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Breidt

Showing results (31-40 of 101) with videos related to

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Journal of Food Protection|December 24, 2002
Bacterial contamination of cucumber fruit through adhesionLaura D Reina, Henry P Fleming, Frederick Breidt
Journal of Food Protection|January 14, 2004
Independent effects of acetic acid and pH on survival of Escherichia coli in simulated acidified pickle productsF Breidt, J S Hayes, R F McFeeters
Applied and Environmental Microbiology|February 2, 2010
Sequence analysis of Leuconostoc mesenteroides bacteriophage Phi1-A4 isolated from an industrial vegetable fermentationZ Lu, E Altermann, F Breidt, et al.
Journal of Food Protection|December 24, 2019
Escherichia coli O157:H7 Stationary-Phase Acid Resistance and Assessment of Survival in a Model Vegetable Fermentation SystemClara M Jones, Robert E Price, Fred Breidt
Journal of Food Protection|February 28, 2009
Effects of pH, dissolved oxygen, and ionic strength on the survival of Escherichia coli O157:H7 in organic acid solutionsAudrey C Kreske, Kristin Bjornsdottir, Fred Breidt, et al.
Applied and Environmental Microbiology|October 9, 2007
DNA fingerprinting of lactic acid bacteria in sauerkraut fermentationsVethachai Plengvidhya, Fredrick Breidt, Zhongjing Lu, et al.
International Journal of Systematic and Evolutionary Microbiology|April 23, 2013
Pectinatus sottacetonis sp. nov., isolated from a commercial pickle spoilage tankJane M Caldwell, Riikka Juvonen, James Brown, et al.
Biometrics|September 5, 2019
Large scale maximum average power multiple inference on time-course count data with application to RNA-seq analysisMeng Cao, Wen Zhou, F Jay Breidt, et al.
Journal of Food Science|December 17, 2016
Survival and Growth of Probiotic Lactic Acid Bacteria in Refrigerated Pickle ProductsSicun Fan, Fred Breidt, Robert Price, et al.
Journal of Food Science|March 22, 2020
Modeling the buffer capacity of ingredients in salad dressing productsMadyson Longtin, Robert E Price, Ritu Mishra, et al.
Pageof 11

Showing results (31-40 of 101) with videos related to

Sort By:
Pageof 11
Journal of Food Protection|December 24, 2002
Bacterial contamination of cucumber fruit through adhesionLaura D Reina, Henry P Fleming, Frederick Breidt
Journal of Food Protection|January 14, 2004
Independent effects of acetic acid and pH on survival of Escherichia coli in simulated acidified pickle productsF Breidt, J S Hayes, R F McFeeters
Applied and Environmental Microbiology|February 2, 2010
Sequence analysis of Leuconostoc mesenteroides bacteriophage Phi1-A4 isolated from an industrial vegetable fermentationZ Lu, E Altermann, F Breidt, et al.
Journal of Food Protection|December 24, 2019
Escherichia coli O157:H7 Stationary-Phase Acid Resistance and Assessment of Survival in a Model Vegetable Fermentation SystemClara M Jones, Robert E Price, Fred Breidt
Journal of Food Protection|February 28, 2009
Effects of pH, dissolved oxygen, and ionic strength on the survival of Escherichia coli O157:H7 in organic acid solutionsAudrey C Kreske, Kristin Bjornsdottir, Fred Breidt, et al.
Applied and Environmental Microbiology|October 9, 2007
DNA fingerprinting of lactic acid bacteria in sauerkraut fermentationsVethachai Plengvidhya, Fredrick Breidt, Zhongjing Lu, et al.
International Journal of Systematic and Evolutionary Microbiology|April 23, 2013
Pectinatus sottacetonis sp. nov., isolated from a commercial pickle spoilage tankJane M Caldwell, Riikka Juvonen, James Brown, et al.
Biometrics|September 5, 2019
Large scale maximum average power multiple inference on time-course count data with application to RNA-seq analysisMeng Cao, Wen Zhou, F Jay Breidt, et al.
Journal of Food Science|December 17, 2016
Survival and Growth of Probiotic Lactic Acid Bacteria in Refrigerated Pickle ProductsSicun Fan, Fred Breidt, Robert Price, et al.
Journal of Food Science|March 22, 2020
Modeling the buffer capacity of ingredients in salad dressing productsMadyson Longtin, Robert E Price, Ritu Mishra, et al.
Pageof 11