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.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

753 related items for PubMed ID: 15862875

  • 21. 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 01; 93(2):155-63. PubMed ID: 15135954
    [Abstract] [Full Text] [Related]

  • 22. Predictive modelling of the recovery of Listeria monocytogenes on sliced cooked ham after high pressure processing.
    Koseki S, Mizuno Y, Yamamoto K.
    Int J Food Microbiol; 2007 Nov 01; 119(3):300-7. PubMed ID: 17900728
    [Abstract] [Full Text] [Related]

  • 23. Modeling the lag phase and growth rate of Listeria monocytogenes in ground ham containing sodium lactate and sodium diacetate at various storage temperatures.
    Hwang CA, Tamplin ML.
    J Food Sci; 2007 Sep 01; 72(7):M246-53. PubMed ID: 17995648
    [Abstract] [Full Text] [Related]

  • 24. Effects of Nitrite and Erythorbate on Clostridium perfringens Growth during Extended Cooling of Cured Ham.
    Osterbauer KJ, King AM, Seman DL, Milkowski AL, Glass KA, Sindelar JJ.
    J Food Prot; 2017 Oct 01; 80(10):1697-1704. PubMed ID: 28885050
    [Abstract] [Full Text] [Related]

  • 25. 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 01; 78(8):1512-26. PubMed ID: 26219365
    [Abstract] [Full Text] [Related]

  • 26. A Microbial Assessment Scheme to measure microbial performance of Food Safety Management Systems.
    Jacxsens L, Kussaga J, Luning PA, Van der Spiegel M, Devlieghere F, Uyttendaele M.
    Int J Food Microbiol; 2009 Aug 31; 134(1-2):113-25. PubMed ID: 19327860
    [Abstract] [Full Text] [Related]

  • 27. Delayed Clostridium perfringens growth from a spore inocula by sodium lactate in sous-vide chicken products.
    Juneja VK.
    Food Microbiol; 2006 Apr 31; 23(2):105-11. PubMed ID: 16942993
    [Abstract] [Full Text] [Related]

  • 28. 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 31; 85():103285. PubMed ID: 31500704
    [Abstract] [Full Text] [Related]

  • 29.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 30.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 31. Risk assessment for Clostridium perfringens in ready-to-eat and partially cooked meat and poultry products.
    Golden NJ, Crouch EA, Latimer H, Kadry AR, Kause J.
    J Food Prot; 2009 Jul 31; 72(7):1376-84. PubMed ID: 19681258
    [Abstract] [Full Text] [Related]

  • 32. Dynamic predictive model for growth of Salmonella enteritidis in egg yolk.
    Gumudavelli V, Subbiah J, Thippareddi H, Velugoti PR, Froning G.
    J Food Sci; 2007 Sep 31; 72(7):M254-62. PubMed ID: 17995649
    [Abstract] [Full Text] [Related]

  • 33. 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 31; 23(8):803-8. PubMed ID: 16943086
    [Abstract] [Full Text] [Related]

  • 34.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 35.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 36. Numerical analysis of survival of Listeria monocytogenes during in-package pasteurization of frankfurters by hot water immersion.
    Huang L.
    J Food Sci; 2007 Jun 31; 72(5):E285-92. PubMed ID: 17995728
    [Abstract] [Full Text] [Related]

  • 37. Development and validation of a mathematical model to describe the growth of Pseudomonas spp. in raw poultry stored under aerobic conditions.
    Dominguez SA, Schaffner DW.
    Int J Food Microbiol; 2007 Dec 15; 120(3):287-95. PubMed ID: 17949841
    [Abstract] [Full Text] [Related]

  • 38. 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 15; 180():108557. PubMed ID: 34052695
    [Abstract] [Full Text] [Related]

  • 39. Evaluation of a Clostridium perfringens predictive model, developed under isothermal conditions in broth, to predict growth in ground beef during cooling.
    Smith S, Schaffner DW.
    Appl Environ Microbiol; 2004 May 15; 70(5):2728-33. PubMed ID: 15128525
    [Abstract] [Full Text] [Related]

  • 40. 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 15; 35(2):108-15. PubMed ID: 23664261
    [Abstract] [Full Text] [Related]

    Page: [Previous] [Next] [New Search]
    of 38.