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Journal Abstract Search

125 related items for PubMed ID: 38642807

  • 1. Validation of a Simulated Commercial English Muffin Baking Process to control Salmonella Contamination.
    Singh A, Hunt C, Channaiah LH.
    J Food Prot; 2024 Jun; 87(6):100280. PubMed ID: 38642807
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  • 2. 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 nut muffin baking process and thermal resistance characterization of a 7-serovar Salmonella inoculum in batter when introduced via flour or walnuts.
    Channaiah LH, Michael M, Acuff JC, Lopez K, Phebus RK, Thippareddi H, Milliken G.
    Int J Food Microbiol; 2019 Apr 02; 294():27-30. PubMed ID: 30739832
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  • 4. Comparison of survival and heat resistance of Escherichia coli O121 and Salmonella in muffins.
    Michael M, Acuff J, Lopez K, Vega D, Phebus R, Thippareddi H, Channaiah LH.
    Int J Food Microbiol; 2020 Mar 16; 317():108422. PubMed ID: 31756646
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  • 5. Validation of a Simulated Commercial Frying Process to Control Salmonella in Donuts.
    Channaiah LH, Michael M, Acuff J, Lopez K, Vega D, Milliken G, Thippareddi H, Phebus R.
    Foodborne Pathog Dis; 2018 Dec 16; 15(12):763-769. PubMed ID: 30407081
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  • 10. 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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  • 11. 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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  • 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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  • 13. 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 01; 82(2):238-246. PubMed ID: 30667291
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  • 14. Validation of baking as a kill-step for controlling Shiga toxin-producing Escherichia coli during traditional crust pizza baking process.
    Singh A, Channaiah LH.
    Front Microbiol; 2022 Feb 01; 13():1001597. PubMed ID: 36274739
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  • 16. Survival of Salmonella during baking of peanut butter cookies.
    Lathrop AA, Taylor T, Schnepf J.
    J Food Prot; 2014 Apr 01; 77(4):635-9. PubMed ID: 24680076
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  • 19. Salmonella Inactivation During Extrusion of an Oat Flour Model Food.
    Anderson NM, Keller SE, Mishra N, Pickens S, Gradl D, Hartter T, Rokey G, Dohl C, Plattner B, Chirtel S, Grasso-Kelley EM.
    J Food Sci; 2017 Mar 01; 82(3):738-743. PubMed ID: 28192610
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