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Richard C Whiting

Showing results (1-10 of 21) with videos related to

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Journal of Food Protection|May 16, 2019
Reduction of an Escherichia coli K12 Population by Bdellovibrio bacteriovorus Under Various In Vitro Conditions of Parasite:Host Ratio, Temperature, or pHLeeanne Jackson, Richard C Whiting
Journal of Food Protection|April 7, 2017
Risk Assessment and Predictive MicrobiologyRobert L Buchanan, Richard C Whiting
Journal of Food Protection|May 25, 2019
Ability of Bdellovibrio bacteriovorus 109J to Lyse Gram-Negative Food-Borne Pathogenic and Spoilage BacteriaPina M Fratamico, Richard C Whiting
Journal of Food Protection|June 16, 2005
Methods for detection of Clostridium botulinum toxin in foodsShashi K Sharma, Richard C Whiting
Journal of Food Protection|September 25, 2008
Modeling the physiological state of the inoculum and CO2 atmosphere on the lag phase and growth rate of Listeria monocytogenesAntonio J De Jesús, Richard C Whiting
Journal of Food Protection|September 25, 2003
Thermal inactivation, growth, and survival studies of Listeria monocytogenes strains belonging to three distinct genotypic lineagesAntonio J De Jesús, Richard C Whiting
Journal of Food Protection|April 21, 2019
Effects and Interactions of Temperature, pH, Atmosphere, Sodium Chloride, and Sodium Nitrite on the Growth of Listeria monocytogenesRobert L Buchanan, Heidi G Stahl, Richard C Whiting
Journal of Food Protection|May 23, 2019
Comparison of Organic Acid Salts for Clostridium botulinum Control in an Uncured Turkey ProductArthur J Mller, Jeffrey E Call, Richard C Whiting
Journal of Food Protection|June 19, 2019
Use of Epidemiologic and Food Survey Data To Estimate a Purposefully Conservative Dose-Response Relationship for Listeria monocytogenes Levels and Incidence of Listeriosis <sup>†</sup>Robert L Buchanan, William G Damert, Richard C Whiting, et al.
Applied and Environmental Microbiology|February 8, 2006
Detection of type A, B, E, and F Clostridium botulinum neurotoxins in foods by using an amplified enzyme-linked immunosorbent assay with digoxigenin-labeled antibodiesShashi K Sharma, Joseph L Ferreira, Brian S Eblen, et al.
Pageof 3

Showing results (1-10 of 21) with videos related to

Sort By:
Pageof 3
Journal of Food Protection|May 16, 2019
Reduction of an Escherichia coli K12 Population by Bdellovibrio bacteriovorus Under Various In Vitro Conditions of Parasite:Host Ratio, Temperature, or pHLeeanne Jackson, Richard C Whiting
Journal of Food Protection|April 7, 2017
Risk Assessment and Predictive MicrobiologyRobert L Buchanan, Richard C Whiting
Journal of Food Protection|May 25, 2019
Ability of Bdellovibrio bacteriovorus 109J to Lyse Gram-Negative Food-Borne Pathogenic and Spoilage BacteriaPina M Fratamico, Richard C Whiting
Journal of Food Protection|June 16, 2005
Methods for detection of Clostridium botulinum toxin in foodsShashi K Sharma, Richard C Whiting
Journal of Food Protection|September 25, 2008
Modeling the physiological state of the inoculum and CO2 atmosphere on the lag phase and growth rate of Listeria monocytogenesAntonio J De Jesús, Richard C Whiting
Journal of Food Protection|September 25, 2003
Thermal inactivation, growth, and survival studies of Listeria monocytogenes strains belonging to three distinct genotypic lineagesAntonio J De Jesús, Richard C Whiting
Journal of Food Protection|April 21, 2019
Effects and Interactions of Temperature, pH, Atmosphere, Sodium Chloride, and Sodium Nitrite on the Growth of Listeria monocytogenesRobert L Buchanan, Heidi G Stahl, Richard C Whiting
Journal of Food Protection|May 23, 2019
Comparison of Organic Acid Salts for Clostridium botulinum Control in an Uncured Turkey ProductArthur J Mller, Jeffrey E Call, Richard C Whiting
Journal of Food Protection|June 19, 2019
Use of Epidemiologic and Food Survey Data To Estimate a Purposefully Conservative Dose-Response Relationship for Listeria monocytogenes Levels and Incidence of Listeriosis <sup>†</sup>Robert L Buchanan, William G Damert, Richard C Whiting, et al.
Applied and Environmental Microbiology|February 8, 2006
Detection of type A, B, E, and F Clostridium botulinum neurotoxins in foods by using an amplified enzyme-linked immunosorbent assay with digoxigenin-labeled antibodiesShashi K Sharma, Joseph L Ferreira, Brian S Eblen, et al.
Pageof 3