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Efficacy of UV light for the reduction of Listeria monocytogenes in goat's milk

Journal of food protection, 2005-10, Vol.68 (10), p.2212-2216

2005

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Effects of Ultraviolet Irradiation on Chemical and Sensory Properties of Goat Milk

Journal of dairy science, 2007-07, Vol.90 (7), p.3178-3186

2007

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Survival of Listeria monocytogenes, Listeria innocua, and Lactic Acid Bacteria in Chill Brines

Journal of food science, 2009-06, Vol.74 (5), p.M219-M223

2009

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Use of UV Light for the Inactivation of Listeria monocytogenes and Lactic Acid Bacteria Species in Recirculated Chill Brines

Journal of food protection, 2008-03, Vol.71 (3), p.629-633

2008

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Heat resistance of Salmonella typhimurium and Listeria monocytogenes in sucrose solutions of various water activities

Journal of food science, 1991-11, Vol.56 (6), p.1741-1743

1991

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Survival of Escherichia coli O157:H7 and Salmonella in apple cider and orange juice as affected by ozone and treatment temperature

Journal of food protection, 2004-11, Vol.67 (11), p.2381-2386

2004

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Oxidation and Textural Characteristics of Butter and Ice Cream with Modified Fatty Acid Profiles

Journal of dairy science, 2003-01, Vol.86 (1), p.70-77

2003

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Prediction of raw produce surface area from weight measurement

Journal of food engineering, 2006-06, Vol.74 (4), p.552-556

2006

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Efficacy of ultraviolet light for reducing Escherichia coli O157:H7 in unpasteurized apple cider

Journal of food protection, 2000-05, Vol.63 (5), p.563-567

2000

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Response of Salmonella and Escherichia coli O157:H7 to UV energy

Journal of food protection, 2003-06, Vol.66 (6), p.1071-1073

2003

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Phosphate and modified beef connective tissue effects on reduced fat, high water-added frankfurters

Journal of food science, 1996-09, Vol.61 (5), p.1006-1012

1996

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Efficacy of detergents in removing Salmonella and Shigella spp. from the surface of fresh produce

Journal of food protection, 2003-12, Vol.66 (12), p.2210-2215

2003

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Physical Properties of Cream Reformulated with Fractionated Milk Fat and Milk-Derived Components

Journal of dairy science, 2003-11, Vol.86 (11), p.3395-3404

2003

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Stability of fumonisins in thermally processed corn products

Journal of food protection, 1998-08, Vol.61 (8), p.1030-1033

1998

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Effect of organic acids and hydrogen peroxide on Cryptosporidium parvum viability in fruit juices

Journal of food protection, 2003-09, Vol.66 (9), p.1650-1657

2003

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Antibacterial activity of the lactoperoxidase system: a review

Journal of food protection, 1993-10, Vol.56 (10), p.887-892

1993

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Efficacy of Antimicrobials Against Campylobacter jejuni on Chicken Breast Skin

Journal of applied poultry research, 2002-12, Vol.11 (4), p.358-366

2002

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Extrusion cooking reduces recoverability of fumonisin B1 from extruded corn grits

Journal of food science, 1998-07, Vol.63 (4), p.696-698

1998

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Occurrence fumonisins in corn-based food products

Journal of food protection, 1998-06, Vol.61 (6), p.704-707

1998

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Reduction of foodborne micro-organisms on beef carcass tissue using acetic acid, sodium bicarbonate, and hydrogen peroxide spray washes

Food microbiology, 1997-10, Vol.14 (5), p.439-448

1997

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Comparative study of a semisynthetic derivative of natamycin and the parent antibiotic on the spoilage of shredded cheddar cheese

Journal of food protection, 2003-08, Vol.66 (8), p.1499-1502

2003

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Penetration of surface-inoculated bacteria as a result of hydrodynamic shock wave treatment of beef steaks

Journal of food protection, 2002-04, Vol.65 (4), p.616-620

2002

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Survivability of Salmonella and Shigella spp. in sodium lauryl sulfate and tween 80 at 22 and 40°C

Journal of food protection, 2003-08, Vol.66 (8), p.1462-1464

2003

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The use of ultraviolet radiation to reduce Salmonella and psychrotrophic bacterial contamination on poultry carcasses

Poultry science, 1994-08, Vol.73 (8), p.1327-1333

1994

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Microbial evaluation of vegetable ingredients in salad bars

Journal of food protection, 1995-06, Vol.58 (6), p.683-685

1995

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Efficacy of UV light for the reduction of Listeria monocytogenes in goat's milk

Effects of Ultraviolet Irradiation on Chemical and Sensory Properties of Goat Milk

Survival of Listeria monocytogenes, Listeria innocua, and Lactic Acid Bacteria in Chill Brines

Use of UV Light for the Inactivation of Listeria monocytogenes and Lactic Acid Bacteria Species in Recirculated Chill Brines

Heat resistance of Salmonella typhimurium and Listeria monocytogenes in sucrose solutions of various water activities

Survival of Escherichia coli O157:H7 and Salmonella in apple cider and orange juice as affected by ozone and treatment temperature

Oxidation and Textural Characteristics of Butter and Ice Cream with Modified Fatty Acid Profiles

Prediction of raw produce surface area from weight measurement

Efficacy of ultraviolet light for reducing Escherichia coli O157:H7 in unpasteurized apple cider

Response of Salmonella and Escherichia coli O157:H7 to UV energy

Phosphate and modified beef connective tissue effects on reduced fat, high water-added frankfurters

Efficacy of detergents in removing Salmonella and Shigella spp. from the surface of fresh produce

Physical Properties of Cream Reformulated with Fractionated Milk Fat and Milk-Derived Components

Stability of fumonisins in thermally processed corn products

Effect of organic acids and hydrogen peroxide on Cryptosporidium parvum viability in fruit juices

Antibacterial activity of the lactoperoxidase system: a review

Efficacy of Antimicrobials Against Campylobacter jejuni on Chicken Breast Skin

Extrusion cooking reduces recoverability of fumonisin B1 from extruded corn grits

Occurrence fumonisins in corn-based food products

Reduction of foodborne micro-organisms on beef carcass tissue using acetic acid, sodium bicarbonate, and hydrogen peroxide spray washes

Comparative study of a semisynthetic derivative of natamycin and the parent antibiotic on the spoilage of shredded cheddar cheese

Penetration of surface-inoculated bacteria as a result of hydrodynamic shock wave treatment of beef steaks

Survivability of Salmonella and Shigella spp. in sodium lauryl sulfate and tween 80 at 22 and 40°C

The use of ultraviolet radiation to reduce Salmonella and psychrotrophic bacterial contamination on poultry carcasses

Microbial evaluation of vegetable ingredients in salad bars

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