B. S. Eblen

发表

Differences in thermotolerance of variousEscherichia coliO157:H7 strains in a salami matrix☆

R. C. Whiting, James J. Sheridan, David A. McDowell, 1999 .

Cold Shock Induction of Thermal Sensitivity inListeria monocytogenes

D. Bayles, B. S. Eblen, Arthur J. Miller, 2000, Applied and Environmental Microbiology.

Thermal Inactivation of Salmonella spp. in Chicken Broth, Beef, Pork, Turkey, and Chicken: Determination of D- and Z-values

Vijay K. Juneja, Brian S. Eblen, G. M. Ransom, 2001 .

Survival of Escherichia coli 0157:H7 during the Manufacture of PepperoniH

R. C. Whiting, J. Sheridan, G. Duffy, 2006 .

Predictive model for the combined effect of temperature, pH, sodium chloride, and sodium pyrophosphate on the heat resistance of Escherichia coli O157:H7

B. S. Marmer, B. S. Eblen, V. Juneja, 1999 .

Evidence of Salmonella internalization into fresh mangos during simulated postharvest insect disinfestation procedures.

B. S. Eblen, Arthur J. Miller, A. L. Penteado, 2004, Journal of food protection.

Detection of Type A, B, E, and F Clostridium botulinum Neurotoxins in Foods by Using an Amplified Enzyme-Linked Immunosorbent Assay with Digoxigenin-Labeled Antibodies

R. C. Whiting, Shashi K. Sharma, J. Ferreira, 2006, Applied and Environmental Microbiology.

Difference si nthermotoleranc eo fvarious Escherichi acol iO157:H 7strains i na salam imatrix †

R. C. Whiting, J. Sheridan, G. Duffy, 1999 .

Survival of Escherichia coli O157:H7 during the manufacture of pepperoni.

R. C. Whiting, G. Duffy, D. McDowell, 1998, Journal of food protection.

HEAT RESISTANCE OF CLOSTRIDIUM PERFRINGENS VEGETATIVE CELLS AS AFFECTED BY PRIOR HEAT SHOCK

B. McClane, J. Novak, B. S. Eblen, 2001 .

Evaluation of Lateral-Flow Clostridium botulinum Neurotoxin Detection Kits for Food Analysis

R. C. Whiting, Richard C. Whiting, Robert L. Bull, 2005, Applied and Environmental Microbiology.

Influence of Sodium Chloride on Thermal Inactivation and Recovery of Nonproteolytic Clostridium botulinum Type B Strain KAP B5 Spores †.

B. S. Eblen, V. Juneja, 1995, Journal of food protection.

Potential for internalization, growth, and survival of Salmonella and Escherichia coli O157:H7 in oranges.

Robert L Buchanan, Mark O Walderhaug, R. Buchanan, 2004, Journal of food protection.

Increased thermotolerance of Clostridium perfringens spores following sublethal heat shock

Lihan Huang, John S. Novak, Vijay K. Juneja, 2003 .

Predictive thermal inactivation model for Listeria monocytogenes with temperature, pH, NaCl, and sodium pyrophosphate as controlling factors.

B. S. Eblen, V K Juneja, B S Eblen, 1999, Journal of food protection.

Growth, Injury, and Survival Potential of Yersinia enterocolitica . Listeria monocytogenes , and Staphylococcus aureus in Brine Chiller Conditions †.

B. S. Eblen, J. Call, A. Miller, 1997, Journal of food protection.

Modeling non-linear survival curves to calculate thermal inactivation of salmonella in poultry of different fat levels.

H M Marks, H. Marks, B. S. Eblen, 2001, International journal of food microbiology.

Thermal Resistance of Nonproteolytic Type B and Type E Clostridium botulinum Spores in Phosphate Buffer and Turkey Slurry†.

S. Palumbo, B. S. Marmer, A. C. Williams, 1995, Journal of food protection.

Application and evaluation of male‐specific bacteriophage as a process integrity or faecal contamination indicator in a pork slaughterhouse environment

B. S. Eblen, W. Burkhardt, A. Oser, 1998, Journal of applied microbiology.

Heat inactivation of Salmonella typhimurium DT104 in beef as affected by fat content

B. S. Eblen, V. Juneja, 2000, Letters in applied microbiology.