-
1
-
-
10744223571
-
The FEMA GRAS assessment of cinnamyl derivatives used as flavor ingredients
-
Adams, T. B., S. M. Cohen, J. Doull, V. J. Feron, J. I. Goodman, L. J. Marnett, I. C. Munro, P. S. Portoghese, R. L. Smith, W. J. Waddell, and B. M. Wagner. 2004. The FEMA GRAS assessment of cinnamyl derivatives used as flavor ingredients. Food Chem. Toxicol. 42:157-185.
-
(2004)
Food Chem. Toxicol
, vol.42
, pp. 157-185
-
-
Adams, T.B.1
Cohen, S.M.2
Doull, J.3
Feron, V.J.4
Goodman, J.I.5
Marnett, L.J.6
Munro, I.C.7
Portoghese, P.S.8
Smith, R.L.9
Waddell, W.J.10
Wagner, B.M.11
-
2
-
-
3042838374
-
Essential oils: Their antibacterial properties and potential applications in foods-a review
-
Burt, S. 2004. Essential oils: their antibacterial properties and potential applications in foods-a review. Int. J. Food Microbiol. 94:223-253.
-
(2004)
Int. J. Food Microbiol
, vol.94
, pp. 223-253
-
-
Burt, S.1
-
3
-
-
0034976106
-
Identification of yeasts isolated from poultry meat
-
Deak, T. 2001. Identification of yeasts isolated from poultry meat. Acta Biol. Hung. 52:195-200.
-
(2001)
Acta Biol. Hung
, vol.52
, pp. 195-200
-
-
Deak, T.1
-
4
-
-
36949009451
-
-
Friedman, M. 2006. Structure-antibiotic activity relationships of plant compounds against nonresistant and antibiotic-resistant foodborne pathogens, p. 167-183. In V. K. Juneja, J. P. Cherry, and M. H. Tunick (ed.), Advances in microbial food safety. ACS Symposium Series no. 931. American Chemical Society, Washington, D.C.
-
Friedman, M. 2006. Structure-antibiotic activity relationships of plant compounds against nonresistant and antibiotic-resistant foodborne pathogens, p. 167-183. In V. K. Juneja, J. P. Cherry, and M. H. Tunick (ed.), Advances in microbial food safety. ACS Symposium Series no. 931. American Chemical Society, Washington, D.C.
-
-
-
-
5
-
-
4043095573
-
Antibacterial activities of naturally occurring compounds against antibiotic-resistant Bacillus cereus vegetative cells and spores, Escherichia coli, and Staphylococcus aureus
-
Friedman, M., R. Buick, and C. T. Elliott. 2004. Antibacterial activities of naturally occurring compounds against antibiotic-resistant Bacillus cereus vegetative cells and spores, Escherichia coli, and Staphylococcus aureus. J. Food Prot. 67:1774-1778.
-
(2004)
J. Food Prot
, vol.67
, pp. 1774-1778
-
-
Friedman, M.1
Buick, R.2
Elliott, C.T.3
-
6
-
-
0036802569
-
Bactericidal activities of plant essential oils and some of their isolated constituents against Campylobacter jejuni, Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella enterica
-
Friedman, M., P. R. Henika, and R. E. Mandrell. 2002. Bactericidal activities of plant essential oils and some of their isolated constituents against Campylobacter jejuni, Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella enterica. J. Food Prot. 65:1545-1560.
-
(2002)
J. Food Prot
, vol.65
, pp. 1545-1560
-
-
Friedman, M.1
Henika, P.R.2
Mandrell, R.E.3
-
7
-
-
0033667578
-
Cinnamaldehyde content in foods determined by gas chromatography-mass spectrometry
-
Friedman, M., N. Kozukue, and L. A. Harden. 2000. Cinnamaldehyde content in foods determined by gas chromatography-mass spectrometry. J. Agric. Food Chem. 48:5702-5709.
-
(2000)
J. Agric. Food Chem
, vol.48
, pp. 5702-5709
-
-
Friedman, M.1
Kozukue, N.2
Harden, L.A.3
-
8
-
-
0034610492
-
Presence and changes in populations of yeasts on raw and processed poultry products stored at refrigeration temperature
-
Ismail, S. A., T. Deak, H. A. El-Rahman, M. A. Yassien, and L. R. Beuchat. 2000. Presence and changes in populations of yeasts on raw and processed poultry products stored at refrigeration temperature. Int. J. Food Microbiol. 62:113-121.
-
(2000)
Int. J. Food Microbiol
, vol.62
, pp. 113-121
-
-
Ismail, S.A.1
Deak, T.2
El-Rahman, H.A.3
Yassien, M.A.4
Beuchat, L.R.5
-
9
-
-
0032102684
-
Thermal inactivation of Clostridium perfringens vegetative cells in ground beef and turkey as affected by sodium pyrophosphate
-
Juneja, V. K., and B. S. Manner. 1998. Thermal inactivation of Clostridium perfringens vegetative cells in ground beef and turkey as affected by sodium pyrophosphate. Food Microbiol. 15:281-287.
-
(1998)
Food Microbiol
, vol.15
, pp. 281-287
-
-
Juneja, V.K.1
Manner, B.S.2
-
10
-
-
84986815825
-
Evaluation of methylxanthines and related compounds to enhance Clostridium perfringens sporulation using a modified Duncan and Strong medium
-
Juneja, V. K., J. E. Call, and A. J. Miller. 1993. Evaluation of methylxanthines and related compounds to enhance Clostridium perfringens sporulation using a modified Duncan and Strong medium. J. Rapid Methods Autom. Microbiol. 2:203-218.
-
(1993)
J. Rapid Methods Autom. Microbiol
, vol.2
, pp. 203-218
-
-
Juneja, V.K.1
Call, J.E.2
Miller, A.J.3
-
11
-
-
33746189403
-
Control of Clostridium perfringens in cooked ground beef by carvacrol, cinnamaldehyde, thymol, or oregano oil during chilling
-
Juneja, V. K., H. Thippareddi, and M. Friedman. 2006. Control of Clostridium perfringens in cooked ground beef by carvacrol, cinnamaldehyde, thymol, or oregano oil during chilling. J. Food Prot. 69:1546-1551.
-
(2006)
J. Food Prot
, vol.69
, pp. 1546-1551
-
-
Juneja, V.K.1
Thippareddi, H.2
Friedman, M.3
-
12
-
-
0033166762
-
Psychrotrophic clostridia causing spoilage in cooked meat and poultry products
-
Kalinowski, R. M., and R. B. Tompkin. 1999. Psychrotrophic clostridia causing spoilage in cooked meat and poultry products. J. Food Prot. 62:766-772.
-
(1999)
J. Food Prot
, vol.62
, pp. 766-772
-
-
Kalinowski, R.M.1
Tompkin, R.B.2
-
13
-
-
0038784552
-
Impact of cooking, cooling, and subsequent refrigeration on the growth or survival of Clostridium perfringens in cooked meat and poultry products
-
Kalinowski, R. M., R. B. Tompkin, P. W. Bodnaruk, and W. P. Pruett, Jr. 2003. Impact of cooking, cooling, and subsequent refrigeration on the growth or survival of Clostridium perfringens in cooked meat and poultry products. J. Food Prot. 66:1227-1232.
-
(2003)
J. Food Prot
, vol.66
, pp. 1227-1232
-
-
Kalinowski, R.M.1
Tompkin, R.B.2
Bodnaruk, P.W.3
Pruett Jr., W.P.4
-
14
-
-
0033760933
-
Nonproteolytic Clostridium botulinum toxigenesis in cooked turkey stored under modified atmospheres
-
Lawlor, K. A., M. D. Pierson, C. R. Hackney, J. R. Claus, and J. E. Marcy. 2000. Nonproteolytic Clostridium botulinum toxigenesis in cooked turkey stored under modified atmospheres. J. Food Prot. 63:1511-1516.
-
(2000)
J. Food Prot
, vol.63
, pp. 1511-1516
-
-
Lawlor, K.A.1
Pierson, M.D.2
Hackney, C.R.3
Claus, J.R.4
Marcy, J.E.5
-
15
-
-
17144411190
-
Fate of Listeria monocytogenes inoculated onto the surface of model turkey frankfurter pieces treated with zein coatings containing nisin, sodium diacetate, and sodium lactate at 4°C
-
Lungu, B., and M. G. Johnson. 2005. Fate of Listeria monocytogenes inoculated onto the surface of model turkey frankfurter pieces treated with zein coatings containing nisin, sodium diacetate, and sodium lactate at 4°C. J. Food Prot. 68:855-859.
-
(2005)
J. Food Prot
, vol.68
, pp. 855-859
-
-
Lungu, B.1
Johnson, M.G.2
-
16
-
-
0042477807
-
Inhibition of nonproteolytic, psychrotrophic clostridia and anaerobic sporeformers by sodium diacetate and sodium lactate in cook-in-bag turkey breast
-
Meyer, J. D., J. G. Cerveny, and J. B. Luchansky. 2003. Inhibition of nonproteolytic, psychrotrophic clostridia and anaerobic sporeformers by sodium diacetate and sodium lactate in cook-in-bag turkey breast. J. Food Prot. 66:1474-1478.
-
(2003)
J. Food Prot
, vol.66
, pp. 1474-1478
-
-
Meyer, J.D.1
Cerveny, J.G.2
Luchansky, J.B.3
-
18
-
-
33846670679
-
Clostridium botulinum and Clostridium perfringens
-
P. M. Fratamico, A. K. Bhunia, and J. L. Smith ed, biology. Caister Academic Press, Norfolk, UK
-
Novak, J. S., M. W. Peck, V. K. Juneja, and E. A. Johnson. 2005. Clostridium botulinum and Clostridium perfringens, p. 383-407. In P. M. Fratamico, A. K. Bhunia, and J. L. Smith (ed.), Foodborne pathogens-microbiology and molecular biology. Caister Academic Press, Norfolk, UK.
-
(2005)
Foodborne pathogens-microbiology and molecular
, pp. 383-407
-
-
Novak, J.S.1
Peck, M.W.2
Juneja, V.K.3
Johnson, E.A.4
-
19
-
-
0034212177
-
The spoilage microflora of cured, cooked turkey breasts prepared commercially with or without smoking
-
Samelis, J., A. Kakouri, and J. Rementzis. 2000. The spoilage microflora of cured, cooked turkey breasts prepared commercially with or without smoking. Int. J. Food Microbiol. 56:133-143.
-
(2000)
Int. J. Food Microbiol
, vol.56
, pp. 133-143
-
-
Samelis, J.1
Kakouri, A.2
Rementzis, J.3
-
20
-
-
0027489385
-
The effects of diacetate with nitrite, lactate, or pediocin on the viability of Listeria monocytogenes in turkey slurries
-
Schlyter, J. H., K. A. Glass, J. Loeffelholz, A. J. Degnan, and J. B. Luchansky. 1993. The effects of diacetate with nitrite, lactate, or pediocin on the viability of Listeria monocytogenes in turkey slurries. Int. J. Food Microbiol. 19:271-281.
-
(1993)
Int. J. Food Microbiol
, vol.19
, pp. 271-281
-
-
Schlyter, J.H.1
Glass, K.A.2
Loeffelholz, J.3
Degnan, A.J.4
Luchansky, J.B.5
-
21
-
-
0002364542
-
Media, reagents, and strains
-
M. L. Speck ed, 2nd ed. American Public Health Association, Washington, D.C
-
Schwab, A. H., H. V. Leininger, and E. M. Powers. 1984. Media, reagents, and strains, p. 788-897. In M. L. Speck (ed.), Compendium of methods for the microbiological examination of foods, 2nd ed. American Public Health Association, Washington, D.C.
-
(1984)
Compendium of methods for the microbiological examination of foods
, pp. 788-897
-
-
Schwab, A.H.1
Leininger, H.V.2
Powers, E.M.3
-
22
-
-
0037339623
-
Control of Clostridium perfringens germination and outgrowth by buffered sodium citrate during chilling of roast beef and injected pork
-
Thippareddi, H., V. K. Juneja, R. K. Phebus, J. L. Marsden, and C. L. Kastner. 2003. Control of Clostridium perfringens germination and outgrowth by buffered sodium citrate during chilling of roast beef and injected pork. J. Food Prot. 66:376-381.
-
(2003)
J. Food Prot
, vol.66
, pp. 376-381
-
-
Thippareddi, H.1
Juneja, V.K.2
Phebus, R.K.3
Marsden, J.L.4
Kastner, C.L.5
-
23
-
-
84889362205
-
-
U.S. Department of Agriculture, Food Safety and Inspection Service. 10 May, Available at
-
U.S. Department of Agriculture, Food Safety and Inspection Service. 10 May 2001. Draft compliance guidelines for ready-to-eat meat and poultry products. Available at: http://www.fsis.usda.gov/OPPDE/rdad/FRPubs/97-013P/ RTEguide.pdf.
-
(2001)
Draft compliance guidelines for ready-to-eat meat and poultry products
-
-
|