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PUBMED FOR HANDHELDS

Journal Abstract Search

204 related items for PubMed ID: 28192610

  • 21.
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  • 22. Mathematical modelling and validation of Salmonella enterica growth in sushi exposed to different time-temperature scenarios found in real sushi establishments.
    da Silva DC, Lopes SM, de Aquino NSM, Elias SO, Duda HA, Tondo EC.
    Food Res Int; 2020 Oct; 136():109609. PubMed ID: 32846629
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  • 23. Reduction of Ochratoxin A in Oat Flakes by Twin-Screw Extrusion Processing.
    Lee HJ, Dahal S, Perez EG, Kowalski RJ, Ganjyal GM, Ryu D.
    J Food Prot; 2017 Oct; 80(10):1628-1634. PubMed ID: 28853627
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  • 24. Retention of Viability of Salmonella in Sucrose as Affected by Type of Inoculum, Water Activity, and Storage Temperature.
    Beuchat LR, Mann DA, Kelly CA, Ortega YR.
    J Food Prot; 2017 Sep; 80(9):1408-1414. PubMed ID: 28741960
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  • 25. Inoculation Protocols Influence the Thermal Resistance of Salmonella Enteritidis PT 30 in Fabricated Almond, Wheat, and Date Products.
    Limcharoenchat P, Buchholz SE, James MK, Hall NO, Ryser ET, Marks BP.
    J Food Prot; 2018 Apr; 81(4):606-613. PubMed ID: 29528705
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  • 26. Inactivation of Salmonella spp. in wheat flour by 395 nm pulsed light emitting diode (LED) treatment and the related functional and structural changes of gluten.
    Du L, Jaya Prasad A, Gänzle M, Roopesh MS.
    Food Res Int; 2020 Jan; 127():108716. PubMed ID: 31882073
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  • 28. Survival rate of salmonella on cooked pig ear pet treats at refrigerated and ambient temperature storage.
    Taormina PJ.
    J Food Prot; 2014 Jan; 77(1):50-6. PubMed ID: 24405998
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  • 30. Effect of high hydrostatic pressure and pressure cycling on a pathogenic Salmonella enterica serovar cocktail inoculated into creamy peanut butter.
    D'Souza T, Karwe M, Schaffner DW.
    J Food Prot; 2012 Jan; 75(1):169-73. PubMed ID: 22221373
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  • 32. Impact of Process Temperature, Humidity, and Initial Product Moisture on Thermal Inactivation of Salmonella Enteritidis PT 30 on Pistachios during Hot-Air Heating.
    Casulli KE, Garces-Vega FJ, Dolan KD, Ryser ET, Harris LJ, Marks BP.
    J Food Prot; 2018 Aug; 81(8):1351-1356. PubMed ID: 30019958
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  • 33. Extrusion of a Curcuminoid-Enriched Oat Fiber-Corn-Based Snack Product.
    Sayanjali S, Sanguansri L, Ying D, Buckow R, Gras S, Augustin MA.
    J Food Sci; 2019 Feb; 84(2):284-291. PubMed ID: 30648743
    [Abstract] [Full Text] [Related]

  • 34. Modification of a Predictive Model To Include the Influence of Fat Content on Salmonella Inactivation in Low-Water-Activity Foods.
    Trimble LM, Frank JF, Schaffner DW.
    J Food Prot; 2020 May 01; 83(5):801-815. PubMed ID: 32318726
    [Abstract] [Full Text] [Related]

  • 35. Influence of modified blanching treatments on inactivation of Salmonella during drying and storage of carrot slices.
    Dipersio PA, Kendall PA, Yoon Y, Sofos JN.
    Food Microbiol; 2007 Aug 01; 24(5):500-7. PubMed ID: 17367683
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