Lista de obras -

A comparative heat inactivation study of indigenous microflora in beef with that of Listeria monocytogenes, Salmonella serotypes and Escherichia coli O157:H7.

artículo científico publicado en 2003

A predictive growth model for Clostridium botulinum during cooling of cooked uncured ground beef

scientific article published on 10 August 2020

Antibacterial activity of guava (Psidium guajava L.) and Neem (Azadirachta indica A. Juss.) extracts against foodborne pathogens and spoilage bacteria

artículo científico publicado en 2007

Carvacrol and cinnamaldehyde facilitate thermal destruction of Escherichia coli O157:H7 in raw ground beef

artículo científico publicado en 2008

Comprehensive approaches to molecular biomarker discovery for detection and identification of Cronobacter spp. (Enterobacter sakazakii) and Salmonella spp.

artículo científico publicado en 2011

Cross-Laboratory Comparative Study of the Impact of Experimental and Regression Methodologies on Salmonella Thermal Inactivation Parameters in Ground Beef

artículo científico publicado en 2016

Development of a predictive model for Salmonella spp. reduction in meat jerky product with temperature, potassium sorbate, pH, and water activity as controlling factors

artículo científico publicado en 2016

Dynamic Predictive Model for Growth of Bacillus cereus from Spores in Cooked Beans.

artículo científico publicado en 2018

Dynamic Predictive Model for the Growth of Salmonella spp. in Liquid Whole Egg ⬇️

artículo científico publicado el 21 de marzo de 2011

Dynamic model for predicting growth of Salmonella spp. in ground sterile pork

artículo científico publicado en 2010

Dynamic predictive model for growth of Salmonella spp. in scrambled egg mix.

artículo científico publicado en 2016

Effect of high hydrostatic pressure processing on the background microbial loads and quality of cantaloupe puree

artículo científico publicado en 2016

Effect of meat ingredients (sodium nitrite and erythorbate) and processing (vacuum storage and packaging atmosphere) on germination and outgrowth of Clostridium perfringens spores in ham during abusive cooling ⬇️

artículo científico publicado el 7 de marzo de 2013

Effect of pH, sodium chloride and sodium pyrophosphate on the thermal resistance of Escherichia coli O157:H7 in ground beef

artículo científico publicado en 2015

Effect of phosphate and meat (pork) types on the germination and outgrowth of Clostridium perfringens spores during abusive chilling

artículo científico publicado en 2010

Effect of pomegranate powder on the heat inactivation of Escherichia coli O104:H4 in ground chicken

scholarly article by Vijay K. Juneja et al published December 2016 in Food Control

Effect of salt, smoke compound, and temperature on the survival of Listeria monocytogenes in salmon during simulated smoking processes

artículo científico publicado en 2009

Effectiveness of acidified sodium chlorite and other sanitizers to control Escherichia coli O157:H7 on tomato surfaces

artículo científico publicado en 2010

Effects and interactions of gallic acid, eugenol and temperature on thermal inactivation of Salmonella spp. in ground chicken

artículo científico publicado en 2017

Effects of pulsed light and sanitizer wash combination on inactivation of Escherichia coli O157:H7, microbial loads and apparent quality of spinach leaves

scientific article published on 31 January 2019

Enhancing the thermal destruction of Escherichia coli O157:H7 in ground beef patties by trans-cinnamaldehyde

artículo científico publicado en 2010

Evaluation and control of the risk of foodborne pathogens and spoilage bacteria present in Awa-Uirou, a sticky rice cake containing sweet red bean paste

artículo científico publicado en 2008

From Ontology Selection and Semantic Web to an Integrated Information System for Food-borne Diseases and Food Safety ⬇️

artículo científico publicado el 1 de enero de 2011

Growth and heat resistance kinetic variation among various isolates of Salmonella and its application to risk assessment

artículo científico publicado en 2003

Growth kinetics of Salmonella spp. pre- and post-thermal treatment

artículo científico publicado en 2006

Inactivation of Salmonella enterica and Listeria monocytogenes in cantaloupe puree by high hydrostatic pressure with/without added ascorbic acid

artículo científico publicado en 2016

Inactivation of Salmonella in cherry tomato stem scars and quality preservation by pulsed light treatment and antimicrobial wash ⬇️

artículo científico publicado en 2020

Inactivation of Salmonella in grape tomato stem scars by organic acid wash and chitosan-allyl isothiocyanate coating

artículo científico publicado en 2017

Inhibition of Clostridium perfringens spore germination and outgrowth by buffered vinegar and lemon juice concentrate during chilling of ground turkey roast containing minimal ingredients

artículo científico publicado en 2010

Inhibition of Clostridium perfringens spore germination and outgrowth by lemon juice and vinegar product in reduced NaCl roast beef

artículo científico publicado en 2012

Inhibition of germination and outgrowth of Clostridium perfringens spores by lactic acid salts during cooling of injected turkey

artículo científico publicado en 2007

Interactive effects of temperature, pH, and water activity on the growth kinetics of Shiga toxin-producing Escherichia coli O104:H4 3.

artículo científico publicado en 2014

Kinetics Model Comparison for the Inactivation ofSalmonellaSerotypes Enteritidis and Oranienburg in 10% Salted Liquid Whole Egg ⬇️

artículo científico publicado el 1 de junio de 2013

Kinetics of thermal destruction of Salmonella in ground chicken containing trans-cinnamaldehyde and carvacrol

artículo científico publicado en 2012

Mathematical modeling of growth of Salmonella in raw ground beef under isothermal conditions from 10 to 45 degrees C.

artículo científico publicado en 2009

Modeling the effect of temperature on growth of Salmonella in chicken

artículo científico publicado en 2006

Modeling the effects of temperature, sodium chloride, and green tea and their interactions on the thermal inactivation of Listeria monocytogenes in turkey

artículo científico publicado en 2014

Modeling the survival of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium during fermentation, drying, and storage of soudjouk-style fermented sausage

artículo científico publicado en 2008

Modelling the effect of pH, sodium chloride and sodium pyrophosphate on the thermal resistance of Escherichia coli O157:H7 in ground beef

scholarly article by Vijay K. Juneja et al published March 2015 in Food Research International

Novel Natural Food Antimicrobials ⬇️

artículo científico publicado el 1 de enero de 2012

Phylogenetic identification of bacterial MazF toxin protein motifs among probiotic strains and foodborne pathogens and potential implications of engineered probiotic intervention in food ⬇️

artículo científico publicado el 27 de noviembre de 2012

Predictive Model for Growth of Bacillus cereus at Temperatures Applicable to Cooling of Cooked Pasta

scientific article published on 07 February 2019

Predictive model for Clostridium perfringens growth in roast beef during cooling and inhibition of spore germination and outgrowth by organic acid salts

artículo científico publicado en 2005

Predictive model for growth of Clostridium perfringens during cooling of cooked uncured beef

artículo científico publicado en 2007

Predictive model for the combined effect of temperature, sodium lactate, and sodium diacetate on the heat resistance of Listeria monocytogenes in beef

artículo científico publicado en 2003

Predictive thermal inactivation model for effects of temperature, sodium lactate, NaCl, and sodium pyrophosphate on Salmonella serotypes in ground beef

artículo científico publicado en 2003

Review of Antimicrobial and Antioxidative Activities of Chitosans in Food ⬇️

artículo científico publicado el 1 de septiembre de 2010

Sodium lactate, sodium diacetate and pediocin: Effects and interactions on the thermal inactivation of Listeria monocytogenes on bologna

artículo científico publicado en 2009

Survival and growth of Salmonella enterica serovar enteritidis in membrane-processed liquid egg white with pH, temperature, and storage conditions as controlling factors

artículo científico publicado en 2012

The effect of lauric arginate on the thermal inactivation of starved Listeria monocytogenes in sous-vide cooked ground beef

artículo científico publicado en 2020

Thermal Inactivation of Escherichia coli O157:H7 in Ground Beef Supplemented with Sodium Lactate ⬇️

artículo científico publicado el 1 de abril de 2003

Thermal inactivation and postthermal treatment growth during storage of multiple Salmonella serotypes in ground beef as affected by sodium lactate and oregano oil.

artículo científico publicado en 2010

Thermal inactivation of Listeria monocytogenes and Salmonella spp. in sous-vide processed marinated chicken breast

artículo científico publicado en 2017

Use of calcium, potassium, and sodium lactates to control germination and outgrowth of Clostridium perfringens spores during chilling of injected pork

scientific article published on 10 May 2007

Validation of cooking times and temperatures for thermal inactivation of Yersinia pestis strains KIM5 and CDC-A1122 in irradiated ground beef

artículo científico publicado en 2009

Variability in Cell Response of Cronobacter sakazakii after Mild-Heat Treatments and Its Impact on Food Safety

artículo científico publicado en 2016

Lista de obras de

A comparative heat inactivation study of indigenous microflora in beef with that of Listeria monocytogenes, Salmonella serotypes and Escherichia coli O157:H7.

A predictive growth model for Clostridium botulinum during cooling of cooked uncured ground beef

Antibacterial activity of guava (Psidium guajava L.) and Neem (Azadirachta indica A. Juss.) extracts against foodborne pathogens and spoilage bacteria

Carvacrol and cinnamaldehyde facilitate thermal destruction of Escherichia coli O157:H7 in raw ground beef

Comprehensive approaches to molecular biomarker discovery for detection and identification of Cronobacter spp. (Enterobacter sakazakii) and Salmonella spp.

Cross-Laboratory Comparative Study of the Impact of Experimental and Regression Methodologies on Salmonella Thermal Inactivation Parameters in Ground Beef

Development of a predictive model for Salmonella spp. reduction in meat jerky product with temperature, potassium sorbate, pH, and water activity as controlling factors

Dynamic Predictive Model for Growth of Bacillus cereus from Spores in Cooked Beans.

Dynamic Predictive Model for the Growth of Salmonella spp. in Liquid Whole Egg ⬇️

Dynamic model for predicting growth of Salmonella spp. in ground sterile pork

Dynamic predictive model for growth of Salmonella spp. in scrambled egg mix.

Effect of high hydrostatic pressure processing on the background microbial loads and quality of cantaloupe puree

Effect of meat ingredients (sodium nitrite and erythorbate) and processing (vacuum storage and packaging atmosphere) on germination and outgrowth of Clostridium perfringens spores in ham during abusive cooling ⬇️

Effect of pH, sodium chloride and sodium pyrophosphate on the thermal resistance of Escherichia coli O157:H7 in ground beef

Effect of phosphate and meat (pork) types on the germination and outgrowth of Clostridium perfringens spores during abusive chilling

Effect of pomegranate powder on the heat inactivation of Escherichia coli O104:H4 in ground chicken

Effect of salt, smoke compound, and temperature on the survival of Listeria monocytogenes in salmon during simulated smoking processes

Effectiveness of acidified sodium chlorite and other sanitizers to control Escherichia coli O157:H7 on tomato surfaces

Effects and interactions of gallic acid, eugenol and temperature on thermal inactivation of Salmonella spp. in ground chicken

Effects of pulsed light and sanitizer wash combination on inactivation of Escherichia coli O157:H7, microbial loads and apparent quality of spinach leaves

Enhancing the thermal destruction of Escherichia coli O157:H7 in ground beef patties by trans-cinnamaldehyde

Evaluation and control of the risk of foodborne pathogens and spoilage bacteria present in Awa-Uirou, a sticky rice cake containing sweet red bean paste

From Ontology Selection and Semantic Web to an Integrated Information System for Food-borne Diseases and Food Safety ⬇️

Growth and heat resistance kinetic variation among various isolates of Salmonella and its application to risk assessment

Growth kinetics of Salmonella spp. pre- and post-thermal treatment

Inactivation of Salmonella enterica and Listeria monocytogenes in cantaloupe puree by high hydrostatic pressure with/without added ascorbic acid

Inactivation of Salmonella in cherry tomato stem scars and quality preservation by pulsed light treatment and antimicrobial wash ⬇️

Inactivation of Salmonella in grape tomato stem scars by organic acid wash and chitosan-allyl isothiocyanate coating

Inhibition of Clostridium perfringens spore germination and outgrowth by buffered vinegar and lemon juice concentrate during chilling of ground turkey roast containing minimal ingredients

Inhibition of Clostridium perfringens spore germination and outgrowth by lemon juice and vinegar product in reduced NaCl roast beef

Inhibition of germination and outgrowth of Clostridium perfringens spores by lactic acid salts during cooling of injected turkey

Interactive effects of temperature, pH, and water activity on the growth kinetics of Shiga toxin-producing Escherichia coli O104:H4 3.

Kinetics Model Comparison for the Inactivation ofSalmonellaSerotypes Enteritidis and Oranienburg in 10% Salted Liquid Whole Egg ⬇️

Kinetics of thermal destruction of Salmonella in ground chicken containing trans-cinnamaldehyde and carvacrol

Mathematical modeling of growth of Salmonella in raw ground beef under isothermal conditions from 10 to 45 degrees C.

Modeling the effect of temperature on growth of Salmonella in chicken

Modeling the effects of temperature, sodium chloride, and green tea and their interactions on the thermal inactivation of Listeria monocytogenes in turkey

Modeling the survival of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium during fermentation, drying, and storage of soudjouk-style fermented sausage

Modelling the effect of pH, sodium chloride and sodium pyrophosphate on the thermal resistance of Escherichia coli O157:H7 in ground beef

Novel Natural Food Antimicrobials ⬇️

Phylogenetic identification of bacterial MazF toxin protein motifs among probiotic strains and foodborne pathogens and potential implications of engineered probiotic intervention in food ⬇️

Predictive Model for Growth of Bacillus cereus at Temperatures Applicable to Cooling of Cooked Pasta

Predictive model for Clostridium perfringens growth in roast beef during cooling and inhibition of spore germination and outgrowth by organic acid salts

Predictive model for growth of Clostridium perfringens during cooling of cooked uncured beef

Predictive model for the combined effect of temperature, sodium lactate, and sodium diacetate on the heat resistance of Listeria monocytogenes in beef

Predictive thermal inactivation model for effects of temperature, sodium lactate, NaCl, and sodium pyrophosphate on Salmonella serotypes in ground beef

Review of Antimicrobial and Antioxidative Activities of Chitosans in Food ⬇️

Sodium lactate, sodium diacetate and pediocin: Effects and interactions on the thermal inactivation of Listeria monocytogenes on bologna

Survival and growth of Salmonella enterica serovar enteritidis in membrane-processed liquid egg white with pH, temperature, and storage conditions as controlling factors

The effect of lauric arginate on the thermal inactivation of starved Listeria monocytogenes in sous-vide cooked ground beef

Thermal Inactivation of Escherichia coli O157:H7 in Ground Beef Supplemented with Sodium Lactate ⬇️

Thermal inactivation and postthermal treatment growth during storage of multiple Salmonella serotypes in ground beef as affected by sodium lactate and oregano oil.

Thermal inactivation of Listeria monocytogenes and Salmonella spp. in sous-vide processed marinated chicken breast

Use of calcium, potassium, and sodium lactates to control germination and outgrowth of Clostridium perfringens spores during chilling of injected pork

Validation of cooking times and temperatures for thermal inactivation of Yersinia pestis strains KIM5 and CDC-A1122 in irradiated ground beef

Variability in Cell Response of Cronobacter sakazakii after Mild-Heat Treatments and Its Impact on Food Safety