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PUBMED FOR HANDHELDS

Journal Abstract Search


365 related items for PubMed ID: 18236666

  • 1.
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  • 2. 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
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  • 5. Control of Clostridium perfringens germination and outgrowth by buffered sodium citrate during chilling of roast beef and injected pork.
    Thippareddi H, Juneja VK, Phebus RK, Marsden JL, Kastner CL.
    J Food Prot; 2003 Mar; 66(3):376-81. PubMed ID: 12636288
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  • 6. 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
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  • 7. 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
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  • 8. Control of Clostridium perfringens in cooked ground beef by carvacrol, cinnamaldehyde, thymol, or oregano oil during chilling.
    Juneja VK, Thippareddi H, Friedman M.
    J Food Prot; 2006 Jul; 69(7):1546-51. PubMed ID: 16865884
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  • 9. Control of Clostridium perfringens spores by green tea leaf extracts during cooling of cooked ground beef, chicken, and pork.
    Juneja VK, Bari ML, Inatsu Y, Kawamoto S, Friedman M.
    J Food Prot; 2007 Jun; 70(6):1429-33. PubMed ID: 17612073
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  • 10. 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
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  • 11. 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
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  • 12. Carvacrol, cinnamaldehyde, oregano oil, and thymol inhibit Clostridium perfringens spore germination and outgrowth in ground turkey during chilling.
    Juneja VK, Friedman M.
    J Food Prot; 2007 Jan; 70(1):218-22. PubMed ID: 17265885
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  • 13. 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
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  • 14. Effect of phosphate and meat (pork) types on the germination and outgrowth of Clostridium perfringens spores during abusive chilling.
    Singh A, Korasapati NR, Juneja VK, Thippareddi H.
    J Food Prot; 2010 May; 73(5):879-87. PubMed ID: 20501039
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  • 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
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  • 16. Use of calcium, potassium, and sodium lactates to control germination and outgrowth of Clostridium perfringens spores during chilling of injected pork.
    Reddy Velugoti P, Rajagopal L, Juneja V, Thippareddi H.
    Food Microbiol; 2007 Sep; 24(7-8):687-94. PubMed ID: 17613365
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  • 17. 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
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  • 18. Survival and germination of Clostridium perfringens spores during heating and cooling of ground pork.
    Márquez-González M, Cabrera-Díaz E, Hardin MD, Harris KB, Lucia LM, Castillo A.
    J Food Prot; 2012 Apr; 75(4):682-9. PubMed ID: 22488055
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  • 19. Inhibition of Clostridium perfringens growth by potassium lactate during an extended cooling of cooked uncured ground turkey breasts.
    Kennedy KM, Milkowski AL, Glass KA.
    J Food Prot; 2013 Nov; 76(11):1972-6. PubMed ID: 24215704
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  • 20. 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
    [Abstract] [Full Text] [Related]


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