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Inactivation Kinetics of Listeria monocytogenes by High-Pressure Processing: Pressure and Temperature Variation

Journal of food science, 2012-08, Vol.77 (8), p.M458-M465

2012

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Chemical Kinetics for the Microbial Safety of Foods Treated with High Pressure Processing or Hurdles

Food engineering reviews, 2016-09, Vol.8 (3), p.272-291

2016

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A quasi-chemical model for the growth and death of microorganisms in foods by non-thermal and high-pressure processing

International journal of food microbiology, 2005-04, Vol.100 (1), p.21-32

2005

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Reduction of Iodine by Phosphorus(I): Integration of the Rate Equation

Journal of chemical education, 2005-09, Vol.82 (9), p.1413

2005

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THE QUASI-CHEMICAL KINETICS MODEL FOR THE INACTIVATION OF MICROBIAL PATHOGENS USING HIGH PRESSURE PROCESSING

Acta horticulturae, 2005 (674), p.245-251

2005

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MODELING THE GROWTH AND DEATH OF BACTERIA IN INTERMEDIATE MOISTURE FOODS

Acta horticulturae, 2001 (566), p.123-128

2001

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Correlation of Extrudate Infusibility with Bulk Properties using Image Analysis

Journal of food science, 1990-09, Vol.55 (5), p.1378-1382

1990

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Temperature as an index of chemical reaction progress: Temperature-time curves and exponential curve peeling

Journal of chemical education, 1993-06, Vol.70 (6), p.454

1993

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Simulation of the Vacuum Infusion Process using Idealized Components: Effects of Pore Size and Suspension Concentration

Journal of food science, 1990-07, Vol.55 (4), p.989-993

1990

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The Quasi‐Chemical and Weibull Distribution Models of Nonlinear Inactivation Kinetics of Escherichia Coli ATCC 11229 by High Pressure Processing

High Pressure Processing of Foods, 2007, p.115-144

2007

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A nonlinear solution for parachute suspension line deformation

Journal of aircraft, 1985-10, Vol.22 (10), p.925-926

Ross, Edward W

1985

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A General Theory of Parachute Opening

Journal of aircraft, 1972-04, Vol.9 (4), p.257-258

ROSS, EDWARD W

1972

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Approximate analysis of a flat, circular parachute in steady descent

Journal of aircraft, 1970-05, Vol.7 (3), p.266-271

ROSS, EDWARD W

1970

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Mathematical model for enzymatic hydrolysis and fermentation of cellulose by Trichoderma [Fungi]

Biotechnology and bioengineering, 1979-06, Vol.21 (6), p.997-1017

1979

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Ascorbate-induced oxidation of formate by peroxodisulfate: product yields, kinetics and mechanism

Research on chemical intermediates, 2004-01, Vol.30 (6), p.647-661

2004

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Radiation-Sterilization of Food: Treating Scanty Data from Inoculated Packs 1

Journal of food protection, 1979-12, Vol.42 (12), p.924-926

Ross, Jr, Edward W

1979

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Microstructural domanis in foods: Effect of constituents on the dynamics of water in dough, as studied by magnetic resonance spectroscopy

Amorphous Food and Pharmaceutical Systems, 2002

2002

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Comment on ''computer analysis of asymmetric free vibrations of ring-stiffened orthotropic shells of revolution.'

AIAA journal, 1966-07, Vol.4 (7), p.1310-1312

ROSS, EDWARD W

1966

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Relation of bacterial destruction to chemical marker formation during processing by thermal pulses

Journal of food process engineering, 1993-12, Vol.16 (4), p.247-270

Ross, E.W

1993

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MAXIMUM-LIKELIHOOD ESTIMATION OF 120 FOR INOCULATED PACKS

Journal of food science, 1977-09, Vol.42 (5), p.1264-1267

ROSS JR, EDWARD W.

1977

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Mathematical Models Based on Transition State Theory for the Microbial Safety of Foods by High Pressure

High Pressure Processing of Food, p.331-349

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Bayesian Prediction of the Shelf Life of a Military Ration with Sensory Data

Journal of agricultural, biological, and environmental statistics, 1996-09, Vol.1 (3), p.377-392

1996

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ON THE STATISTICAL ANALYSIS OF INOCULATED PACKS

Journal of food science, 1976-05, Vol.41 (3), p.578-584

ROSS JR, EDWARD W.

1976

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Color measurement as predictor of consumer ratings of military ration items

Journal of food quality, 1997-11, Vol.20 (5), p.427-439

1997

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Statistical estimation of 12D for radappertized foods

Journal of food science, 1974-01, Vol.39 (4), p.800-806

Ross, E.W. Jr

1974

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Inactivation Kinetics of Listeria monocytogenes by High-Pressure Processing: Pressure and Temperature Variation

Chemical Kinetics for the Microbial Safety of Foods Treated with High Pressure Processing or Hurdles

A quasi-chemical model for the growth and death of microorganisms in foods by non-thermal and high-pressure processing

Reduction of Iodine by Phosphorus(I): Integration of the Rate Equation

THE QUASI-CHEMICAL KINETICS MODEL FOR THE INACTIVATION OF MICROBIAL PATHOGENS USING HIGH PRESSURE PROCESSING

MODELING THE GROWTH AND DEATH OF BACTERIA IN INTERMEDIATE MOISTURE FOODS

Correlation of Extrudate Infusibility with Bulk Properties using Image Analysis

Temperature as an index of chemical reaction progress: Temperature-time curves and exponential curve peeling

Simulation of the Vacuum Infusion Process using Idealized Components: Effects of Pore Size and Suspension Concentration

The Quasi‐Chemical and Weibull Distribution Models of Nonlinear Inactivation Kinetics of Escherichia Coli ATCC 11229 by High Pressure Processing

A nonlinear solution for parachute suspension line deformation

A General Theory of Parachute Opening

Approximate analysis of a flat, circular parachute in steady descent

Mathematical model for enzymatic hydrolysis and fermentation of cellulose by Trichoderma [Fungi]

Ascorbate-induced oxidation of formate by peroxodisulfate: product yields, kinetics and mechanism

Radiation-Sterilization of Food: Treating Scanty Data from Inoculated Packs 1

Microstructural domanis in foods: Effect of constituents on the dynamics of water in dough, as studied by magnetic resonance spectroscopy

Comment on ''computer analysis of asymmetric free vibrations of ring-stiffened orthotropic shells of revolution.'

Relation of bacterial destruction to chemical marker formation during processing by thermal pulses

MAXIMUM-LIKELIHOOD ESTIMATION OF 120 FOR INOCULATED PACKS

Mathematical Models Based on Transition State Theory for the Microbial Safety of Foods by High Pressure

Bayesian Prediction of the Shelf Life of a Military Ration with Sensory Data

ON THE STATISTICAL ANALYSIS OF INOCULATED PACKS

Color measurement as predictor of consumer ratings of military ration items

Statistical estimation of 12D for radappertized foods

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