124 related articles for article (PubMed ID: 21315989)
1. Bayesian modeling of Clostridium perfringens growth in beef-in-sauce products.
Jaloustre S; Cornu M; Morelli E; Noël V; Delignette-Muller ML
Food Microbiol; 2011 Apr; 28(2):311-20. PubMed ID: 21315989
[TBL] [Abstract][Full Text] [Related]
2. Predictive model for growth of Clostridium perfringens during cooling of cooked uncured meat and poultry.
Juneja VK; Marks H; Huang L; Thippareddi H
Food Microbiol; 2011 Jun; 28(4):791-5. PubMed ID: 21511140
[TBL] [Abstract][Full Text] [Related]
3. Development of an integrated model for heat transfer and dynamic growth of Clostridium perfringens during the cooling of cooked boneless ham.
Amézquita A; Weller CL; Wang L; Thippareddi H; Burson DE
Int J Food Microbiol; 2005 May; 101(2):123-44. PubMed ID: 15862875
[TBL] [Abstract][Full Text] [Related]
4. Predictive model for growth of Clostridium perfringens during cooling of cooked uncured beef.
Juneja VK; Marks H; Thippareddi H
Food Microbiol; 2008 Feb; 25(1):42-55. PubMed ID: 17993376
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. 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]
7. Predictive model for growth of Clostridium perfringens in cooked cured pork.
Juneja VK; Huang L; Thippareddi HH
Int J Food Microbiol; 2006 Jul; 110(1):85-92. PubMed ID: 16697066
[TBL] [Abstract][Full Text] [Related]
8. Modeling of Clostridium perfringens vegetative cell inactivation in beef-in-sauce products: a meta-analysis using mixed linear models.
Jaloustre S; Guillier L; Morelli E; Noël V; Delignette-Muller ML
Int J Food Microbiol; 2012 Mar; 154(1-2):44-51. PubMed ID: 22236760
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. Predicting outgrowth and inactivation of Clostridium perfringens in meat products during low temperature long time heat treatment.
Duan Z; Hansen TH; Hansen TB; Dalgaard P; Knøchel S
Int J Food Microbiol; 2016 Aug; 230():45-57. PubMed ID: 27127839
[TBL] [Abstract][Full Text] [Related]
11. Potential for growth of Clostridium perfringens from spores in pork scrapple during cooling.
Juneja VK; Porto-Fett AC; Gartner K; Tufft L; Luchansky JB
Foodborne Pathog Dis; 2010 Feb; 7(2):153-7. PubMed ID: 19785539
[TBL] [Abstract][Full Text] [Related]
12. Dynamic computer simulation of Clostridium perfringens growth in cooked ground beef.
Huang L
Int J Food Microbiol; 2003 Nov; 87(3):217-27. PubMed ID: 14527794
[TBL] [Abstract][Full Text] [Related]
13. Modelling the growth of Clostridium perfringens during the cooling of bulk meat.
Le Marc Y; Plowman J; Aldus CF; Munoz-Cuevas M; Baranyi J; Peck MW
Int J Food Microbiol; 2008 Nov; 128(1):41-50. PubMed ID: 18768233
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Evaluating the Performance of a New Model for Predicting the Growth of Clostridium perfringens in Cooked, Uncured Meat and Poultry Products under Isothermal, Heating, and Dynamically Cooling Conditions.
Huang L
J Food Sci; 2016 Jul; 81(7):M1754-65. PubMed ID: 27259065
[TBL] [Abstract][Full Text] [Related]
16. Modeling and predicting non-isothermal microbial growth using general purpose software.
Corradini MG; Amézquita A; Normand MD; Peleg M
Int J Food Microbiol; 2006 Feb; 106(2):223-8. PubMed ID: 16226331
[TBL] [Abstract][Full Text] [Related]
17. Estimating microbial growth parameters from non-isothermal data: a case study with Clostridium perfringens.
Smith-Simpson S; Corradini MG; Normand MD; Peleg M; Schaffner DW
Int J Food Microbiol; 2007 Sep; 118(3):294-303. PubMed ID: 17804106
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. 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]
20. Development of a model to predict growth of Clostridium perfringens in cooked beef during cooling.
Smith-Simpson S; Schaffner DW
J Food Prot; 2005 Feb; 68(2):336-41. PubMed ID: 15726978
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
