Philip E. Nelson
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American food scientist
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(Suggest an Edit or Addition)According to Wikipedia, Philip E. Nelson is an American food scientist who is best known for his work in bulk aseptic processing and packaging of food and the use of chlorine dioxide gas and hydrogen peroxide liquid to commercially sterilize food products and food contact surfaces. He was the Scholle Chair and Professor in Food Processing at the Department of Food Science at Purdue University. Aseptic processing and packaging would be involved in the relief efforts following the 2004 Indian Ocean earthquake and Hurricane Katrina in 2005.
Philip E. Nelson'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
- The effects of washing and chlorine dioxide gas on survival and attachment of Escherichia coli O157: H7 to green pepper surfaces (2000) (195)
- Reduction of listeria monocytogenes on green peppers (Capsicum annuum L.) by gaseous and aqueous chlorine dioxide and water washing and its growth at 7 degrees C. (2001) (186)
- Fruit and Vegetable Juice Processing Technology (1961) (167)
- Quality attributes of processed tomato products: A review (1996) (158)
- Analysis of naturally occurring mycotoxins in feedstuffs and food. (1993) (117)
- Inactivation of Escherichia coli O157:H7 on surface-uninjured and -injured green pepper (Capsicum annuum L.) by chlorine dioxide gas as demonstrated by confocal laser scanning microscopy (2000) (112)
- Decontamination of strawberries using batch and continuous chlorine dioxide gas treatments. (2004) (110)
- High‐pressure processing and preservation of food (1998) (102)
- Response surface modeling for the inactivation of Escherichia coli O157:H7 on green peppers (Capsicum annuum L.) by chlorine dioxide gas treatments. (2001) (92)
- Response Surface Modeling for the Inactivation of Escherichia coli O157:H7 on Green Peppers (Capsicum annuum) by Ozone Gas Treatment (2002) (80)
- Efficacy of chlorine dioxide gas as a sanitizer for tanks used for aseptic juice storage (1999) (78)
- Conditions and constraints of food processing in space. (1994) (74)
- Finite element analysis of temperature distribution in microwaved cylindrical potato tissue (1993) (69)
- Decontamination of Bacillus thuringiensis spores on selected surfaces by chlorine dioxide gas. (2003) (66)
- Efficacy of High Hydrostatic Pressure Treatment in Reducing Escherichia coli O157 and Listeria monocytogenes in Alfalfa Seeds (2006) (58)
- Pectin‐Protein Interaction in Tomato Products (1983) (44)
- A New Consistency Method for Tomato Products: The Precipitate Weight Ratio (1983) (43)
- Tomato Volatiles: Effect of Variety, Processing and Storage Time (1969) (42)
- Food Volatiles: Gas Chromatographic Determination of Partition Coefficients in Water-Lipid Systems (1968) (40)
- Inactivation of lipoxygenase in whole soy flour suspension by ultrasonic cavitation (1997) (38)
- A comparison of methods for recovery of chlorine dioxide-injured Escherichia coli O157:H7 and Listeria monocytogenes (2002) (31)
- Concentration of Tomato Products: Analysis of Energy Saving Process Alternatives (1982) (30)
- EFFECTS OF PREPARATION AND MILLING ON CONSISTENCY OF TOMATO JUICE AND PUREE (1975) (30)
- Chemical Detection of Mold in Processed Foods (1984) (27)
- Evaluation of in-line sensors for prediction of soluble and total solids/moisture in continuous processing of fruit juices (1996) (20)
- Gas-/vapor-phase sanitation (decontamination) treatments. (2006) (20)
- Thermal Resistance and Growth of Bacillus licheniformis and Bacillus subtilis in Tomato Juice. (1993) (20)
- KINETICS of METHYLMETHIONINE SULFONIUM IN BUFFER SOLUTIONS FOR ESTIMATING THERMAL TREATMENT of LIQUID FOODS 1 (1989) (20)
- Effect of Temperature on the Serum Viscosity of Tomato Juice (1985) (19)
- Tomato Products: A New Serum Separation Measurement (1985) (17)
- An in vitro method for estimating biologically available vitamin B6 in processed foods (1986) (15)
- KINETICS OF THE THERMAL DEGRADATION OF METHYLMETHIONINE SULFONIUM IONS IN CITRATE BUFFERS AND IN SWEET CORN AND TOMATO SERUM (1974) (14)
- A PRECISE METHOD FOR THE DETERMINATION OF DIMETHYL SULFIDE IN PROCESSED FOODS (1972) (12)
- Oxygen Requirements of Bacillus licheniformis and Bacillus subtilis in Tomato Juice; Ability to Grow in Aseptic Packages (1992) (12)
- EFFECT OF HYBRIDS AND PROCESSING ON THE DIMETHYL SULFIDE POTENTIAL OF SWEET CORN (1973) (12)
- Effects of recovery, plating, and inoculation methods on quantification of Escherichia coli O157:H7 and Listeria monocytogenes from strawberries. (2004) (12)
- EFFECTS OF pH ON QUALITY OF STORED TOMATO JUICE (1974) (12)
- Acetaldehyde and Accelerated Storage of Wine: A New Rapid Method for Analysis (1986) (10)
- Removal of gardona from fruit by commercial preparative methods. (1970) (9)
- Comparison of invertase and pectinesterase inactivation in processed tomato pulp (1994) (9)
- Processing of nutritious, safe and acceptable foods from CELSS candidate crops. (1996) (9)
- Effect of pH and soluble solids on the serum viscosity and serum color of tomato juice at elevated temperatures (1997) (8)
- Kinetics of methylmethionine sulfonium salt destruction in a model particulate system (1990) (8)
- Removal of Gardona and Azodrin from vegetable crops by commercial preparative methods (1969) (7)
- Effect of Thermal Processing on Lima Bean Vitamin B‐6 Availability (1990) (7)
- Outlook for aseptic bag-in-box packaging of products for remanufacture (1984) (7)
- Evaluation of in-line sensors for selected properties measurements in continuous food processing (1997) (7)
- Evaluation of Anaerobic Growth of Bacillus licheniformis and Bacillus subtilis in Tomato Juice. (1992) (6)
- Thermostable and theriviolabile isoforms in commercial orange peel pectinesterase (2000) (6)
- Altered Oxygen Permeation Through Packaging Polymers in Contact with Liquids—a Mathematical Model Confirmed in a Dilute Xanthan Gum Solution (1988) (5)
- The Gas Chromatographic Determination of Alprenolol in Human Postmortem Liver and Blood Samples (1978) (5)
- Liquid chromatography of tomato paste serum with sample preparation by ultrafiltration (1985) (4)
- Inhibition of the browning reaction by malto-dextrin in freshly ground apples (1993) (4)
- PREDICTION OF DIMETHYL SULFIDE PRODUCTION IN TOMATO SERUM (1976) (4)
- Aseptic bulk processing of fruits and vegetables (1990) (4)
- IMPROVING THE EFFICIENCY OF CHEMICAL SANITIZERS USED IN BULK STORAGE TANKS (1979) (4)
- Processing Retort Pouches in Conventional Sterilizers (1982) (4)
- Effect of Thermal Processing and Agitation in 100% Steam on the Seal Strength of Retortable Pouches (1983) (3)
- EFFECTS OF TEMPERATURE, pH AND RETENTION TIME ON THE BIODEGRADATION OF TOMATO WASTE IN TANK‐TYPE REACTORS (1976) (3)
- Removal of azodrin residues from tomatoes by commercial preparative methods. (1971) (3)
- SPORICIDAL ACTIVITY OF HYDROGEN PEROXIDE AND IODOPHOR ON THE SPORES OF Clostridium sporogenes (1979) (3)
- Improved Diazotization‐coupling Technique for Analysis of Methyl Anthranilate in Grape Products (1990) (3)
- Quality of Processed Tomato Products from Ethephon-ripened Fruit1 (1975) (2)
- SPECIFIC GRAVITY DETERMINATION WITH A UNIVERSAL TESTING MACHINE (1971) (2)
- A Device for Measuring Oxygen Solubility in Fluids and Oxygen Permeation through Polymers having Fluid Contact (1988) (2)
- A THERMAL CONTROLLER FOR THE SHORT COD DETERMINATION (1977) (2)
- The food-process subsystem for CELSS: a conceptual analysis. (1995) (1)
- Effects of Insulation on the Extent of Freezing of Tomato Products Stored in Aseptic Bulk Storage Tanks (1981) (1)
- Accumulation and Usability of Tomato Fruit from a Single Harvest1 (1972) (1)
- Biomass Productivity and Sustainability of a Bioregenerative Life-Support System (1992) (1)
- Differential Susceptibility to Fusarium Stub Dieback in Carnation Cultivars1 (1976) (1)
- Inactivation of Escherichia coli O 157 : H 7 on surface-uninjured and-injuredgreen pepper ( Capsicum annuum L . ) by chlorine dioxide gas as demonstrated by confocal laser scanningmicroscopy (1)
- Technical Developments in Bulk Storage Processing1 (1971) (0)
- Economic analysis of desiccant dehumidifiers in passive solar residences (1981) (0)
- Valve for the aseptic storage of bulk (1975) (0)
- A Research Note Tomato Products: A New Serum Separation Measurement (1985) (0)
- METHODOLOGY FOR QUANTITATIVE EXTRACTION AND ANALYSIS OF VOLATILE MICROCONSTITUENTS IN FOODS (1967) (0)
- Analysis of Rock Block Displacement at Mount Rushmore (2005) (0)
- From Tomato King to World Food Prize laureate. (2014) (0)
- BULK STORAGE PROCESSING: TECHNOLOGICAL DEVELOPMENT THROUGH INTEGRATED MARKET RESEARCH AND FOOD ENGINEERING PROGRAMS (1974) (0)
- ‘Vermillion’ Tomato1 (1974) (0)
- Results and preliminary analysis of a passive solar desiccant dehumidifier (1981) (0)
- Simulation/description of a 3-tank breadbox water heater (1980) (0)
- United States Patent Nelson 15 , 3 , 678 , 955 ( 45 ) July 25 , 1972 54 ASEPTC STORAGE AND VALVING (2017) (0)
- Operational Impacts and Economic Benefits of a New Processing Technology (1977) (0)
- Processing Effects on the Nutritional Components of Horticultural Crops (1972) (0)
- FUTURE DEVELOPMENTS IN PROCESSING TECHNOLOGY AND THEIR EFFECTS ON THE PRODUCTION OF TOMATOES FOR PROCESSING (1980) (0)
- ‘Lafayette’ Tomato1 (1974) (0)
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