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Changes in membrane fatty acid composition of Pediococcus sp. strain NRRL B-2354 in response to growth conditions and its effect on thermal resistance

Applied and environmental microbiology, 1999-07, Vol.65 (7), p.2857-2862

1999

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Effect of vacuum-steam-vacuum treatment on microbial quality of whole and fresh-cut cantaloupe

Journal of food protection, 2006-07, Vol.69 (7), p.1623-1629

2006

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A Novel Nonchemical Method for Quarantine Treatment of Fruits: California Red Scale on Citrus

Journal of economic entomology, 2004-12, Vol.97 (6), p.1861-1867

2004

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Inactivation of microorganisms with microwaves at reduced temperatures

Journal of food protection, 1998-05, Vol.61 (5), p.582-585

1998

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Modeling the kinetics of cooking and precooking potatoes

Journal of food science, 1988-05, Vol.53 (3), p.753-755

Kozempel, M.F. (USDA-ARS, Eastern Regional Research Center, Philadelphia, PA)

1988

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Diffusion Coefficients of Glucose, Potassium, and Magnesium in Maine Russet Burbank and Maine Katahdin Potatoes from 45 to 90°C

Journal of food science, 1989-07, Vol.54 (4), p.985-989

1989

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Influence of growth medium on thermal resistance of Pediococcus sp. NRRL B-2354 (formerly Micrococcus freudenreichii) in liquid foods

Journal of food protection, 1998-05, Vol.61 (5), p.578-581

1998

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The development of the ERRC food process simulator

Simulation practice and theory, 1995-01, Vol.2 (4), p.221-236

1995

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A Novel Nonchemical Method for Quarantine Treatment of Fruits: California Red Scale on Citrus

Journal of economic entomology, 2004-12, Vol.97 (6), p.1861-1867

2004

Volltextzugriff (PDF)

Changes in Membrane Fatty Acid Composition ofPediococcus sp. Strain NRRL B-2354 in Response to Growth Conditions and Its Effect on Thermal Resistance

Applied and Environmental Microbiology, 1999-07, Vol.65 (7), p.2857

1999

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Viscosity, solubility, density of isopropenyl stearate and isopropenyl acetate

Journal of chemical and engineering data, 1971-07, Vol.16 (3), p.345-346

Kozempel, Michael F

1971

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Vapor-liquid equilibriums of acetone, isopropenyl acetate, and acetic anhydride

Journal of chemical and engineering data, 1975-10, Vol.20 (4), p.367-370

1975

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Development of a continuous lactulose process: separation and purification

Biotechnology progress, 1995-09, Vol.11 (5), p.592-595

1995

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Determination of stearic anhydride in the presence of isopropenyl stearate

Analytical chemistry (Washington), 1974-11, Vol.46 (13), p.2063-2065

1974

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Inactivation of Microorganisms with Microwaves at Reduced Temperaturas

Journal of food protection, 1998-05, Vol.61 (5), p.582-585

1998

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Dr. Eugene A. Talley

American Potato Journal, 1993-02, Vol.70 (2), p.145-145

Kozempel, Michael F.

1993

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Loss of amino acids and water soluble vitamins during potato processing

Journal of food science, 1985-09, Vol.50 (5), p.1249-1253

1985

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Simulation and sensitivity study of potato flake food processing

American Potato Journal, 1993-02, Vol.70 (2), p.93-100

1993

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Modelling and simulating commercial hot water blanching of potatoes

American Potato Journal, 1985-02, Vol.62 (2), p.69-82

1985

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Kinetics of the reaction of isopropenyl acetate and stearic acid to form isopropenyl stearate

Journal of the American Oil Chemists' Society, 1972-02, Vol.49 (2), p.137-140

1972

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Changes in membrane fatty acid composition of Pediococcus sp. strain NRRL B-2354 in response to growth conditions and its effect on thermal resistance

Effect of vacuum-steam-vacuum treatment on microbial quality of whole and fresh-cut cantaloupe

A Novel Nonchemical Method for Quarantine Treatment of Fruits: California Red Scale on Citrus

Inactivation of microorganisms with microwaves at reduced temperatures

Modeling the kinetics of cooking and precooking potatoes

Diffusion Coefficients of Glucose, Potassium, and Magnesium in Maine Russet Burbank and Maine Katahdin Potatoes from 45 to 90°C

Influence of growth medium on thermal resistance of Pediococcus sp. NRRL B-2354 (formerly Micrococcus freudenreichii) in liquid foods

The development of the ERRC food process simulator

A Novel Nonchemical Method for Quarantine Treatment of Fruits: California Red Scale on Citrus

Changes in Membrane Fatty Acid Composition ofPediococcus sp. Strain NRRL B-2354 in Response to Growth Conditions and Its Effect on Thermal Resistance

Viscosity, solubility, density of isopropenyl stearate and isopropenyl acetate

Vapor-liquid equilibriums of acetone, isopropenyl acetate, and acetic anhydride

Development of a continuous lactulose process: separation and purification

Determination of stearic anhydride in the presence of isopropenyl stearate

Inactivation of Microorganisms with Microwaves at Reduced Temperaturas

Dr. Eugene A. Talley

Loss of amino acids and water soluble vitamins during potato processing

Simulation and sensitivity study of potato flake food processing

Modelling and simulating commercial hot water blanching of potatoes

Kinetics of the reaction of isopropenyl acetate and stearic acid to form isopropenyl stearate

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