J. Gaze

发表

The heat resistance of spores of Clostridium botulinum 213B over the temperature range 120 to 140°C

J. Gaze, K. L. Brown, K. Brown, 2007 .

Heat resistance of Paenibacillus polymyxa in relation to pH and acidulants.

R. Skinner, J. Gaze, M. Casadei, 2000, Journal of applied microbiology.

Development of in vitro assays for the detection of botulinum toxins in foods.

K. Jameson, P. Dunnigan, J. Gaze, 1999, FEMS immunology and medical microbiology.

Development of an In Vitro Bioassay for Clostridium botulinum Type B Neurotoxin in Foods That Is More Sensitive than the Mouse Bioassay

P. Dunnigan, J. Gaze, C. Shone, 1999, Applied and Environmental Microbiology.

Heat resistance of Bacillus cereus, Salmonella typhimurium and Lactobacillus delbrueckii in relation to pH and ethanol.

J. Gaze, Casadei, R. Ingram, 2001, International journal of food microbiology.

The Importance and Control of Clostridium botulinum in Processed Foods

J. Gaze, 1992 .

Growth and heat resistance of psychrotrophic Clostridium botulinum in relation to ‘sous vide’ products

J. Gaze, G. Betts, 1995 .

Heat resistance of Salmonella weltevreden in low-moisture environments.

J. Gaze, J. Archer, E. Jervis, 1998, Journal of food protection.

Quantitative description of Listeria monocytogenes inactivation kinetics with temperature and water activity as the influencing factors; model prediction and methodological validation on dynamic data

J. F. Van Impe, Alain Kondjoyan, A. H. Geeraerd, 2006 .

Construction of a computer‐controlled thermoresistometer for the determination of the heat resistance of bacterial spores over the temperature range 100 to 150°C

P. Withers, J. Gaze, K. Brown, 2007 .

Thermal destruction of bacterial spores immobilized in food/alginate particles

M. Newman, J. Gaze, C. Ayres, 1984 .

Heat resistance of Listeria monocytogenes in homogenates of chicken, beef steak and carrot

J. G. Banks, J. Gaze, G. D. Brown, 1989 .

The effect of oil on the heat resistance of Staphylococcus aureus

J. Gaze, 1985 .

The evaluation of the recovery capacity of media for heat-treated Bacillus stearothermophilus spore strips.

J. Gaze, G. Brown, 1988, International journal of food microbiology.

Microbiological aspects of thermally processed foods

J. Gaze, 2005, Journal of applied microbiology.

Identification and prevention of hazards associated with slow cooling of hams and other large cooked meats and meat products

J. Gaze, J. Archer, R. Shaw, 1998 .

Thermal resistance of Bacillus stearothermophilus spores in dried pasta at different stages of rehydration

W. Mcminn, T. Magee, P. S. Richardson, 2007 .

Application of alginate particle techniques for the assessment of lethality in UHT processes.

J. Gaze, Gail Brown, 1990 .

A REVIEW Microbiological aspects of thermally processed foods

J. Gaze, 2005 .