Estimation of parameters in the Weibull model from microbial survival data obtained under constant conditions with come-up times

Kinetic modeling of inactivation of natural microbiota and Escherichia coli on cherry tomato treated with fixed multi-frequency sonication

(2020) Abdullateef Taiye Mustapha et al.   ULTRASONICS SONOCHEMISTRY

Microwave pasteurization of apple juice: Modeling the inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium at 80–90 °C

(2019) Gabriella Mendes-Oliveira et al.   FOOD MICROBIOLOGY

Mathematical quantification of the induced stress resistance of microbial populations during non-isothermal stresses

(2018) Alberto Garre et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of heating rates on thermal destruction kinetics of Escherichia coli ATCC25922 in mashed potato and the associated changes in product color

(2018) Xiaoxi Kou et al.   FOOD CONTROL

Development of growth and survival models for Salmonella and Listeria monocytogenes during non-isothermal time-temperature profiles in leafy greens

(2017) Abhinav Mishra et al.   FOOD CONTROL

A Gompertz Model Approach to Microbial Inactivation Kinetics by High-Pressure Processing (HPP): Model Selection and Experimental Validation

(2017) Vinicio Serment-Moreno et al.   JOURNAL OF FOOD SCIENCE

The Logistic-Exponential Weibull Model as a Tool to Predict Natural Microflora Inactivation of Agave Mapsiaga Aguamiel (Agave Sap) by High Pressure Treatments

(2016) Vinicio Serment-Moreno et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Inactivation ofSalmonellain Shell Eggs by Hot Water Immersion and Its Effect on Quality

(2016) David J. Geveke et al.   JOURNAL OF FOOD SCIENCE

Estimating microbial survival parameters from dynamic survival data using Microsoft Excel

(2013) Guibing Chen   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Inactivation kinetics of Bacillus coagulans spores under ohmic and conventional heating

(2013) Romel Somavat et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

An optimization algorithm for estimation of microbial survival parameters during thermal processing

(2011) Guibing Chen et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Development of stress resistance in Staphylococcus aureus after exposure to sublethal environmental conditions

(2010) G. Cebrián et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Thermal inactivation of Listeria monocytogenes in ground beef under isothermal and dynamic temperature conditions

(2008) Lihan Huang   JOURNAL OF FOOD ENGINEERING