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David J Geveke

Showing results (11-20 of 17) with videos related to

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International Journal of Food Microbiology|May 31, 2016
Microbial safety and overall quality of cantaloupe fresh-cut pieces prepared from whole fruit after wet steam treatmentDike O Ukuku, David J Geveke, Lee Chau, et al.
Food Science & Nutrition|March 29, 2019
Can acceptable quality angel food cakes be made using pasteurized shell eggs? The effects of mixing factors on functional properties of angel food cakesAjaypal Singh, David J Geveke, Deana R Jones, et al.
Journal of Food Protection|November 7, 2012
Effect of native microflora, waiting period, and storage temperature on Listeria monocytogenes serovars transferred from cantaloupe rind to fresh-cut pieces during preparationDike O Ukuku, Modesto Olanya, David J Geveke, et al.
International Journal of Food Microbiology|March 13, 2010
Selection of surrogate bacteria in place of E. coli O157:H7 and Salmonella Typhimurium for pulsed electric field treatment of orange juiceJoshua B Gurtler, Rebecca B Rivera, Howard Q Zhang, et al.
Journal of Food Science|February 16, 2016
Inactivation of Salmonella in Shell Eggs by Hot Water Immersion and Its Effect on QualityDavid J Geveke, Joshua B Gurtler, Deana R Jones, et al.
International Journal of Food Microbiology|February 25, 2012
Inactivation of Salmonella on whole cantaloupe by application of an antimicrobial coating containing chitosan and allyl isothiocyanateWenxuan Chen, Tony Z Jin, Joshua B Gurtler, et al.
International Journal of Food Microbiology|October 18, 2012
Inactivation of Salmonella enterica on tomato stem scars by antimicrobial solutions and vacuum perfusionJoshua B Gurtler, Amanda M Smelser, Brendan A Niemira, et al.
Pageof 2

Showing results (11-20 of 17) with videos related to

Sort By:
Pageof 2
You have reached the last page of results.This site can display upto 17 results.
International Journal of Food Microbiology|May 31, 2016
Microbial safety and overall quality of cantaloupe fresh-cut pieces prepared from whole fruit after wet steam treatmentDike O Ukuku, David J Geveke, Lee Chau, et al.
Food Science & Nutrition|March 29, 2019
Can acceptable quality angel food cakes be made using pasteurized shell eggs? The effects of mixing factors on functional properties of angel food cakesAjaypal Singh, David J Geveke, Deana R Jones, et al.
Journal of Food Protection|November 7, 2012
Effect of native microflora, waiting period, and storage temperature on Listeria monocytogenes serovars transferred from cantaloupe rind to fresh-cut pieces during preparationDike O Ukuku, Modesto Olanya, David J Geveke, et al.
International Journal of Food Microbiology|March 13, 2010
Selection of surrogate bacteria in place of E. coli O157:H7 and Salmonella Typhimurium for pulsed electric field treatment of orange juiceJoshua B Gurtler, Rebecca B Rivera, Howard Q Zhang, et al.
Journal of Food Science|February 16, 2016
Inactivation of Salmonella in Shell Eggs by Hot Water Immersion and Its Effect on QualityDavid J Geveke, Joshua B Gurtler, Deana R Jones, et al.
International Journal of Food Microbiology|February 25, 2012
Inactivation of Salmonella on whole cantaloupe by application of an antimicrobial coating containing chitosan and allyl isothiocyanateWenxuan Chen, Tony Z Jin, Joshua B Gurtler, et al.
International Journal of Food Microbiology|October 18, 2012
Inactivation of Salmonella enterica on tomato stem scars by antimicrobial solutions and vacuum perfusionJoshua B Gurtler, Amanda M Smelser, Brendan A Niemira, et al.
Pageof 2