Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Nathan Jarvis"'
Autor:
Turki M. Dawoud, Morgan L. Davis, Si Hong Park, Sun Ae Kim, Young Min Kwon, Nathan Jarvis, Corliss A. O’Bryan, Zhaohao Shi, Philip G. Crandall, Steven C. Ricke
Publikováno v:
Frontiers in Veterinary Science, Vol 4 (2017)
In some animals, the typical body temperature can be higher than humans, for example, 42°C in poultry and 40°C in rabbits which can be a potential thermal stress challenge for pathogens. Even in animals with lower body temperatures, when infection
Externí odkaz:
https://doaj.org/article/07f053bea7b84eccbffbce9ec7028322
Publikováno v:
Microorganisms, Vol 9, Iss 194, p 194 (2021)
Microorganisms
Microorganisms
The detection, enumeration, and virulence potential of viable but non-culturable (VBNC) pathogens continues to be a topic of discussion. While there is a lack of definitive evidence that VBNC Listeria monocytogenes (Lm) pose a public health risk, rec
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f5624f287808913d55e45a18dbc7ac2e
https://www.mdpi.com/2076-2607/9/1/194
https://www.mdpi.com/2076-2607/9/1/194
Autor:
Michael G. Johnson, Steven C. Ricke, Elizabeth M. Martin, Philip G. Crandall, Nathan Jarvis, Corliss A. O'Bryan
Publikováno v:
Journal of Food Protection. 80:1749-1759
The soilborne pathogen Listeria monocytogenes frequently contaminates food products and food processing environments and is able to survive desiccation, high osmotic pressures, and starvation. However, little is known about how this pathogen survives
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::01d1fdd6b606a488f047a1e3b272bf14
https://doi.org/10.4315/0362-028x.jfp-17-041
https://doi.org/10.4315/0362-028x.jfp-17-041
Autor:
Corliss A. O'Bryan, Young Min Kwon, Philip G. Crandall, Steven C. Ricke, Nathan Jarvis, Turki M. Dawoud, Si Hong Park
Publikováno v:
Food Control. 68:280-290
Each year there are an estimated one million non-typhoidal Salmonella infections in the U.S. and about 20,000 of those infected persons require hospitalization. These infections cost Americans almost $4 billion per year. Worldwide, there are more tha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::504a043a6dfd5fdc3bd934df63f2e9d7
https://doi.org/10.1016/j.foodcont.2016.04.006
https://doi.org/10.1016/j.foodcont.2016.04.006
Publikováno v:
Food Control. 66:256-269
Listeria monocytogenes is known to be an important foodborne pathogen and is the causative agent of one of the deadliest foodborne illnesses. The organism has a wide range of environmental conditions under which it will survive and grow, and often co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::00ccc684833aa206d075172ec48cb471
https://doi.org/10.1016/j.foodcont.2016.02.020
https://doi.org/10.1016/j.foodcont.2016.02.020
Publikováno v:
International Journal of Hospitality Management. 85:102443
In the U.S., the foodservice industry has been responsible for significant portions of food waste. Recently, on-site foodservice industry leaders advocate for the potential use of imperfect produce. However, lack of research efforts on the use of imp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8cfe9b235403bd1743d522634bea3aa6
https://doi.org/10.1016/j.ijhm.2019.102443
https://doi.org/10.1016/j.ijhm.2019.102443
Autor:
Ed Clausen, Corliss A. O'Bryan, Susan A. Killian, Philip G. Crandall, Dennis Beck, Nathan Jarvis
Publikováno v:
Journal of Food Science Education. 14:24-29
It is often difficult to offer food chemistry students traditional, hands-on laboratory experiences due to lack of funds for equipment, insufficient laboratory space, or the nature of distance education. A traditional wet laboratory exercise was deve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::441d40b3d91ca2202b1d3aa81e8bb46b
https://doi.org/10.1111/1541-4329.12049
https://doi.org/10.1111/1541-4329.12049
Autor:
Robert K. Engler, Nathan Jarvis, Ed Clausen, Susan A. Killian, Dennis Beck, Corliss A. O'Bryan, Philip G. Crandall
Publikováno v:
Journal of Food Science Education. 14:18-23
One of the most pressing issues for many land grant institutions is the ever increasing cost to build and operate wet chemistry laboratories. A partial solution is to develop computer-based teaching modules that take advantage of animation, web-based
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::205a3c88150ae4d5a1f3ef5d30d823a5
https://doi.org/10.1111/1541-4329.12048
https://doi.org/10.1111/1541-4329.12048
Autor:
Byungjick Min, Sun-Ok Lee, Si Hong Park, Philip G. Crandall, Nathan Jarvis, Ok Kyung Koo, Steven C. Ricke
Publikováno v:
Food and Nutrition Sciences. :1103-1114
High Methoxy Pectin (HMP), Sugar Beet Pectin (SBP), Soy Pectin (SOY), and Fructooligosaccharide (FOS, as a positive control) were used to determine fermentation properties considering applicabil-ity as functional foods, particularly related to colon
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fe31ce3f2dccec8a3e00794566ab0b01
https://doi.org/10.4236/fns.2015.612115
https://doi.org/10.4236/fns.2015.612115
Publikováno v:
Food Safety and Protection ISBN: 9781315153414
Food Safety and Protection
Food Safety and Protection
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bb5c72166b0c8535c81943a9182779c0
https://doi.org/10.1201/9781315153414-8
https://doi.org/10.1201/9781315153414-8
