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 *

194 related articles for article (PubMed ID: 17265885)

  • 1. Carvacrol, cinnamaldehyde, oregano oil, and thymol inhibit Clostridium perfringens spore germination and outgrowth in ground turkey during chilling.
    Juneja VK; Friedman M
    J Food Prot; 2007 Jan; 70(1):218-22. PubMed ID: 17265885
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Control of Clostridium perfringens in cooked ground beef by carvacrol, cinnamaldehyde, thymol, or oregano oil during chilling.
    Juneja VK; Thippareddi H; Friedman M
    J Food Prot; 2006 Jul; 69(7):1546-51. PubMed ID: 16865884
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Inhibitory effects of organic acid salts on growth of Clostridium perfringens from spore inocula during chilling of marinated ground turkey breast.
    Juneja VK; Thippareddi H
    Int J Food Microbiol; 2004 Jun; 93(2):155-63. PubMed ID: 15135954
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Predictive model for Clostridium perfringens growth in roast beef during cooling and inhibition of spore germination and outgrowth by organic acid salts.
    Sánchez-Plata MX; Amézquita A; Blankenship E; Burson DE; Juneja V; Thippareddi H
    J Food Prot; 2005 Dec; 68(12):2594-605. PubMed ID: 16355831
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Inhibition of Clostridium perfringens spore germination and outgrowth by buffered vinegar and lemon juice concentrate during chilling of ground turkey roast containing minimal ingredients.
    Valenzuela-Martinez C; Pena-Ramos A; Juneja VK; Korasapati NR; Burson DE; Thippareddi H
    J Food Prot; 2010 Mar; 73(3):470-6. PubMed ID: 20202331
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Inhibition of Clostridium perfringens spore germination and outgrowth by lemon juice and vinegar product in reduced NaCl roast beef.
    Li L; Valenzuela-Martinez C; Redondo M; Juneja VK; Burson DE; Thippareddi H
    J Food Sci; 2012 Nov; 77(11):M598-603. PubMed ID: 23163907
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Growth potential of Clostridium perfringens from spores in acidified beef, pork, and poultry products during chilling.
    Juneja VK; Baker DA; Thippareddi H; Snyder OP; Mohr TB
    J Food Prot; 2013 Jan; 76(1):65-71. PubMed ID: 23317858
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Evaluation of the microbial quality of Tajik sambusa and control of Clostridium perfringens germination and outgrowth by buffered sodium citrate and potassium lactate.
    Yarbaeva SN; Velugoti PR; Thippareddi H; Albrecht JA
    J Food Prot; 2008 Jan; 71(1):77-82. PubMed ID: 18236666
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of phosphate and meat (pork) types on the germination and outgrowth of Clostridium perfringens spores during abusive chilling.
    Singh A; Korasapati NR; Juneja VK; Thippareddi H
    J Food Prot; 2010 May; 73(5):879-87. PubMed ID: 20501039
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. Inhibition of germination and outgrowth of Clostridium perfringens spores by lactic acid salts during cooling of injected turkey.
    Velugoti PR; Bohra LK; Juneja VK; Thippareddi H
    J Food Prot; 2007 Apr; 70(4):923-9. PubMed ID: 17477262
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. 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]  

  • 15. 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]  

  • 16. Effect of spices and organic acids on the growth of Clostridium perfringens during cooling of cooked ground beef.
    Sabah JR; Juneja VK; Fung DY
    J Food Prot; 2004 Sep; 67(9):1840-7. PubMed ID: 15453573
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Impact of Clean-Label Antimicrobials and Nitrite Derived from Natural Sources on the Outgrowth of Clostridium perfringens during Cooling of Deli-Style Turkey Breast.
    King AM; Glass KA; Milkowski AL; Sindelar JJ
    J Food Prot; 2015 May; 78(5):946-53. PubMed ID: 25951389
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Inhibition of Clostridium perfringens growth by potassium lactate during an extended cooling of cooked uncured ground turkey breasts.
    Kennedy KM; Milkowski AL; Glass KA
    J Food Prot; 2013 Nov; 76(11):1972-6. PubMed ID: 24215704
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. Impact of cooking, cooling, and subsequent refrigeration on the growth or survival of Clostridium perfringens in cooked meat and poultry products.
    Kalinowski RM; Tompkin RB; Bodnaruk PW; Pruett WP
    J Food Prot; 2003 Jul; 66(7):1227-32. PubMed ID: 12870757
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.