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Electrolyte leakage as an indicator of high-temperature injury to harvested mature green tomatoes = La fuite d'électrolytes en tant qu'indicateur d'une altération à haute température de tomates vertes récoltées à maturitéINABA, M; CRANDALL, P. G.Journal of the American Society for Horticultural Science. 1988, Vol 113, Num 1, pp 96-99, issn 0003-1062Article

A research note. Factors affecting storage of orange concentrate = Note de recherche. Les facteurs influençant le stockage des concentrés d'orangeMARCY, J. E; GRAUMLICH, T. R; CRANDALL, P. G et al.Journal of food science. 1984, Vol 49, Num 6, pp 1628-1629, issn 0022-1147Article

Lethality of moist heat and silver dihydrogen citrate sanitizer combinations on Listeria spp. adhered to components of a deli meat slicerMASUKU, S. M; BABU, D; MARTIN, E. M et al.Food control. 2014, Vol 44, pp 227-232, issn 0956-7135, 6 p.Article

Identification of Listeria innocua Surrogates for Listeria monocytogenes in Hamburger PattiesFRIEDLY, E. C; CRANDALL, P. G; RICKE, S et al.Journal of food science. 2008, Vol 73, Num 4, issn 0022-1147, M174-M178Article

Utilization of citrus by-products and wastes as beverage clouding agentsSREENATH, H. K; CRANDALL, P. G; BAKER, R. A et al.Journal of fermentation and bioengineering. 1995, Vol 80, Num 2, pp 190-194, issn 0922-338XArticle

Model for evaluating turbidity in cloudy beveragesHERNANDEZ, E; BAKER, R. A; CRANDALL, P. G et al.Journal of food science. 1991, Vol 56, Num 3, pp 747-750, issn 0022-1147Article

Viscosity reduction and reformation of structure in orange concentrate as affected by homogenization within commercial taste evaporatorsCRANDALL, P. G; DAVIS, K. C.Journal of food science. 1991, Vol 56, Num 5, pp 1360-1364, issn 0022-1147Article

Analysis of microbial diversity on deli slicers using polymerase chain reaction and denaturing gradient gel electrophoresis technologiesKOO, O. K; MERTZ, A. W; AKINS, E. L et al.Letters in applied microbiology. 2013, Vol 56, Num 2, pp 111-119, issn 0266-8254, 9 p.Article

The impact of single antimicrobial intervention treatment with potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on non-inoculated ground beef lipid, instrumental color, and sensory characteristicsQUILO, S. A; POHLMAN, F. W; DIAS-MORSE, P. N et al.Meat science. 2009, Vol 83, Num 3, pp 345-350, issn 0309-1740, 6 p.Article

Orange Essential Oils Antimicrobial Activities against Salmonella sppO'BRYAN, C. A; CRANDALL, P. G; CHALOVA, V. I et al.Journal of food science. 2008, Vol 73, Num 6, issn 0022-1147, M264-M267Article

Improving ground beef safety and stabilizing color during irradiation using antioxidants, reductants or TSPDUONG, D. Q; CRANDALL, P. G; POHLMAN, F. W et al.Meat science. 2008, Vol 78, Num 4, pp 359-368, issn 0309-1740, 10 p.Article

In vitro Antilisterial Effects of Citrus Oil Fractions in Combination with Organic AcidsFRIEDLY, E. C; CRANDALL, P. G; RICKE, S. C et al.Journal of food science. 2009, Vol 74, Num 2, issn 0022-1147, M67-M72Article

A 2-step cooking method of searing and hot water pasteurization to maximize the safety of refrigerated, vacuum packaged, chicken breast meatENNS, D. K; CRANDALL, P. G; O'BRYAN, C. A et al.Journal of food science. 2007, Vol 72, Num 4, issn 0022-1147, M113-M119Article

The pre- and post-grinding application of rosemary and its effects on lipid oxidation and color during storage of ground beefBALENTINE, C. W; CRANDALL, P. G; O'BRYAN, C. A et al.Meat science. 2006, Vol 73, Num 3, pp 413-421, issn 0309-1740, 9 p.Article

Viscosity reduction by homogenization of orange juice concentrate in a pilot plant taste evaporator = Réduction de la viscosité du jus d'orange concentré, par homogénéisation dans un évaporateur TASTE, à échelle piloteCRANDALL, P. G; DAVIS, K. C; CARTER, R. D et al.Journal of food science. 1988, Vol 53, Num 5, pp 1477-1481, issn 0022-1147Article

Quality of enzymatically treated 72° Brix orange juice stored at refrigerated temperatures = Qualité du jus d'orange à 72° Brix, traité enzymatiquement et stocké à basses températuresCRANDALL, P. G; CHEN, C. S; MARCY, J. E et al.Journal of food science. 1986, Vol 51, Num 4, pp 1017-1020, issn 0022-1147Article

Cleaning and decontamination efficacy of wiping cloths and silver dihydrogen citrate on food contact surfacesMASUKU, S. M; BABU, D; MARTIN, E. M et al.Journal of applied microbiology (Print). 2012, Vol 113, Num 1, pp 89-95, issn 1364-5072, 7 p.Article

Dietary fiber content influences soluble carbohydrate levels in ruminal fluidsPINDER, R. S; PATTERSON, J. A; O'BRYAN, C. A et al.Journal of environmental science and health. Part B. Pesticides, food contaminants, and agricultural wastes. 2012, Vol 47, Num 7, pp 710-717, issn 0360-1234, 8 p.Article

Microbial, instrumental color and sensory characteristics of inoculated ground beef produced using potassium lactate, sodium metasilicate or peroxyacetic acid as multiple antimicrobial interventionsQUILO, S. A; POHLMAN, F. W; DIAS-MORSE, P. N et al.Meat science. 2010, Vol 84, Num 3, pp 470-476, issn 0309-1740, 7 p.Article

Control of Listeria Monocytogenes by Lauric Arginate on Frankfurters Formulated with or without Lactate/DiacetateMARTIN, E. M; GRIFFIS, C. L; VAUGHN, K. L. S et al.Journal of food science. 2009, Vol 74, Num 6, issn 0022-1147, M237-M241Article

Viscosity reduction of orange juice concentrate by pulp reduction vs enzyme treatmentCRANDALL, P. G; DAVIS, K. C; BAKER, R. A et al.Food technology (Chicago). 1990, Vol 44, Num 4, pp 126-129, issn 0015-6639Article

Portable, low-cost equipment for small-scale fruit juice processingCRANDALL, P. G; UPADHYAYA, J. K; DAVIS, K. C et al.Journal of Food Technology. 1990, Vol 25, Num 5, pp 583-589, issn 0022-1163, 7 p.Article

Antimicrobial effect and mode of action of terpeneless cold-pressed Valencia orange essential oil on methicillin-resistant Staphylococcus aureusMUTHAIYAN, A; MARTIN, E. M; NATESAN, S et al.Journal of applied microbiology (Print). 2012, Vol 112, Num 5, pp 1020-1033, issn 1364-5072, 14 p.Article

Ciprofloxacin-sensitive and ciprofloxacin-resistant Campylobacter jejuni are equally susceptible to natural orange oil-based antimicrobialsNANNAPANENI, R; CHALOVA, V. I; STORY, R et al.Journal of environmental science and health. Part B. Pesticides, food contaminants, and agricultural wastes. 2009, Vol 44, Num 6, pp 571-577, issn 0360-1234, 7 p.Article

Effects of potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on physical, chemical, and sensory properties of ground beef pattiesQUILO, S. A; POHLMAN, F. W; BROWN, A. H et al.Meat science. 2009, Vol 82, Num 1, pp 44-52, issn 0309-1740, 9 p.Article

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