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Yeast Species Associated with Orange Juice: Evaluation of Different Identification Methods

Applied and Environmental Microbiology, 2002-04, Vol.68 (4), p.1955-1961

2002

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Standardization of a method to determine the efficacy of sanitizers in inactivating human pathogenic microorganisms on raw fruits and vegetables

Journal of food protection, 2001-07, Vol.64 (7), p.1079-1084

2001

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Prevalence, concentration, spoilage, and mitigation of Alicyclobacillus spp. in tropical and subtropical fruit juice concentrates

Food microbiology, 2011-05, Vol.28 (3), p.472-477

2011

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Mitigation of Alicyclobacillus spp. spores on food contact surfaces with aqueous chlorine dioxide and hypochlorite

Food microbiology, 2009-12, Vol.26 (8), p.936-941

2009

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Microscopic observation and processing validation of fruit sanitizing treatments for the enhanced microbiological safety of fresh orange juice

Journal of food protection, 2001-03, Vol.64 (3), p.310-314

2001

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Recovery of presumptive Alicyclobacillus strains from orange fruit surfaces

Journal of food protection, 2005, Vol.68 (10), p.2196-2200

2005

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Fate of salmonellae in orange and grapefruit concentrates during cold storage

Journal of food protection, 2004-12, Vol.67 (12), p.2671-2674

2004

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Identification of volatile sulfur compounds produced by Shigella sonnei using gas chromatography–olfactometry

Food control, 2007-02, Vol.18 (2), p.179-182

2007

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Fate of salmonellae in citrus oils and aqueous aroma

Journal of food protection, 2003-09, Vol.66 (9), p.1704-1707

2003

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Utilization of fluorogenic assay for rapid detection of Escherichia coli in acidic fruit juice

Journal of food protection, 2002-12, Vol.65 (12), p.1943-1948

2002

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DIRECT PLATING: A METHOD FOR DETECTING FUNGAL CONTAMINATION IN PAPERBOARD CARTONS

Journal of food safety, 2001-11, Vol.21 (3), p.141-151

2001

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Pasteurization of citrus juice with microwave energy in a continuous-flow unit

Journal of agricultural and food chemistry, 1993-11, Vol.41 (11), p.2116-2119

1993

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Food Safety Issues and the Microbiology of Fruit Beverages and Bottled Water

Microbiologically Safe Foods, 2009, p.291-304

2009

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Recovery of presumptive Alicyclobacillus strains from orange fruit surfacest

Journal of food protection, 2005-10, Vol.68 (10), p.2196

2005

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Coliforms, Escherichia coli and Salmonella serovars associated with a citrus-processing facility implicated in a Salmonellosis outbreak

Journal of food protection, 1998-03, Vol.61 (3), p.280-284

Parish, M.E. (University of Florida, Lake Alfred, FL.)

1998

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Mitigation of Alicyclobacillus spp. spores on food contact surfaces with aqueous chlorine dioxide and hypochlorite

Food microbiology, 2009, Vol.26 (8), p.736-741

2009

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High pressure inactivation of Saccharomyces cerevisiae, endogenous microflora and pectinmethylesterase in orange juice

Journal of food safety, 1998-03, Vol.18 (1), p.57-65

Parish, M.E. (University of Florida, Lake Alfred, FL.)

1998

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HIGH PRESSURE INACTIVATION OF SACCHAROMYCES CEREVISIAE, ENDOGENOUS MICROFLORA AND PECTINMETHYLESTERASE IN ORANGE JUICE1

Journal of food safety, 1998-03, Vol.18 (1), p.57-65

PARISH, MICKEY E.

1998

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HIGH PRESSURE INACTIVATION OF SACCHAROMYCES CEREVISIAE , ENDOGENOUS MICROFLORA AND PECTINMETHYLESTERASE IN ORANGE JUICE 1

Journal of food safety, 1998-03, Vol.18 (1), p.57-65

PARISH, MICKEY E.

1998

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Survival of Listeria monocytogenes in low pH model broth systems

Journal of food protection, 1989-03, Vol.52 (3), p.144-147

1989

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Preventing Foodborne Illness: Clostridium botulinum

EDIS, 2005-02, Vol.2005 (1)

2005

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Preventing Foodborne Illness: Bacillus cereus and Bacillus anthracis

EDIS, 2005-02, Vol.2005 (1)

2005

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Yeasts and molds isolated from spoiling citrus products and by-products

Journal of food protection, 1989-04, Vol.52 (4), p.261-263

1989

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Yeasts and Molds Isolated from Spoiling Citrus Products and By-Products 1

Journal of food protection, 1989-04, Vol.52 (4), p.261-263

1989

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Survival of Listeria monocytogenes in Low pH Model Broth Systems 1

Journal of food protection, 1989-03, Vol.52 (3), p.144-147

1989

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Yeast Species Associated with Orange Juice: Evaluation of Different Identification Methods

Standardization of a method to determine the efficacy of sanitizers in inactivating human pathogenic microorganisms on raw fruits and vegetables

Prevalence, concentration, spoilage, and mitigation of Alicyclobacillus spp. in tropical and subtropical fruit juice concentrates

Mitigation of Alicyclobacillus spp. spores on food contact surfaces with aqueous chlorine dioxide and hypochlorite

Microscopic observation and processing validation of fruit sanitizing treatments for the enhanced microbiological safety of fresh orange juice

Recovery of presumptive Alicyclobacillus strains from orange fruit surfaces

Fate of salmonellae in orange and grapefruit concentrates during cold storage

Identification of volatile sulfur compounds produced by Shigella sonnei using gas chromatography–olfactometry

Fate of salmonellae in citrus oils and aqueous aroma

Utilization of fluorogenic assay for rapid detection of Escherichia coli in acidic fruit juice

DIRECT PLATING: A METHOD FOR DETECTING FUNGAL CONTAMINATION IN PAPERBOARD CARTONS

Pasteurization of citrus juice with microwave energy in a continuous-flow unit

Food Safety Issues and the Microbiology of Fruit Beverages and Bottled Water

Recovery of presumptive Alicyclobacillus strains from orange fruit surfacest

Coliforms, Escherichia coli and Salmonella serovars associated with a citrus-processing facility implicated in a Salmonellosis outbreak

Mitigation of Alicyclobacillus spp. spores on food contact surfaces with aqueous chlorine dioxide and hypochlorite

High pressure inactivation of Saccharomyces cerevisiae, endogenous microflora and pectinmethylesterase in orange juice

HIGH PRESSURE INACTIVATION OF SACCHAROMYCES CEREVISIAE, ENDOGENOUS MICROFLORA AND PECTINMETHYLESTERASE IN ORANGE JUICE1

HIGH PRESSURE INACTIVATION OF SACCHAROMYCES CEREVISIAE , ENDOGENOUS MICROFLORA AND PECTINMETHYLESTERASE IN ORANGE JUICE 1

Survival of Listeria monocytogenes in low pH model broth systems

Preventing Foodborne Illness: Clostridium botulinum

Preventing Foodborne Illness: Bacillus cereus and Bacillus anthracis

Yeasts and molds isolated from spoiling citrus products and by-products

Yeasts and Molds Isolated from Spoiling Citrus Products and By-Products 1

Survival of Listeria monocytogenes in Low pH Model Broth Systems 1

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