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Table of contents of journal: *Journal of food protection

Results: 1-25/244

Authors: Kang, DH Fung, DYC
Citation: Dh. Kang et Dyc. Fung, Effect of diacetyl on controlling Escherichia coli O157 : H7 and Salmonella Typhimurium in the presence of starter culture in a laboratory medium andduring meat fermentation, J FOOD PROT, 62(9), 1999, pp. 975-979

Authors: Murphy, RY Marks, BP Johnson, ER Johnson, MG
Citation: Ry. Murphy et al., Inactivation of Salmonella and Listeria in ground chicken breast meat during thermal processing, J FOOD PROT, 62(9), 1999, pp. 980-985

Authors: Juneja, VK Eblen, BS
Citation: Vk. Juneja et Bs. Eblen, Predictive thermal inactivation model for Listeria monocytogenes with temperature, pH, NaCl, and sodium pyrophosphate as controlling factors, J FOOD PROT, 62(9), 1999, pp. 986-993

Authors: Briandet, R Leriche, V Carpentier, B Bellon-Fontaine, MN
Citation: R. Briandet et al., Effects of the growth procedure on the surface hydrophobicity of Listeria monocytogenes cells and their adhesion to stainless steel, J FOOD PROT, 62(9), 1999, pp. 994-998

Authors: Knight, KP Bartlett, FM McKellar, RC Harris, LJ
Citation: Kp. Knight et al., Nisin reduces the thermal resistance of Listeria monocytogenes Scott A in liquid whole egg, J FOOD PROT, 62(9), 1999, pp. 999-1003

Authors: Davies, EA Milne, CF Bevis, HE Potter, RW Harris, JM Willams, GC Thomas, LV Delves-Broughton, J
Citation: Ea. Davies et al., Effective use of nisin to control lactic acid bacterial spoilage in vacuum-packed bologna-type sausage, J FOOD PROT, 62(9), 1999, pp. 1004-1010

Authors: Morgan, SM Galvin, M Kelly, J Ross, RP Hill, C
Citation: Sm. Morgan et al., Development of a lacticin 3147-enriched whey powder with inhibitory activity against foodborne pathogens, J FOOD PROT, 62(9), 1999, pp. 1011-1016

Authors: Marino, M Bersani, C Comi, G
Citation: M. Marino et al., Antimicrobial activity of the essential oils of Thymus vulgaris L. measured using a bioimpedometric method, J FOOD PROT, 62(9), 1999, pp. 1017-1023

Authors: van Gerwen, SJC Rombouts, FM Van't Riet, K Zwietering, MH
Citation: Sjc. Van Gerwen et al., A data analysis of the irradiation parameter D-10 for bacteria and spores under various conditions, J FOOD PROT, 62(9), 1999, pp. 1024-1032

Authors: Gingerich, TM Lorca, T Flick, GJ Pierson, MD McNair, HM
Citation: Tm. Gingerich et al., Biogenic amine survey and organoleptic changes in fresh, stored, and temperature-abused bluefish (Pomatomus saltatrix), J FOOD PROT, 62(9), 1999, pp. 1033-1037

Authors: Linton, M McClements, JM Patterson, MF
Citation: M. Linton et al., Survival of Escherichia coli O157 : H7 during storage in pressure-treated orange juice, J FOOD PROT, 62(9), 1999, pp. 1038-1040

Authors: Riley, A Kang, DH Fung, DYC
Citation: A. Riley et al., Comparison of five anaerobic incubation methods for enumeration of Clostridium perfringens from foods, J FOOD PROT, 62(9), 1999, pp. 1041-1044

Authors: Encinas, JP Gonzalez, CJ Garcia-Lopez, ML Otero, A
Citation: Jp. Encinas et al., Numbers and species of motile aeromonads during the manufacture of naturally contaminated Spanish fermented sausages (longaniza and chorizo), J FOOD PROT, 62(9), 1999, pp. 1045-1049

Authors: Ashraf, HR White, M Klubek, B
Citation: Hr. Ashraf et al., Microbiological survey of tofu sold in a rural Illinois county, J FOOD PROT, 62(9), 1999, pp. 1050-1053

Authors: Lazaro, R Herrera, A Conchello, MP Arino, AA Bayarri, S Yague, C Peiro, JM
Citation: R. Lazaro et al., Levels of selected polychlorinated biphenyl congeners in total diet samples from Aragon, Spain, J FOOD PROT, 62(9), 1999, pp. 1054-1058

Authors: Rose, JB Slifko, TR
Citation: Jb. Rose et Tr. Slifko, Giardia, Cryptosporidium, and Cyclospora and their impact on foods: A review, J FOOD PROT, 62(9), 1999, pp. 1059-1070

Authors: Kim, JG Yousef, AE Dave, S
Citation: Jg. Kim et al., Application of ozone for enhancing the microbiological safety and quality of foods: A review, J FOOD PROT, 62(9), 1999, pp. 1071-1087

Authors: Jeyamkondan, S Jayas, DS Holley, RA
Citation: S. Jeyamkondan et al., Pulsed electric field processing of foods: A review, J FOOD PROT, 62(9), 1999, pp. 1088-1096

Authors: McKillip, JL Jaykus, LA Drake, M
Citation: Jl. Mckillip et al., Nucleic acid persistence in heat-killed Escherichia coli O157 : H7 from contaminated skim milk, J FOOD PROT, 62(8), 1999, pp. 839-844

Authors: Beuchat, LR
Citation: Lr. Beuchat, Survival of enterohemorrhagic Escherichia coli O157 : H7 in bovine feces applied to lettuce and the effectiveness of chlorinated water as a disinfectant, J FOOD PROT, 62(8), 1999, pp. 845-849

Authors: Taormina, PJ Beuchat, LR
Citation: Pj. Taormina et Lr. Beuchat, Behavior of enterohemorrhagic Escherichia coli O157 : H7 on alfalfa sprouts during the sprouting process as influenced by treatments with various chemicals, J FOOD PROT, 62(8), 1999, pp. 850-856

Authors: Venkitanarayanan, KS Ezeike, GOI Hung, YC Doyle, MP
Citation: Ks. Venkitanarayanan et al., Inactivation of Escherichia coli O157 : H7 and listeria monocytogenes on plastic kitchen cutting boards by electrolyzed oxidizing water, J FOOD PROT, 62(8), 1999, pp. 857-860

Authors: Piyasena, P McKellar, RC
Citation: P. Piyasena et Rc. Mckellar, Influence of guar gum on the thermal stability of Listeria innocua, Listeria monocytogenes, and gamma-glutamyl transpeptidase during high-temperatureshort-time pasteurization of bovine milk, J FOOD PROT, 62(8), 1999, pp. 861-866

Authors: Franciosa, G Pourshaban, M Gianfranceschi, M Gattuso, A Fenicia, L Ferrini, AM Mannoni, V De Luca, G Aureli, P
Citation: G. Franciosa et al., Clostridium botulinum spores and toxin in mascarpone cheese and other milkproducts, J FOOD PROT, 62(8), 1999, pp. 867-871

Authors: Glass, KA Kaufman, KM Smith, AL Johnson, EA Chen, JH Hotchkiss, J
Citation: Ka. Glass et al., Toxin production by Clostridium botulinum in pasteurized milk treated withcarbon dioxide., J FOOD PROT, 62(8), 1999, pp. 872-876
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