BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

411 related articles for article (PubMed ID: 27127839)

  • 1. 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]  

  • 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. 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]  

  • 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. 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]  

  • 7. 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]  

  • 8. 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]  

  • 9. 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]  

  • 10. Thermal inactivation of Bacillus cereus and Clostridium perfringens vegetative cells and spores in pork luncheon roll.
    Byrne B; Dunne G; Bolton DJ
    Food Microbiol; 2006 Dec; 23(8):803-8. PubMed ID: 16943086
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. 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]  

  • 13. 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]  

  • 14. Strategy to inactivate Clostridium perfringens spores in meat products.
    Akhtar S; Paredes-Sabja D; Torres JA; Sarker MR
    Food Microbiol; 2009 May; 26(3):272-7. PubMed ID: 19269568
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. 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]  

  • 17. 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]  

  • 18. 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]  

  • 19. Predictive model for growth of Clostridium perfringens during cooling of cooked pork supplemented with sodium chloride and sodium pyrophosphate.
    Juneja VK; Osoria M; Purohit AS; Golden CE; Mishra A; Taneja NK; Salazar JK; Thippareddi H; Kumar GD
    Meat Sci; 2021 Oct; 180():108557. PubMed ID: 34052695
    [TBL] [Abstract][Full Text] [Related]  

  • 20. The effect of low-temperature long-time (LTLT) cooking on survival of potentially pathogenic Clostridium perfringens in beef.
    El Kadri H; Alaizoki A; Celen T; Smith M; Onyeaka H
    Int J Food Microbiol; 2020 May; 320():108540. PubMed ID: 32044624
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 21.