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Vijay K Juneja

Showing results (1-10 of 91) with videos related to

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Letters in Applied Microbiology|September 13, 2003
A comparative heat inactivation study of indigenous microflora in beef with that of Listeria monocytogenes, Salmonella serotypes and Escherichia coli O157:H7Vijay K Juneja
Food Microbiology|September 1, 2006
Delayed Clostridium perfringens growth from a spore inocula by sodium lactate in sous-vide chicken productsVijay K Juneja
Journal of Food Protection|May 16, 2003
Predictive model for the combined effect of temperature, sodium lactate, and sodium diacetate on the heat resistance of Listeria monocytogenes in beefVijay K Juneja
Journal of Food Protection|April 17, 2003
Thermal inactivation of Escherichia coli O157:H7 in ground beef supplemented with sodium lactateLihan Huang, Vijay K Juneja
Journal of Food Protection|August 30, 2008
Carvacrol and cinnamaldehyde facilitate thermal destruction of Escherichia coli O157:H7 in raw ground beefVijay K Juneja, Mendel Friedman
Meat Science|May 29, 2018
Growth of Clostridium perfringens in sous vide cooked ground beef with added grape seed extractSerap Cosansu, Vijay K Juneja
Journal of Food Protection|September 11, 2010
Review of antimicrobial and antioxidative activities of chitosans in foodMendel Friedman, Vijay K Juneja
Journal of Food Protection|February 3, 2007
Carvacrol, cinnamaldehyde, oregano oil, and thymol inhibit Clostridium perfringens spore germination and outgrowth in ground turkey during chillingVijay K Juneja, Mendel Friedman
International Journal of Food Microbiology|February 21, 2006
Growth kinetics of Salmonella spp. pre- and post-thermal treatmentVijay K Juneja, Harry M Marks
Food Microbiology|April 23, 2011
Food Microbiology. EditorialVijay K Juneja, Donald W Schaffner
Pageof 10

Showing results (1-10 of 91) with videos related to

Sort By:
Pageof 10
Letters in Applied Microbiology|September 13, 2003
A comparative heat inactivation study of indigenous microflora in beef with that of Listeria monocytogenes, Salmonella serotypes and Escherichia coli O157:H7Vijay K Juneja
Food Microbiology|September 1, 2006
Delayed Clostridium perfringens growth from a spore inocula by sodium lactate in sous-vide chicken productsVijay K Juneja
Journal of Food Protection|May 16, 2003
Predictive model for the combined effect of temperature, sodium lactate, and sodium diacetate on the heat resistance of Listeria monocytogenes in beefVijay K Juneja
Journal of Food Protection|April 17, 2003
Thermal inactivation of Escherichia coli O157:H7 in ground beef supplemented with sodium lactateLihan Huang, Vijay K Juneja
Journal of Food Protection|August 30, 2008
Carvacrol and cinnamaldehyde facilitate thermal destruction of Escherichia coli O157:H7 in raw ground beefVijay K Juneja, Mendel Friedman
Meat Science|May 29, 2018
Growth of Clostridium perfringens in sous vide cooked ground beef with added grape seed extractSerap Cosansu, Vijay K Juneja
Journal of Food Protection|September 11, 2010
Review of antimicrobial and antioxidative activities of chitosans in foodMendel Friedman, Vijay K Juneja
Journal of Food Protection|February 3, 2007
Carvacrol, cinnamaldehyde, oregano oil, and thymol inhibit Clostridium perfringens spore germination and outgrowth in ground turkey during chillingVijay K Juneja, Mendel Friedman
International Journal of Food Microbiology|February 21, 2006
Growth kinetics of Salmonella spp. pre- and post-thermal treatmentVijay K Juneja, Harry M Marks
Food Microbiology|April 23, 2011
Food Microbiology. EditorialVijay K Juneja, Donald W Schaffner
Pageof 10