 Connection
Keith Belk to Hot Temperature
This is a "connection" page, showing publications Keith Belk has written about Hot Temperature.
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Connection Strength |
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0.452 |
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Byelashov OA, Adler JM, Geornaras I, Ko KY, Belk KE, Smith GC, Sofos JN. Evaluation of brining ingredients and antimicrobials for effects on thermal destruction of Escherichia coli O157:H7 in a meat model system. J Food Sci. 2010 May; 75(4):M209-17.
Score: 0.077
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Rodr?guez-Marval M, Geornaras I, Kendall PA, Scanga JA, Belk KE, Sofos JN. Microwave oven heating for inactivation of Listeria monocytogenes on frankfurters before consumption. J Food Sci. 2009 Oct; 74(8):M453-60.
Score: 0.074
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Yoon Y, Mukherjee A, Belk KE, Scanga JA, Smith GC, Sofos JN. Effect of tenderizers combined with organic acids on Escherichia coli O157:H7 thermal resistance in non-intact beef. Int J Food Microbiol. 2009 Jul 31; 133(1-2):78-85.
Score: 0.072
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Mukherjee A, Yoon Y, Belk KE, Scanga JA, Smith GC, Sofos JN. Thermal inactivation of Escherichia coli O157:H7 in beef treated with marination and tenderization ingredients. J Food Prot. 2008 Jul; 71(7):1349-56.
Score: 0.068
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Koutsoumanis KP, Ashton LV, Geornaras I, Belk KE, Scanga JA, Kendall PA, Smith GC, Sofos JN. Effect of single or sequential hot water and lactic acid decontamination treatments on the survival and growth of listeria monocytogenes and spoilage microflora during aerobic storage of fresh beef at 4, 10, and 25 degrees C. J Food Prot. 2004 Dec; 67(12):2703-11.
Score: 0.053
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Yoon Y, Geornaras I, Mukherjee A, Belk KE, Scanga JA, Smith GC, Sofos JN. Effects of cooking methods and chemical tenderizers on survival of Escherichia coli O157:H7 in ground beef patties. Meat Sci. 2013 Oct; 95(2):317-22.
Score: 0.024
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Shen C, Geornaras I, Belk KE, Smith GC, Sofos JN. Thermal inactivation of acid, cold, heat, starvation, and desiccation stress-adapted Escherichia coli O157:H7 in moisture-enhanced nonintact beef. J Food Prot. 2011 Apr; 74(4):531-8.
Score: 0.021
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Shen C, Geornaras I, Belk KE, Smith GC, Sofos JN. Inactivation of Escherichia coli O157:H7 in moisture-enhanced nonintact beef by pan-broiling or roasting with various cooking appliances set at different temperatures. J Food Sci. 2011 Jan-Feb; 76(1):M64-71.
Score: 0.020
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Shen C, Adler JM, Geornaras I, Belk KE, Smith GC, Sofos JN. Inactivation of Escherichia coli O157:H7 in nonintact beefsteaks of different thicknesses cooked by pan broiling, double pan broiling, or roasting by using five types of cooking appliances. J Food Prot. 2010 Mar; 73(3):461-9.
Score: 0.019
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Stopforth JD, Skandamis PN, Ashton LV, Geornaras I, Kendall PA, Belk KE, Scanga JA, Smith GC, Sofos JN. Impact of inoculum preparation and storage conditions on the response of Escherichia coli O157:H7 populations to undercooking and simulated exposure to gastric fluid. Appl Environ Microbiol. 2006 Jan; 72(1):672-9.
Score: 0.014
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Samelis J, Bedie GK, Sofos JN, Belk KE, Scanga JA, Smith GC. Control of Listeria monocytogenes with combined antimicrobials after postprocess contamination and extended storage of frankfurters at 4 degrees C in vacuum packages. J Food Prot. 2002 Feb; 65(2):299-307.
Score: 0.011
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Connection Strength
The connection strength for concepts is the sum of the scores for each matching publication.
Publication scores are based on many factors, including how long ago they were written and whether the person is a first or senior author.
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