 Connection
Keith Belk to Water
This is a "connection" page, showing publications Keith Belk has written about Water.
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Connection Strength |
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0.098 |
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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: 0.018
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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: 0.018
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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: 0.017
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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: 0.017
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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: 0.016
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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: 0.012
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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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