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Results: 1-9 |
Results: 9
Response surface modeling for the inactivation of Escherichia coli O157 : H7 on green peppers (Capsicum annuum L.) by chlorine dioxide gas treatments
Authors: Han, Y Floros, JD Linton, RH Nielsen, SS Nelson, PE
Citation: Y. Han et al., Response surface modeling for the inactivation of Escherichia coli O157 : H7 on green peppers (Capsicum annuum L.) by chlorine dioxide gas treatments, J FOOD PROT, 64(8), 2001, pp. 1128-1133
Reduction of Listeria monocytogenes on green peppers (Capsicum annuum L.) by gaseous and aqueous chlorine dioxide and water washing and its growth at7 degrees C
Authors: Han, Y Linton, RH Nielsen, SS Nelson, PE
Citation: Y. Han et al., Reduction of Listeria monocytogenes on green peppers (Capsicum annuum L.) by gaseous and aqueous chlorine dioxide and water washing and its growth at7 degrees C, J FOOD PROT, 64(11), 2001, pp. 1730-1738
Inactivation of Escherichia coli O157 : H7 on surface-uninjured and -injured green pepper (Capsicum annuum L.) by chlorine dioxide gases demonstratedby confocal laser scanning microscopy
Authors: Han, Y Linton, RH Nielsen, SS Nelson, PE
Citation: Y. Han et al., Inactivation of Escherichia coli O157 : H7 on surface-uninjured and -injured green pepper (Capsicum annuum L.) by chlorine dioxide gases demonstratedby confocal laser scanning microscopy, FOOD MICROB, 17(6), 2000, pp. 643-655
The effects of washing and chlorine dioxide gas on survival and attachmentof Escherichia coli O157 : H7 to green pepper surfaces
Authors: Han, Y Sherman, DM Linton, RH Nielsen, SS Nelson, PE
Citation: Y. Han et al., The effects of washing and chlorine dioxide gas on survival and attachmentof Escherichia coli O157 : H7 to green pepper surfaces, FOOD MICROB, 17(5), 2000, pp. 521-533
Heat inactivation of Escherichia coli O157 : H7 in apple cider containing malic acid, sodium benzoate, and potassium sorbate
Authors: Dock, LL Floros, JD Linton, RH
Citation: Ll. Dock et al., Heat inactivation of Escherichia coli O157 : H7 in apple cider containing malic acid, sodium benzoate, and potassium sorbate, J FOOD PROT, 63(8), 2000, pp. 1026-1031
Computer-aided microbial identification using decision trees
Authors: Rattray, J Floros, JD Linton, RH
Citation: J. Rattray et al., Computer-aided microbial identification using decision trees, FOOD CONTRO, 10(2), 1999, pp. 107-116
Comparison of the Baranyi model with the modified Gompertz equation for modelling thermal inactivation of Listeria monocytogenes Scott A
Authors: Xiong, R Xie, G Edmondson, AS Linton, RH Sheard, MA
Citation: R. Xiong et al., Comparison of the Baranyi model with the modified Gompertz equation for modelling thermal inactivation of Listeria monocytogenes Scott A, FOOD MICROB, 16(3), 1999, pp. 269-279
Efficacy of chlorine dioxide gas as a sanitizer for tanks used for asepticjuice storage
Authors: Han, Y Guentert, AM Smith, RS Linton, RH Nelson, PE
Citation: Y. Han et al., Efficacy of chlorine dioxide gas as a sanitizer for tanks used for asepticjuice storage, FOOD MICROB, 16(1), 1999, pp. 53-61
A predictive model to determine the effects of pH, milkfat, and temperature on thermal inactivation of Listeria monocytogenes
Authors: Chhabra, AT Carter, WH Linton, RH Cousin, MA
Citation: At. Chhabra et al., A predictive model to determine the effects of pH, milkfat, and temperature on thermal inactivation of Listeria monocytogenes, J FOOD PROT, 62(10), 1999, pp. 1143-1149
Risultati: 1-9 |