160 related articles for article (PubMed ID: 37001815)
1. Optimizing the Effects of Nisin and NaCl to Thermal Inactivate Listeria monocytogenes in Ground Beef with Chipotle Sauce During Sous-vide Processing.
Hernandez-Mendoza E; Aida Peña-Ramos E; Juneja VK; Valenzuela-Melendres M; Susana Scheuren-Acevedo M; Osoria M
J Food Prot; 2023 May; 86(5):100086. PubMed ID: 37001815
[TBL] [Abstract][Full Text] [Related]
2. Effect of Grapefruit Seed Extract on Thermal Inactivation of Listeria monocytogenes during Sous-Vide Processing of Two Marinated Mexican Meat Entrées.
Valenzuela-Melendres M; Peña-Ramos EA; Juneja VK; Camou JP; Cumplido-Barbeitia G
J Food Prot; 2016 Jul; 79(7):1174-80. PubMed ID: 27357037
[TBL] [Abstract][Full Text] [Related]
3. The effect of lauric arginate on the thermal inactivation of starved Listeria monocytogenes in sous-vide cooked ground beef.
Juneja VK; Osoria M; Tiwari U; Xu X; Golden CE; Mukhopadhyay S; Mishra A
Food Res Int; 2020 Aug; 134():109280. PubMed ID: 32517951
[TBL] [Abstract][Full Text] [Related]
4. Predictive model for the reduction of heat resistance of Listeria monocytogenes in ground beef by the combined effect of sodium chloride and apple polyphenols.
Juneja VK; Altuntaş EG; Ayhan K; Hwang CA; Sheen S; Friedman M
Int J Food Microbiol; 2013 Jun; 164(1):54-9. PubMed ID: 23587714
[TBL] [Abstract][Full Text] [Related]
5. Thermal inactivation of Listeria monocytogenes and Salmonella spp. in sous-vide processed marinated chicken breast.
Karyotis D; Skandamis PN; Juneja VK
Food Res Int; 2017 Oct; 100(Pt 1):894-898. PubMed ID: 28873764
[TBL] [Abstract][Full Text] [Related]
6. Thermal inactivation kinetics of uropathogenic Escherichia coli in sous-vide processed chicken breast.
Lee YJ; Pan YC; Chang CW; Lu KH
Food Res Int; 2023 Feb; 164():112316. PubMed ID: 36737909
[TBL] [Abstract][Full Text] [Related]
7. Inhibition of growth of nonproteolytic Clostridium botulinum type B in sous vide cooked meat products is achieved by using thermal processing but not nisin.
Lindström M; Mokkila M; Skyttä E; Hyytiä-Trees E; Lähteenmäki L; Hielm S; Ahvenainen R; Korkeala H
J Food Prot; 2001 Jun; 64(6):838-44. PubMed ID: 11403135
[TBL] [Abstract][Full Text] [Related]
8. Predicting the effect of salt on heat tolerance of Listeria monocytogenes in meat and fish products.
Hansen TB; Abdalas S; Al-Hilali I; Hansen LT
Int J Food Microbiol; 2021 Aug; 352():109265. PubMed ID: 34116257
[TBL] [Abstract][Full Text] [Related]
9. Increased thermal sensitivity of Listeria monocytogenes in sous-vide salmon by oregano essential oil and citric acid.
Dogruyol H; Mol S; Cosansu S
Food Microbiol; 2020 Sep; 90():103496. PubMed ID: 32336368
[TBL] [Abstract][Full Text] [Related]
10. Thermal inactivation of Listeria monocytogenes during rapid and slow heating in sous vide cooked beef.
Hansen TB; Knøchel S
Lett Appl Microbiol; 1996 Jun; 22(6):425-8. PubMed ID: 8695067
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Predictive thermal inactivation model for Listeria monocytogenes with temperature, pH, NaCl, and sodium pyrophosphate as controlling factors.
Juneja VK; Eblen BS
J Food Prot; 1999 Sep; 62(9):986-93. PubMed ID: 10492471
[TBL] [Abstract][Full Text] [Related]
13. Effect of salt reduction on growth of Listeria monocytogenes in meat and poultry systems.
Harper NM; Getty KJ
J Food Sci; 2012 Dec; 77(12):M669-74. PubMed ID: 23164056
[TBL] [Abstract][Full Text] [Related]
14. Predictive model for the combined effect of temperature, sodium lactate, and sodium diacetate on the heat resistance of Listeria monocytogenes in beef.
Juneja VK
J Food Prot; 2003 May; 66(5):804-11. PubMed ID: 12747689
[TBL] [Abstract][Full Text] [Related]
15. Antilisterial and Antimicrobial Effect of
Gál R; Čmiková N; Prokopová A; Kačániová M
Foods; 2023 May; 12(11):. PubMed ID: 37297446
[TBL] [Abstract][Full Text] [Related]
16. Evaluating the Safety of Sous-Vide Cooking for Beef Products Inoculated with Single Strains of Salmonella enterica and Escherichia coli O157.
Patil K; Adhikari M; Rubinelli P; Desiree K; Vierck KR; Acuff JC
J Food Prot; 2024 May; 87(5):100252. PubMed ID: 38484845
[TBL] [Abstract][Full Text] [Related]
17. High hydrostatic pressure and biopreservation of dry-cured ham to meet the Food Safety Objectives for Listeria monocytogenes.
Hereu A; Bover-Cid S; Garriga M; Aymerich T
Int J Food Microbiol; 2012 Mar; 154(3):107-12. PubMed ID: 21411167
[TBL] [Abstract][Full Text] [Related]
18. Ready-to-Eat Egg Products Formulated with Nisin and Organic Acids to Control Listeria monocytogenes.
Shrestha S; Erdmann JJ; Riemann M; Kroeger K; Juneja VK; Brown T
J Food Prot; 2023 May; 86(5):100081. PubMed ID: 36997026
[TBL] [Abstract][Full Text] [Related]
19. Factors influencing resuscitation and growth of heat injured Listeria monocytogenes 13-249 in sous vide cooked beef.
Hansen TB; Knøchel S
Int J Food Microbiol; 2001 Jan; 63(1-2):135-47. PubMed ID: 11205945
[TBL] [Abstract][Full Text] [Related]
20. Effect of combining nisin and/or lysozyme with in-package pasteurization on thermal inactivation of Listeria monocytogenes in ready-to-eat turkey bologna.
Mangalassary S; Han I; Rieck J; Acton J; Jiang X; Sheldon B; Dawson P
J Food Prot; 2007 Nov; 70(11):2503-11. PubMed ID: 18044427
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
