Microwave ovens: effects on food quality and safety

Microbiological Quality of Foodservice Menu Items Produced and Stored by Cook/Chill, Cook/Freeze, Cook/Hot-Hold and Heat/Serve Methods 1.

Journal of food protection·2019

Fate of Bacillus cereus in Whipped Potatoes During Pre-Service Holding as Could Occur in a Conventional Foodservice System 1.

Journal of food protection·2019

Temperature Histories of Menu Items During Meal Assembly, Distribution and Service in a Hospital Foodservice 1.

Journal of food protection·2019

Survival of Streptococcus faecium in Beef loaf and Potatoes after Microwave-Heating in a Simulated Cook/Chill Foodservice System 1.

Journal of food protection·2019

Fate of Staphylococcus aureus in Beef Loaf, Potatoes and Frozen and Canned Green Beans after Microwave-Heating in a Simulated Cook/Chill Hospital Foodservice System 1.

Journal of food protection·2019

Cook/Chill Foodservice Systems: Microbiological Quality of Beef Loaf at Five Process Stages.

Journal of food protection·2019

Nutrition professionals are obligated to follow ethical guidelines when conducting industry-funded research.

Journal of the American Dietetic Association·2011

Accuracy of quick and easy undernutrition screening tools--Short Nutritional Assessment Questionnaire, Malnutrition Universal Screening Tool, and modified Malnutrition Universal Screening Tool--in patients undergoing cardiac surgery.

Journal of the American Dietetic Association·2011

Health behaviors and weight status of childhood cancer survivors and their parents: similarities and opportunities for joint interventions.

Journal of the American Dietetic Association·2011

Sensory evaluation ratings and moisture contents show that soy is acceptable as a partial replacement for all-purpose wheat flour in peanut butter graham crackers.

Journal of the American Dietetic Association·2011

How much of racial/ethnic disparities in dietary intakes, exercise, and weight status can be explained by nutrition- and health-related psychosocial factors and socioeconomic status among US adults?

Journal of the American Dietetic Association·2011

Associations between snacking and weight loss and nutrient intake among postmenopausal overweight to obese women in a dietary weight-loss intervention.

Journal of the American Dietetic Association·2011

Inter- and intra-individual variability in oral food processing and its impact on aroma release.

Food research international (Ottawa, Ont.)·2026

Machine learning-guided protein selection for functionality-informed cost reduction and quality control in wheat flour dough formulations.

Food research international (Ottawa, Ont.)·2026

Equipment-free and point-of-care methods for rapid detection of pathogens in food production: advances and key challenges.

Journal of microbiological methods·2026

Household Food Handling Practices and Associated Factors Among Adult Women in Gondar City, Northwest Ethiopia: A Community-Based Cross-Sectional Study Design.

Environmental health insights·2026

Chemometrics and machine learning for efficient grading and sensory prediction of raw milk flavor.

Food research international (Ottawa, Ont.)·2026

Digital nudging toward sustainable healthy foods: Insights from a trial on a university-based dashboard for promoting sustainable eating habits.

Appetite·2026

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Microwave ovens: effects on food quality and safety

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Microbiological Quality of Foodservice Menu Items Produced and Stored by Cook/Chill, Cook/Freeze, Cook/Hot-Hold and Heat/Serve Methods 1.

Fate of Bacillus cereus in Whipped Potatoes During Pre-Service Holding as Could Occur in a Conventional Foodservice System 1.

Temperature Histories of Menu Items During Meal Assembly, Distribution and Service in a Hospital Foodservice 1.

Survival of Streptococcus faecium in Beef loaf and Potatoes after Microwave-Heating in a Simulated Cook/Chill Foodservice System 1.

Fate of Staphylococcus aureus in Beef Loaf, Potatoes and Frozen and Canned Green Beans after Microwave-Heating in a Simulated Cook/Chill Hospital Foodservice System 1.

Cook/Chill Foodservice Systems: Microbiological Quality of Beef Loaf at Five Process Stages.

Nutrition professionals are obligated to follow ethical guidelines when conducting industry-funded research.

Accuracy of quick and easy undernutrition screening tools--Short Nutritional Assessment Questionnaire, Malnutrition Universal Screening Tool, and modified Malnutrition Universal Screening Tool--in patients undergoing cardiac surgery.

Health behaviors and weight status of childhood cancer survivors and their parents: similarities and opportunities for joint interventions.

Sensory evaluation ratings and moisture contents show that soy is acceptable as a partial replacement for all-purpose wheat flour in peanut butter graham crackers.

How much of racial/ethnic disparities in dietary intakes, exercise, and weight status can be explained by nutrition- and health-related psychosocial factors and socioeconomic status among US adults?

Associations between snacking and weight loss and nutrient intake among postmenopausal overweight to obese women in a dietary weight-loss intervention.

Inter- and intra-individual variability in oral food processing and its impact on aroma release.

Machine learning-guided protein selection for functionality-informed cost reduction and quality control in wheat flour dough formulations.

Equipment-free and point-of-care methods for rapid detection of pathogens in food production: advances and key challenges.

Household Food Handling Practices and Associated Factors Among Adult Women in Gondar City, Northwest Ethiopia: A Community-Based Cross-Sectional Study Design.

Chemometrics and machine learning for efficient grading and sensory prediction of raw milk flavor.

Digital nudging toward sustainable healthy foods: Insights from a trial on a university-based dashboard for promoting sustainable eating habits.

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Microwave ovens: effects on food quality and safety

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