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225 related items for PubMed ID: 19251333

  • 1. Mathematical modeling of growth of Salmonella in raw ground beef under isothermal conditions from 10 to 45 degrees C.
    Juneja VK, Melendres MV, Huang L, Subbiah J, Thippareddi H.
    Int J Food Microbiol; 2009 May 31; 131(2-3):106-11. PubMed ID: 19251333
    [Abstract] [Full Text] [Related]

  • 2. Modeling the effect of temperature on growth of Salmonella in chicken.
    Juneja VK, Valenzuela Melendres M, Huang L, Gumudavelli V, Subbiah J, Thippareddi H.
    Food Microbiol; 2007 Jun 31; 24(4):328-35. PubMed ID: 17189758
    [Abstract] [Full Text] [Related]

  • 3. Dynamic model for predicting growth of Salmonella spp. in ground sterile pork.
    Velugoti PR, Bohra LK, Juneja VK, Huang L, Wesseling AL, Subbiah J, Thippareddi H.
    Food Microbiol; 2011 Jun 31; 28(4):796-803. PubMed ID: 21511141
    [Abstract] [Full Text] [Related]

  • 4. Growth kinetics of Escherichia coli O157:H7 in mechanically-tenderized beef.
    Huang L.
    Int J Food Microbiol; 2010 May 30; 140(1):40-8. PubMed ID: 20347170
    [Abstract] [Full Text] [Related]

  • 5. Growth kinetics of Listeria monocytogenes in broth and beef frankfurters--determination of lag phase duration and exponential growth rate under isothermal conditions.
    Huang L.
    J Food Sci; 2008 Jun 30; 73(5):E235-42. PubMed ID: 18576996
    [Abstract] [Full Text] [Related]

  • 6. 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 30; 72(7):M254-62. PubMed ID: 17995649
    [Abstract] [Full Text] [Related]

  • 7. Mathematical modeling of growth of non-O157 Shiga toxin-producing Escherichia coli in raw ground beef.
    Huang L, Tu SI, Phillips J, Fratamico P.
    J Food Sci; 2012 Apr 30; 77(4):M217-25. PubMed ID: 22515248
    [Abstract] [Full Text] [Related]

  • 8. Comparison of mathematical models of lactic acid bacteria growth in vacuum-packaged raw beef stored at different temperatures.
    Li MY, Sun XM, Zhao GM, Huang XQ, Zhang JW, Tian W, Zhang QH.
    J Food Sci; 2013 Apr 30; 78(4):M600-4. PubMed ID: 23560997
    [Abstract] [Full Text] [Related]

  • 9. 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]

  • 10. Mathematical modelling for predicting the growth of Pseudomonas spp. in poultry under variable temperature conditions.
    Gospavic R, Kreyenschmidt J, Bruckner S, Popov V, Haque N.
    Int J Food Microbiol; 2008 Oct 31; 127(3):290-7. PubMed ID: 18775580
    [Abstract] [Full Text] [Related]

  • 11. Dynamic predictive model for the growth of Salmonella spp. in liquid whole egg.
    Singh A, Korasapati NR, Juneja VK, Subbiah J, Froning G, Thippareddi H.
    J Food Sci; 2011 Apr 31; 76(3):M225-32. PubMed ID: 21535848
    [Abstract] [Full Text] [Related]

  • 12. Analysis of mathematical models of Pseudomonas spp. growth in pallet-package pork stored at different temperatures.
    Li M, Niu H, Zhao G, Tian L, Huang X, Zhang J, Tian W, Zhang Q.
    Meat Sci; 2013 Apr 31; 93(4):855-64. PubMed ID: 23313972
    [Abstract] [Full Text] [Related]

  • 13. Fractional differential equations based modeling of microbial survival and growth curves: model development and experimental validation.
    Kaur A, Takhar PS, Smith DM, Mann JE, Brashears MM.
    J Food Sci; 2008 Oct 31; 73(8):E403-14. PubMed ID: 19019113
    [Abstract] [Full Text] [Related]

  • 14. 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
    [Abstract] [Full Text] [Related]

  • 15. [Thermal inactivation model of Listeria monocytogenes in ground beef].
    Feng X, Wang Q, Wang R, Chen Q, Su Y, Zhu R, Zhu L, Luo X.
    Wei Sheng Wu Xue Bao; 2011 May 01; 51(5):684-91. PubMed ID: 21800632
    [Abstract] [Full Text] [Related]

  • 16. Modeling the effect of marination and temperature on Salmonella inactivation during drying of beef jerky.
    Yoon Y, Geornaras I, Kendall PA, Sofos JN.
    J Food Sci; 2009 May 01; 74(4):M165-71. PubMed ID: 19490334
    [Abstract] [Full Text] [Related]

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  • 19. Inactivation of Salmonella typhimurium DT 104 in UHT whole milk by high hydrostatic pressure.
    Guan D, Chen H, Hoover DG.
    Int J Food Microbiol; 2005 Oct 15; 104(2):145-53. PubMed ID: 16099523
    [Abstract] [Full Text] [Related]

  • 20. Modelling and predicting the effect of temperature, water activity and pH on growth of Streptococcus iniae in Tilapia.
    Zhou K, Cui TT, Li PL, Liang NJ, Liu SC, Ma CW, Peng ZH.
    J Appl Microbiol; 2008 Dec 15; 105(6):1956-65. PubMed ID: 19120642
    [Abstract] [Full Text] [Related]

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