Myron Solberg
#90,405
Most Influential Person Now
American food scientist
Myron Solberg's AcademicInfluence.com Rankings
Download Badge
Sociology
Myron Solberg's Degrees
- Bachelors Food Science University of California, Davis
- Masters Food Science Cornell University
Why Is Myron Solberg Influential?
(Suggest an Edit or Addition)According to Wikipedia, Myron "Mike" Solberg was an American food scientist who was renowned for his collaboration with academia, government, and industry that better advanced food technology. Education A native of Massachusetts, Solberg earned his B.S. degree at the University of Massachusetts Amherst in 1952. He then went on to earn his Ph.D. at the Massachusetts Institute of Technology in 1960. After earning his Ph.D., Solberg went to work in the meat industry before joining Rutgers University in 1964.
Myron Solberg's Published Works
Published Works
- Development of Botulinal Toxin and Sensory Deterioration During Storage of Vacuum and Modified Atmosphere Packaged Fish Fillets (1985) (114)
- Microbiological safety assurance system for foodservice facilities (1990) (89)
- Effect of sodium nitrite inhibition on intracellular thiol groups and on the activity of certain glycolytic enzymes in Clostridium perfringens (1976) (77)
- INTERACTION OF SODIUM NITRATE, OXYGEN AND pH ON GROWTH OF Staphylococcus aureus (1972) (72)
- RELATIONSHIPS BETWEEN INDICATOR ORGANISMS AND SPECIFIC PATHOGENS IN POTENTIALLY HAZARDOUS FOODS (1976) (52)
- QUANTITATIVE DETERMINATION OF METMYOGLOBIN AND TOTAL PIGMENT IN AN INTACT MEAT SAMPLE USING REFLECTANCE SPECTROPHOTOMETRY (1971) (47)
- Isolation of a plasmid responsible for caseinase activity in Clostridium perfringens ATCC 3626B (1981) (44)
- Clostridium perfringens INHIBITION BY SODIUM NITRITE AS A FUNCTION OF pH, INOCULUM SIZE AND HEAT (1975) (36)
- Fundamentals of quality control for the food industry (1967) (35)
- OXYGEN UPTAKE IN POSTRIGOR BOVINE MUSCLE (1974) (35)
- Enterotoxin synthesis by nonsporulating cultures of Clostridium perfringens (1986) (33)
- Chemically defined medium for the growth of Clostridium perfringens. (1971) (30)
- Effect of Volatile Components of Carrot Seed Oil on Growth and Aflatoxin Production by Aspergillus parasiticus (1983) (25)
- Growth and Toxin Production by Clostridium botulinum in Model Acldified Systems (1985) (25)
- COMPARATIVE GROWTH OF CLOSTRIDIUM PERFRINGENS IN CARBON DIOXIDE AND NITROGEN ATMOSPHERES (1970) (23)
- SURFACE SANITATION AND MICROBIOLOGICAL FOOD QUALITY OF A UNIVERSITY FOODSERVICE OPERATION (1996) (22)
- INHIBITION OF AFLATOXIN PRODUCTION BY CARROT ROOT EXTRACT (1980) (21)
- The Chemistry of Color Stability in Meat – A Review (1970) (19)
- Bovine serum eliminates rapid nonspecific toxic reactions during bioassay of stored fish for Clostridium botulinum toxin (1985) (18)
- EFFECT OF OXYGEN‐ENRICHED ATMOSPHERES ON STORAGE QUALITY OF PACKAGED FRESH MEAT (2008) (18)
- INSTABILITY OF SODIUM NITRITE IN A CHEMICALLY DEFINED MICROBIOLOGICAL MEDIUM (1973) (18)
- Inhibition of Clostridium perfringens by heated combinations of nitrite, sulfur, and ferrous or ferric ions (1976) (18)
- EFFECT OF PROCESSING AND STORAGE CONDITIONS ON THE MICROFLORA OF CLOSTRIDIUM PERFRINGENS‐INOCULATED FRANKFURTERS (1970) (17)
- Clostridium perfringens GROWTH IN A NITRITE CONTAINING DEFINED MEDIUM STERILIZED BY HEAT OR FILTRATION (1975) (17)
- A SIMPLE METHOD TO DETERMINE THE WATER‐HOLDING CAPACITY OF MUSCLE FOODS (1972) (17)
- New medium for the isolation and enumeration of pseudomonads. (1972) (15)
- ANTIMYCOTIC PROPERTIES OF HOP EXTRACT IN REDUCED WATER ACTIVITY MEDIA (1980) (14)
- THE EFFECT OF pH ON BOVINE OXYMYOGLOBIN STRUCTURE AND STABILITY (1972) (12)
- PLASMIDS IN CLOSTRIDIUM PERFRINGENS (1981) (11)
- A technique for producing large yields of vegetative cell-free refractile Clostridium perfringens spores of unaltered heat resistance. (1972) (11)
- ABSENCE OF MUTAGENIC RESPONSE FROM EXTRACTS OF MAILLARD BROWNED EGG ALBUMIN (1980) (11)
- Assurance of Microbiological Safety in a University Feeding System (1976) (11)
- RAPID EVALUATION OF PROTEIN QUALITY OF FOODS USING Clostridium perfringens (1979) (10)
- MICROFLORA OF FRESH PORK SAUSAGE CASINGS. 2. Natural Casings (1970) (10)
- Antimicrobial Effect and Disappearance of Sodium Nitrite in Staphylococcus aureus Cultures (1985) (10)
- TEXTURAL CHANGES IN PRECOOKED LOBSTER (Homarus americanus) MEAT RESULTING FROM RADURIZATION FOLLOWED BY REFRIGERATED STORAGE (1973) (9)
- EFFECT OF NITROGEN SOURCE ON GROWTH AND EXOPROTEASE PRODUCTION BY Clostridium perfringens (1978) (7)
- A STUDY OF THE RATE‐LIMITING FACTORS IN THE RESPIRATORY OXYGEN CONSUMPTION OF INTACT POST‐RIGOR BOVINE MUSCLE (1975) (7)
- MICROBIAL ANALYSIS OF COMMERCIAL1 FROZEN FISH STICKS (1962) (7)
- Development of a minimal medium for Clostridium perfringens by using an anaerobic chemostat (1985) (7)
- Inhibition of Clostridium botulinurn Type E in Model Acidified Food Systems (1985) (7)
- Association of laccase activity with conidiation in an aflatoxigenic strain of Aspergillus parasiticus (1985) (6)
- Development of Staphylococcal Toxin and Sensory Deterioration During Storage of Nitrogen and Vacuum Packaged Nitrite‐Free Bacon‐Like Product (1988) (6)
- NITROGEN ASSIMILATION BY Salmonella typhimurium IN A CHEMICALLY DEFINED MINIMAL MEDIUM CONTAINING NITRATE, NITRITE, OR AMMONIA (1980) (6)
- Evaluation of a Fluorescent Antibody-Enrichment Serology Combination Procedure for the Detection of Salmonellae in Condiments, Food Products, Food By-Products, and Animal Feeds (1973) (6)
- PHOTO SENSITIVITY OF FRESH MEAT COLOR IN THE VISIBLE SPECTRUM (2008) (5)
- TEXTURAL CHANGE IN PRECOOKED LOBSTER (Homarus americanus) MEAT DURING REFRIGERATED STORAGE, FREEZING AND FROZEN STORAGE (1972) (5)
- INFLUENCE OF SODIUM NITRITE ON THE AEROBIC CATABOLISM OF GLUCOSE BY STAPHYLOCOCCUS AUREUS1 (1978) (5)
- Evaluation of a Fluorescent Antibody-Enrichment Serology Combination Procedure for the Detection of Salmonellae in Condiments, Food Products, Food By-Products, and Animal Feeds (1973) (5)
- A new model for food research: CAFT - Rutgers University (1992) (4)
- A Biological After‐Effect in Radiation‐Processed Chicken Muscle (1963) (4)
- Influence of atmospheric oxygen and ozone on ripening indices of normal (Rin) and ripening inhibited (rin) tomato cultivars. (1980) (4)
- Chemically Defined Medium for the Growth of Clostridium perfringens (1971) (3)
- Casein Inhibition of Clostridium perfringens Growth and Exoprotease Production (1981) (3)
- NITRITE REDUCTASE IN SALMONELLA TYPHIMURIUM (1985) (2)
- Comparison of Growth Response by Chemostat Cultured and Batch Cultured Clostridium perfringens Cells in Various Food Substrates (1981) (2)
- Rapid low-cost moisture determination system. (1971) (2)
- Asexual developmental markers in an aflatoxigenic strain of Aspergillus parasiticus. (1982) (2)
- Mechanisms of action of food preservation procedures: edited by G.W. Gould, Elsevier, 1989. £59.00 (xii + 441 pages) ISBN 1 85166 293 6 (1991) (2)
- PARAMETERS OF TEXTURAL CHANGE IN FROZEN‐STORED COOKED LOBSTER (Homarus americanus) TAIL MUSCLE (1973) (2)
- A Technique for Producing Large Yields of Vegetative Cell-Free Refractile Clostridium perfringens Spores of Unaltered Heat Resistance (1972) (1)
- Foodborne Pathogens and Indicator Tests in Ready-to-Serve and Raw Foods (1978) (1)
- Center for Advanced Food Technology: a successful example of university-industry cooperation in food technology development: gearing for the year 2000. (1990) (1)
- IFT Research Needs Report: Diet and health research needs (2001) (1)
- The nutritive value of Maine sardines. 1. Chemical composition. (1961) (1)
- MICROFLORA OF FRESH PORK SAUSAGE CASINGS. 1. Regenerated Collagen Casings (1970) (1)
- Inhibition ofClostridium perfringens byHeated Combinations ofNitrite, Sulfur, andFerrous or Ferric Ions1 (1976) (1)
- Enhancement of Food Stability (1996) (0)
- Book review (2008) (0)
- The Center for Advanced Food Technology: Food Related Studies. (1992) (0)
- Book review (1982) (0)
- New Medium for the Isolation and Enumeration of Pseudomonads (1972) (0)
- High-Technology Approaches to Microbial Safety in Foods with Extended Shelf Life (1992) (0)
- Bovine SerumEliminates RapidNonspecific ToxicReactions during Bioassay ofStored FishforClostridium botulinum Toxint (1985) (0)
- Book review (2008) (0)
- The freezing preservation of foods volume 4: Freezing of precooked and prepared foods. Tressler, D. K., W. B. Van Arsdel, and J. M. Copley (1969) (0)
- Industry-University Synergy: A Multifaceted Opportunity for the Industrial Product Developer (1990) (0)
- The Center for Advanced Food Technology: A model for industry–university–government collaboration (1988) (0)
- Growth support potential of irradiated foods for microorganisms of public health significance (1960) (0)
- Clostridium perfringens inhibition by sodium nitrite as a function of pH [hydrogen-ion concentration], inoculum size and heat [Food poisoning]. (1975) (0)
This paper list is powered by the following services:
Other Resources About Myron Solberg
What Schools Are Affiliated With Myron Solberg?
Myron Solberg is affiliated with the following schools: