 Connection
Keith Belk to Vacuum
This is a "connection" page, showing publications Keith Belk has written about Vacuum.
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Connection Strength |
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0.220 |
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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: 0.068
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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: 0.027
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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: 0.024
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Byelashov OA, Kendall PA, Belk KE, Scanga JA, Sofos JN. Control of Listeria monocytogenes on vacuum-packaged frankfurters sprayed with lactic acid alone or in combination with sodium lauryl sulfate. J Food Prot. 2008 Apr; 71(4):728-34.
Score: 0.019
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Lianou A, Geornaras I, Kendall PA, Belk KE, Scanga JA, Smith GC, Sofos JN. Fate of Listeria monocytogenes in commercial ham, formulated with or without antimicrobials, under conditions simulating contamination in the processing or retail environment and during home storage. J Food Prot. 2007 Feb; 70(2):378-85.
Score: 0.018
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Formato G, Geornaras I, Barmpalia IM, Skandamis PN, Belk KE, Scanga JA, Kendall PA, Smith GC, Sofos JN. Effect of acid adaptation on growth during storage at 10 degrees C and resistance to simulated gastric fluid of Listeria monocytogenes inoculated onto bologna formulated with or without antimicrobials. J Food Prot. 2007 Jan; 70(1):65-9.
Score: 0.018
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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.
Score: 0.017
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Geornaras I, Belk KE, Scanga JA, Kendall PA, Smith GC, Sofos JN. Postprocessing antimicrobial treatments to control Listeria monocytogenes in commercial vacuum-packaged bologna and ham stored at 10 degrees C. J Food Prot. 2005 May; 68(5):991-8.
Score: 0.016
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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: 0.013
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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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