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Michael P Doyle

Showing results (31-40 of 291) with videos related to

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Current Opinion in Biotechnology|February 13, 2010
Microbial ecology of foodborne pathogens associated with produceFaith J Critzer, Michael P Doyle
Annual Review of Food Science and Technology|January 27, 2017
The Challenges of Eliminating or Substituting Antimicrobial Preservatives in FoodsMarilyn C Erickson, Michael P Doyle
International Journal of Food Microbiology|April 9, 2011
Opportunities for mitigating pathogen contamination during on-farm food productionMichael P Doyle, Marilyn C Erickson
Journal of Food Protection|March 15, 2019
Sensitivity of Campylobacter jejuni to DryingMichael P Doyle, Debra J Roman
Journal of Food Protection|November 1, 2007
Food as a vehicle for transmission of Shiga toxin-producing Escherichia coliMarilyn C Erickson, Michael P Doyle
Journal of Food Protection|April 18, 2019
Fate and Thermal Inactivation of Listeria monocytogenes in Beaker Sausage and PepperoniKathleen A Glass, Michael P Doyle
Accounts of Chemical Research|June 20, 2012
C-H functionalizationMichael P Doyle, Karen I Goldberg
Critical Reviews in Food Science and Nutrition|August 10, 2019
Combination of levulinic acid and sodium dodecyl sulfate on inactivation of foodborne microorganisms: A reviewManli Zhou, Michael P Doyle, Dong Chen
Journal of Food Protection|May 5, 2007
Potential competitive exclusion bacteria from poultry inhibitory to Campylobacter jejuni and SalmonellaGuodong Zhang, Li Ma, Michael P Doyle
Journal of Food Protection|May 5, 2007
Salmonellae reduction in poultry by competitive exclusion bacteria Lactobacillus salivarius and Streptococcus cristatusGuodong Zhang, Li Ma, Michael P Doyle
Pageof 30

Showing results (31-40 of 291) with videos related to

Sort By:
Pageof 30
Current Opinion in Biotechnology|February 13, 2010
Microbial ecology of foodborne pathogens associated with produceFaith J Critzer, Michael P Doyle
Annual Review of Food Science and Technology|January 27, 2017
The Challenges of Eliminating or Substituting Antimicrobial Preservatives in FoodsMarilyn C Erickson, Michael P Doyle
International Journal of Food Microbiology|April 9, 2011
Opportunities for mitigating pathogen contamination during on-farm food productionMichael P Doyle, Marilyn C Erickson
Journal of Food Protection|March 15, 2019
Sensitivity of Campylobacter jejuni to DryingMichael P Doyle, Debra J Roman
Journal of Food Protection|November 1, 2007
Food as a vehicle for transmission of Shiga toxin-producing Escherichia coliMarilyn C Erickson, Michael P Doyle
Journal of Food Protection|April 18, 2019
Fate and Thermal Inactivation of Listeria monocytogenes in Beaker Sausage and PepperoniKathleen A Glass, Michael P Doyle
Accounts of Chemical Research|June 20, 2012
C-H functionalizationMichael P Doyle, Karen I Goldberg
Critical Reviews in Food Science and Nutrition|August 10, 2019
Combination of levulinic acid and sodium dodecyl sulfate on inactivation of foodborne microorganisms: A reviewManli Zhou, Michael P Doyle, Dong Chen
Journal of Food Protection|May 5, 2007
Potential competitive exclusion bacteria from poultry inhibitory to Campylobacter jejuni and SalmonellaGuodong Zhang, Li Ma, Michael P Doyle
Journal of Food Protection|May 5, 2007
Salmonellae reduction in poultry by competitive exclusion bacteria Lactobacillus salivarius and Streptococcus cristatusGuodong Zhang, Li Ma, Michael P Doyle
Pageof 30