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Journal Abstract Search

127 related items for PubMed ID: 38734415

  • 1. 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; 87(7):100298. PubMed ID: 38734415
    [Abstract] [Full Text] [Related]

  • 2. 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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  • 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 01; 87(6):100280. PubMed ID: 38642807
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  • 4. Modeling the Effects of Product Temperature, Product Moisture, and Process Humidity on Thermal Inactivation of Salmonella in Pistachios during Hot-Air Heating.
    Casulli KE, Dolan KD, Marks BP.
    J Food Prot; 2021 Jan 01; 84(1):47-57. PubMed ID: 32818239
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  • 5. 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
    [Abstract] [Full Text] [Related]

  • 6. 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 02; 79(4):544-52. PubMed ID: 27052857
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  • 7. 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
    [Abstract] [Full Text] [Related]

  • 8. 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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  • 11. 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 05; 81(8):1351-1356. PubMed ID: 30019958
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  • 16. 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 05; 15(12):763-769. PubMed ID: 30407081
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  • 18. Optimum cooking conditions for shrimp and Atlantic salmon.
    Brookmire L, Mallikarjunan P, Jahncke M, Grisso R.
    J Food Sci; 2013 Feb 05; 78(2):S303-13. PubMed ID: 23387897
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  • 19. Effect of rapid product desiccation or hydration on thermal resistance of Salmonella enterica serovar enteritidis PT 30 in wheat flour.
    Smith DF, Marks BP.
    J Food Prot; 2015 Feb 05; 78(2):281-6. PubMed ID: 25710142
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