Asymmetric distribution and growth of bacteria in sliced vacuum-packaged ham and bolognaHOLLEY, R. A.Journal of food protection. 1997, Vol 60, Num 5, pp 510-519, issn 0362-028XArticle

Beef jerky : viability of food-poisoning microorganisms on jerky during its manufacture and storage = Le «jerky» de boeuf : viabilité des microorganismes responsables d'intoxications alimentaires présents dans le «jerky» au cours de la fabrication et du stockageHOLLEY, R. A.Journal of food protection. 1985, Vol 48, Num 2, pp 100-106, issn 0362-028XArticle

Temperature-dependent effect of sublethal levels of cinnamaldehyde on viability and morphology of Escherichia coliVISVALINGAM, J; HOLLEY, R. A.Journal of applied microbiology (Print). 2012, Vol 113, Num 3, pp 591-600, issn 1364-5072, 10 p.Article

Antibiotic challenge of meat starter cultures and effects upon fermentationsHOLLEY, R. A; BLASZYK, M.Food research international. 1997, Vol 30, Num 7, pp 513-522, issn 0963-9969Article

Development and PFGE monitoring of dominance among spoilage lactic acid bacteria from cured meatsGUOPENG ZHANG; HOLLEY, R. A.Food microbiology. 1999, Vol 16, Num 6, pp 633-644, issn 0740-0020Article

EFFECT OF BIFIDOBACTERIUM BREVE ON THE GROWTH OF ENTEROBACTER SAKAZAKII IN REHYDRATED INFANT MILK FORMULAOSAILI, T. M; SHAKER, R. R; AYYASH, M. M et al.Journal of food safety. 2008, Vol 28, Num 1, pp 34-46, issn 0149-6085, 13 p.Article

Persistence of Escherichia coli O157:H7 in barley silage: effect of a bacterial inoculantBACH, S. J; MCALLISTER, T. A; BAAH, J et al.Journal of applied microbiology (Print). 2002, Vol 93, Num 2, pp 288-294, issn 1364-5072, 7 p.Article

Influence of homofermentative lactobacilli on the microflora and soluble nitrogen components in cheddar cheeseLEE, B. H; LALEYE, L. C; SIMARD, R. E et al.Journal of food science. 1990, Vol 55, Num 2, pp 391-397, issn 0022-1147Article

Inhibition of membrane bound ATPases of Escherichia coli and Listeria monocytogenes by plant oil aromaticsGILL, A. O; HOLLEY, R. A.International journal of food microbiology. 2006, Vol 111, Num 2, pp 170-174, issn 0168-1605, 5 p.Article

Disruption of Escherichia coli, Listeria monocytogenes and Lactobacillus sakei cellular membranes by plant oil aromaticsGILL, A. O; HOLLEY, R. A.International journal of food microbiology. 2006, Vol 108, Num 1, pp 1-9, issn 0168-1605, 9 p.Article

Inactivation of Escherichia coli O157:H7 in packaged ground beef by allyl isothiocyanateNADARAJAH, D; HAN, J. H; HOLLEY, R. A et al.International journal of food microbiology. 2005, Vol 99, Num 3, pp 269-279, issn 0168-1605, 11 p.Article

Microbial growth modelling with artificial neural networksJEYAMKONDAN, S; JAYAS, D. S; HOLLEY, R. A et al.International journal of food microbiology. 2001, Vol 64, Num 3, pp 343-354, issn 0168-1605Article

Inhibition of bacterial growth on ham and bologna by lysozyme, nisin and EDTAGILL, A. O; HOLLEY, R. A.Food research international. 2000, Vol 33, Num 2, pp 83-90, issn 0963-9969Article

High pressure processing of foods: an overviewTEWARI, G; JAYAS, D. S; HOLLEY, R. A et al.Sciences des aliments. 1999, Vol 19, Num 6, pp 619-661, issn 0240-8813Article

Survival and growth of Yersinia enterocolitica in egg washwater = Survie et croissance de Yersinia enterocolitica dans l'eau de lavage des oeufsSOUTHAM, G; PEARSON, J; HOLLEY, R. A et al.Journal of food protection. 1987, Vol 50, Num 2, pp 103-107, issn 0362-028XArticle

Predicting Survival of Escherichia coli O157:H7 in Dry Fermented Sausage Using Artificial Neural NetworksPALANICHAMY, A; JAYAS, D. S; HOLLEY, R. A et al.Journal of food protection. 2008, Vol 71, Num 1, pp 6-12, issn 0362-028X, 7 p.Article

Use of mustard flour to inactivate Escherichia coli O157 : H7 in ground beef under nitrogen flushed packagingNADARAJAH, D; HAN, J. H; HOLLEY, R. A et al.International journal of food microbiology. 2005, Vol 99, Num 3, pp 257-267, issn 0168-1605, 11 p.Article

The role of myrosinase in the development of toxicity toward Nematospora in mustard seedHOLLEY, R. A; JONES, J. D.Canadian journal of botany. 1985, Vol 63, Num 3, pp 521-526, issn 0008-4026Article

Prevention of transient discoloration of beef = Prévention de la décoloration transitoire de la viande de boeufTEWARI, G; JAYAS, D. S; JEREMIAH, L. E et al.Journal of food science. 2001, Vol 66, Num 3, pp 506-510, issn 0022-1147Article

Evaluation of the hygienic performances of the processes for cleaning, dressing and cooling pig carcasses at eight packing plantsGILL, C. O; DUSSAULT, F; HOLLEY, R. A et al.International journal of food microbiology. 2000, Vol 58, Num 1-2, pp 65-72, issn 0168-1605Article

Microbiological, chemical and sensory properties of pre-cooked roast beef preserved with horseradish essential oilDELAQUIS, P. J; WARD, S. M; HOLLEY, R. A et al.Journal of food science. 1999, Vol 64, Num 3, pp 519-524, issn 0022-1147Article

Detection of Campylobacter jejuni in food and poultry viscera using immunomagnetic separation and microtitre hybridizationLAMOUREUX, M; MACKAY, A; MESSIER, S et al.Journal of applied microbiology (Print). 1997, Vol 83, Num 5, pp 641-651, issn 1364-5072Article

Post-process, packaging-induced fermentation of delicatessen meatsHOLLEY, R. A; DOYON, G; FORTIN, J et al.Food research international. 1996, Vol 29, Num 1, pp 35-48, issn 0963-9969Article

Static, controlled (CO₂) atmosphere packaging of retail ready porkHOLLEY, R. A; GARIEPY, C; DELAQUIS, P et al.Journal of food science. 1994, Vol 59, Num 6, pp 1296-1301, issn 0022-1147Article

Simultaneous enumeration of the characteristic microorganisms in yogurt using the hydrophobic grid membrane filter systemMILLARD, G. E; MCKELLAR, R. C; HOLLEY, R. A et al.Journal of food protection. 1990, Vol 53, Num 1, issn 0362-028X, 64-66, 71 [4 p.]Article