 Food-Processing Industry
"Food-Processing Industry" is a descriptor in the National Library of Medicine's controlled vocabulary thesaurus,
MeSH (Medical Subject Headings). Descriptors are arranged in a hierarchical structure,
which enables searching at various levels of specificity.
The productive enterprises concerned with food processing.
| Descriptor ID |
D005525
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| MeSH Number(s) |
J01.576.423.200.400
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| Concept/Terms |
Food-Processing Industry- Food-Processing Industry
- Food Processing Industry
- Industry, Food-Processing
- Food-Processing Industries
- Industries, Food-Processing
- Industry, Food Processing
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Below are MeSH descriptors whose meaning is more general than "Food-Processing Industry".
Below are MeSH descriptors whose meaning is more specific than "Food-Processing Industry".
This graph shows the total number of publications written about "Food-Processing Industry" by people in this website by year, and whether "Food-Processing Industry" was a major or minor topic of these publications.
To see the data from this visualization as text, click here.
| Year | Major Topic | Minor Topic | Total |
|---|
| 2006 | 0 | 1 | 1 | | 2008 | 0 | 2 | 2 | | 2011 | 0 | 1 | 1 | | 2020 | 2 | 0 | 2 |
To return to the timeline, click here.
Below are the most recent publications written about "Food-Processing Industry" by people in Profiles.
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Waltenburg MA, Victoroff T, Rose CE, Butterfield M, Jervis RH, Fedak KM, Gabel JA, Feldpausch A, Dunne EM, Austin C, Ahmed FS, Tubach S, Rhea C, Krueger A, Crum DA, Vostok J, Moore MJ, Turabelidze G, Stover D, Donahue M, Edge K, Gutierrez B, Kline KE, Martz N, Rajotte JC, Julian E, Diedhiou A, Radcliffe R, Clayton JL, Ortbahn D, Cummins J, Barbeau B, Murphy J, Darby B, Graff NR, Dostal TKH, Pray IW, Tillman C, Dittrich MM, Burns-Grant G, Lee S, Spieckerman A, Iqbal K, Griffing SM, Lawson A, Mainzer HM, Bealle AE, Edding E, Arnold KE, Rodriguez T, Merkle S, Pettrone K, Schlanger K, LaBar K, Hendricks K, Lasry A, Krishnasamy V, Walke HT, Rose DA, Honein MA. Update: COVID-19 Among Workers in Meat and Poultry Processing Facilities - United States, April-May 2020. MMWR Morb Mortal Wkly Rep. 2020 Jul 10; 69(27):887-892.
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Dyal JW, Grant MP, Broadwater K, Bjork A, Waltenburg MA, Gibbins JD, Hale C, Silver M, Fischer M, Steinberg J, Basler CA, Jacobs JR, Kennedy ED, Tomasi S, Trout D, Hornsby-Myers J, Oussayef NL, Delaney LJ, Patel K, Shetty V, Kline KE, Schroeder B, Herlihy RK, House J, Jervis R, Clayton JL, Ortbahn D, Austin C, Berl E, Moore Z, Buss BF, Stover D, Westergaard R, Pray I, DeBolt M, Person A, Gabel J, Kittle TS, Hendren P, Rhea C, Holsinger C, Dunn J, Turabelidze G, Ahmed FS, deFijter S, Pedati CS, Rattay K, Smith EE, Luna-Pinto C, Cooley LA, Saydah S, Preacely ND, Maddox RA, Lundeen E, Goodwin B, Karpathy SE, Griffing S, Jenkins MM, Lowry G, Schwarz RD, Yoder J, Peacock G, Walke HT, Rose DA, Honein MA. COVID-19 Among Workers in Meat and Poultry Processing Facilities - 19 States, April 2020. MMWR Morb Mortal Wkly Rep. 2020 May 08; 69(18).
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Selani MM, Bianchini A, Ratnayake WS, Flores RA, Massarioli AP, de Alencar SM, Canniatti Brazaca SG. Physicochemical, Functional and Antioxidant Properties of Tropical Fruits Co-products. Plant Foods Hum Nutr. 2016 Jun; 71(2):137-44.
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Pittman CI, Pendleton S, Bisha B, O'Bryan CA, Belk KE, Goodridge L, Crandall PG, Ricke SC. Activity of citrus essential oils against Escherichia coli O157:H7 and Salmonella spp. and effects on beef subprimal cuts under refrigeration. J Food Sci. 2011 Aug; 76(6):M433-8.
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Carlson BA, Ruby J, Smith GC, Sofos JN, Bellinger GR, Warren-Serna W, Centrella B, Bowling RA, Belk KE. Comparison of antimicrobial efficacy of multiple beef hide decontamination strategies to reduce levels of Escherichia coli O157:H7 and Salmonella. J Food Prot. 2008 Nov; 71(11):2223-7.
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Carlson BA, Geornaras I, Yoon Y, Scanga JA, Sofos JN, Smith GC, Belk KE. Studies to evaluate chemicals and conditions with low-pressure applications for reducing microbial counts on cattle hides. J Food Prot. 2008 Jul; 71(7):1343-8.
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Flores RA, Tamplin ML, Marmer BS, Phillips JG, Cooke PH. Transfer coefficient models for escherichia coli O157:H7 on contacts between beef tissue and high-density polyethylene surfaces. J Food Prot. 2006 Jun; 69(6):1248-55.
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Geornaras I, Skandamis PN, Belk KE, Scanga JA, Kendall PA, Smith GC, Sofos JN. Post-processing application of chemical solutions for control of Listeria monocytogenes, cultured under different conditions, on commercial smoked sausage formulated with and without potassium lactate-sodium diacetate. Food Microbiol. 2006 Dec; 23(8):762-71.
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Flores RA. Distribution of Escherichia coli O157:H7 in beef processed in a table-top bowl cutter. J Food Prot. 2004 Feb; 67(2):246-51.
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