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Mark L Tamplin

Showing results (11-20 of 47) with videos related to

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Journal of Food Protection|March 11, 2008
Effect of incubation temperature on aerobic plate counts of beef and sheep carcassesJacinta Simmons, Mark L Tamplin, Ian Jenson, et al.
Food Microbiology|March 16, 2010
Kinetics of growth and inactivation of Salmonella enterica serotype Typhimurium DT104 in pasteurised liquid egg productsOlivia J McQuestin, Michael T Musgrove, Mark L Tamplin
International Journal of Food Microbiology|April 28, 2005
Models of the behavior of Escherichia coli O157:H7 in raw sterile ground beef stored at 5 to 46 degrees CMark L Tamplin, Greg Paoli, Benne S Marmer, et al.
Applied and Environmental Microbiology|October 18, 2011
Predictive models for the effect of storage temperature on Vibrio parahaemolyticus viability and counts of total viable bacteria in Pacific oysters (Crassostrea gigas)Judith Fernandez-Piquer, John P Bowman, Tom Ross, et al.
Meat Science|March 19, 2013
Cultured C2C12 cell lines as a model for assessment of bacterial attachment to bovine primary muscle cellsSiti Shahara Zulfakar, Jason D White, Tom Ross, et al.
Journal of Microbiological Methods|May 22, 2012
Use of a blocking primer allows selective amplification of bacterial DNA from microalgae culturesShane M Powell, Christopher C Chapman, Michel Bermudes, et al.
International Journal of Food Microbiology|June 1, 2012
Bacterial attachment to immobilized extracellular matrix proteins in vitroSiti Shahara Zulfakar, Jason D White, Tom Ross, et al.
Journal of Microbiological Methods|June 2, 2020
qPCR quantification of Carnobacterium maltaromaticum, Brochothrix thermosphacta, and Serratia liquefaciens growth kinetics in mixed cultureKaniz Mohsina, Mandeep Kaur, John P Bowman, et al.
Foodborne Pathogens and Disease|October 25, 2019
<i>Salmonella enterica</i> in Mexico 2000-2017: Epidemiology, Antimicrobial Resistance, and Prevalence in FoodAngélica Godínez-Oviedo, Mark L Tamplin, John P Bowman, et al.
Food Microbiology|April 8, 2016
Microbial and sensorial models for head-on and gutted (HOG) Atlantic Salmon (Salmo salar) stored from 0 to 15 °COlivia J Churchill, Judith Fernandez-Piquer, Shane M Powell, et al.
Pageof 5

Showing results (11-20 of 47) with videos related to

Sort By:
Pageof 5
Journal of Food Protection|March 11, 2008
Effect of incubation temperature on aerobic plate counts of beef and sheep carcassesJacinta Simmons, Mark L Tamplin, Ian Jenson, et al.
Food Microbiology|March 16, 2010
Kinetics of growth and inactivation of Salmonella enterica serotype Typhimurium DT104 in pasteurised liquid egg productsOlivia J McQuestin, Michael T Musgrove, Mark L Tamplin
International Journal of Food Microbiology|April 28, 2005
Models of the behavior of Escherichia coli O157:H7 in raw sterile ground beef stored at 5 to 46 degrees CMark L Tamplin, Greg Paoli, Benne S Marmer, et al.
Applied and Environmental Microbiology|October 18, 2011
Predictive models for the effect of storage temperature on Vibrio parahaemolyticus viability and counts of total viable bacteria in Pacific oysters (Crassostrea gigas)Judith Fernandez-Piquer, John P Bowman, Tom Ross, et al.
Meat Science|March 19, 2013
Cultured C2C12 cell lines as a model for assessment of bacterial attachment to bovine primary muscle cellsSiti Shahara Zulfakar, Jason D White, Tom Ross, et al.
Journal of Microbiological Methods|May 22, 2012
Use of a blocking primer allows selective amplification of bacterial DNA from microalgae culturesShane M Powell, Christopher C Chapman, Michel Bermudes, et al.
International Journal of Food Microbiology|June 1, 2012
Bacterial attachment to immobilized extracellular matrix proteins in vitroSiti Shahara Zulfakar, Jason D White, Tom Ross, et al.
Journal of Microbiological Methods|June 2, 2020
qPCR quantification of Carnobacterium maltaromaticum, Brochothrix thermosphacta, and Serratia liquefaciens growth kinetics in mixed cultureKaniz Mohsina, Mandeep Kaur, John P Bowman, et al.
Foodborne Pathogens and Disease|October 25, 2019
<i>Salmonella enterica</i> in Mexico 2000-2017: Epidemiology, Antimicrobial Resistance, and Prevalence in FoodAngélica Godínez-Oviedo, Mark L Tamplin, John P Bowman, et al.
Food Microbiology|April 8, 2016
Microbial and sensorial models for head-on and gutted (HOG) Atlantic Salmon (Salmo salar) stored from 0 to 15 °COlivia J Churchill, Judith Fernandez-Piquer, Shane M Powell, et al.
Pageof 5