These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

138 related articles for article (PubMed ID: 14580973)

  • 1. Effect of acid adaptation on inactivation of Salmonella during drying and storage of beef jerky treated with marinades.
    Calicioglu M; Sofos JN; Samelis J; Kendall PA; Smith GC
    Int J Food Microbiol; 2003 Dec; 89(1):51-65. PubMed ID: 14580973
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effects of acid adaptation and modified marinades on survival of postdrying Salmonella contamination on beef jerky during storage.
    Calicioglu M; Sofos JN; Kendall PA; Smith GC
    J Food Prot; 2003 Mar; 66(3):396-402. PubMed ID: 12636291
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Influence of marinades on survival during storage of acid-adapted and nonadapted Listeria monocytogenes inoculated post-drying on beef jerky.
    Calicioglu M; Sofos JN; Kendall PA
    Int J Food Microbiol; 2003 Sep; 86(3):283-92. PubMed ID: 12915039
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Inactivation of acid-adapted and nonadapted Escherichia coli O157:H7 during drying and storage of beef jerky treated with different marinades.
    Calicioglu M; Sofos JN; Samelis J; Kendall PA; Smith GC
    J Food Prot; 2002 Sep; 65(9):1394-405. PubMed ID: 12233848
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Inactivation of Salmonella during drying and storage of Roma tomatoes exposed to predrying treatments including peeling, blanching, and dipping in organic acid solutions.
    Yoon Y; Stopforth JD; Kendall PA; Sofos JN
    J Food Prot; 2004 Jul; 67(7):1344-52. PubMed ID: 15270484
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Development of a predictive model for Salmonella spp. reduction in meat jerky product with temperature, potassium sorbate, pH, and water activity as controlling factors.
    Juneja VK; Valenzuela-Melendres M; Heperkan D; Bautista D; Anderson D; Hwang CA; Peña-Ramos A; Camou JP; Torrentera-Olivera N
    Int J Food Microbiol; 2016 Nov; 236():1-8. PubMed ID: 27427870
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Inactivation of Salmonella during drying and storage of apple slices treated with acidic or sodium metabisulfite solutions.
    DiPersio PA; Kendall PA; Calicioglu M; Sofos JN
    J Food Prot; 2003 Dec; 66(12):2245-51. PubMed ID: 14672220
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Modeling the effect of marination and temperature on Salmonella inactivation during drying of beef jerky.
    Yoon Y; Geornaras I; Kendall PA; Sofos JN
    J Food Sci; 2009; 74(4):M165-71. PubMed ID: 19490334
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Lethality of commercial whole-muscle beef jerky manufacturing processes against Salmonella serovars and Escherichia coli O157:H7.
    Buege DR; Searls G; Ingham SC
    J Food Prot; 2006 Sep; 69(9):2091-9. PubMed ID: 16995510
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Acid adaptation does not promote survival or growth of Listeria monocytogenes on fresh beef following acid and nonacid decontamination treatments.
    Ikeda JS; Samelis J; Kendall PA; Smith GC; Sofos JN
    J Food Prot; 2003 Jun; 66(6):985-92. PubMed ID: 12800998
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Influence of blanching treatments on Salmonella during home-type dehydration and storage of potato slices.
    DiPersio PA; Kendall PA; Yoon Y; Sofos JN
    J Food Prot; 2005 Dec; 68(12):2587-93. PubMed ID: 16355830
    [TBL] [Abstract][Full Text] [Related]  

  • 12. A predictive model for the effect of temperature and predrying treatments in reducing Listeria monocytogenes populations during drying of beef jerky.
    Yoon Y; Skandamis PN; Kendall PA; Smith GC; Sofos JN
    J Food Prot; 2006 Jan; 69(1):62-70. PubMed ID: 16416902
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Thermal tolerance of acid-adapted and non-adapted Escherichia coli O157:H7 and Salmonella in ground beef during storage.
    Singh M; Simpson SM; Mullins HR; Dickson JS
    Foodborne Pathog Dis; 2006; 3(4):439-46. PubMed ID: 17199526
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Inactivation of Escherichia coli O157:H7 during storage or drying of apple slices pretreated with acidic solutions.
    Derrickson-Tharrington E; Kendall PA; Sofos JN
    Int J Food Microbiol; 2005 Mar; 99(1):79-89. PubMed ID: 15718031
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Influence of modified blanching treatments on inactivation of Salmonella during drying and storage of carrot slices.
    Dipersio PA; Kendall PA; Yoon Y; Sofos JN
    Food Microbiol; 2007 Aug; 24(5):500-7. PubMed ID: 17367683
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Home-style beef jerky: effect of four preparation methods on consumer acceptability and pathogen inactivation.
    Harrison JA; Harrison MA; Rose-Morrow RA; Shewfelt RL
    J Food Prot; 2001 Aug; 64(8):1194-8. PubMed ID: 11510659
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Evaluation of high humidity and wet marinade methods for pasteurization of jerky.
    Allen K; Cornforth D; Whittier D; Vasavada M; Nummer B
    J Food Sci; 2007 Sep; 72(7):C351-5. PubMed ID: 17995631
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Evaluation of fermentation, drying, and/or high pressure processing on viability of Listeria monocytogenes, Escherichia coli O157:H7, Salmonella spp., and Trichinella spiralis in raw pork and Genoa salami.
    Porto-Fett AC; Call JE; Shoyer BE; Hill DE; Pshebniski C; Cocoma GJ; Luchansky JB
    Int J Food Microbiol; 2010 May; 140(1):61-75. PubMed ID: 20207436
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Influence of marinades on shear force, structure and sensory properties of home-style jerky.
    Żochowska-Kujawska J; Kotowicz M; Lachowicz K; Sobczak M
    Acta Sci Pol Technol Aliment; 2017; 16(4):413-420. PubMed ID: 29241320
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Risk management tool to define a corrective storage to enhance Salmonella inactivation in dry fermented sausages.
    Serra-Castelló C; Bover-Cid S; Garriga M; Hansen TB; Gunvig A; Jofré A
    Int J Food Microbiol; 2021 May; 346():109160. PubMed ID: 33765642
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.