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Journal of Food Science|May 4, 2011
Effect of refrigerated and frozen storage on the survival of Campylobacter jejuni in cooked chicken meat breastAla'a M F Eideh, Hamzah M Al-QadiriJournal of Food Science|May 4, 2011
Changes in the composition of the bacterial flora on tray-packaged pork during chilled storage analyzed by PCR-DGGE and real-time PCRYun Jiang, Feng Gao, XingLian Xu, et al.Journal of Food Science|May 4, 2011
Antimicrobial activity of plant extracts against Salmonella Typhimurium, Escherichia coli O157:H7, and Listeria monocytogenes on fresh lettuceSung-Youn Kim, Dong-Hyun Kang, Jin-Ki Kim, et al.Journal of Food Science|May 4, 2011
Kinetic analysis of E. coli inactivation by high hydrostatic pressure with saltsShigeaki Ueno, Toru Shigematsu, Toshimi Hasegawa, et al.Journal of Food Science|May 4, 2011
Differential gene expression of E. coli O157:H7 in ground beef extract compared to tryptic soy brothPina M Fratamico, Siyun Wang, Xianghe Yan, et al.Journal of Food Science|May 4, 2011
Inappropriate use of D-values for determining biocidal activity of various antimicrobialsJesse D Hines, Pamela J McKelvey, Peter W BodnarukJournal of Food Science|May 4, 2011
The role of dietary fiber in the bioaccessibility and bioavailability of fruit and vegetable antioxidantsHugo Palafox-Carlos, Jesús Fernando Ayala-Zavala, Gustavo A González-AguilarJournal of Food Science|May 4, 2011
Roasting affects phenolic composition and antioxidative activity of hazelnuts (Corylus avellana L.)Valentina Schmitzer, Ana Slatnar, Robert Veberic, et al.Journal of Food Science|May 4, 2011
Boar taint detection using parasitoid biosensorsFelix Wäckers, Dawn Olson, Glen Rains, et al.Journal of Food Science|May 4, 2011
Quality and sensory characteristics of hard red wheat after residential storage for up to 32 yDevin J Rose, Lynn V Ogden, Michael L Dunn, et al.Pageof 886