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Journal Abstract Search

148 related items for PubMed ID: 28342405

  • 1. Validation of the baking process as a kill-step for controlling Salmonella in muffins.
    Channaiah LH, Michael M, Acuff JC, Phebus RK, Thippareddi H, Olewnik M, Milliken G.
    Int J Food Microbiol; 2017 Jun 05; 250():1-6. PubMed ID: 28342405
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  • 3. Validation of a Simulated Commercial English Muffin Baking Process to control Salmonella Contamination.
    Singh A, Hunt C, Channaiah LH.
    J Food Prot; 2024 Jun 05; 87(6):100280. PubMed ID: 38642807
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  • 5. Evaluation of thermal inactivation parameters of Salmonella in whole wheat multigrain bread.
    Channaiah LH, Michael M, Acuff JC, Phebus RK, Thippareddi H, Milliken G.
    Food Microbiol; 2019 Sep 05; 82():334-341. PubMed ID: 31027791
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  • 7. Validation of Baking To Control Salmonella Serovars in Hamburger Bun Manufacturing, and Evaluation of Enterococcus faecium ATCC 8459 and Saccharomyces cerevisiae as Nonpathogenic Surrogate Indicators.
    Channaiah LH, Holmgren ES, Michael M, Sevart NJ, Milke D, Schwan CL, Krug M, Wilder A, Phebus RK, Thippareddi H, Milliken G.
    J Food Prot; 2016 Apr 05; 79(4):544-52. PubMed ID: 27052857
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  • 8. Thermal inactivation of Salmonella during hard and soft cookies baking process.
    Channaiah LH, Michael M, Acuff JC, Phebus RK, Thippareddi H, Milliken G.
    Food Microbiol; 2021 Dec 05; 100():103874. PubMed ID: 34416949
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  • 9. Survivability and thermal resistance of Salmonella and Escherichia coli O121 in wheat flour during extended storage of 360 days.
    Michael M, Acuff JC, Vega D, Sekhon AS, Channaiah LH, Phebus RK.
    Int J Food Microbiol; 2022 Feb 02; 362():109495. PubMed ID: 34872756
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  • 10. Thermal Inactivation of Salmonella enterica and Nonpathogenic Bacterial Surrogates in Wheat Flour by Baking in a Household Oven.
    Jung J, Schaffner DW.
    J Food Prot; 2022 Oct 01; 85(10):1431-1438. PubMed ID: 35880899
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  • 11. Demonstration of Inappropriate Validation Method for a Cracker Baking Process Using Predictive Modeling.
    Hildebrandt IM, Riddell LM, Hall NO, James MK, Marks BP.
    J Food Prot; 2024 Jul 01; 87(7):100298. PubMed ID: 38734415
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  • 12. Validation of brownie baking step for controlling Salmonella and Listeria monocytogenes.
    Unger P, Channaiah LH, Singh A, Singh Sekhon A, Babb M, Yang Y, Michael M.
    Food Sci Nutr; 2021 Mar 01; 9(3):1574-1583. PubMed ID: 33747470
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  • 15. Microbial ecology of muffins baked from cassava and other nonwheat flours.
    Chauhan S, Lindsay D, Rey ME, van Holy A.
    Microbios; 2001 Mar 01; 105(410):15-27. PubMed ID: 11368089
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  • 17. Fate of Salmonella during sesame seeds roasting and storage of tahini.
    Torlak E, Sert D, Serin P.
    Int J Food Microbiol; 2013 May 15; 163(2-3):214-7. PubMed ID: 23562834
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  • 18. Thermal Inactivation of Salmonella and Listeria monocytogenes in Peanut Butter-Filled Pretzels and Whole Wheat Pita Chips.
    Kottapalli B, Nguyen SPV, Perez T, Cunningham A.
    J Food Prot; 2019 Feb 15; 82(2):238-246. PubMed ID: 30667291
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  • 19. Predictive Microbial Modeling of Enterococcus faecium NRRL B-2354 Inactivation during Baking of a Multicomponent Low-Moisture Food.
    Suehr QJ, Liu X, Grasso-Kelley EM, Anderson NM.
    J Food Prot; 2021 Nov 01; 84(11):1990-2001. PubMed ID: 34189582
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  • 20. Reproducibility of Salmonella Thermal Resistance Measurements via Multilaboratory Isothermal Inactivation Experiments.
    Hildebrandt IM, Marks BP, Anderson NM, Grasso-Kelley EM.
    J Food Prot; 2020 Apr 01; 83(4):609-614. PubMed ID: 32221564
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