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Frederick Breidt

Showing results (1-10 of 20) with videos related to

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Journal of Food Science|May 4, 2011
Survival of Escherichia coli O157:H7 in cucumber fermentation brinesFrederick Breidt, Jane M Caldwell
Applied and Environmental Microbiology|August 4, 2009
Competition of Listeria monocytogenes serotype 1/2a and 4b strains in mixed-culture biofilmsYouwen Pan, Frederick Breidt, Sophia Kathariou
Applied and Environmental Microbiology|January 6, 2010
Synergistic effects of sodium chloride, glucose, and temperature on biofilm formation by Listeria monocytogenes serotype 1/2a and 4b strainsYouwen Pan, Frederick Breidt, Lisa Gorski
Applied and Environmental Microbiology|December 1, 2010
Modeling the effects of sodium chloride, acetic acid, and intracellular pH on survival of Escherichia coli O157:H7Althea M Hosein, Frederick Breidt, Charles E Smith
Journal of Food Science|January 22, 2013
Development of an effective treatment for A 5-log reduction of Escherichia coli in refrigerated pickle productsHuiying J Lu, Frederick Breidt, Ilenys Pérez-Díaz
Journal of Food Protection|December 24, 2002
Bacterial contamination of cucumber fruit through adhesionLaura D Reina, Henry P Fleming, Frederick Breidt
Journal of Food Science|September 17, 2015
Acid Resistance and Molecular Characterization of Escherichia coli O157:H7 and Different Non-O157 Shiga Toxin-Producing E. coli SerogroupsGwang-Hee Kim, Frederick Breidt, Pina Fratamico, et al.
Applied and Environmental Microbiology|April 27, 2002
Energy-based dynamic model for variable temperature batch fermentation by Lactococcus lactisDaniel P Dougherty, Frederick Breidt, Roger F McFeeters, et al.
Journal of Food Protection|June 15, 2011
Antimicrobial effects of weak acids on the survival of Escherichia coli O157:H7 under anaerobic conditionsHuiying J Lu, Frederick Breidt, Ilenys M Pérez-Díaz, et al.
Journal of Food Protection|April 4, 2015
Effects of acetic acid and arginine on pH elevation and growth of Bacillus licheniformis in an acidified cucumber juice mediumZhenquan Yang, Xia Meng, Frederick Breidt, et al.
Pageof 2

Showing results (1-10 of 20) with videos related to

Sort By:
Pageof 2
Journal of Food Science|May 4, 2011
Survival of Escherichia coli O157:H7 in cucumber fermentation brinesFrederick Breidt, Jane M Caldwell
Applied and Environmental Microbiology|August 4, 2009
Competition of Listeria monocytogenes serotype 1/2a and 4b strains in mixed-culture biofilmsYouwen Pan, Frederick Breidt, Sophia Kathariou
Applied and Environmental Microbiology|January 6, 2010
Synergistic effects of sodium chloride, glucose, and temperature on biofilm formation by Listeria monocytogenes serotype 1/2a and 4b strainsYouwen Pan, Frederick Breidt, Lisa Gorski
Applied and Environmental Microbiology|December 1, 2010
Modeling the effects of sodium chloride, acetic acid, and intracellular pH on survival of Escherichia coli O157:H7Althea M Hosein, Frederick Breidt, Charles E Smith
Journal of Food Science|January 22, 2013
Development of an effective treatment for A 5-log reduction of Escherichia coli in refrigerated pickle productsHuiying J Lu, Frederick Breidt, Ilenys Pérez-Díaz
Journal of Food Protection|December 24, 2002
Bacterial contamination of cucumber fruit through adhesionLaura D Reina, Henry P Fleming, Frederick Breidt
Journal of Food Science|September 17, 2015
Acid Resistance and Molecular Characterization of Escherichia coli O157:H7 and Different Non-O157 Shiga Toxin-Producing E. coli SerogroupsGwang-Hee Kim, Frederick Breidt, Pina Fratamico, et al.
Applied and Environmental Microbiology|April 27, 2002
Energy-based dynamic model for variable temperature batch fermentation by Lactococcus lactisDaniel P Dougherty, Frederick Breidt, Roger F McFeeters, et al.
Journal of Food Protection|June 15, 2011
Antimicrobial effects of weak acids on the survival of Escherichia coli O157:H7 under anaerobic conditionsHuiying J Lu, Frederick Breidt, Ilenys M Pérez-Díaz, et al.
Journal of Food Protection|April 4, 2015
Effects of acetic acid and arginine on pH elevation and growth of Bacillus licheniformis in an acidified cucumber juice mediumZhenquan Yang, Xia Meng, Frederick Breidt, et al.
Pageof 2