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Comparing uncertainty resulting from two-step and global regression procedures applied to microbial growth models

Journal of food protection, 2007-12, Vol.70 (12), p.2811-2818

2007

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Evaluating the Predictive Ability of a Path-Dependent Thermal Inactivation Model for Salmonella Subjected to Prior Sublethal Heating in Ground Turkey, Beef, and Pork

Journal of food protection, 2013-02, Vol.76 (2), p.220-226

2013

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Effect of meat temperature on proteins, texture, and cook loss for ground chicken breast patties

Poultry science, 2000-01, Vol.79 (1), p.99-104

2000

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Modeling the Effect of Prior Sublethal Thermal History on the Thermal Inactivation Rate of Salmonella in Ground Turkey

Journal of food protection, 2008-02, Vol.71 (2), p.279-285

2008

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Thermal Inactivation of Salmonella in Whole Muscle and Ground Turkey Breast

Journal of food protection, 2008-12, Vol.71 (12), p.2548-2551

2008

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Single Directional Migration of Salmonella into Marinated Whole Muscle Turkey Breast

Journal of food protection, 2008, Vol.71 (1), p.153-156

2008

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Comparison of raw meat quality and protein-gel properties of turkey breast fillets processed by traditional or cold-batter mincing technology

Poultry science, 2019-05, Vol.98 (5), p.2299-2304

2019

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Apparent specific heat of chicken breast patties and their constituent proteins by differential scanning calorimetry

Journal of food science, 1998-01, Vol.63 (1), p.88-91

1998

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A mathematical risk model for Escherichia coli O157:H7 cross-contamination of lettuce during processing

Food microbiology, 2011-06, Vol.28 (4), p.694-701

2011

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Evaluating previous thermal treatment of chicken patties by visible/near-infrared spectroscopy

Journal of food science, 1997-07, Vol.62 (4), p.753-780

1997

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Cold-batter mincing of hot-boned and crust-freezing air-chilled turkey breast improved meat turnover time and product quality

Poultry science, 2014-03, Vol.93 (3), p.711-718

2014

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Quantifying the robustness of a broth-based model for predicting Listeria monocytogenes growth in meat and poultry products

Journal of food protection, 2005, Vol.68 (11), p.2310-2316

2005

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Evaluation of Salmonella thermal inactivation model validity for slow cooking of whole-muscle meat roasts in a pilot-scale oven

Journal of food protection, 2014-11, Vol.77 (11), p.1897-1903

2014

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Distribution of total aerobic and coliform bacterial counts among rice kernel components

Journal of food science, 1998-01, Vol.63 (1), p.154-156

1998

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Thermal resistance of heat-, cold-, and starvation-injured Salmonella in irradiated comminuted turkey

Journal of food protection, 2005-05, Vol.68 (5), p.942-948

2005

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Thermal Inactivation Kinetics of Salmonella and Listeria in Ground Chicken Breast Meat and Liquid Medium

Journal of food science, 2000-05, Vol.65 (4), p.706-710

2000

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High-intensity exercise of short duration alters bovine bone density and shape

Journal of animal science, 2004-06, Vol.82 (6), p.1612-1620

2004

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Inactivation of Salmonella and Listeria in ground chicken breast meat during thermal processing

Journal of food protection, 1999-09, Vol.62 (9), p.980-985

1999

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High pressure washing to remove decayed tissue and improve quality of Clingstone peach puree

Journal of food science, 1997-01, Vol.62 (1), p.131-134

1997

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Condensing-convective boundary conditions in moist air impingement ovens

Journal of food engineering, 2005-09, Vol.70 (1), p.101-108

2005

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Effect of water activity on thermal inactivation of Salmonella in ground turkey

Journal of food science, 2005-09, Vol.70 (7), p.m363-m366

2005

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Quantifying the robustness of a broth-based Escherichia coli O157:H7 growth model in ground beef

Journal of food protection, 2005-11, Vol.68 (11), p.2301-2309

2005

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Sodium Zeolite A Supplementation and Its Impact on the Skeleton of Dairy Calves

Biological trace element research, 2008-02, Vol.121 (2), p.149-159

2008

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Effects of rough rice storage conditions on gelatinization and retrogradation properties of rice flours

Cereal chemistry, 1999-11, Vol.76 (6), p.894-897

1999

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Retrogradation kinetics of rice flours as influenced by cultivar

Cereal chemistry, 1998-01, Vol.75 (1), p.153-155

1998

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Comparing uncertainty resulting from two-step and global regression procedures applied to microbial growth models

Evaluating the Predictive Ability of a Path-Dependent Thermal Inactivation Model for Salmonella Subjected to Prior Sublethal Heating in Ground Turkey, Beef, and Pork

Effect of meat temperature on proteins, texture, and cook loss for ground chicken breast patties

Modeling the Effect of Prior Sublethal Thermal History on the Thermal Inactivation Rate of Salmonella in Ground Turkey

Thermal Inactivation of Salmonella in Whole Muscle and Ground Turkey Breast

Single Directional Migration of Salmonella into Marinated Whole Muscle Turkey Breast

Comparison of raw meat quality and protein-gel properties of turkey breast fillets processed by traditional or cold-batter mincing technology

Apparent specific heat of chicken breast patties and their constituent proteins by differential scanning calorimetry

A mathematical risk model for Escherichia coli O157:H7 cross-contamination of lettuce during processing

Evaluating previous thermal treatment of chicken patties by visible/near-infrared spectroscopy

Cold-batter mincing of hot-boned and crust-freezing air-chilled turkey breast improved meat turnover time and product quality

Quantifying the robustness of a broth-based model for predicting Listeria monocytogenes growth in meat and poultry products

Evaluation of Salmonella thermal inactivation model validity for slow cooking of whole-muscle meat roasts in a pilot-scale oven

Distribution of total aerobic and coliform bacterial counts among rice kernel components

Thermal resistance of heat-, cold-, and starvation-injured Salmonella in irradiated comminuted turkey

Thermal Inactivation Kinetics of Salmonella and Listeria in Ground Chicken Breast Meat and Liquid Medium

High-intensity exercise of short duration alters bovine bone density and shape

Inactivation of Salmonella and Listeria in ground chicken breast meat during thermal processing

High pressure washing to remove decayed tissue and improve quality of Clingstone peach puree

Condensing-convective boundary conditions in moist air impingement ovens

Effect of water activity on thermal inactivation of Salmonella in ground turkey

Quantifying the robustness of a broth-based Escherichia coli O157:H7 growth model in ground beef

Sodium Zeolite A Supplementation and Its Impact on the Skeleton of Dairy Calves

Effects of rough rice storage conditions on gelatinization and retrogradation properties of rice flours

Retrogradation kinetics of rice flours as influenced by cultivar

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