Zobrazeno 1 - 10
of 51
pro vyhledávání: '"D. F. Splittstoesser"'
Publikováno v:
Journal of food protection. 56(7)
Studies on 29 Neosartorya cultures showed that many ascospores, as enumerated in a haemocytometer, failed to produce colonies when cultured on agar media. Although the percent recoveries differed greatly between spore crops, germination and outgrowth
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5d54ae4d60270633197ace0eab7a0828
https://pubmed.ncbi.nlm.nih.gov/31113043
https://pubmed.ncbi.nlm.nih.gov/31113043
Autor:
John J. Churey, D. F. Splittstoesser
Publikováno v:
Journal of food protection. 52(11)
Concentrations of sorbic acid as high as 1000 mg/L had little effect on the heat resistance of ascospores. Growth of surviving spores that had been exposed to a lethal temperature, however, was greatly inhibited by concentrations as low as 70 mg/L. T
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::66239c53255bf457df20bf3426173de7
https://pubmed.ncbi.nlm.nih.gov/31003263
https://pubmed.ncbi.nlm.nih.gov/31003263
Autor:
D. F. Splittstoesser, B. O. Stoyla
Publikováno v:
Journal of food protection. 52(4)
Various compounds were tested to determine whether they would substitute for SO2 as inhibitors of strains of Leuconostoc oenos when inoculated into a model fruit beverage containing 5°C Brix Concord grape and 0.1% yeast extract. The following additi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::31160564fdaa08d3e7751b0bc5d0af7c
https://pubmed.ncbi.nlm.nih.gov/30991526
https://pubmed.ncbi.nlm.nih.gov/30991526
Publikováno v:
American Journal of Enology and Viticulture. 47:119-123
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e029d96221f438fa1a8ea0561fe26645
https://doi.org/10.5344/ajev.1996.47.2.119
https://doi.org/10.5344/ajev.1996.47.2.119
Autor:
D. F. Splittstoesser, J. J. Churney
Publikováno v:
American Journal of Enology and Viticulture. 43:290-293
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4428665deb27bed058d7b459e763385b
https://doi.org/10.5344/ajev.1992.43.3.290
https://doi.org/10.5344/ajev.1992.43.3.290
Autor:
D. F. Splittstoesser, R. E. Brackett
Publikováno v:
Compendium of Methods for The Microbiological Examination of Foods ISBN: 9780875531755
Compendium of Methods for The Microbiological Examination of Foods
Compendium of Methods for The Microbiological Examination of Foods
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2d1f5fae2672ef28f706eab981ac4f54
https://doi.org/10.2105/9780875531755ch50
https://doi.org/10.2105/9780875531755ch50
Publikováno v:
Compendium of Methods for The Microbiological Examination of Foods ISBN: 9780875531755
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c85a6602fcb5e37a572cd6e14009a0e4
https://doi.org/10.2105/9780875531755ch58
https://doi.org/10.2105/9780875531755ch58
Publikováno v:
Journal of food protection. 59(3)
The objective was to determine the effect of cider composition on the heat resistance of Escherichia coli O157:H7. The average D52 value in a model Empire apple juice was 18 min with a z value of 4.8 degrees C. Increasing the Brix from 11.8 to 16.5 d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ef7f87e7466ea1d113b8a4fb273bad20
https://pubmed.ncbi.nlm.nih.gov/10463437
https://pubmed.ncbi.nlm.nih.gov/10463437
Autor:
John J. Churey, D. F. Splittstoesser
Publikováno v:
Journal of Food Science. 56:876-877
The influence of sulfur dioxide on heat resistance was measured in 0.05 M, pH 3.3 tartaric acid solution and in various fruit juices. In tartaric acid solution, as little as 5 mg/L SO2 had a detectable effect; 100 mg/L reduced D80 from 123 min to 6.1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dd4115b601473522208d53d8ef21537f
https://doi.org/10.1111/j.1365-2621.1991.tb05408.x
https://doi.org/10.1111/j.1365-2621.1991.tb05408.x
Autor:
D. F. Splittstoesser, M. Wilkison
Publikováno v:
Journal of Food Quality. 4:107-111
The incubation of vegetable homogenates in water or trypticase soy broth for 1 h at 30°C resulted in a 5 to 10-fold increase in the recovery of coliforms when subsequently cultured in lauryl sulfate tryptose broth or on violet red bile agar.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b67d6b486f440c5c96c64ed08ed01547
https://doi.org/10.1111/j.1745-4557.1981.tb00719.x
https://doi.org/10.1111/j.1745-4557.1981.tb00719.x