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 *

172 related articles for article (PubMed ID: 32044624)

  • 1. 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]  

  • 2. 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]  

  • 3. Growth of Clostridium perfringens in sous vide cooked ground beef with added grape seed extract.
    Cosansu S; Juneja VK
    Meat Sci; 2018 Sep; 143():252-256. PubMed ID: 29807297
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Use of organic acids for the control of Clostridium perfringens in cooked vacuum-packaged restructured roast beef during an alternative cooling procedure.
    Sabah JR; Thippareddi H; Marsden JL; Fung DY
    J Food Prot; 2003 Aug; 66(8):1408-12. PubMed ID: 12929827
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Selection and application of natural antimicrobials to control Clostridium perfringens in sous-vide chicken breasts inhibition of C. perfringens in sous-vide chicken.
    Smith CJ; Olszewska MA; Diez-Gonzalez F
    Int J Food Microbiol; 2021 Jun; 347():109193. PubMed ID: 33836443
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Growth/no growth boundary of Clostridium perfringens from spores in cooked meat: A logistic analysis.
    Huang L; Li C; Hwang CA
    Int J Food Microbiol; 2018 Feb; 266():257-266. PubMed ID: 29274481
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Inactivation of Salmonella in nonintact beef during low-temperature sous vide cooking.
    Hunt HB; Watson SC; Chaves BD; Sullivan GA
    J Food Prot; 2023 Jan; 86(1):100010. PubMed ID: 36916593
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of grape seed extract on heat resistance of Clostridium perfringens vegetative cells in sous vide processed ground beef.
    Cosansu S; Juneja VK; Osoria M; Mukhopadhyay S
    Food Res Int; 2019 Jun; 120():33-37. PubMed ID: 31000246
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effects of chilling rate on outgrowth of Clostridium perfringens spores in vacuum-packaged cooked beef and pork.
    Danler RJ; Boyle EA; Kastner CL; Thippareddi H; Fung DY; Phebus RK
    J Food Prot; 2003 Mar; 66(3):501-3. PubMed ID: 12636309
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of oxygen stress on growth and survival of Clostridium perfringens, Campylobacter jejuni, and Listeria monocytogenes under different storage conditions.
    Al-Qadiri H; Sablani SS; Ovissipour M; Al-Alami N; Govindan B; Rasco B
    J Food Prot; 2015 Apr; 78(4):691-7. PubMed ID: 25836393
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Behavior and Inactivation of Enterotoxin-Positive Clostridium perfringens in Pork Picadillo and Tamales Filled with Pork Picadillo under Different Cooking, Storage, and Reheating Conditions.
    Villarruel-López A; Ruíz-Quezada SL; Castro-Rosas J; Gomez-Aldapa CA; Olea-Rodríguez MA; Nuño K; Navarro-Hidalgo V; Torres-Vitela MR
    J Food Prot; 2016 May; 79(5):741-7. PubMed ID: 27296420
    [TBL] [Abstract][Full Text] [Related]  

  • 13. The Satiating Properties of Pork are not Affected by Cooking Methods, Sousvide Holding Time or Mincing in Healthy Men-A Randomized Cross-Over Meal Test Study.
    Kehlet U; Mitra B; Ruiz Carrascal J; Raben A; Aaslyng MD
    Nutrients; 2017 Aug; 9(9):. PubMed ID: 28846600
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Inactivation of Listeria monocytogenes in game meat applying sous vide cooking conditions.
    Abel T; Boulaaba A; Lis K; Abdulmawjood A; Plötz M; Becker A
    Meat Sci; 2020 Sep; 167():108164. PubMed ID: 32361331
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Clostridium perfringens growth from spore inocula in sous-vide processed pork-based Mexican entrée.
    Miguel-Garcia DY; Juneja VK; Valenzuela-Melendrez M; Díaz-Cinco ME; Thippareddi H; Aida Peña-Ramos E
    J Food Sci; 2009; 74(4):M172-6. PubMed ID: 19490335
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Inactivation of Escherichia coli O157:H7 in moisture-enhanced nonintact beef by pan-broiling or roasting with various cooking appliances set at different temperatures.
    Shen C; Geornaras I; Belk KE; Smith GC; Sofos JN
    J Food Sci; 2011; 76(1):M64-71. PubMed ID: 21535695
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. 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]  

  • 19. 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]  

  • 20. Efficacy of multi-stage sous-vide cooking on tenderness of low value beef muscles.
    Uttaro B; Zawadski S; McLeod B
    Meat Sci; 2019 Mar; 149():40-46. PubMed ID: 30453279
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.