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VALIDATION OF BAKING TO INACTIVATE SALMONELLA IN HIGH-PROTEIN AND HIGH-FAT MODEL FOODS
THERMAL STABILITY OF FOOD ALLERGENS AND NONALLERGENIC PROTEINS: A COMPARATIVE STUDY
FABRICATION, CHARACTERIZATION AND RELEASE STUDIES OF LOW DENSITY POLYETHYLENE/CLAY NANOCOMPOSITES
IN VITRO ASSAYS FOR ASSESSING THE IMPACT OF PROCESSING ON THE ALLERGENIC POTENTIAL OF MILK ALLERGENS
EFFECT OF HIGH PRESSURE PROCESSING ON MIGRATION CHARACTERISTICS IN POLYETHYLENE TEREPHTHALATE FILM
DEVELOPMENT AND VALIDATION OF A HIGH PERFORMANCE LIQUID CHROMATOGRAPHIC METHOD FOR SIMULTANEOUS DETERMINATION OF VITAMINS A AND D IN FLUID MILK PRODUCTS
MINIMIZING SALMONELLA CONTAMINATION IN SPROUTS BY CONTROLLING THE GERMINATION TEMPERATURE
FEASIBILITY OF INDICATOR MICROORGANISMS IN ASSESSING THE EFFICACY OF SANITIZERS IN FRESH PRODUCE WASHING
PULSED LIGHT INACTIVATION OF MURINE NOROVIRUS ON VARIOUS FOOD CONTACT SURFACES
STUDY OF SALMONELLA SURVIVAL ON THE SURFACE OF FRUITS
FABRICATION OF POLYMER OF CLAY NANOCOMPOSITES AND DEVELOPMENT OF CLAY DIGESTION METHODS
IMPACT OF INOCULUM LEVEL ON THE TRANSFER OF SALMONELLA SEROVARS FROM CONTAMINATED ALMOND BUTTER TO FOOD CONTACT MATERIALS
SURVIVAL AND GROWTH OF LISTERIA MONOCYTOGENES IN CHOPPED GREEN AND RED BELL PEPPERS USING PREDICTIVE MODELING
THERMAL PROCESSING TO MITIGATE ARSENIC CONTENT IN NORTH AMERICAN RICE: TOTAL, SPECIATED ARSENIC AND NUTRIENT EVALUATION
APPROACHES TO QUANTIFY AND COMPARE THE THERMAL STABILITY OF FOOD ALLERGENS
TRANSFER RATE OF NOROVIRUS DURING CHOPPING ROMAINE LETTUCE
THE EVALUATION OF THERMAL INACTIVATION OF COXIELLA BURNETII NINE MILE PHASE II IN BOVINE AND NON-BOVINE MILKS BY MOST PROBABLE NUMBER-POLYMERASE CHAIN REACTION (MPN-PCR) ASSAY
EFFECTIVENESS OF CLEANING REGIMENS FOR REMOVING PEANUT, MILK AND EGG RESIDUE FROM PILOT-SCALE CEREAL BAR AND MUFFIN PROCESSING LINES
GROWTH, INACTIVATION, AND SURVIVAL OF SALMONELLA ON SESAME SEEDS DURING TAHINI PROCESSING AND REFRIGERATED STORAGE OF TAHINI
FACTORS AFFECTING THE SANITIZER EFFICACY IN PREVENTING SALMONELLA TRANSFER DURING POSTHARVESTWASHING OF CUT LETTUCE

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