Lista de obras - Francis Butler - Dominio Público Uruguay

A Monte Carlo risk assessment model for acrylamide formation in French fries

artículo científico publicado en 2009

A case of bovine raw milk contamination with Listeria monocytogenes

artículo científico publicado en 2012

A novel derivation of a within-batch sampling plan based on a Poisson-gamma model characterising low microbial counts in foods ⬇️

artículo científico publicado el 6 de diciembre de 2012

A review of quantitative microbial risk assessment in the management of Escherichia coli O157:H7 on beef.

artículo científico

Alginate coating as carrier of oligofructose and inulin and to maintain the quality of fresh-cut apples

scientific article published on 18 November 2010

Alternative methods of pig chilling

artículo científico publicado en 1989

An assessment of the processing and physicochemical factors contributing to the microbial contamination of salpicão, a naturally-fermented Portuguese sausage

article

Comparison of growth limits of Listeria monocytogenes in milk, broth and cheese

artículo científico publicado en 2010

Count data distributions and their zero-modified equivalents as a framework for modelling microbial data with a relatively high occurrence of zero counts

artículo científico publicado en 2009

Cronobacter species (formerly known as Enterobacter sakazakii) in powdered infant formula: a review of our current understanding of the biology of this bacterium

artículo científico publicado en 2012

Development and application of a stochastic epidemic model for the transmission of Salmonella Typhimurium at the farm level of the pork production chain

artículo científico publicado en 2009

Development and validation of a probabilistic second-order exposure assessment model for Escherichia coli O157:H7 contamination of beef trimmings from Irish meat plants

artículo científico publicado en 2007

Development of a self-regulated dynamic model for the propagation of Salmonella Typhimurium in pig farms

artículo científico publicado en 2010

Effect of pH and water activity on the growth limits of Listeria monocytogenes in a cheese matrix at two contamination levels

artículo científico publicado en 2011

Effect of sonication on the bioactive, quality and rheological characteristics of fruit smoothies

Effect of storage on the content of polyphenols of minimally processed skin-on apple wedges from ten cultivars and two growing seasons

artículo científico publicado en 2010

Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot purées

Effects of thermal and high hydrostatic pressure processing and storage on the content of polyphenols and some quality attributes of fruit smoothies

scientific article published on 28 December 2010

Impact of a novel spray-chilling system on surface microflora, water activity and weight loss during beef carcass chilling

artículo científico publicado en 2005

Influences on antimicrobial prescribing behaviour of veterinary practitioners in cattle practice in Ireland

artículo científico publicado en 2012

Modeling the growth of Listeria monocytogenes on the surface of smear- or mold-ripened cheese

artículo científico publicado en 2014

Modelling the effect of chilling on the occurrence of Salmonella on pig carcasses at study, abattoir and batch levels by meta-analysis

artículo científico publicado en 2013

Modelling the fate of Listeria monocytogenes during manufacture and ripening of smeared cheese made with pasteurised or raw milk

scientific article published on 01 December 2010

Patterns of antimicrobial resistance in pathogenic Escherichia coli isolates from cases of calf enteritis during the spring-calving season.

artículo científico publicado en 2014

Predictive thermal inactivation model for the combined effect of temperature, cinnamaldehyde and carvacrol on starvation-stressed multiple Salmonella serotypes in ground chicken

artículo científico publicado en 2013

Prevalence and numbers of Salmonella spp. and Enterobacteriaceae on pork cuts in abattoirs in the Republic of Ireland

artículo científico publicado en 2008

Prevalence, numbers and characteristics of Salmonella spp. on Irish retail pork.

artículo científico publicado en 2009

Quality and antioxidant properties of fresh-cut apple wedges from 10 cultivars during modified atmosphere packaging storage

artículo científico publicado en 2011

Quality and sensory acceptability of a chilled functional apple ready-dessert

artículo científico publicado en 2012

Relating physicochemical and microbiological safety indicators during processing of linguiça, a Portuguese traditional dry-fermented sausage.

artículo científico publicado en 2015

The effect of different mixing processes on dough extensional rheology and baked attributes

artículo científico publicado en 2010

The use of meta-analytical tools in risk assessment for food safety.

scientific article published on 21 April 2010

Lista de obras de Francis Butler

A Monte Carlo risk assessment model for acrylamide formation in French fries

A case of bovine raw milk contamination with Listeria monocytogenes

A novel derivation of a within-batch sampling plan based on a Poisson-gamma model characterising low microbial counts in foods ⬇️

A review of quantitative microbial risk assessment in the management of Escherichia coli O157:H7 on beef.

Alginate coating as carrier of oligofructose and inulin and to maintain the quality of fresh-cut apples

Alternative methods of pig chilling

An assessment of the processing and physicochemical factors contributing to the microbial contamination of salpicão, a naturally-fermented Portuguese sausage

Comparison of growth limits of Listeria monocytogenes in milk, broth and cheese

Count data distributions and their zero-modified equivalents as a framework for modelling microbial data with a relatively high occurrence of zero counts

Cronobacter species (formerly known as Enterobacter sakazakii) in powdered infant formula: a review of our current understanding of the biology of this bacterium

Development and application of a stochastic epidemic model for the transmission of Salmonella Typhimurium at the farm level of the pork production chain

Development and validation of a probabilistic second-order exposure assessment model for Escherichia coli O157:H7 contamination of beef trimmings from Irish meat plants

Development of a self-regulated dynamic model for the propagation of Salmonella Typhimurium in pig farms

Effect of pH and water activity on the growth limits of Listeria monocytogenes in a cheese matrix at two contamination levels

Effect of sonication on the bioactive, quality and rheological characteristics of fruit smoothies

Effect of storage on the content of polyphenols of minimally processed skin-on apple wedges from ten cultivars and two growing seasons

Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot purées

Effects of thermal and high hydrostatic pressure processing and storage on the content of polyphenols and some quality attributes of fruit smoothies

Impact of a novel spray-chilling system on surface microflora, water activity and weight loss during beef carcass chilling

Influences on antimicrobial prescribing behaviour of veterinary practitioners in cattle practice in Ireland

Modeling the growth of Listeria monocytogenes on the surface of smear- or mold-ripened cheese

Modelling the effect of chilling on the occurrence of Salmonella on pig carcasses at study, abattoir and batch levels by meta-analysis

Modelling the fate of Listeria monocytogenes during manufacture and ripening of smeared cheese made with pasteurised or raw milk

Patterns of antimicrobial resistance in pathogenic Escherichia coli isolates from cases of calf enteritis during the spring-calving season.

Predictive thermal inactivation model for the combined effect of temperature, cinnamaldehyde and carvacrol on starvation-stressed multiple Salmonella serotypes in ground chicken

Prevalence and numbers of Salmonella spp. and Enterobacteriaceae on pork cuts in abattoirs in the Republic of Ireland

Prevalence, numbers and characteristics of Salmonella spp. on Irish retail pork.

Quality and antioxidant properties of fresh-cut apple wedges from 10 cultivars during modified atmosphere packaging storage

Quality and sensory acceptability of a chilled functional apple ready-dessert

Relating physicochemical and microbiological safety indicators during processing of linguiça, a Portuguese traditional dry-fermented sausage.

The effect of different mixing processes on dough extensional rheology and baked attributes

The use of meta-analytical tools in risk assessment for food safety.