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 *

117 related articles for article (PubMed ID: 8880332)

  • 1. Growth of Clostridium perfringens from spore inocula in sous-vide turkey products.
    Juneja VK; Marmer BS
    Int J Food Microbiol; 1996 Sep; 32(1-2):115-23. PubMed ID: 8880332
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Delayed Clostridium perfringens growth from a spore inocula by sodium lactate in sous-vide chicken products.
    Juneja VK
    Food Microbiol; 2006 Apr; 23(2):105-11. PubMed ID: 16942993
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 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. 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]  

  • 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. Cooling rate effect on outgrowth of Clostridium perfringens in cooked, ready-to-eat turkey breast roasts.
    Steele FM; Wright KH
    Poult Sci; 2001 Jun; 80(6):813-6. PubMed ID: 11441851
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 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. 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]  

  • 11. Comparison of the Effect of Curing Ingredients Derived from Purified and Natural Sources on Inhibition of Clostridium perfringens Outgrowth during Cooling of Deli-Style Turkey Breast.
    King AM; Glass KA; Milkowski AL; Sindelar JJ
    J Food Prot; 2015 Aug; 78(8):1527-35. PubMed ID: 26219366
    [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. 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]  

  • 14. Growth and Sporulation Potential of Clostridium perfringens in Aerobic and Vacuum-Packaged Cooked Beef.
    Juneja VK; Marmer BS; Miller AJ
    J Food Prot; 1994 May; 57(5):393-398. PubMed ID: 31121741
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. 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]  

  • 17. The effect of calcium and sodium lactates on growth from spores of Bacillus cereus and Clostridium perfringens in a 'sous-vide' beef goulash under temperature abuse.
    Aran N
    Int J Food Microbiol; 2001 Jan; 63(1-2):117-23. PubMed ID: 11205943
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. 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]  

  • 20. 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]  

    [Next]    [New Search]
    of 6.