on Fresh Whole and Chopped Wood Ear and Enoki Mushrooms

Optimizing the Effects of Nisin and NaCl to Thermal Inactivate Listeria monocytogenes in Ground Beef with Chipotle Sauce During Sous-vide Processing

Retraction for Sarker et al., “Comparative Experiments To Examine the Effects of Heating on Vegetative Cells and Spores of Clostridium perfringens Isolates Carrying Plasmid Genes versus Chromosomal Enterotoxin Genes”

Cronobacter sakazakii in baby foods and baby food ingredients of dairy origin and microbiological profile of positive samples

Predictive thermal inactivation model for the combined effect of temperature, cinnamaldehyde and carvacrol on starvation-stressed multiple Salmonella serotypes in ground chicken

Dynamic Predictive Model for Growth of Bacillus cereus from Spores in Cooked Beans

Effect of aqueous ozone on inactivation of bacteria isolated from the meat products and equipment

Effects of spore purity on the wet heat resistance of Clostridium perfringens, Bacillus cereus and Bacillus subtilis spores

A Novel Bioprotective Strain of Lactiplantibacillus plantarum F2—Physiological, Genetical, and Antimicrobial Characterization

Advances in multi-omics based quantitative microbial risk assessment in the dairy sector: A semi-systematic review

Antibiotic Resistance Influences Growth Rates and Cross-Tolerance to Lactic Acid in Escherichia coli O157:H7 H1730

Thermal Inactivation Kinetics of Three Heat-Resistant Salmonella Strains in Whole Liquid Egg

The effect of lauric arginate on the thermal inactivation of starved Listeria monocytogenes in sous-vide cooked ground beef

Microbial Control and Food Preservation: Theory and Practice

Predictive Model for Growth of Bacillus cereus at Temperatures Applicable to Cooling of Cooked Pasta

Dynamic predictive model for growth of Salmonella spp. in scrambled egg mix

Predictive model for growth of Clostridium perfringens during cooling of cooked pork supplemented with sodium chloride and sodium pyrophosphate

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