Larry R. Beuchat

Larry R. Beuchat's AcademicInfluence.com Rankings

Larry R. Beuchat

Biology

#3080

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#4766

Historical Rank

Microbiology

#89

World Rank

#110

Historical Rank

biology Degrees

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Biology

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Larry R. Beuchat's Published Works

Number of citations in a given year to any of this author's works

Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author

Published Works

Pathogenic Microorganisms Associated with Fresh Produce. (1996) (1342)
Ecological factors influencing survival and growth of human pathogens on raw fruits and vegetables. (2002) (940)
Food microbiology : fundamentals and frontiers (2013) (843)
Functional and electrophoretic characteristics of succinylated peanut flour protein (1977) (786)
Produce handling and processing practices. (1997) (714)
Outbreaks Associated with Fresh Produce: Incidence, Growth, and Survival of Pathogens in Fresh and Fresh‐Cut Produce (2001) (638)
Methods to Reduce/ Eliminate Pathogens from Fresh and Fresh-Cut Produce (2003) (530)
Infections associated with eating seed sprouts: an international concern. (1999) (434)
Fate of Salmonella montevideo on and in raw tomatoes as affected by temperature and treatment with chlorine (1995) (426)
Effects of Essential Oils from Plants on Growth of Food Spoilage Yeasts (1984) (384)
Efficacy of spray application of chlorinated water in killing pathogenic bacteria on raw apples, tomatoes, and lettuce. (1998) (361)
Antimicrobials occurring naturally in foods (1989) (358)
Inhibitory activity of honey against foodborne pathogens as influenced by the presence of hydrogen peroxide and level of antioxidant power. (2001) (352)
Survival and growth of Escherichia coli O157:H7 on salad vegetables (1993) (337)
Biofilm Formation by Escherichia coli O157:H7 on Stainless Steel: Effect of Exopolysaccharide and Curli Production on Its Resistance to Chlorine (2005) (333)
Low-water activity foods: increased concern as vehicles of foodborne pathogens. (2013) (322)
Enterobacter sakazakii: a coliform of increased concern to infant health. (2005) (294)
Recent Trends in Microbiological Safety of Fruits and Vegetables (2003) (285)
Survival and growth of Listeria monocytogenes on lettuce as influenced by shredding, chlorine treatment, modified atmosphere packaging and temperature. (1990) (274)
Juice-associated outbreaks of human illness in the United States, 1995 through 2005. (2008) (262)
Efficacy of chlorine and heat treatment in killing Salmonella stanley inoculated onto alfalfa seeds and growth and survival of the pathogen during sprouting and storage (1996) (256)
Microbial stability as affected by water activity. (1981) (253)
Survival of Salmonellae on and in Tomato Plants from the Time of Inoculation at Flowering and Early Stages of Fruit Development through Fruit Ripening (2001) (247)
Survival of enterohemorrhagic Escherichia coli O157:H7 in bovine feces applied to lettuce and the effectiveness of chlorinated water as a disinfectant. (1999) (237)
Comparison of chemical treatments to eliminate enterohemorrhagic Escherichia coli O157:H7 on alfalfa seeds. (1999) (228)
Listeria monocytogenes: incidence on vegetables (1996) (224)
Microbiological Safety of Controlled and Modified Atmosphere Packaging of Fresh and Fresh‐Cut Produce (2003) (223)
Vectors and conditions for preharvest contamination of fruits and vegetables with pathogens capable of causing enteric diseases (2006) (209)
Irradiation Inactivation of Food-Borne Microorganisms. (1995) (206)
Effect of temperature, sodium chloride, and pH on growth of Listeria monocytogenes in cabbage juice (1986) (204)
Human pathogens associated with raw produce and unpasteurized juices, and difficulties in decontamination (2001) (202)
Growth of Listeria monocytogenes on Fresh Vegetables Stored Under Controlled Atmosphere. (1989) (199)
Influence of acid tolerance responses on survival, growth, and thermal cross-protection of Escherichia coli O157:H7 in acidified media and fruit juices. (1998) (197)
Evidence of Association of Salmonellae with Tomato Plants Grown Hydroponically in Inoculated Nutrient Solution (2002) (197)
Survival and Growth of Enterohemorrhagic Escherichia coli O157:H7 in Cantaloupe and Watermelon. (1995) (194)
Survival and growth of Salmonella baildon in shredded lettuce and diced tomatoes, and effectiveness of chlorinated water as a sanitizer. (2000) (190)
Efficacy of chlorine and a peroxyacetic acid sanitizer in killing Listeria monocytogenes on iceberg and Romaine lettuce using simulated commercial processing conditions. (2004) (187)
Attachment of Escherichia coli O157:H7 to the Surfaces and Internal Structures of Apples as Detected by Confocal Scanning Laser Microscopy (2000) (185)
Food and Beverage Mycology (1987) (185)
Inactivation of Escherichia coli O157:H7, salmonellae, and Campylobacter jejuni in raw ground beef by gamma irradiation (1994) (183)
Survival and growth of Escherichia coli O157:H7 in ground, roasted beef as affected by pH, acidulants, and temperature (1993) (181)
Biofilm formation and sporulation by Bacillus cereus on a stainless steel surface and subsequent resistance of vegetative cells and spores to chlorine, chlorine dioxide, and a peroxyacetic acid-based sanitizer. (2005) (177)
Influence of Water Activity on Growth, Metabolic Activities and Survival of Yeasts and Molds. (1983) (176)
Utilization of cowpeas for human food (2003) (172)
Evaluation of gaseous chlorine dioxide as a sanitizer for killing Salmonella, Escherichia coli O157:H7, Listeria monocytogenes, and yeasts and molds on fresh and fresh-cut produce. (2005) (170)
Survival of Escherichia coli O157:H7 in broth and processed salami as influenced by pH, water activity, and temperature and suitability of media for its recovery (1996) (169)
Attachment of and Biofilm Formation by Enterobacter sakazakii on Stainless Steel and Enteral Feeding Tubes (2006) (168)
Combined effects of chemical, heat and ultrasound treatments to kill Salmonella and Escherichia coli O157:H7 on alfalfa seeds (2002) (167)
Survival of Salmonella in peanut butter and peanut butter spread (2000) (164)
Survival of Salmonella on tomatoes stored at high relative humidity, in soil, and on tomatoes in contact with soil. (2002) (158)
Surface disinfection of raw produce (1992) (157)
Cronobacter sakazakii in foods and factors affecting its survival, growth, and inactivation. (2009) (156)
Physicochemical properties of peanut flour as affected by proteolysis. (1975) (153)
Efficacy of gaseous chlorine dioxide as a sanitizer for killing Salmonella, yeasts, and molds on blueberries, strawberries, and raspberries. (2005) (151)
Inactivation of Escherichia coli O157:H7 in biofilm on stainless steel by treatment with an alkaline cleaner and a bacteriophage (2005) (148)
Naturally occurring antimicrobials in food. (1998) (147)
Survival and recovery of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes on lettuce and parsley as affected by method of inoculation, time between inoculation and analysis, and treatment with chlorinated water. (2004) (142)
Survival and growth of Escherichia coli O157:H7 inoculated onto cut lettuce before or after heating in chlorinated water, followed by storage at 5 or 15°C (2001) (141)
Behavior of Listeria monocytogenes inoculated into raw tomatoes and processed tomato products (1991) (138)
Comparison of chemical treatments to kill Salmonella on alfalfa seeds destined for sprout production. (1997) (135)
Fate of Shigella sonnei on parsley and methods of disinfection. (2000) (134)
Infections associated with cantaloupe consumption: a public health concern (2005) (134)
Inhibitory effects of raw carrots on Listeria monocytogenes (1990) (134)
Behavior of enterohemorrhagic Escherichia coli O157:H7 on alfalfa sprouts during the sprouting process as influenced by treatments with various chemicals. (1999) (131)
Evaluation of sanitizers for killing Escherichia coli O157: H7, Salmonella, and naturally occurring microorganisms on cantaloupes, honeydew melons, and asparagus (1999) (131)
PCR Detection of Salmonella entericaSerotype Montevideo in and on Raw Tomatoes Using Primers Derived from hilA (2000) (131)
Standardization of a method to determine the efficacy of sanitizers in inactivating human pathogenic microorganisms on raw fruits and vegetables. (2001) (130)
Human pathogens associated with raw produce and unpasteurized juices, and difficulties in decontamination (2000) (125)
The Use of Indicators and Surrogate Microorganisms for the Evaluation of Pathogens in Fresh and Fresh‐Cut Produce (2003) (125)
Changes in appearance and natural microflora on iceberg lettuce treated in warm, chlorinated water and then stored at refrigeration temperature (2001) (124)
Production Practices as Risk Factors in Microbial Food Safety of Fresh and Fresh‐Cut Produce (2003) (123)
Combined effects of water activity, temperature and chemical treatments on the survival of Salmonella and Escherichia coli O157:H7 on alfalfa seeds (2002) (122)
Comparison of aqueous chemical treatments to eliminate Salmonella on alfalfa seeds. (2000) (118)
Growth and thermal inactivation of Listeria monocytogenes in cabbage and cabbage juice. (1986) (115)
Comparison of chlorine and a prototype produce wash product for effectiveness in killing Salmonella and Escherichia coli O157:H7 on alfalfa seeds. (2001) (115)
Sensitivity of heat-stressed yeasts to essential oils of plants (1984) (115)
Evaluation of volatile chemical treatments for lethality to Salmonella on alfalfa seeds and sprouts. (2001) (113)
Extraordinary Heat Resistance of Talaromyces flavus and Neosartorya fischeri Ascospores in Fruit Products (1986) (109)
Inactivation of Escherichia coli O157:H7 on inoculated alfalfa seeds with ozonated water and heat treatment. (2002) (109)
Detection of guaiacol produced by Alicyclobacillus acidoterrestris in apple juice by sensory and chromatographic analyses, and comparison with spore and vegetative cell populations. (2000) (106)
Efficacy of Selected Chemicals for Killing Pathogenic and Spoilage Microorganisms on Chicken Skin. (1995) (105)
Methods for the Mycological Examination of Food (2012) (104)
Evaluation of inoculation method and inoculum drying time for their effects on survival and efficiency of recovery of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes inoculated on the surface of tomatoes. (2004) (103)
Presence and changes in populations of yeasts on raw and processed poultry products stored at refrigeration temperature. (2000) (103)
Attachment and biofilm formation by Escherichia coli O157:H7 on stainless steel as influenced by exopolysaccharide production, nutrient availability, and temperature. (2004) (102)
Effectiveness of Disinfectants in Killing Enterobacter sakazakii in Suspension, Dried on the Surface of Stainless Steel, and in a Biofilm (2006) (102)
Suitability of selective plating media for recovering heat- or freeze-stressed Escherichia coli O157:H7 from tryptic soy broth and ground beef (1995) (100)
Development of a proposed standard method for assessing the efficacy of fresh produce sanitizers. (2001) (99)
Survival and Heat Resistance of Listeria monocytogenes after Exposure to Alkali and Chlorine (2001) (99)
Attachment and biofilm formation on stainless steel by Escherichia coli O157:H7 as affected by curli production (2004) (99)
Thermal tolerance of acid‐adapted and unadapted Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in cantaloupe juice and watermelon juice (2005) (97)
Behavior of acid-adapted and unadapted Escherichia coli O157:H7 when exposed to reduced pH achieved with various organic acids. (1999) (96)
Cowpea flour: a potential ingredient in food products. (1996) (96)
Yeasts Associated with Fruit Juice Concentrates. (1993) (95)
Growth of Aeromonas hydrophila on fresh vegetables stored under a controlled atmosphere (1989) (95)
Functional properties of cowpea (Vigna unguiculata) flour as affected by soaking, boiling, and fungal fermentation (1997) (94)
Evaluation of selective direct plating media for their suitability to recover uninjured, heat-injured, and freeze-injured Listeria monocytogenes from foods (1988) (91)
Microbial, Color and Textural Qualities of Fresh Asparagus, Broccoli, and Cauliflower Stored Under Controlled Atmosphere. (1990) (89)
Isolation of Escherichia coli O157:H7 from some Egyptian foods. (1996) (88)
Inactivation and injury of Listeria monocytogenes as affected by heating and freezing (1988) (86)
Lack of internalization of Escherichia coli O157:H7 in lettuce (Lactuca sativa L.) after leaf surface and soil inoculation. (2009) (86)
Yeasts and Molds (2001) (85)
Effectiveness of trisodium phosphate for killing Salmonella montevideo on tomatoes (1996) (85)
Efficacy of ozone in killing Listeria monocytogenes on alfalfa seeds and sprouts and effects on sensory quality of sprouts. (2003) (84)
Effects of nisin and temperature on survival, growth, and enterotoxin production characteristics of psychrotrophic Bacillus cereus in beef gravy (1997) (83)
Salmonella survival on pecans as influenced by processing and storage conditions. (1975) (82)
Byssochlamys Spp. and Their Importance in Processed Fruits (1979) (82)
Factors affecting infiltration and survival of Salmonella on in-shell pecans and pecan nutmeats. (2010) (82)
Injury and repair of gram-negative bacteria, with special consideration of the involvement of the cytoplasmic membrane. (1978) (81)
Survival and growth of Enterobacter sakazakii on fresh-cut fruits and vegetables and in unpasteurized juices as affected by storage temperature. (2005) (80)
Physical methods of food preservation. (2007) (79)
Efficacy of disinfectants in killing spores of Alicyclobacillus acidoterrestris and performance of media for supporting colony development by survivors. (2000) (78)
Mild heat treatment of lettuce enhances growth of Listeria monocytogenes during subsequent storage at 5°C or 15°C (2002) (77)
Performance of Media for Recovering Stressed Cells of Enterobacter sakazakii as Determined Using Spiral Plating and Ecometric Techniques (2005) (77)
Efficacy of allyl isothiocyanate in killing enterohemorrhagic Escherichia coli O157:H7 on alfalfa seeds. (2000) (75)
Survival of Listeria monocytogenes in commercial food‐processing equipment cleaning solutions and subsequent sensitivity to sanitizers and heat (2002) (75)
Identification of Foodborne Yeasts. (1987) (74)
Survival of Enterobacter sakazakii in powdered infant formula as affected by composition, water activity, and temperature. (2007) (73)
Efficacy and reproducibility of a produce wash in killing Salmonella on the surface of tomatoes assessed with a proposed standard method for produce sanitizers. (2001) (72)
Tolerance of acid‐adapted and non‐adapted Escherichia coli O157:H7 cells to reduced pH as affected by type of acidulant (1999) (70)
Patulin production by Byssochlamys spp. in fruit juices (1977) (70)
Quality Changes During Refrigerated Storage of Packaged Shrimp and Catfish Fillets Treated with Sodium Acetate, Sodium Lactate or Propyl Gallate (1996) (69)
Survival of Enterobacter sakazakii in infant cereal as affected by composition, water activity, and temperature. (2007) (67)
Survival of Enterobacter sakazakii on fresh produce as affected by temperature, and effectiveness of sanitizers for its elimination. (2006) (67)
Effect of inoculum size, relative humidity, storage temperature, and ripening stage on the attachment of Salmonella Montevideo to tomatoes and tomatillos. (2003) (66)
Efficacy of a lactic acid/sodium benzoate wash solution in reducing bacterial contamination of raw chicken. (1995) (66)
Survival and growth of acid-adapted and unadapted Salmonella in and on raw tomatoes as affected by variety, stage of ripeness, and storage temperature. (2008) (66)
Death of enterohemorrhagic Escherichia coli O157:H7 in real mayonnaise and reduced-calorie mayonnaise dressing as influenced by initial population and storage temperature (1995) (66)
Survival and growth of psychrotrophic Bacillus cereus in dry and reconstituted infant rice cereal. (1998) (66)
Selective media for detecting and enumerating foodborne yeasts. (1993) (65)
Efficacy of chemical treatments in eliminating Salmonella and Escherichia coli O157:H7 on scarified and polished alfalfa seeds. (2001) (63)
Enzyme Modification of Proteins (1981) (62)
Comparison of sample preparation methods for recovering Salmonella from raw fruits, vegetables, and herbs. (2001) (62)
Evaluation of chlorine, chlorine dioxide, and a peroxyacetic acid-based sanitizer for effectiveness in killing Bacillus cereus and Bacillus thuringiensis spores in suspensions, on the surface of stainless steel, and on apples. (2006) (61)
Behaviour of Aspergillus flavus and Fusarium graminearum on rice as affected by degree of milling, temperature, and relative humidity during storage. (2015) (61)
Comparison of the SimPlate total plate count method with Petrifilm, Redigel, conventional pour-plate methods for enumerating aerobic microorganisms in foods. (1998) (60)
Optimizing Acceptability of Chicken Nuggets Containing Fermented Cowpea and Peanut Flours (1997) (60)
Fate of Enterobacter sakazakii attached to or in biofilms on stainless steel upon exposure to various temperatures or relative humidities. (2008) (60)
Food Microbiology: Fundamentals and Frontiers, Third Edition (2007) (59)
Survival of multidrug-resistant Salmonella typhimurium DT104 in egg powders as affected by water activity and temperature. (1999) (59)
Growth of and fumitremorgin production by Neosartorya fischeri as affected by temperature, light, and water activity (1988) (59)
Physicochemical and Sensory Properties of Chicken Nuggets Extended with Fermented Cowpea and Peanut Flours (1997) (59)
Molecular Characterization of Yarrowia lipolytica and Candida zeylanoides Isolated from Poultry (2000) (59)
Changes in heat tolerance of Escherichia coli O157:H7 after exposure to acidic environments (1999) (58)
Inactivation of Salmonella on pecan nutmeats by hot air treatment and oil roasting. (2011) (58)
Attachment of Salmonella Poona to cantaloupe rind and stem scar tissues as affected by temperature of fruit and inoculum. (2004) (57)
Inactivation of Escherichia coli O157:H7 in biofilm on food-contact surfaces by sequential treatments of aqueous chlorine dioxide and drying. (2014) (57)
Location of Escherichia coli O157:H7 on and in apples as affected by bruising, washing, and rubbing. (2001) (57)
Functional Property Changes in Partially Defatted Peanut Flour Caused by Fungal Fermentation and Heat Treatment (1993) (57)
Lethality of chlorine, chlorine dioxide, and a commercial fruit and vegetable sanitizer to vegetative cells and spores of Bacillus cereus and spores of Bacillus thuringiensis. (2004) (56)
Control of Foodborne Pathogens and Spoilage Microorganisms by Naturally Occurring Antimicrobials (2001) (56)
FUNCTIONAL PROPERTY CHANGES RESULTING FROM FUNGAL FERMENTATION OF PEANUT FLOUR (1975) (55)
Synergistic Effects of Potassium Sorbate and Sodium Benzoate on Thermal Inactivation of Yeasts (1981) (55)
Functional characteristics of cowpea (Vigna unguiculata) flour and starch as affected by soaking, boiling, and fungal fermentation before milling (1997) (55)
Survival, growth, and thermal resistance of Listeria monocytogenes in products containing peanut and chocolate. (2004) (54)
Inactivation of Salmonella montevideo on Tomatoes by Applying Cellulose-Based Edible Films. (1996) (54)
Survival and growth of Enterobacter sakazakii in infant rice cereal reconstituted with water, milk, liquid infant formula, or apple juice (2005) (54)
Procedure for evaluating the effects of 2,450-megahertz microwaves upon Streptococcus faecalis and Saccharomyces cerevisiae. (1969) (54)
Controlled fermentation of kimchi using naturally occurring antimicrobial agents. (2012) (54)
Comparison of anti-Vibrio activities of potassium sorbate, sodium benzoate, and glycerol and sucrose esters of fatty acids (1980) (53)
Efficacy of gaseous chlorine dioxide in inactivating Bacillus cereus spores attached to and in a biofilm on stainless steel. (2014) (52)
FERMENTATION OF PEANUT MILK WITH (1978) (52)
Ethanol-Mediated Variations in Cellular Fatty Acid Composition and Protein Profiles of Two Genotypically Different Strains of Escherichia coli O157:H7 (2004) (51)
Influence of temperature and pH on survival of Escherichia coli O157:H7 in dry foods and growth in reconstituted infant rice cereal. (1998) (51)
Combined effects of water activity, solute, and temperature on the growth of Vibrio parahaemolyticus. (1974) (51)
Demand for food variety in an emerging market economy (2002) (51)
Inhibitory effects of sucrose monolaurate, alone and in combination with organic acids, on Listeria monocytogenes and Staphylococcus aureus. (1996) (50)
Microbiological Safety of Fresh and Fresh-Cut Produce: Description of the Situation and Economic Impact (2003) (50)
RELATIONSHIP OF WATER ACTIVITY TO MOISTURE CONTENT IN TREE NUTS (1978) (49)
Lethality of Carrot Juice to Listeria monocytogenes as Affected by pH, Sodium Chloride and Temperature. (1994) (49)
Evaluation of direct plating methods to enumerate Alicyclobacillus in beverages. (2007) (49)
Combined effects of pH, nisin, and temperature on growth and survival of psychrotrophic Bacillus cereus. (1998) (49)
Water Activity: Theory and Applications to Food (2017) (48)
Interacting effects of pH, temperature, and salt concentration on growth and survival of Bibrio parahaemolyticus. (1973) (48)
Effectiveness of immersion treatments with acids, trisodium phosphate, and herb decoctions in reducing populations of Yarrowia lipolytica and naturally occurring aerobic microorganisms on raw chicken. (2001) (48)
Sensitivity of multidrug-resistant Salmonella typhimurium DT104 to organic acids and thermal inactivation in liquid egg products (2000) (48)
Biomass and Patulin Production by Byssochlamys nivea in Apple Juice as Affected by Sorbate, Benzoate, SO2 and Temperature (1984) (48)
Combined effects of solutes and food preservatives on rates of inactivation of and colony formation by heated spores and vegetative cells of molds (1981) (47)
Relationships between heat resistance and phospholipid fatty acid composition of Vibrio parahaemolyticus (1976) (47)
Infection of cantaloupe rind with Cladosporium cladosporioides and Penicillium expansum, and associated migration of Salmonella poona into edible tissues. (2005) (47)
Extending the Shelf Life of Fresh Sweet Corn by Shrink‐Wrapping, Refrigeration, and Irradiation (1987) (47)
Reduction of Escherichia coli O157:H7 on produce by use of electrolyzed water under simulated food service operation conditions. (2009) (47)
Comparison of media and methods for detecting and enumerating Listeria monocytogenes in refrigerated cabbage (1987) (47)
Persistence and survival of pathogens in dry foods and dry food processing environments (2011) (46)
Lethality of chlorine, chlorine dioxide, and a commercial produce sanitizer to Bacillus cereus and Pseudomonas in a liquid detergent, on stainless steel, and in biofilm. (2006) (45)
APPLICATION OF OZONE FOR INACTIVATION OF ESCHERICHIA COLI 0157:H7 ON INOCULATED ALFALFA SPROUTS1 (2003) (45)
Lethality of chlorine, chlorine dioxide, and a commercial fruit and vegetable sanitizer to vegetative cells and spores of Bacillus cereus and spores of Bacillus thuringiensis (2005) (45)
Attraction of a free-living nematode, Caenorhabditis elegans, to foodborne pathogenic bacteria and its potential as a vector of Salmonella poona for preharvest contamination of cantaloupe. (2003) (44)
Suspension Stability, Texture, and Color of High Temperature Treated Peanut Beverage (1987) (44)
Thermal Inactivation of Yeasts in Fruit Juices Supplemented with Food Preservatives and Sucrose (1982) (44)
Evaluation of treatments for elimination of foodborne pathogens on the surface of leaves and roots of lettuce (Lactuca sativa L.). (2009) (44)
Ingestion of Salmonella enterica Serotype Poona by a Free-Living Nematode, Caenorhabditis elegans, and Protection against Inactivation by Produce Sanitizers (2003) (43)
Some Considerations When Analyzing Foods for the Presence of Xerophilic Fungi. (1990) (43)
Standardization of a Method to Determine the Efficacy of Sanitizers in Inactivating Human Pathogenic Microorganisms on Raw Fruits and Vegetables (2003) (43)
IMPLEMENTATION OF A HACCP PROGRAM IN A COMMERCIAL FRESH-MARKET TOMATO PACKINGHOUSE : A MODEL FOR THE INDUSTRY (1996) (43)
Influence of variations in methodology on populations of Listeria monocytogenes recovered from lettuce treated with sanitizers. (2004) (43)
SENSITIVITY OF Vibrio parahaemolyticus TO SPICES AND ORGANIC ACIDS (2008) (43)
Recommendations for Handling Fresh-cut Leafy Green Salads by Consumers and Retail Foodservice Operators (2007) (42)
Metabiotic associations of molds and Salmonella Poona on intact and wounded cantaloupe rind. (2005) (42)
Development of an antimicrobial sachet containing encapsulated allyl isothiocyanate to inactivate Escherichia coli O157:H7 on spinach leaves. (2012) (42)
Thermal tolerance of Talaromyces flavus ascospores as affected by growth medium and temperature, age and sugar content in the inactivation medium (1988) (42)
Behavior of Aeromonas species at refrigeration temperatures. (1991) (42)
Persistence of Escherichia coli O157:H7, Salmonella Newport, and Salmonella Poona in the gut of a free-living nematode, Caenorhabditis elegans, and transmission to progeny and uninfected nematodes. (2005) (42)
Bacillus cereus and Bacillus thuringiensis spores in Korean rice: prevalence and toxin production as affected by production area and degree of milling. (2014) (41)
Comparison of Acidified and Antibiotic-supplemented Potato Dextrose Agar from Three Manufacturers for its Capacity to Recover Fungi from Foods. (1979) (41)
Interaction of a free-living soil nematode, Caenorhabditis elegans, with surrogates of foodborne pathogenic bacteria. (2003) (41)
Irradiation Inactivation of Listeria monocytogenes and Staphylococcus aureus in Low- and High-fat, Frozen and Refrigerated Ground Beef. (1994) (40)
Efficacy of media and methods for detecting and enumerating Campylobacter jejuni in refrigerated chicken meat (1985) (40)
Efficacy of media for promoting ascospore formation by Neosartorya fischeri, and the influence of age and culture temperature on heat resistance of ascospores (1987) (40)
Effects of Potassium Sorbate and Sodium Benzoate on Inactivating Yeasts Heated in Broths Containing Sodium Chloride and Sucrose. (1981) (40)
Fermentation of low-salt miso as affected by supplementation with ethanol. (1999) (40)
Chemical, Physical and Sensory Characteristics of Peanut Milk as Affected by Processing Conditions (1992) (40)
Shedding of foodborne pathogens by Caenorhabditis elegans in compost-amended and unamended soil. (2006) (40)
Proteolytic yeasts isolated from raw, ripe tomatoes and metabiotic association of Geotrichum candidum with Salmonella. (2003) (40)
Sensitivity of Escherichia coli O157:H7 to Commercially Available Alkaline Cleaners and Subsequent Resistance to Heat and Sanitizers (2004) (40)
Media for detecting and enumerating yeasts and moulds. (1992) (40)
Fermentation of Aqueous Plant Seed Extracts by Lactic Acid Bacteria (1986) (39)
Survival of salmonella on dried fruits and in aqueous dried fruit homogenates as affected by temperature. (2014) (39)
Metabiosis of proteolytic moulds and Salmonella in raw, ripe tomatoes (2003) (39)
Effects of essential oils and oleoresins of plants on ethanol production, respiration and sporulation of yeasts (1984) (39)
Migration of Caenorhabditis elegans to manure and manure compost and potential for transport of Salmonella newport to fruits and vegetables. (2006) (38)
Survival of Escherichia coli O157:H7 and Salmonella Muenchen on apples as affected by application of commercial fruit waxes. (2002) (38)
Heat resistance of ascospores of Neosartorya fischeri as affected by sporulation and heating medium (1987) (38)
Comparison of conductimetric and traditional plating techniques for detecting yeasts in fruit juices (1993) (38)
Thermal inactivation of Escherichia coli O157:H7 isolated from ground beef and bovine feces, and suitability of media for enumeration. (1998) (38)
Media for detecting and enumerating yeasts and moulds (1992) (38)
Combined effects of chlorine dioxide, drying, and dry heat treatments in inactivating microorganisms on radish seeds. (2011) (37)
Inhibitory effect of kiam (Cotylelobium lanceotatumcraih.) wood extract on gram-positive food-borne pathogens and spoilage micro-organisms (1997) (37)
Indigenous Fermented Foods (2001) (37)
Proteolytic fungi isolated from decayed and damaged raw tomatoes and implications associated with changes in pericarp pH favorable for survival and growth of foodborne pathogens. (2003) (37)
Survival of Escherichia coli O157:H7 in dried beef powder as affected by water activity, sodium chloride content and temperature (1999) (37)
Unhydrogenated Palm Oil as a Stabilizer for Peanut Butter (1994) (36)
Factors influencing inactivation of Salmonella enteritidis in hard-cooked eggs. (2000) (36)
Influence of organic acids on heat resistance characteristics of Talaromyces flavus ascospores. (1988) (36)
Potential Role of Diploscapter sp. Strain LKC25, a Bacterivorous Nematode from Soil, as a Vector of Food-Borne Pathogenic Bacteria to Preharvest Fruits and Vegetables (2005) (36)
Toxin production by Alternaria alternata in tomatoes and apples stored under various conditions and quantitation of the toxins by high-performance liquid chromatography. (1990) (36)
Comparison of methods for fluorescent detection of viable, dead, and total Escherichia coli O157:H7 cells in suspensions and on apples using confocal scanning laser microscopy following treatment with sanitizers. (2002) (35)
Growth inhibition of Listeria monocytogenes by a bacteriocin of Pediococcus acidilactici M during fermentation of kimchi (1994) (35)
Inhibitory effects of sucrose fatty acid esters, alone and in combination with ethylenediaminetetraacetic acid and other organic acids, on viability ofEscherichia coliO157:H7 (1996) (35)
Microbiological and Sensory Quality Changes in Unwrapped and Wrapped Sliced Watermelon. (1988) (35)
Health Relevance of the Presence of Fecal Coliforms in Iced Tea and Leaf Tea. (1997) (35)
Survival and growth of salmonella in high-moisture pecan nutmeats, in-shell pecans, inedible nut components, and orchard soil. (2010) (34)
Death of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in garlic butter as affected by storage temperature. (2002) (34)
Changes in chemical composition and sensory qualities of peanut milk fermented with lactic acid bacteria. (1991) (34)
Synergistic effect of chlorine dioxide and drying treatments for inactivating Escherichia coli O157:H7 on radish seeds. (2010) (34)
Changes in the lipid content of fermented peanuts (1974) (34)
Preharvest internalization of Escherichia coli O157:H7 into lettuce leaves, as affected by insect and physical damage. (2010) (34)
Comparison of selective agar media and enrichment broths for recovering heat-stressedEscherichia coliO157:H7 from ground beef (1998) (33)
Changes in fatty acid, simple sugar, and oligosaccharide content of cowpea (Vigna unguiculata) flour as a result of soaking, boiling, and fermentation with Rhizopus microsporus var. oligosporus (1996) (33)
Pathogenicity of Listeria monocytogenes grown on crabmeat (1990) (32)
Effects of product attributes and consumer characteristics on attitude and behavior: The case of peanuts in a transition economy (1999) (32)
Antimicrobial activities of gaseous essential oils against Listeria monocytogenes on a laboratory medium and radish sprouts. (2018) (32)
Inactivation of Salmonella on in-shell pecans during conditioning treatments preceding cracking and shelling. (2011) (32)
ENVIRONMENTAL FACTORS AFFECTING SURVIVAL AND GROWTH OF VIBRIO PARAHAEMOLYTICUS. A REVIEW (1975) (32)
RADIO–FREQUENCY HEATING OF ALFALFA SEED FOR REDUCING HUMAN PATHOGENS (2002) (31)
Fermentation and sensory characteristics of kimchi containing potassium chloride as a partial replacement for sodium chloride. (1994) (31)
Synergistic antimicrobial activities of essential oil vapours against Penicillium corylophilum on a laboratory medium and beef jerky. (2019) (31)
Inactivation of Escherichia coli O157:H7 on Radish Seeds by Sequential Treatments with Chlorine Dioxide, Drying, and Dry Heat without Loss of Seed Viability (2011) (31)
Factors affecting survival, growth, and retrieval of Salmonella Poona on intact and wounded cantaloupe rind and in stem scar tissue (2004) (31)
Exposure of Shigella flexneri to acid stress and heat shock enhances acid tolerance (2003) (31)
Inhibition of growth of Enterobacter sakazakii in reconstituted infant formula by the lactoperoxidase system. (2007) (31)
Transfer of Escherichia coli O157:H7 to iceberg lettuce via simulated field coring. (2009) (30)
Influence of modified-atmosphere storage on the growth of uninjured and heat-injured Aeromonas hydrophila (1989) (30)
Synergistic activities of gaseous oregano and thyme thymol essential oils against Listeria monocytogenes on surfaces of a laboratory medium and radish sprouts. (2020) (30)
Factors influencing the detection and enumeration of Escherichia coli O157:H7 on alfalfa seeds. (2001) (30)
Behaviour of Byssochlamys nivea ascospores in fruit syrups (1977) (30)
Age-related changes in ultrastructure and chemical composition associated with changes in heat resistance of Neosartorya fischeri ascospores (1987) (30)
Comparison of the SIM, API 20C, and ID 32C Systems for Identification of Yeasts Isolated from Fruit Juice Concentrates and Beverages. (1993) (30)
Detection and Enumeration of Heat-Resistant Molds (2001) (29)
Development of a random genomic DNA microarray for the detection and identification of Listeria monocytogenes in milk. (2013) (29)
Viability of sprout seeds as affected by treatment with aqueous chlorine dioxide and dry heat, and reduction of Escherichia coli O157:H7 and Salmonella enterica on pak choi seeds by sequential treatment with chlorine dioxide, drying, and dry heat (2016) (29)
Use of indirect conductimetry to predict the growth of spoilage yeasts, with special consideration of Zygosaccharomyces bailii. (1994) (29)
Consumer Evaluation of Raw and Fried Chicken After Washing in Trisodium Phosphate or Lactic Acid/Sodium Benzoate Solutions (1995) (28)
Microbiological quality and the inability of proteolytic Clostridium botulinum to produce toxin in film-packaged fresh-cut cabbage and lettuce. (1998) (28)
Growth of Enterobacter sakazakii in reconstituted infant formula as affected by composition and temperature. (2007) (28)
Functional, Nutritional, Mycological, and Akara-making Properties of Stored Cowpea Meal (2002) (28)
Comparison of aqueous commercial cleaners for effectiveness in removing Escherichia coli O157:H7 and Salmonella muenchen from the surface of apples. (2002) (28)
Spoilage of acid products by heat-resistant molds (1998) (27)
Microbiological examination of vegetable seed sprouts in Korea. (2009) (27)
Influence of temperature and water activity on growth and patulin production by Byssochlamys nivea in apple juice (1984) (27)
Comparison of the Petrifilm™ Yeast and Mold Culture Film Method to Conventional Methods for Enumerating Yeasts and Molds in Foods. (1991) (27)
Evaluation of a Culture Film (Petrifilm™ YM) Method for Enumerating Yeasts and Molds in Selected Dairy and High-Acid Foods. (1990) (27)
Effect of salt concentration in the recovery medium on heat-injured Streptococcus faecalis. (1968) (27)
Death of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in shelf-stable, dairy-based, pourable salad dressings. (2006) (27)
Functionality of Palm Oil as a Stabilizer in Peanut Butter (2003) (27)
Inhibitory effect of oxalic acid on bacterial spoilage of raw chilled chicken. (2006) (27)
Reduction of Bacillus cereus spores in sikhye, a traditional Korean rice beverage, by modified tyndallization processes with and without carbon dioxide injection (2012) (27)
Heat and drought stress during growth of lettuce (Lactuca sativa L.) does not promote internalization of Escherichia coli O157:H7. (2009) (27)
Viability of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in butter, yellow fat spreads, and margarine as affected by temperature and physical abuse (2003) (27)
Performance of mycological media in enumerating desiccated food spoilage yeasts: an interlaboratory study. (2001) (26)
Sensitivity of acid-adapted and acid-shocked Shigella flexneri to reduced pH achieved with acetic, lactic, and propionic acids. (2001) (26)
Synergistic antimicrobial activity of oregano and thyme thymol essential oils against Leuconostoc citreum in a laboratory medium and tomato juice. (2020) (26)
Spore formation by Bacillus cereus in broth as affected by temperature, nutrient availability, and manganese. (2005) (26)
FUNGAL FERMENTATION OF PEANUT FLOUR: EFFECTS ON CHEMICAL COMPOSITION AND NUTRITIVE VALUE (1975) (26)
Factors affecting production of extracellular carbohydrate complexes by Escherichia coli O157:H7. (2004) (26)
Survival of Salmonella in Cookie and Cracker Sandwiches Containing Inoculated, Low-Water Activity Fillings. (2015) (26)
Escherichia coli ON PECANS: SURVIVAL UNDER VARIOUS STORAGE CONDITIONS AND DISINFECTION WITH PROPYLENE OXIDE (1973) (25)
Survival of Escherichia coli O157:H7 in potato starch as affected by water activity, pH and temperature (2000) (25)
Production and stability of chlorine dioxide in organic acid solutions as affected by pH, type of acid, and concentration of sodium chlorite, and its effectiveness in inactivating Bacillus cereus spores. (2008) (25)
FERMENTED COWPEA FLOUR: PRODUCTION AND CHARACTERIZATION OF SELECTED PHYSICO‐CHEMICAL PROPERTIES (1996) (25)
Fate of mesophilic aerobic bacteria and Salmonella enterica on the surface of eggs as affected by chicken feces, storage temperature, and relative humidity. (2015) (25)
Suitability of some enrichment broths and diluents for enumerating cold- and heat-stressed Vibrio parahaemolyticus. (1977) (25)
Cowpea Flour Vitamins and Trypsin Inhibitor Affected by Treatment and Fermentation with Rhizopus microsporus (1996) (25)
Reduction of Escherichia coli O157:H7 on radish seeds by sequential application of aqueous chlorine dioxide and dry‐heat treatment (2011) (24)
Survival of heated Streptococcus faecalis as affected by phase of growth and incubation temperature after thermal exposure. (1968) (24)
Hypoxanthine measurement in assessing freshness of chilled channel catfish (Ictalurus punctatus). (1973) (24)
Physical and Chemical Changes in Fermented Peanut and Soybean Pastes Containing Kojis Prepared Using Aspergillus oryzae and Rhizopus oligosporus (1982) (24)
Survival and colonization of Escherichia coli O157:H7 on spinach leaves as affected by inoculum level and carrier, temperature and relative humidity (2011) (24)
Preparation and evaluation of two microbiological media from shrimp heads and hulls (1976) (23)
Survival, growth, and inactivation of acid-stressed Shigella flexneri as affected by pH and temperature. (2003) (23)
Viability of Salmonella and Listeria monocytogenes in delicatessen salads and hummus as affected by sodium content and storage temperature. (2012) (23)
Microbiological quality and production of botulinal toxin in film-packaged broccoli, carrots, and green beans. (1999) (23)
Survival and growth of alkali-stressed Listeria monocytogenes on beef frankfurters and thermotolerance in frankfurter exudates. (2002) (22)
Optimization of a Peanut—Sweet Potato Cookie Formulation (1994) (22)
Combined effects of plant extracts in inhibiting the growth of Bacillus cereus in reconstituted infant rice cereal. (2013) (22)
Survival and growth of acid-adapted and unadapted Shigella flexneri in a traditional fermented Ghanaian weaning food as affected by fortification with cowpea. (2004) (22)
Composition of the pecan truffle (Tuber texense) (1993) (22)
Comparison of Sensory Properties and Headspace Volatiles of a Peanut Beverage Processed at Different Temperature and Time Conditions (1988) (22)
Functional Properties of Freeze‐Dried Powders of Unfermented and Fermented Aqueous Extracts of Legume Seeds (1986) (22)
Inhibition of Staphylococcus aureus by antimicrobial biofilms formed by competitive exclusion microorganisms on stainless steel. (2016) (21)
physical Properties of Cowpea Paste and Akara As Affected by Supplementation with Peanut Flour (1994) (21)
Postharvest handling conditions affect internalization of Salmonella in baby spinach during washing. (2013) (21)
Comparison of Oxygen Scavengers for Their Ability to Enhance Resuscitation of Heat-injured Listeria monocytogenes. (1995) (21)
INACTIVATION OF ESCHERICHIA COLI O157:H7 ON INOCULATED ALFALFA SEEDS WITH OZONATED WATER UNDER PRESSURE (2002) (21)
Evaluation of enrichment broths for their ability to recover heat-injured Listeria monocytogenes. (1995) (21)
Changes in fatty acid composition of various lipid components of Zygosaccharomyces rouxii as influenced by solutes, potassium sorbate and incubation temperature. (1994) (21)
Survival and growth of Listeria monocytogenes in foods treated or supplemented with carrot juice (1995) (21)
Evaluation of media for enumerating heat-stressed, benzoate-resistant Zygosaccharomyces bailii. (1996) (21)
Combinations of antimycotics to inhibit the growth of molds capable of producing 1,3-pentadiene. (2008) (21)
Quality Evaluation of Peanut‐Supplemented Chinese Type Noodles (1987) (21)
Optimization of sensory qualities of an extruded snack based on cornstarch and peanut flour (1993) (20)
DIFFICULTIES IN ELIMINATING HUMAN PATHOGENIC MICROORGANISMS ON RAW FRUITS AND VEGETABLES (2004) (20)
An outbreak of Salmonella serotype Typhimurium infections with an unusually long incubation period. (2012) (20)
Development of an experimental apparatus and protocol for determining antimicrobial activities of gaseous plant essential oils. (2015) (20)
Evaluation of the indirect conductance method for the detection of yeasts in laboratory media and apple juice (1993) (20)
Separation of Aflatoxin-Contaminated Kernels from Sound Kernels by Hydrogen Peroxide Treatment. (1993) (20)
Potential of a plant-parasitic nematode to facilitate internal contamination of tomato plants by Salmonella. (2003) (20)
Inactivation of aflatoxigenic Aspergilli by treatment with ozone (1999) (20)
Alpha-galactosidase activity of fungi on intestinal gas-forming peanut oligosaccharides. (1974) (20)
MICROSTRUCTURE of PEANUT BUTTER STABILIZED WITH PALM OIL (2000) (20)
A collaborative study on media for the enumeration of yeasts in foods. (1998) (19)
Survey of media for the resuscitation of heat-stressed Vibrio parahaemolyticus. (1976) (19)
Sorption isotherms of whole cowpeas and flours (1985) (19)
Methods and media for the isolation and cultivation of Listeria monocytogenes from various foods. (1989) (19)
Oilseed Protein Properties Related to Functionality in Emulsions and Foams (1979) (19)
Recovery of chill-stressed Vibrio parahaemolyticus from oysters with enrichment broths supplemented with magnesium and iron salts (1980) (19)
Differentiation of viable and dead Escherichia coli O157:H7 cells on and in apple structures and tissues following chlorine treatment. (2002) (18)
Effectiveness of cleaners and sanitizers in killing Salmonella Newport in the gut of a free-living nematode, Caenorhabditis elegans. (2004) (18)
Survival of Listeria monocytogenes on the Surface of Egg Shells and During Frying of Whole and Scrambled Eggs. (1992) (18)
Microbiological Quality of Cowpea Paste Used to Prepare Nigerian Akara (1988) (18)
Descriptive sensory profiling for optimizing the formula of a peanut milk-based liquid coffee whitener (1993) (18)
Retention of Viability of Salmonella in Sucrose as Affected by Type of Inoculum, Water Activity, and Storage Temperature. (2017) (18)
Habituation of foodborne pathogens exposed to extreme pH conditions: genetic basis and implications in foods and food processing environments (2003) (18)
Influence of Temperature and Water Activity on Aflatoxin Production by Aspergillus flavus in Cowpea ( Vigna unguiculata ) Seeds and Meal. (1985) (18)
Evaluation of modified dichloran 18% glycerol (DG18) agar for enumerating fungi in wheat flour: a collaborative study. (1996) (17)
Effects of Sorbate, Benzoate, Sulfur Dioxide and Temperature on Growth and Patulin Production by Byssochlamys nivea in Grape Juice. (1984) (17)
Growth and fumitremorgin production by Neosartorya fischeri as affected by food preservatives and organic acids (1989) (17)
Comparison of dichloran 18% glycerol (DG18) agar with general purpose mycological media for enumerating food spoilage yeasts. (2001) (17)
Modelling the effects of peanut flour, feed moisture content, and extrusion temperature on physical properties of an extruded snack product (2007) (17)
Influence of Atmospheric Oxygen Content on Growth and Fumitremorgin Production by a Heat-resistant Mold, Neosartorya fischeri (1989) (17)
Consumer concerns about nutritional attributes in a transition economy (1998) (17)
Evaluation of three newly developed direct plating media to enumerate Listeria monocytogenes in foods (1989) (17)
Survival and growth of Shigella flexneri, Salmonella enterica serovar enteritidis, and Vibrio cholerae O1 in reconstituted infant formula. (2002) (17)
Influence of Potassium Sorbate and Sodium Benzoate on Heat Inactivation of Aspergillus flavus , Penicillium puberulum and Geotrichum candidum. (1981) (17)
Survival of salmonellae in pasteurized, refrigerated calcium-fortified orange juice. (2001) (17)
Fate of Escherichia coli O157:H7 and Salmonella in soil and lettuce roots as affected by potential home gardening practices. (2013) (17)
Viability of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in yellow fat spreads as affected by storage temperature. (2003) (17)
Effects of Antioxidants on Growth, Sporulation and Pseudomycelium Production by Saccharomyces cerevisiae (1982) (17)
Evaluation of Enrichment Broths for Enumerating Vibrio parahaemolyticus in Chilled and Frozen Crab Meat. (1977) (16)
Enrichment in Fraser broth supplemented with catalase or Oxyrase, combined with the microcolony immunoblot technique, for detecting heat-injured Listeria monocytogenes in foods. (1995) (16)
Hygroscopic Characteristics of Peanut Components and Their Influence on Growth and Aflatoxin Production by Aspergillus parasiticus. (1984) (16)
Efficacy of sanitizers in reducing Salmonella on pecan nutmeats during cracking and shelling. (2013) (16)
Survival of Listeria monocytogenes in whole egg and egg yolk powders and in liquid whole eggs (1991) (16)
Reduction of Salmonella enterica on the surface of eggshells by sequential treatment with aqueous chlorine dioxide and drying. (2015) (16)
Incidence of molds on pecan nuts at different points during harvesting. (1975) (15)
Use of peanut and cowpea in wheat-based products containing composite flours (1995) (15)
Influence of solute, pH, and incubation temperature on recovery of heat-stressed Wallemia sebi conidia (1990) (15)
Formulation and Evaluation of a Peanut Milk Based Whipped Topping Using Response Surface Methodology (1993) (15)
Evaluation of Chemicals for Restricting Colony Spreading by a Xerophilic Mold, Eurotium amstelodami, on Dichloran-18% Glycerol Agar (1992) (15)
Fate of Bacillus cereus and naturally occurring microbiota on milled rice as affected by temperature and relative humidity. (2014) (15)
Properties of a thermal‐processed beverage prepared from roasted partially defatted peanuts (1997) (15)
Nutritional, microbiological, and sensory qualities of a peanut beverage prepared using various processes (1989) (15)
Effects of N6-Benzyladenine and Storage Temperature on Shelf-Life and Quality of Raw and Cooked Broccoli (Brassica oleracea L. var. italica) (1982) (15)
Evaluation of sanitizers for inactivating Salmonella on in-shell pecans and pecan nutmeats. (2012) (15)
Survival and growth of Escherichia coli O157:H7 inoculated onto cut lettuce before or after heating in chlorinated water, followed by storage at 5 or 15 degrees C. (2001) (15)
Development of non-pathogenic bacterial biofilms on the surface of stainless steel which are inhibitory to Salmonella enterica. (2018) (15)
Fungal fermentation of peanut press cake (1976) (14)
Modified indirect conductimetric technique for detecting low populations of yeasts in beverage concentrates and carbonated beverages (1995) (14)
Evaluation of Lactic Acid Bacteria for Extending the Shelf Life of Shrimp (1982) (14)
Influence of water activity and storage conditions on survival and growth of proteolytic Clostridium botulinum in peanut spread (2000) (14)
Particle size distribution in a heat-processed beverage prepared from roasted peanuts (1997) (14)
Effects of homogenization pressure and stabilizers on some physical characteristics of a beverage prepared from partially defatted, roasted peanuts (1997) (14)
Effects of sugars in growth media, diluents and enumeration media on survival and recovery of Saccharomyces cerevisiae heated in peach puree (1985) (14)
Changes in proteins and free and total amino acids of peanuts (Arachis hypogaea) infected with Aspergillus parasiticus (1975) (14)
Inactivation of Escherichia coli O157:H7 on stainless steel upon exposure to Paenibacillus polymyxa biofilms. (2013) (14)
Hemolytic and nonhemolytic vancomycin-resistant Enterococcus faecalis isolated from beef imported to Malaysia. (2003) (14)
Efficacy of direct plating media for recovering Listeria monocytogenes from foods. (1990) (14)
Comparison of soybeans, peanuts and cowpeas as substrates for preparing Natto (1985) (14)
Survival of conidia of Aspergillus flavus in dried foods (1979) (14)
Growth and verotoxin 1 production by Escherichia coli O157:H7 in ground roasted beef. (1994) (14)
Influence of temperature shifts on survival, growth, and toxin production by psychrotrophic and mesophilic strains of Bacillus cereus in potatoes and chicken gravy. (1999) (14)
Interacting Effects of pH, Temperature, and Salt Concentration on Growth and Survival of Vibrio parahaemolyticus (1973) (14)
Direct plating technique for enumeration of Listeria monocytogenes in foods. (1988) (14)
Electrophoretic Patterns and Free Amino Acid Composition of Peanut Meal Fermented With Fungi (1975) (14)
Survival and growth of Enterobacter sakazakii in infant cereal as affected by composition, reconstitution liquid, and storage temperature. (2007) (13)
Increased sensitivity of heat-stressed Saccharomyces cerevisiae cells to food-grade antioxidants (1982) (13)
MODELING THE INACTIVATION OF ESCHERICHIA COLI O157:H7 ON INOCULATED ALFALFA SEEDS DURING EXPOSURE TO OZONATED OR ELECTROLYZED OXIDIZING WATER (2004) (13)
Inactivation of Salmonella enterica in chicken feces on the surface of eggshells by simultaneous treatments with gaseous chlorine dioxide and mild wet heat. (2017) (13)
AFLATOXINS: PRODUCTION ON BEANS AS AFFECTED BY TEMPERATURE AND MOISTURE CONTENT (1970) (13)
Effect of shift in growth temperature on tolerance of psychrotrophic and mesophilic strains of Bacillus cereus to heat and sodium chloride. (1999) (13)
Interactive effects of solutes, potassium sorbate and incubation temperature on growth, heat resistance and tolerance to freezing of Zygosaccharomyces rouxii. (1992) (13)
Survival of Neosartorya fischeri and Talaromyces flavus ascospores in fruit powders (1992) (13)
Fate of salmonellae in calcium-supplemented orange juice at refrigeration temperature. (2001) (13)
Comparison of Aspergillus Differential Medium and Aspergillus flavus / parasiticus Agar for Enumerating Total Yeasts and Molds and Potentially Aflatoxigenic Aspergilli in Peanuts, Corn Meal and Cowpeas. (1984) (12)
MANAGING FOOD SAFETY RISKS IN THE FRESH-CUT INDUSTRY (2007) (12)
Effects of environmental stress in recovery media on colony formation by sublethally heat-injured Saccharomyces cerevisiae (1982) (12)
Evaluation of simplified and commercial systems for identification of foodborne yeasts. (1988) (12)
Protein and amino acid changes in peanut (Arachis hypogaea L.) seeds infected with Aspergillus oryzae. (1976) (12)
Comparison of New and Traditional Culture-Dependent Media for Enumerating Foodborne Yeasts and Molds. (2016) (12)
Microbial Changes in Fermented Peanut and Soybean Pastes Containing Kojis Prepared using Aspergillus oryzae and Rhizopus oligosporus (1982) (12)
Survey of yeasts for antagonistic activity against Salmonella Poona in cantaloupe juice and wounds in rinds coinfected with phytopathogenic molds. (2004) (12)
Evaluation of Media for Enumerating Yeasts and Molds in Fresh and Frozen Fruit Purees. (1985) (11)
Efficacy of some methods and media for detecting and enumerating Campylobacter jejuni in frozen chicken meat. (1987) (11)
Injury and repair of yeasts and moulds. (1984) (11)
Microbial, Compositional, and Other Quality Characteristics of Pecan Kernels Stored at −20°C for Twenty‐five Years (1989) (11)
Growth of Bacillus cereus in media containing plant seed materials and ingredients used in Chinese cookery. (1980) (11)
Inactivation of Salmonella Typhimurium on red chili peppers by treatment with gaseous chlorine dioxide followed by drying. (2018) (11)
Kinetics of Acid Hydrolysis of Defatted Peanut Flour (1994) (11)
Allocation of time for meal preparation in a transition economy (2000) (11)
Mild heat treatment of lettuce enhances growth of Listeria monocytogenes during subsequent storage at 5 degrees C or 15 degrees C. (2002) (11)
Effect of Chemical Treatments on Microbiological, Sensory and Physical Qualities of Individually Shrink-Wrapped Produce. (1987) (11)
Growth of heat-injured Vibrio parahaemolyticus in media supplemented with various cations (1977) (11)
Biochemical alterations in Bacillus megaterium as produced by aflatoxin B1. (1971) (10)
Comparison of virulence of three strains of Cronobacter sakazakii in neonatal CD-1 mice. (2010) (10)
Influence of water activity and temperature on survival of and colony formation by heat-stressed Chrysosporium farinicola aleuriospores (1990) (10)
INFLUENCE OF STORAGE CONDITIONS ON QUALITY OF COWPEA SEEDS AND PRODUCTS PROCESSED FROM STORED SEEDS1 (1987) (10)
Evaluation of the MicroScan enzyme-based system for the identification of foodborne yeasts. (1995) (10)
Nuts, Seeds, and Cereals (2013) (10)
PREPARATION AND EVALUATION OF A MICROBIOLOGICAL GROWTH MEDIUM FORMULATED FROM CATFISH WASTE PEPTONE (1974) (10)
Inhibition of Listeria monocytogenes using biofilms of non-pathogenic soil bacteria (Streptomyces spp.) on stainless steel under desiccated condition. (2019) (10)
Observations on survival and thermal inactivation of Listeria monocytogenes in ravioli (1989) (10)
Enumeration of Fungi in Grain Flours and Meals as Influenced by Settling time in Diluent and by the Recovery Medium. (1992) (10)
Influence of Water Activity on Sporulation, Germination, Outgrowth, and Toxin Production (2017) (10)
Morphological alterations in Bacillus megaterium as produced by aflatoxin B1. (1971) (10)
Methods for detecting and enumerating Campylobacter jejuni and Campylobacter coli in poultry. (1986) (10)
Flavor chemistry of fermented peanuts (1982) (10)
Technical note: Fatty acid composition of tree nut oils (2007) (10)
Comparison of the microbiological quality of environmentally friendly and conventionally grown vegetables sold at retail markets in Korea. (2014) (9)
Performance of Selective Media for Enumerating Zygosaccharomyces bailii in Acidic Foods and Beverages. (1996) (9)
Antimetabolite sensitivity and magnesium uptake by thermally stressed Vibrio parahaemolyticus (1978) (9)
Colony formation by sublethally heat-injured Zygosaccharomyces rouxii as affected by solutes in the recovery medium and procedure for sterilizing medium (1990) (9)
Effects of potassium sorbate on growth patterns, morphology, and heat resistance of Zygosaccharomyces rouxii at reduced water activity. (1992) (9)
An inter-laboratory evaluation of selective media for the detection and enumeration of yeasts from blue-veined cheese. (2004) (9)
Comparison of treatment of fresh-cut lettuce and diced tomatoes with sodium hypochlorite and calcium hypochlorite for effects on microbiological and sensory qualities (2006) (9)
CHANGES IN THE COMPOSITION AND TEXTURE OF CANNED PEACH HALVES INFECTED WITH Byssochlamys fulva (1977) (9)
Survival of Aspergillus flavus conidiospores and other fungi on cowpeas during long-term storage under various environmental conditions (1984) (9)
Sanitizing radish seeds by simultaneous treatments with gaseous chlorine dioxide, high relative humidity, and mild heat. (2016) (9)
Evaluation of ten selective direct plating media for enumeration of Listeria monocytogenes in hams and oysters (1989) (9)
Development of method to quantify extracellular carbohydrate complexes produced by Escherichia coli O157:H7 (2003) (9)
Characteristics of Acid Hydrolysate from Defatted Peanut Flour (1995) (9)
Effect of foliar fungicides on aflatoxin, oil and protein content and maturing rate of peanut kernels. (1974) (8)
Evaluation of substrates and storage conditions for preparing and maintaining starter cultures for tempeh fermentation. (1992) (8)
Viability of acid-adapted Escherichia coli O157:H7 in ground beef treated with acidic calcium sulfate. (2004) (8)
Soluble proteins and enzymes as indicators of change in peanuts infected with Aspergillus flavus (1978) (8)
Evaluation of diluents and media for enumerating Zygosaccharomyces rouxii in blueberry syrup. (1995) (8)
COMPOSITION AND PHYSICO-CHEMICAL PROPERTIES OF YAM (DIOSCOREA SPECIES) FLOUR PREPARED USING DIFFERENT PROCESSES (1987) (8)
Recovery of heat‐stressed yeasts in media containing plant oleoresins (1985) (8)
Fate of Escherichia coli O157:H7 in coleslaw during storage. (2002) (8)
COMPARISON OF FOUR TECHNIQUES FOR MEASURIFG GROWTH OF Tetrahymena pyriformis W WITH RAT PER BIO ASSAYS IN ASSESSING PROTEIN QUALITY (1979) (8)
Incidence of airborne Aspergillus flavus spores in cornfields of five states (1978) (8)
Comparison of combinations of diluents and media for enumerating Zygosaccharomyces rouxii in intermediate water activity foods (1994) (8)
Development of a decontamination method to inactivate Acidovorax citrulli on Cucurbitaceae seeds without loss of seed viability. (2019) (7)
Factors Affecting Microflora in Processed Fruits (1986) (7)
Evaluation of Shrink-Wrap Packaging for Maintaining Quality of Apples. (1990) (7)
Survival and growth of Escherichia coli O157:H7 in roast beef and salami after exposure to an alkaline cleaner. (2004) (7)
Functional and physical property characterization of peanut milk proteins partially hydrolyzed by immobilized papain in a continuous reactor (1985) (7)
Quality characteristics of high-moisture pecans stored at refrigeration temperatures. (1980) (7)
Synergistic antimicrobial activities of plant essential oils against Listeria monocytogenes in organic tomato juice (2021) (7)
Improved selective medium for enumeration of benzoate-resistant, heat-stressedZygosaccharomyces bailii (1996) (7)
Identification of Yersinia enterocolitica using a random genomic DNA microarray chip (2010) (7)
Characteristics and application of immobilized papain in a continuous-flow reactor. (1986) (7)
Comparison of dry sheet media and conventional agar media methods for enumerating yeasts and molds in food. (2007) (7)
IMMOBILIZATION OF PAPAIN ON AN ANION EXCHANGE RESIN BY PHYSICAL ADSORPTION FOLLOWED BY CROSS LINKING WITH GLUTARALDEHYDE (1987) (7)
Salmonella Survival on Pecans as Influenced by Processing and Storage Conditions (1975) (7)
Viability of Listeria monocytogenes, Staphylococcus aureus and psychotrophic spoilage micro-organisms in refrigerated ground beef supplemented with sucrose esters of fatty acids (1995) (7)
Improving the safety and quality of pecans (2013) (7)
FACTORS INFLUENCING FUNGAL QUALITY OF PECANS STORED AT REFRIGERATION TEMPERATURES (1980) (6)
Sensory, Physical, and Microbiological Properties of Liquid Whitener from Peanuts (1994) (6)
PREPARATION OF A SHELF‐STABLE, INTERMEDIATE MOISTURE FOOD PRODUCT FROM MUSCADINE GRAPE SKINS (1979) (6)
Hurdle Count-Data Models of Meat Consumption in Bulgaria (2001) (6)
Glove-mediated transfer of Listeria monocytogenes on fresh-cut cantaloupe. (2020) (6)
Thermal Sensitivity of Neosartorya fischeri Ascospores in Regular and Reduced-Sugar Grape Jelly. (1997) (6)
Influence of composition of diluent on populations of yeasts and moulds recovered from raw fruits (2002) (6)
ICMSF Methods Studies. XVI. Comparison of Salt Polymyxin Broth with Glucose Salt Teepol Broth for Enumerating Vibrio parahaemolyticus in Naturally Contaminated Samples. (1986) (6)
Combined Effects of Antioxidants and Temperature on Survival of Saccharomyces cerevisiae. (1983) (6)
Suitability of modified dichloran glycerol (DG18) agar for enumerating unstressed and stressed xerophilic molds (1992) (6)
Use of Alkaline Peeling Effluents from Vegetable and Fruit Processing Operations by Neurospora sitophila. (1978) (6)
Antimicrobial activities of organic acid vapors against Acidovorax citrulli, Salmonella enterica, Escherichia coli O157:H7, and Listeria monocytogenes on Cucurbitaceae seeds. (2020) (6)
CUSTOMER PROFILES OF RETAIL FOOD OUTLETS IN THE EMERGING MARKET ECONOMY OF BULGARIA (2002) (6)
Modelling the effect of peanut and cowpea flour supplementation on quality of Chinese‐type noodles (2007) (6)
Inhibition of Escherichia coli O157:H7 on stainless steel using Pseudomonas veronii biofilms (2018) (5)
Protease production by the ontjom fungus,Neurospora sitophila (1976) (5)
Physicochemical, microbiological, and akara-making properties of hard-to-cook cowpeas (1995) (5)
Comparison of dilution schemes for enumerating fungi in ground pepper: a collaborative study. (1996) (5)
Use of indirect conductimetry for predicting growth of food spoilage yeasts under various environmental conditions (1993) (5)
Functional and sensory properties of muffins and cookies containing dried fermented peanut milk (1991) (5)
Effectiveness of various food preservatives in controlling the outgrowth of Byssochlamys nivea ascospores (1976) (5)
Quality control of culture media--perspectives and problems. (1998) (4)
Sampling, detection, and enumeration of pathogenic and spoilage microorganisms. (2006) (4)
Evaluation of solutes for their ability to retard spreading of Eurotium amstelodami on enumeration media (1992) (4)
Independent development of heat resistance and ascospores of Hansenula anomala (1985) (4)
Tetrahymena thermophila as an organism for bioassay of protein quality. (1980) (4)
Catalase Content in Peanut Milk as Affected by Growth of Aspergillus parasiticus. (1993) (4)
Application of biotechnology to indigenous fermented foods : Food biotechnology applications in developing countries (1995) (4)
Functional Properties of Cowpea Paste as Influenced by Indigenous Microflora (1990) (4)
Influence of Indigenous Microflora on Some Chemical Properties of Cowpea Paste (1990) (4)
Effect ofTemperature, SodiumChloride, andpH on Growthof Listeria monocytogenesinCabbage Juice (1986) (4)
Fermentation of aqueous extract of peanuts with Lactobacillus bulgaricus in a semi-continuous stirred tank reactor (1985) (3)
Functional and Sensory Properties of Salad Dressing Containing Fermented Peanut Milk (1991) (3)
Polygalacturonase, biomass and ascospore production by Byssochlamys fulva. II. Effects of sugars found in fruits (2004) (3)
Inhibitory Effects of Benomyl on Saccharomyces Cerevisiae during Peach Fermentation (1973) (3)
A PROCEDURE FOR PROCESSING SMOKED CHANNEL CATFISH (ICTALURUS PUNCTATUS) (1973) (3)
Inhibition of Staphylococcus aureus on a laboratory medium and black peppercorns by individual and combinations of essential oil vapors (2022) (3)
Assessment of the ability of plating methods to accurately detect Listeria in foods (1990) (2)
Salmonella Survival onPecans asInfluenced byProcessing and Storage Conditions (1975) (2)
Consumer Acceptance of American Peanut Products by Bulgarian Consumers (2001) (2)
Viability of Byssochlamys nivea in Apple Sauce Containing Sorbate, Benzoate and Sulfur Dioxide and Packaged Under Various Oxygen Levels. (1984) (2)
Infections associated with cantaloupe consumption: a public (2005) (2)
PRESERVATION OF CHANNEL CATFISH WITH SOME SELECTED CHEMICALS (1973) (2)
Survival andGrowthofEscherichia coli 0157:H7 inGround, Roasted BeefasAffected bypH,Acidulants, andTemperature (1993) (2)
DEMOGRAPHIC AND SOCIO-ECONOMIC CHARACTERISTICS AND THE CONSUMPTION OF DIETARY FOODS: AN ILLUSTRATION FROM AN ECONOMY IN TRANSITION (1998) (2)
Efficacy of agar media for enumerating two Saccharomyces species in sucrose syrups (2004) (2)
Food Safety Issues and the Microbiology of Mayonnaise, Salad Dressings, Acidic Condiments, and Mayonnaise‐Based Salads (2008) (2)
Food intake patterns of the unemployed and pensioners in Bulgaria (2002) (2)
Œil et SIDA (1989) (2)
GROWTH OF Vibrio parahaemolyticus IN SEAFOODS EXTENDED WITH SOY PROTEIN CONCENTRATE, STRUCTURED PROTEIN FIBER, AND TEXTURED VEGETABLE PROTEIN (1979) (2)
The concepts of privatization of state-owned enterprises and public housing stock in Poland : similarities and differences (2006) (2)
General Purpose Enumeration and Isolation Media (1986) (2)
Chapter 14 Media for detecting and enumerating yeasts and moulds (1995) (2)
Protein quality of several multi-component, commercially prepared foods. (1979) (2)
Incidence ofMolds onPecanNutsatDifferent Points During Harvesting (1975) (1)
Efficacy ofMediaandMethods forDetecting andEnumerating Campylobacter jejuni inRefrigerated Chicken Meat (1985) (1)
Bridging the Gap: Taxonomists and Food Mycologists (1986) (1)
Comparison of Media and Influence of Petri Plate Position (Inverted or Upright) for Determining Fungal Populations in Bulk‐Stored, Dry, Seed‐Based Foods (1985) (1)
Antimicrobials in Food, third ed, P.M. Davidson, J.N. Sofos, A.L. Branen (Eds.). CRC Press, Boca Raton, FL (2005), (706pp.), ISBN: 0-8247-4037-8 (2006) (1)
GrowthofHeat-Injured Vibrio parahaemolyticus inMedia Supplemented withVarious Cations (1977) (1)
Mycological quality of cowpeas during long-term storage (1983) (1)
Sensory Qualities of Canned Peaches and Pears as Affected by Thermal Process, Sorbate and Benzoate. (1982) (1)
Survival of Salmonella and Shiga Toxin-producing Escherichia coli and Changes in Indigenous Microbiota During Fermentation of Kombucha Made from Home-brewing Kits. (2021) (1)
Survival and injury of Saccharomyces cerevisiae as influenced by exposure to organic acids and sucrose during thermal stress (1985) (1)
Combined Effects of Water Activity, Solute, and Temperature on the Growth of Vibrio parahaemolyticus (1974) (1)
Polygalacturonase, biomass, and ascospore production by byssochlamys fulva. I. Effects of acids found in fruits (1978) (1)
Procedure for Evaluating the Effects of 2,450- Megahertz Microwaves upon Streptococcus faecalis and Saccharomyces cerevisiae (1969) (1)
Decontamination of Fresh Produce: What Are the Challenges to Achieving Success? (2012) (1)
Combined Effects ofWaterActivity, Solute, andTemperature on theGrowthofVibrio parahaemolyticus (1974) (1)
Combined effect of growth medium, age of cells and phase of sporulation on heat resistance and recovery of Hansenula anomala (1984) (1)
Identifying Factors Affecting Consumption of Peanut Tahina in Bulgaria (2003) (1)
Selective Media and Procedures (1986) (1)
COMPARISON OF Tetrahymena pyriformis W, Aspergillus flavus, AND RAT BIOASSAYS FOR EVALUATING PROTEIN QUALITY OF SELECTED COMMERCIALLY PREPARED FOOD PRODUCTS (1979) (1)
International Journal of Food Microbiology. Preface. (2013) (1)
Evaluation ofThreeNewlyDeveloped Direct Plating MediaTo Enumerate Listeria monocytogenes inFoods (1989) (0)
Special issue: Microbial stress and recovery in food. International symposium on microbial stress and recovery in food, Quimper, France, 14-16 June, 1999. (2000) (0)
MANAN SHARMA Survival of Salmonella in Orange Juice Fortified with Calcium (Under the Direction of JINRU CHEN) Outbreaks of salmonellosis in orange juice raised interest about the survival of Salmonella spp. in juice supplemented with calcium. Commercially calcium-fortified orange (2000) (0)
MANAN SHARMA Survival of Salmonella in Orange Juice Fortified with Calcium (Under the Direction of JINRU CHEN) Outbreaks of salmonellosis in orange juice raised interest about the survival of Salmonella spp. in juice supplemented with calcium. Commercially calcium-fortified orange (2000) (0)
cacy of gaseous chlorine dioxide in inactivating Bacillus cereus spores attached to and in a bio fi lm on stainless steel (2014) (0)
Pathogenicity ofListeria monocytogenesGrownon Crabmeat (1990) (0)
Optimization of a sweet potato-peanut cookie formulation (1994) (0)
and Spoilage Microorganisms by Naturally Occurring Antimicrobials (2007) (0)
Food Microbiology Papers: Is There a Home in JFS? (1992) (0)
Effects of temperature, pH and sodium chloride on antimicrobial activity of magnesium oxide nanoparticles against E. coli O157:H7 (2022) (0)
Technical Session - Produce (2014) (0)
Relationships Between HeatResistance andPhospholipid FattyAcidComposition ofVibrio parahaemolyticus (1976) (0)
Detection of preservative-resistant Zygosaccharomyces bailii (1998) (0)
Inactivation of Escherichia coli O157:H7 on Radish Seeds by Sequential Treatments with Chlorine Dioxide, Drying, and Dry Heat without Loss of Seed Viability (cid:1) (2011) (0)
Effect ofSalt Concentration intheRecovery Medium on Heat-injured Streptococcusfaecalis' (1968) (0)
Distribution of oil or other diethyl ether extractable material in various fractions of peanuts infected with selected fungi (1976) (0)
Induction of sporulation in food-spoilage yeasts (1985) (0)
Recognition of Low-water Activity Foods and Food Ingredients as Sources of Foodborne Pathogens (2013) (0)
Influence of method of sterilisation and solute in the recovery medium on enumeration of heat-stressed Zygosaccharomyces rouxii (1992) (0)
Antimicrobial activities of a combination of chlorine dioxide gas and heat against Xanthomonas campestris and Salmonella enterica on cabbage, chili pepper, and radish seeds (2022) (0)
Inactivation of Escherichia coli O157:H7 on radish and cabbage seeds by combined treatments with gaseous chlorine dioxide and heat at high relative humidity. (2021) (0)
Evaluation ofSelective Direct Plating MediaforTheirSuitability To RecoverUninjured, Heat-Injured, andFreeze-Injured Listeria monocytogenesfromFoods (1988) (0)
Application of Ozone for Inactivation of Pathogenic Microorganisms on Alfalfa Seeds and Sprouts (2002) (0)
Effect of Moist Heat Treatment on Sensory Qualities of Peanut Kernels (1979) (0)
Contamination of fresh produce with foodborne pathogens and challenges associated with decontamination. (2012) (0)
Niche Market Meats in Bulgaria (2007) (0)
Presented at the Selected Paper Session of the 1999 annual American Agricultural Economics Association, Nashville, Tennessee Pensioners and Food Intake Patterns in a Transition Economy (1999) (0)
Survival and growth ofListeria monocytogenesandStaphylococcus aureuson conventional and low‐sodium bacon—A short communication (2019) (0)
Survival and Growth of Escherichia coli O157:H7 Inoculated onto Cut Lettuce Before or After Heating in Chlorinated Water, Followed by Storage at 5 or 15C (2015) (0)
Antimicrobial effects of essential oil vapors on Bacillus cereus on nutrient agar and iceberg lettuce (2023) (0)
Flavor, Color and Texture of Peanuts Treated with Hydrogen Peroxide1 (1994) (0)
Incidence of salmonella in organic fruits and alternative control of this pathogen in post-harvest mangoes. (2013) (0)
Morphological Alterations in Bacillus megaterium as Produced by Aflatoxin B1 (1971) (0)
Book review (2005) (0)
Predicting the Inactivation of E. coli O157:H7 on Alfalfa Seeds Treated with Ozonated or Electrolyzed Oxidizing water (2003) (0)
by Lactic Acid Bacteria Fermentation of Aqueous Plant Seed Extracts (2012) (0)
Incidence of Molds on Pecan Nuts at Different Points During Harvesting (1975) (0)
Media for Yeasts and Consideration of Injured Cells (1986) (0)
Newsletter 2008 (2008) (0)
General Interest Standardization of a Method To Determine the Efficacy of Sanitizers in Inactivating Human Pathogenic Microorganisms on Raw Fruits and Vegetables (2015) (0)
Chapter 23:Culture Media for Detecting and Enumerating Yeasts and Moulds (2011) (0)
COMMENT ON : A SIMPLE METHOD FOR THE COMPARISON OF COMMERCIALLY AVAILABLE ATP HYGIENE-MONITORING SYSTEMS. AUTHOR'S REPLY (1998) (0)
88 CONTAMINATION , SURVIVAL , AND ELIMINATION OF SALMONELLA ON PRE-HARVEST AND POST-HARVEST PECANS (2010) (0)
Formulation and evaluation of sensory properties of a spread made from peanut tofu (1992) (0)
Inhibitory Effects ofRawCarrots on Listeria monocytogenes (1990) (0)
Microbial stability as affected by water activity [Bacteria, fungi, spoilage] (1981) (0)
Advances in methods for detecting, enumerating and identifying yeasts in foods (1993) (0)
KRISHAUN NA’NETTE CALDWELL Caenorhabditis elegans as a Model for Free-Living Nematodes in Vectoring Human Pathogenic Bacteria to Fruits and Vegetables (2002) (0)
Biochemical Alternations in Bacillus megaterium as Produced by Aflatoxin B1 (1971) (0)
Antimicrobial activities of plant essential oil vapours against Acidovorax citrulli and Xanthomonas campestris on Cucurbitaceae, Brassicaceae and Solanaceae seeds (2021) (0)
Principles and practices for the safe processing of foods, David A. Shapton, Norah F. Shapton (Eds.). Butterworth-Heinemann (1991), £50.00 (444 pages) ISBN 0 7506 1121 9 (1992) (0)

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