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Variations in Radiation Sensitivity of Foodborne Pathogens Associated with the Suspending Meat

Journal of food science, 1995-01, Vol.60 (1), p.63-67

1995

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Effect of low dose gamma radiation on lipids in five different meats

Meat science, 1996-03, Vol.42 (3), p.271-276

1996

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Separation and quantitation of cholesterol oxides by HPLC with an evaporative light scattering detector in a model system

Journal of the American Oil Chemists' Society, 1997-08, Vol.74 (8), p.943-946

1997

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Thiamin, riboflavin, and α-tocopherol content of exotic meats and loss due to gamma radiation

Journal of food protection, 1998-12, Vol.61 (12), p.1681-1683

1998

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Effects of NaCl, sucrose, and water content on the survival of Salmonella typhimurium on irradiated pork and chicken

Journal of food protection, 1995-05, Vol.58 (5), p.490-496

1995

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Comparison of proteome and antigenic proteome between two Neospora caninum isolates

Veterinary parasitology, 2005-11, Vol.134 (1), p.41-52

2005

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Effect of ionizing radiation on cholesterol in aqueous dispersion

Journal of food science, 1989-11, Vol.54 (6), p.1569-1572

1989

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Gamma irradiation effects on thiamin and riboflavin in beef, lamb, pork, and turkey

Journal of food science, 1995-05, Vol.60 (3), p.596-598

1995

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Effect of gamma radiation on levels of α-tocopherol in red meats and turkey

Meat science, 1995, Vol.41 (3), p.261-271

1995

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Effect of gamma radiation on total tocopherols in fresh chicken breast muscle

Meat science, 1994, Vol.37 (3), p.439-448

1994

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Formation of oxo- and hydroxyfatty acids in irradiated chickens

Meat science, 1995, Vol.40 (2), p.279-285

1995

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Enzyme levels in raw meat after low dose ionizing radiation and extended refrigerated storage

Meat science, 1988, Vol.23 (2), p.77-86

1988

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Effect of ionizing radiation on unesterified tocopherols in fresh chicken breast muscle

Meat science, 1992, Vol.32 (3), p.257-265

1992

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Effect of Reductant Level in Skeletal Muscle and Liver on the Rate of Loss of Thiamin Due to γ-radiation

International journal of radiation biology, 1993, Vol.64 (3), p.305-309

1993

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Effect of dose on gamma irradiation induced formation of free radicals in freeze-dried natural actomyosin

Journal of food science, 1990-09, Vol.55 (5), p.1462-1463

1990

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Effect of storage on the concentration of proline and other free amino acids [potential precursors of N-nitrosopyrrolidine] in pork bellies [before processing into bacon]

Journal of food science, 1976-01, Vol.41 (4), p.879-881

1976

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Health care metrics and health care policies during the preweaned period on calf ranches

Proceedings of the ... annual conference - American Association of Bovine Practitioners, 2012-09, p.209

2012

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Survey of human milk for volatile N-nitrosamines and the influence of diet on their formation

Food and chemical toxicology, 1984-01, Vol.22 (9), p.721-724

1984

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Survey of fluid and nonfat dry milks for [carcinogenic] N-nitrosamines

Journal of dairy science, 1981-01, Vol.64 (3), p.371-374

1981

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Method for the determination of volatile N-nitrosamines in non-fat dry milk

IARC scientific publications, 1983 (45), p.177

1983

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Determination of amines in fresh and processed pork

Journal of agricultural and food chemistry, 1975-03, Vol.23 (2), p.344-346

1975

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Elimination by gamma irradiation of Salmonella spp. and strains of Staphylococcus aureus inoculated in bison, ostrich, alligator, and caiman meat

Journal of food protection, 1997-07, Vol.60 (7), p.756-760

1997

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Effect of processing on the amino acid composition and nitrosamine formation in pork belly adipose tissue

Journal of agricultural and food chemistry, 1980-03, Vol.28 (2), p.424

1980

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N-nitrosamines—Contaminants in blood-collection tubes

Food and cosmetics toxicology, 1980-02, Vol.18 (1), p.31-34

1980

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Thiamin, riboflavin and alpha-tocopherol retention in processed and stored irradiated pork

Journal of food science, 1997-09, Vol.62 (5), p.1022-1025

1997

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Variations in Radiation Sensitivity of Foodborne Pathogens Associated with the Suspending Meat

Effect of low dose gamma radiation on lipids in five different meats

Separation and quantitation of cholesterol oxides by HPLC with an evaporative light scattering detector in a model system

Thiamin, riboflavin, and α-tocopherol content of exotic meats and loss due to gamma radiation

Effects of NaCl, sucrose, and water content on the survival of Salmonella typhimurium on irradiated pork and chicken

Comparison of proteome and antigenic proteome between two Neospora caninum isolates

Effect of ionizing radiation on cholesterol in aqueous dispersion

Gamma irradiation effects on thiamin and riboflavin in beef, lamb, pork, and turkey

Effect of gamma radiation on levels of α-tocopherol in red meats and turkey

Effect of gamma radiation on total tocopherols in fresh chicken breast muscle

Formation of oxo- and hydroxyfatty acids in irradiated chickens

Enzyme levels in raw meat after low dose ionizing radiation and extended refrigerated storage

Effect of ionizing radiation on unesterified tocopherols in fresh chicken breast muscle

Effect of Reductant Level in Skeletal Muscle and Liver on the Rate of Loss of Thiamin Due to γ-radiation

Effect of dose on gamma irradiation induced formation of free radicals in freeze-dried natural actomyosin

Effect of storage on the concentration of proline and other free amino acids [potential precursors of N-nitrosopyrrolidine] in pork bellies [before processing into bacon]

Health care metrics and health care policies during the preweaned period on calf ranches

Survey of human milk for volatile N-nitrosamines and the influence of diet on their formation

Survey of fluid and nonfat dry milks for [carcinogenic] N-nitrosamines

Method for the determination of volatile N-nitrosamines in non-fat dry milk

Determination of amines in fresh and processed pork

Elimination by gamma irradiation of Salmonella spp. and strains of Staphylococcus aureus inoculated in bison, ostrich, alligator, and caiman meat

Effect of processing on the amino acid composition and nitrosamine formation in pork belly adipose tissue

N-nitrosamines—Contaminants in blood-collection tubes

Thiamin, riboflavin and alpha-tocopherol retention in processed and stored irradiated pork

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