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Journal Abstract Search

266 related items for PubMed ID: 16303199

  • 1. Modeling the survival of Salmonella spp. in chorizos.
    Hajmeer M, Basheer I, Hew C, Cliver DO.
    Int J Food Microbiol; 2006 Mar 01; 107(1):59-67. PubMed ID: 16303199
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  • 7. Modelling the effect of high pressure on the inactivation kinetics of a pressure-resistant strain of Pediococcus damnosus in phosphate buffer and gilt-head seabream (Sparus aurata).
    Panagou EZ, Tassou CC, Manitsa C, Mallidis C.
    J Appl Microbiol; 2007 Jun 01; 102(6):1499-507. PubMed ID: 17578414
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  • 8. Effect of environmental parameters (temperature, pH and a(w)) on the individual cell lag phase and generation time of Listeria monocytogenes.
    Francois K, Devlieghere F, Standaert AR, Geeraerd AH, Van Impe JF, Debevere J.
    Int J Food Microbiol; 2006 May 01; 108(3):326-35. PubMed ID: 16488043
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  • 9. A quasi-chemical model for the growth and death of microorganisms in foods by non-thermal and high-pressure processing.
    Doona CJ, Feeherry FE, Ross EW.
    Int J Food Microbiol; 2005 Apr 15; 100(1-3):21-32. PubMed ID: 15854689
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  • 10. 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
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  • 12. Modeling the irradiation followed by heat inactivation of Salmonella inoculated in liquid whole egg.
    Alvarez I, Niemira BA, Fan X, Sommers CH.
    J Food Sci; 2007 Jun 15; 72(5):M145-52. PubMed ID: 17995736
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  • 15. Survival of Listeria monocytogenes in experimental chorizos.
    Hew CM, Hajmeer MN, Farver TB, Glover JM, Cliver DO.
    J Food Prot; 2005 Feb 15; 68(2):324-30. PubMed ID: 15726976
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  • 18. Inactivation of Escherichia coli, Listeria monocytogenes and Yersinia enterocolitica in fermented sausages during maturation/storage.
    Lindqvist R, Lindblad M.
    Int J Food Microbiol; 2009 Jan 31; 129(1):59-67. PubMed ID: 19064299
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  • 20. Model for the combined effects of temperature, pH and sodium chloride concentration on survival of Shigella flexneri strain 5348 under aerobic conditions.
    Zaika LL, Phillips JG.
    Int J Food Microbiol; 2005 May 25; 101(2):179-87. PubMed ID: 15862880
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