BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

308 related articles for article (PubMed ID: 16697066)

  • 21. Control of Clostridium perfringens spores by green tea leaf extracts during cooling of cooked ground beef, chicken, and pork.
    Juneja VK; Bari ML; Inatsu Y; Kawamoto S; Friedman M
    J Food Prot; 2007 Jun; 70(6):1429-33. PubMed ID: 17612073
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Validation of bacon processing conditions to verify control of Clostridium perfringens and Staphylococcus aureus.
    Taormina PJ; Bartholomew GW
    J Food Prot; 2005 Sep; 68(9):1831-9. PubMed ID: 16161681
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Incidence of Clostridium perfringens in commercially produced cured raw meat product mixtures and behavior in cooked products during chilling and refrigerated storage.
    Taormina PJ; Bartholomew GW; Dorsa WJ
    J Food Prot; 2003 Jan; 66(1):72-81. PubMed ID: 12540184
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Direct Dynamic Kinetic Analysis and Computer Simulation of Growth of Clostridium perfringens in Cooked Turkey during Cooling.
    Huang L; Vinyard BT
    J Food Sci; 2016 Mar; 81(3):M692-701. PubMed ID: 26801359
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Influence of NaCl content and cooling rate on outgrowth of Clostridium perfringens spores in cooked ham and beef.
    Zaika LL
    J Food Prot; 2003 Sep; 66(9):1599-603. PubMed ID: 14503712
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Assessing the Performance of Clostridium perfringens Cooling Models for Cooked, Uncured Meat and Poultry Products.
    Mohr TB; Juneja VK; Thippareddi HH; Schaffner DW; Bronstein PA; Silverman M; Cook LV
    J Food Prot; 2015 Aug; 78(8):1512-26. PubMed ID: 26219365
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Risk profiles of pork and poultry meat and risk ratings of various pathogen/product combinations.
    Mataragas M; Skandamis PN; Drosinos EH
    Int J Food Microbiol; 2008 Aug; 126(1-2):1-12. PubMed ID: 18602180
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Dynamic model for predicting growth of Salmonella spp. in ground sterile pork.
    Velugoti PR; Bohra LK; Juneja VK; Huang L; Wesseling AL; Subbiah J; Thippareddi H
    Food Microbiol; 2011 Jun; 28(4):796-803. PubMed ID: 21511141
    [TBL] [Abstract][Full Text] [Related]  

  • 29. 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.
    Redondo-Solano M; Valenzuela-Martinez C; Cassada DA; Snow DD; Juneja VK; Burson DE; Thippareddi H
    Food Microbiol; 2013 Sep; 35(2):108-15. PubMed ID: 23664261
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Modeling the lag phase and growth rate of Listeria monocytogenes in ground ham containing sodium lactate and sodium diacetate at various storage temperatures.
    Hwang CA; Tamplin ML
    J Food Sci; 2007 Sep; 72(7):M246-53. PubMed ID: 17995648
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Growth of Clostridium perfringens in cooked chicken during cooling: One-step dynamic inverse analysis, sensitivity analysis, and Markov Chain Monte Carlo simulation.
    Huang L; Li C
    Food Microbiol; 2020 Feb; 85():103285. PubMed ID: 31500704
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Survival and germination of Clostridium perfringens spores during heating and cooling of ground pork.
    Márquez-González M; Cabrera-Díaz E; Hardin MD; Harris KB; Lucia LM; Castillo A
    J Food Prot; 2012 Apr; 75(4):682-9. PubMed ID: 22488055
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Predictive modelling of the recovery of Listeria monocytogenes on sliced cooked ham after high pressure processing.
    Koseki S; Mizuno Y; Yamamoto K
    Int J Food Microbiol; 2007 Nov; 119(3):300-7. PubMed ID: 17900728
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Development and validation of a mathematical model to describe the growth of Pseudomonas spp. in raw poultry stored under aerobic conditions.
    Dominguez SA; Schaffner DW
    Int J Food Microbiol; 2007 Dec; 120(3):287-95. PubMed ID: 17949841
    [TBL] [Abstract][Full Text] [Related]  

  • 35. The Hazard Analysis and Critical Control Points (HACCP) generic model for the production of Thai fermented pork sausage (Nham).
    Paukatong KV; Kunawasen S
    Berl Munch Tierarztl Wochenschr; 2001; 114(9-10):327-30. PubMed ID: 11570169
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Growth of non-toxigenic Clostridium botulinum mutant LNT01 in cooked beef: One-step kinetic analysis and comparison with C. sporogenes and C. perfringens.
    Huang L
    Food Res Int; 2018 May; 107():248-256. PubMed ID: 29580482
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Use of calcium, potassium, and sodium lactates to control germination and outgrowth of Clostridium perfringens spores during chilling of injected pork.
    Reddy Velugoti P; Rajagopal L; Juneja V; Thippareddi H
    Food Microbiol; 2007; 24(7-8):687-94. PubMed ID: 17613365
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Control of Clostridium perfringens germination and outgrowth by buffered sodium citrate during chilling of roast beef and injected pork.
    Thippareddi H; Juneja VK; Phebus RK; Marsden JL; Kastner CL
    J Food Prot; 2003 Mar; 66(3):376-81. PubMed ID: 12636288
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Applicability of a microbial Time Temperature Indicator (TTI) for monitoring spoilage of modified atmosphere packed minced meat.
    Vaikousi H; Biliaderis CG; Koutsoumanis KP
    Int J Food Microbiol; 2009 Aug; 133(3):272-8. PubMed ID: 19564058
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Shelf life evaluation for ready-to-eat sliced uncured turkey breast and cured ham under probable storage conditions based on Listeria monocytogenes and psychrotroph growth.
    Pal A; Labuza TP; Diez-Gonzalez F
    Int J Food Microbiol; 2008 Aug; 126(1-2):49-56. PubMed ID: 18544466
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 16.