 Connection
Keith Belk to Meat
This is a "connection" page, showing publications Keith Belk has written about Meat.
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Connection Strength |
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4.087 |
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Weinroth MD, Britton BC, Belk KE. Genetics and microbiology of meat. Meat Sci. 2018 Oct; 144:15-21.
Score: 0.549
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Gifford CL, O'Connor LE, Campbell WW, Woerner DR, Belk KE. Broad and Inconsistent Muscle Food Classification Is Problematic for Dietary Guidance in the U.S. Nutrients. 2017 Sep 16; 9(9).
Score: 0.527
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Scott BR, Yang X, Geornaras I, Delmore RJ, Woerner DR, Adler JM, Belk KE. Antimicrobial Efficacy of a Lactic Acid and Citric Acid Blend against Shiga Toxin-Producing Escherichia coli, Salmonella, and Nonpathogenic Escherichia coli Biotype I on Inoculated Prerigor Beef Carcass Surface Tissue. J Food Prot. 2015 Dec; 78(12):2136-42.
Score: 0.465
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Huerta-Leidenz N, Ru?z-Flores A, Maldonado-Siman E, Vald?z A, Belk KE. Survey of Mexican retail stores for US beef product. Meat Sci. 2014 Feb; 96(2 Pt A):729-36.
Score: 0.401
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Hossner KL, Yemm RS, Sonnenshein SE, Mason GL, Cummings BA, Reddy MC, Sofos JN, Scanga JA, Tatum JD, Smith GC, Belk KE. Comparison of immunochemical (enzyme-linked immunosorbent assay) and immunohistochemical methods for the detection of central nervous system tissue in meat products. J Food Prot. 2006 Mar; 69(3):644-50.
Score: 0.237
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O'Connor LE, Gifford CL, Woerner DR, Sharp JL, Belk KE, Campbell WW. Dietary Meat Categories and Descriptions in Chronic Disease Research Are Substantively Different within and between Experimental and Observational Studies: A Systematic Review and Landscape Analysis. Adv Nutr. 2020 01 01; 11(1):41-51.
Score: 0.154
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Woerner DR, Geornaras I, Martin JN, Belk KE, Acuff GR, Dickson JS. Use of Nonpathogenic Escherichia coli Surrogates as Predictors of the Survival of Nontyphoidal Salmonella, non-O157 Shiga Toxin-Producing Escherichia coli, and Escherichia coli O157 Populations after High Hydrostatic Pressure Processing. J Food Prot. 2018 07; 81(7):1068-1072.
Score: 0.139
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McNeill SH, Cifelli AM, Roseland JM, Belk KE, Woerner DR, Gehring KB, Savell JW, Brooks JC, Thompson LD. A Research Communication Brief: Gluten Analysis in Beef Samples Collected Using a Rigorous, Nationally Representative Sampling Protocol Confirms That Grain-Finished Beef Is Naturally Gluten-Free. Nutrients. 2017 Aug 25; 9(9).
Score: 0.131
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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: 0.097
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Geornaras I, Yang H, Moschonas G, Nunnelly MC, Belk KE, Nightingale KK, Woerner DR, Smith GC, Sofos JN. Efficacy of chemical interventions against Escherichia coli O157:H7 and multidrug-resistant and antibiotic-susceptible Salmonella on inoculated beef trimmings. J Food Prot. 2012 Nov; 75(11):1960-7.
Score: 0.094
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Fouladkhah A, Geornaras I, Yang H, Belk KE, Nightingale KK, Woerner DR, Smith GC, Sofos JN. Sensitivity of Shiga toxin-producing Escherichia coli, multidrug-resistant Salmonella, and antibiotic-susceptible Salmonella to lactic acid on inoculated beef trimmings. J Food Prot. 2012 Oct; 75(10):1751-8.
Score: 0.093
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Geornaras I, Yang H, Manios S, Andritsos N, Belk KE, Nightingale KK, Woerner DR, Smith GC, Sofos JN. Comparison of decontamination efficacy of antimicrobial treatments for beef trimmings against Escherichia coli O157:H7 and 6 non-O157 Shiga toxin-producing E. coli serogroups. J Food Sci. 2012 Sep; 77(9):M539-44.
Score: 0.093
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Simpson Beauchamp C, Dourou D, Geornaras I, Yoon Y, Scanga JA, Belk KE, Smith GC, Nychas GJ, Sofos JN. Transfer, attachment, and formation of biofilms by Escherichia coli O157:H7 on meat-contact surface materials. J Food Sci. 2012 Jun; 77(6):M343-7.
Score: 0.091
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Adler JM, Geornaras I, Belk KE, Smith GC, Sofos JN. Thermal inactivation of Escherichia coli O157:H7 inoculated at different depths of non-intact blade-tenderized beef steaks. J Food Sci. 2012 Feb; 77(2):M108-14.
Score: 0.089
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Adler JM, Geornaras I, Byelashov OA, Belk KE, Smith GC, Sofos JN. Survival of Escherichia coli O157:H7 in meat product brines containing antimicrobials. J Food Sci. 2011 Sep; 76(7):M478-85.
Score: 0.086
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Yoon Y, Geornaras I, Scanga JA, Belk KE, Smith GC, Kendall PA, Sofos JN. Probabilistic models for the prediction of target growth interfaces of Listeria monocytogenes on ham and turkey breast products. J Food Sci. 2011 Aug; 76(6):M450-5.
Score: 0.086
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Dourou D, Beauchamp CS, Yoon Y, Geornaras I, Belk KE, Smith GC, Nychas GJ, Sofos JN. Attachment and biofilm formation by Escherichia coli O157:H7 at different temperatures, on various food-contact surfaces encountered in beef processing. Int J Food Microbiol. 2011 Oct 03; 149(3):262-8.
Score: 0.086
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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.
Score: 0.086
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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: 0.084
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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: 0.079
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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: 0.074
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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.
Score: 0.071
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Reddy MC, Hossner KL, Belk KE, Scanga JA, Yemm RS, Sofos JN, Smith GC. Detection of central nervous system tissue on meat and carcass-splitting band saw blade surfaces using modified fluorescent glial fibrillary acidic protein enzyme-linked immunosorbent assay sampling and extraction procedures. J Food Prot. 2006 Aug; 69(8):1966-70.
Score: 0.061
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Ashton LV, Geornaras I, Stopforth JD, Skandamis PN, Belk KE, Scanga JA, Smith GC, Sofos JN. Fate of inoculated Escherichia coli O157:H7, cultured under different conditions, on fresh and decontaminated beef transitioned from vacuum to aerobic packaging. J Food Prot. 2006 Jun; 69(6):1273-9.
Score: 0.060
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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: 0.054
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Belk AD, Frazier AN, Fuerniss LK, Delmore R, Belk K, Borlee B, Geornaras I, Martin JN, Metcalf JL. A Pilot Study: the Development of a Facility-Associated Microbiome and Its Association with the Presence of Listeria Spp. in One Small Meat Processing Facility. Microbiol Spectr. 2022 10 26; 10(5):e0204522.
Score: 0.046
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Zhai C, Djimsa BA, Prenni JE, Woerner DR, Belk KE, Nair MN. Tandem mass tag labeling to characterize muscle-specific proteome changes in beef during early postmortem period. J Proteomics. 2020 06 30; 222:103794.
Score: 0.039
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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: 0.015
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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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