Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Mark D Normand

Showing results (11-20 of 28) with videos related to

Pageof 3
Sort By:
Journal of Food Science|November 30, 2011
A study of the randomly fluctuating microbial counts in foods and water using the Expanded Fermi Solution as a modelMicha Peleg, Mark D Normand, Maria G Corradini
Journal of Food Science|January 21, 2012
On quantifying nonthermal effects on the lethality of pressure-assisted heat preservation processesMicha Peleg, Maria G Corradini, Mark D Normand
Journal of Agricultural and Food Chemistry|July 30, 2009
Isothermal and non-isothermal kinetic models of chemical processes in foods governed by competing mechanismsMicha Peleg, Maria G Corradini, Mark D Normand
International Journal of Food Microbiology|June 24, 2008
Interactive software for estimating the efficacy of non-isothermal heat preservation processesMicha Peleg, Mark D Normand, Maria G Corradini
Critical Reviews in Food Science and Nutrition|June 16, 2012
The Arrhenius equation revisitedMicha Peleg, Mark D Normand, Maria G Corradini
Journal of Food Science|May 25, 2010
Stochastic and deterministic model of microbial heat inactivationMaria G Corradini, Mark D Normand, Micha Peleg
Bulletin of Mathematical Biology|April 5, 2003
Estimating microbial inactivation parameters from survival curves obtained under varying conditions--the linear caseMicha Peleg, Mark D Normand, Osvaldo H Campanella
Journal of Food Protection|March 6, 2010
Modeling the efficacy of triplet antimicrobial combinations: yeast suppression by lauric arginate, cinnamic acid, and sodium benzoate or potassium sorbate as a case studyYumei Dai, Mark D Normand, Jochen Weiss, et al.
Applied and Environmental Microbiology|May 11, 2010
Evaluation of a stochastic inactivation model for heat-activated spores of Bacillus sppMaria G Corradini, Mark D Normand, Murray Eisenberg, et al.
Applied and Environmental Microbiology|November 9, 2010
Expanded Fermi solution for estimating the survival of ingested pathogenic and probiotic microbial cells and sporesMicha Peleg, Mark D Normand, Joseph Horowitz, et al.
Pageof 3

Showing results (11-20 of 28) with videos related to

Sort By:
Pageof 3
Journal of Food Science|November 30, 2011
A study of the randomly fluctuating microbial counts in foods and water using the Expanded Fermi Solution as a modelMicha Peleg, Mark D Normand, Maria G Corradini
Journal of Food Science|January 21, 2012
On quantifying nonthermal effects on the lethality of pressure-assisted heat preservation processesMicha Peleg, Maria G Corradini, Mark D Normand
Journal of Agricultural and Food Chemistry|July 30, 2009
Isothermal and non-isothermal kinetic models of chemical processes in foods governed by competing mechanismsMicha Peleg, Maria G Corradini, Mark D Normand
International Journal of Food Microbiology|June 24, 2008
Interactive software for estimating the efficacy of non-isothermal heat preservation processesMicha Peleg, Mark D Normand, Maria G Corradini
Critical Reviews in Food Science and Nutrition|June 16, 2012
The Arrhenius equation revisitedMicha Peleg, Mark D Normand, Maria G Corradini
Journal of Food Science|May 25, 2010
Stochastic and deterministic model of microbial heat inactivationMaria G Corradini, Mark D Normand, Micha Peleg
Bulletin of Mathematical Biology|April 5, 2003
Estimating microbial inactivation parameters from survival curves obtained under varying conditions--the linear caseMicha Peleg, Mark D Normand, Osvaldo H Campanella
Journal of Food Protection|March 6, 2010
Modeling the efficacy of triplet antimicrobial combinations: yeast suppression by lauric arginate, cinnamic acid, and sodium benzoate or potassium sorbate as a case studyYumei Dai, Mark D Normand, Jochen Weiss, et al.
Applied and Environmental Microbiology|May 11, 2010
Evaluation of a stochastic inactivation model for heat-activated spores of Bacillus sppMaria G Corradini, Mark D Normand, Murray Eisenberg, et al.
Applied and Environmental Microbiology|November 9, 2010
Expanded Fermi solution for estimating the survival of ingested pathogenic and probiotic microbial cells and sporesMicha Peleg, Mark D Normand, Joseph Horowitz, et al.
Pageof 3