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Philip Strange

Showing results (1-10 of 7) with videos related to

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International Journal of Food Microbiology|December 10, 2017
Effect of caliber size and fat level on the inactivation of E. coli O157:H7 in dry fermented sausagesJames De Souza, Rafath Ahmed, Philip Strange, et al.
Food Microbiology|June 4, 2017
Characterization of antimicrobial properties of Salmonella phage Felix O1 and Listeria phage A511 embedded in xanthan coatings on Poly(lactic acid) filmsDevon Radford, Brandon Guild, Philip Strange, et al.
Journal of Food Protection|July 4, 2018
Effects of High Pressure Processing and Hot Water Pasteurization of Cooked Sausages on Inactivation of Inoculated Listeria monocytogenes, Natural Populations of Lactic Acid Bacteria, Pseudomonas spp., and Coliforms and Their Recovery during Storage at 4 and 10°CS Balamurugan, Pawinee Inmanee, James DE Souza, et al.
Current Research in Food Science|September 27, 2021
Effect of cranberry pomace on the physicochemical properties and inactivation of <i>Salmonella</i> during the manufacture of dry fermented sausagesAlex Tsun Yin Lau, Laura Arvaj, Philip Strange, et al.
Frontiers in Microbiology|September 26, 2018
Genomic and Proteomic Analyses of <i>Salmonella enterica</i> Serovar Enteritidis Identifying Mechanisms of Induced <i>de novo</i> Tolerance to CeftiofurDevon Radford, Philip Strange, Dion Lepp, et al.
Frontiers in Microbiology|November 6, 2015
An endophytic fungus isolated from finger millet (Eleusine coracana) produces anti-fungal natural productsWalaa K Mousa, Adrian Schwan, Jeffrey Davidson, et al.
Journal of Animal Science|August 27, 2021
Use of 2-hydroxy-4-(methylthio)-butanoic acid to inhibit Salmonella and Listeria in raw meat for feline diets and palatability in domestic catsTiana G Owens, Broghan A King, Devon R Radford, et al.
Pageof 1

Showing results (1-10 of 7) with videos related to

Sort By:
Pageof 1
International Journal of Food Microbiology|December 10, 2017
Effect of caliber size and fat level on the inactivation of E. coli O157:H7 in dry fermented sausagesJames De Souza, Rafath Ahmed, Philip Strange, et al.
Food Microbiology|June 4, 2017
Characterization of antimicrobial properties of Salmonella phage Felix O1 and Listeria phage A511 embedded in xanthan coatings on Poly(lactic acid) filmsDevon Radford, Brandon Guild, Philip Strange, et al.
Journal of Food Protection|July 4, 2018
Effects of High Pressure Processing and Hot Water Pasteurization of Cooked Sausages on Inactivation of Inoculated Listeria monocytogenes, Natural Populations of Lactic Acid Bacteria, Pseudomonas spp., and Coliforms and Their Recovery during Storage at 4 and 10°CS Balamurugan, Pawinee Inmanee, James DE Souza, et al.
Current Research in Food Science|September 27, 2021
Effect of cranberry pomace on the physicochemical properties and inactivation of <i>Salmonella</i> during the manufacture of dry fermented sausagesAlex Tsun Yin Lau, Laura Arvaj, Philip Strange, et al.
Frontiers in Microbiology|September 26, 2018
Genomic and Proteomic Analyses of <i>Salmonella enterica</i> Serovar Enteritidis Identifying Mechanisms of Induced <i>de novo</i> Tolerance to CeftiofurDevon Radford, Philip Strange, Dion Lepp, et al.
Frontiers in Microbiology|November 6, 2015
An endophytic fungus isolated from finger millet (Eleusine coracana) produces anti-fungal natural productsWalaa K Mousa, Adrian Schwan, Jeffrey Davidson, et al.
Journal of Animal Science|August 27, 2021
Use of 2-hydroxy-4-(methylthio)-butanoic acid to inhibit Salmonella and Listeria in raw meat for feline diets and palatability in domestic catsTiana G Owens, Broghan A King, Devon R Radford, et al.
Pageof 1