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Journal Abstract Search

65 related items for PubMed ID: 24549196

  • 1. Evaluating growth models of Pseudomonas spp. in seasoned prepared chicken stored at different temperatures by the principal component analysis (PCA).
    Li M, Li Y, Huang X, Zhao G, Tian W.
    Food Microbiol; 2014 Jun; 40():41-7. PubMed ID: 24549196
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  • 2. 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; 93(4):855-64. PubMed ID: 23313972
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  • 3. 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; 24(4):328-35. PubMed ID: 17189758
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  • 4. 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; 78(4):M600-4. PubMed ID: 23560997
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  • 9. Modeling and predicting the effect of temperature on the growth of Proteus mirabilis in chicken.
    Zhao J, Gao J, Chen F, Ren F, Dai R, Liu Y, Li X.
    J Microbiol Methods; 2014 Apr; 99():38-43. PubMed ID: 24524853
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  • 10. 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
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  • 12. A modified Weibull model for describing the survival of Campylobacter jejuni in minced chicken meat.
    González M, Skandamis PN, Hänninen ML.
    Int J Food Microbiol; 2009 Nov 30; 136(1):52-8. PubMed ID: 19833401
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  • 13. Evidence for a role of biosurfactants produced by Pseudomonas fluorescens in the spoilage of fresh aerobically stored chicken meat.
    Mellor GE, Bentley JA, Dykes GA.
    Food Microbiol; 2011 Aug 30; 28(5):1101-4. PubMed ID: 21569958
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  • 14. 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 30; 76(8):M547-57. PubMed ID: 22417595
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  • 15. 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 30; 28(4):791-5. PubMed ID: 21511140
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  • 19. Monitoring the succession of the biota grown on a selective medium for pseudomonads during storage of minced beef with molecular-based methods.
    Doulgeraki AI, Nychas GJ.
    Food Microbiol; 2013 May 30; 34(1):62-9. PubMed ID: 23498179
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  • 20. 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 30; 25(3):460-70. PubMed ID: 18355671
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