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131 related items for PubMed ID: 21511137

  • 1. A new mechanistic growth model for simultaneous determination of lag phase duration and exponential growth rate and a new Bĕlehdrádek-type model for evaluating the effect of temperature on growth rate.
    Huang L.
    Food Microbiol; 2011 Jun; 28(4):770-6. PubMed ID: 21511137
    [Abstract] [Full Text] [Related]

  • 2. 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]

  • 3. 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]

  • 4. Effect of temperature on microbial growth rate-mathematical analysis: the Arrhenius and Eyring-Polanyi connections.
    Huang L, Hwang A, Phillips J.
    J Food Sci; 2011 Oct 30; 76(8):E553-60. PubMed ID: 22417589
    [Abstract] [Full Text] [Related]

  • 5. 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
    [Abstract] [Full Text] [Related]

  • 6. Models of the behavior of Escherichia coli O157:H7 in raw sterile ground beef stored at 5 to 46 degrees C.
    Tamplin ML, Paoli G, Marmer BS, Phillips J.
    Int J Food Microbiol; 2005 Apr 15; 100(1-3):335-44. PubMed ID: 15854716
    [Abstract] [Full Text] [Related]

  • 7. Comparison of primary predictive models to study the growth of Listeria monocytogenes at low temperatures in liquid cultures and selection of fastest growing ribotypes in meat and turkey product slurries.
    Pal A, Labuza TP, Diez-Gonzalez F.
    Food Microbiol; 2008 May 15; 25(3):460-70. PubMed ID: 18355671
    [Abstract] [Full Text] [Related]

  • 8. Modeling the growth of Listeria monocytogenes based on a time to detect model in culture media and frankfurters.
    Diez-Gonzalez F, Belina D, Labuza TP, Pal A.
    Int J Food Microbiol; 2007 Feb 15; 113(3):277-83. PubMed ID: 17140686
    [Abstract] [Full Text] [Related]

  • 9. 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
    [Abstract] [Full Text] [Related]

  • 10. 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]

  • 11. Growth rate and growth probability of Listeria monocytogenes in dairy, meat and seafood products in suboptimal conditions.
    Augustin JC, Zuliani V, Cornu M, Guillier L.
    J Appl Microbiol; 2005 Sep 01; 99(5):1019-42. PubMed ID: 16238733
    [Abstract] [Full Text] [Related]

  • 12. Evaluating the effect of temperature on microbial growth rate--the Ratkowsky and a Bělehrádek-type models.
    Huang L, Hwang CA, Phillips J.
    J Food Sci; 2011 Oct 01; 76(8):M547-57. PubMed ID: 22417595
    [Abstract] [Full Text] [Related]

  • 13. 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
    [Abstract] [Full Text] [Related]

  • 14. Thermal inactivation of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in breaded pork patties.
    Osaili TM, Griffis CL, Martin EM, Beard BL, Keener AE, Marcy JA.
    J Food Sci; 2007 Mar 31; 72(2):M56-61. PubMed ID: 17995843
    [Abstract] [Full Text] [Related]

  • 15. 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]

  • 16. Effect of preincubation temperature and pH on the individual cell lag phase of Listeria monocytogenes, cultured at refrigeration temperatures.
    Francois K, Valero A, Geeraerd AH, Van Impe JF, Debevere J, García-Gimeno RM, Zurera G, Devlieghere F.
    Food Microbiol; 2007 Feb 31; 24(1):32-43. PubMed ID: 16943092
    [Abstract] [Full Text] [Related]

  • 17. Modelling the effect of a temperature shift on the lag phase duration of Listeria monocytogenes.
    Delignette-Muller ML, Baty F, Cornu M, Bergis H.
    Int J Food Microbiol; 2005 Apr 15; 100(1-3):77-84. PubMed ID: 15854694
    [Abstract] [Full Text] [Related]

  • 18. Growth parameters of Escherichia coli O157:H7, Salmonella spp., Listeria monocytogenes, and aerobic mesophilic bacteria of apple cider amended with nisin-EDTA.
    Ukuku DO, Zhang H, Huang L.
    Foodborne Pathog Dis; 2009 May 15; 6(4):487-94. PubMed ID: 19415973
    [Abstract] [Full Text] [Related]

  • 19. Predictive model for growth of Clostridium perfringens during cooling of cooked uncured meat and poultry.
    Juneja VK, Marks H, Huang L, Thippareddi H.
    Food Microbiol; 2011 Jun 15; 28(4):791-5. PubMed ID: 21511140
    [Abstract] [Full Text] [Related]

  • 20. 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]

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