J. Hotchkiss

J. Hotchkiss, B. Dull, 1984, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

MICROBIOLOGICAL AND SENSORY EVALUATION OF COOKED ROAST BEEF PACKAGED IN A MODIFIED ATMOSPHERE

J. Hotchkiss, C. Hintlian, 1987 .

Comparative Growth of Spoilage and Pathogenic Organisms on Modified Atmosphere-Packaged Cooked Beef.

J. Hotchkiss, C. Hintlian, 1987, Journal of food protection.

Effect of an elevated level of carbon dioxide containing atmosphere on the growth of spoilage and pathogenic bacteria at 2, 7, and 13 C.

J. Hotchkiss, R. Qureshi, R. Baker, 1986, Poultry science.

Review of antimicrobial food packaging

Paola Appendini, Joseph H. Hotchkiss, J. Hotchkiss, 2002 .

Polymer surface modification for the attachment of bioactive compounds

J. Goddard, J. Hotchkiss, 2007 .

Food-packaging interactions influencing quality and safety.

J. Hotchkiss, J H Hotchkiss, J. H. Hotchkiss, 1997, Food Additives and Contaminants.

Debilitation in conidia of the entomopathogenic fungi Beauveria bassiana and Metarhizium anisopliae and implication with respect to viability determinations and mycopesticide quality assessments.

M. Faria, A. Hajek, S. Wraight, 2010, Journal of invertebrate pathology.

Immobilization of lysozyme on food contact polymers as potential antimicrobial films

Paola Appendini, Joseph H. Hotchkiss, J. Hotchkiss, 1997 .

Continuous flow nonthermal CO2 processing: the lethal effects of subcritical and supercritical CO2 on total microbial populations and bacterial spores in raw milk.

J. Hotchkiss, J H Hotchkiss, B G Werner, 2006, Journal of dairy science.

Naringinase Immobilization in Packaging Films for Reducing Naringin Concentration in Grapefruit Juice

Joseph H. Hotchkiss, Nilda de Fátima Ferreira Soares, N. Soares, 1998 .

Surface hydrophobic modification of chitosan thin films by hexamethyldisilazane plasma deposition: effects on water vapour, CO2 and O2 permeabilities

O. Assis, J. Hotchkiss, 2007 .

Non-migratory bioactive polymers (NMBP) in food packaging.

J. Hotchkiss, M. Steven, 2003 .

National survey of elements and other constituents in municipal sewage sludges

D. C. Raupach, D. Lisk, S. C. Tong, 1984 .

CYSTEINE AS AN INHIBITOR OF POLYPHENOL OXIDASE

J. Hotchkiss, E. Dudley, 1989 .

Comparative Sorption of Aroma Compounds by Polyethylene and lonomer Food‐Contact Plastics

J. Hotchkiss, O. Y. Kwapong, 1987 .

MODIFIED ATMOSPHERE PACKAGING of HEAD LETTUCE

M. A. Rao, D. L. Downing, J. Morales-Castro, 1994 .

Diphenylamine and pre-slicing storage effects on the responses of apple slices to elevated CO2 atmospheres

C. Watkins, J. Hotchkiss, J. Amissah, 2006 .

Physiological responses of fresh-cut apple slices under high CO2 and low O2 partial pressures

Gurbuz Gunes, C. Watkins, J. Hotchkiss, 2001 .

Plasma modification of polyolefin surfaces

J. Goddard, Keun-Taik Lee, J. Hotchkiss, 2009 .

Growth and survival of Escherichia coli O157:H7 on fresh-cut apples in modified atmospheres at abusive temperatures.

Gurbuz Gunes, J. Hotchkiss, 2002, Journal of food protection.

Application of Packaging and Modified Atmosphere to Fresh-cut Fruits and Vegetables

Joseph H. Hotchkiss, T. Al-Ati, J. Hotchkiss, 2002 .

Effect of Carbon Dioxide on the Growth of Pseudomonas fluorescens and Listeria monocytogenes in Aerobic Atmospheres.

J. Hotchkiss, M. T. Hendricks, 1997, Journal of food protection.

Vegetables and Fruits

N. N. Potter, J. Hotchkiss, 1995 .

Quality Factors in Foods

N. N. Potter, J. Hotchkiss, 1995 .

Potential genotoxicity of chronically elevated nitric oxide: a review.

J. Hotchkiss, R. H. Liu, R. Liu, 1995, Mutation research.

An Overview of Food and Food Packaging Interactions

J. Hotchkiss, 1988 .

Effect of dissolved carbon dioxide on thermal inactivation of microorganisms in milk.

C. R. Loss, J. Hotchkiss, 2002, Journal of food protection.

Effect of Dissolved Carbon Dioxide on the Growth of Psychrotrophic Organisms in Cottage Cheese

J. Hotchkiss, Joseph H. Chen, 1991 .

Constituents of Foods: Properties and Significance

Joseph H. Hotchkiss, Norman N. Potter, N. N. Potter, 1995 .

The role of packaging film permselectivity in modified atmosphere packaging.

T. Al-Ati, J. Hotchkiss, Joseph H Hotchkiss, 2003, Journal of agricultural and food chemistry.

Application of modified atmosphere packaging (gas flushing and active packaging) for extending the shelf life of Beauveria bassiana conidia at high temperatures

S. Wraight, J. Hotchkiss, M. Faria, 2012 .

Temporal influence of ascorbic acid dose on the endogenous formation of N-nitrosoproline and N-nitrosothiazolidine-4-carboxylic acid in humans

D. Roe, J. Hotchkiss, M. Helser, 1991 .

Quantitative relationship between oral nitrate-reducing activity and the endogenous formation of N-nitrosoamino acids in humans.

D. Roe, J. Hotchkiss, K. B. Shapiro, 1991, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

Nitrite-cured meats as a source of endogenously and exogenously formed N-nitrosoproline in the ferret.

M. Perciballi, J. Hotchkiss, J. Conboy, 1989, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

2,4-Diamino-6-hydroxypyrimidine, an inhibitor of GTP cyclohydrolase I, suppresses nitric oxide production by chicken macrophages.

R. Dietert, J. Hotchkiss, Y. Sung, 1994, International journal of immunopharmacology.

A review of current literature on N-nitroso compounds in foods.

J. Hotchkiss, 1987, Advances in food research.

Fermentation and Other Uses of Microorganisms

N. N. Potter, J. Hotchkiss, 2003 .

Quality Comparison of Thermoprocessed Fishery Products in Cans and Retortable Pouches

J. Hotchkiss, R. Baker, S. S. Chia, 1983 .

Within and between sample comparisons of Gompertz parameters for Salmonella enteritidis and aerobic plate counts in chicken stored in air and modified atmosphere.

J. Hotchkiss, N. Altman, S. W. Langston, 1993, International journal of food microbiology.

Inhibition of Surface Molds on Cheese by Polyethylene Film Containing the Antimycotic Imazalil.

Y. Weng, Yih-Ming Weng, J. Hotchkiss, 1992, Journal of food protection.

Advances in and Aspects of Modified Atmosphere Packaging in Fresh Red Meats

J. Hotchkiss, D. E. Galloway, Presenter, 2003 .

Rapid method for estimation of N-nitrosodimethylamine in malt beverages.

D. Havery, J. Hotchkiss, T. Fazio, 1981, Journal - Association of Official Analytical Chemists.

N-nitrosodimethylamine in beer.

L. M. Libbey, J. Hotchkiss, R. Scanlan, 1980, Food and cosmetics toxicology.

Nitrosamines in Malt and Malt Beverages

D. Havery, J. Hotchkiss, T. Fazio, 1981 .

Nitrate, Nitrite, and nitroso compounds in foods

R. Cassens, J. Hotchkiss, 1987 .

Effect of cooking on the formation of N-nitrosodimethylamine in Korean dried seafood products

J. G. Kim, N. Sung, J. Shin, 2003, Food additives and contaminants.

Analysis of malted barley for N-nitrosodimethylamine.

J. Hotchkiss, R. Scanlan, J. Barbour, 1980, Journal of agricultural and food chemistry.

Rapid determination of volatile N-nitrosamines in nonfat dry milk.

D. Havery, J. Hotchkiss, T. Fazio, 1982, Journal of dairy science.

Elevated Carbon Dioxide Atmospheres for Packaging Poultry. II. Effects of Chicken Quarters and Bulk Packages

J. Hotchkiss, R. Qureshi, R. Baker, 1985 .

Elevated Carbon Dioxide Atmospheres for Packaging Poultry.I. Effects on Ground Chicken

J. Hotchkiss, R. Qureshi, R. Baker, 1985 .

Extraction of Pigments from Mechanically Deboned Turkey Meat

J. Hotchkiss, R. Baker, A. Hernández, 1986 .

Comparison of tomato phenolic and ascorbate fractions on the inhibition of N-nitroso compound formation

J. Hotchkiss, M. Helser, 1994 .

Analysis of direct contact paper and paperboard food packaging for N-nitrosomorpholine and morpholine.

J. Hotchkiss, A. Vecchio, 1983 .

Permeation of High-Barrier Films by Ethyl Esters: Effect of Permeant Molecular Weight, Relative Humidity, and Concentration

J. Hotchkiss, J. Landois-Garza, 1988 .

Effect of the thermal treatment of ionomer films on permeability and permselectivity

T. Al-Ati, J. Hotchkiss, 2002 .

Simple universal permeation apparatus

T. Al-Ati, J. Hotchkiss, Jorge Garza, 2003 .

Sources of N-nitrosamine contamination in foods.

J. Hotchkiss, 1984, Advances in experimental medicine and biology.

Food and packaging interactions

J. Hotchkiss, 1988 .

Unit Operations in Food Processing

Joseph H. Hotchkiss, Norman N. Potter, N. N. Potter, 1995 .

Identification of odor-active compounds resulting from thermal oxidation of polyethylene

T. Acree, J. Hotchkiss, A. Bravo, 1992 .

Tailored functionalization of low‐density polyethylene surfaces

J. Goddard, J. Hotchkiss, 2008 .

Synthesis of nitric oxide and nitrosamine by immortalized woodchuck hepatocytes.

J. Jacob, B. Tennant, J. Hotchkiss, 1993, Carcinogenesis.

Basal N-nitrosoproline formation and excretion in the ferret.

J. Hotchkiss, A. Vecchio, B. Dull, 1986, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

Nitrosating agents from the reaction between methyl oleate and dinitrogen trioxide: Identification and mutagenicity

J. Henion, J. Hotchkiss, J. Babish, 1987 .

N-nitrosamine ingestion from consumer-cooked bacon

C. Bisogni, J. Hotchkiss, A. Vecchio, 1986 .

N-Nitrosamine formation in fried-out bacon fat: evidence for nitrosation by lipid-bound nitrite

J. Hotchkiss, A. Vecchio, H. D. Ross, 1985 .

Nitrite Effects on Formation of Volatile Oxidation Products from Triolein

S. Erduran, J. Hotchkiss, 1995 .

Toxic compounds produced during cooking and meat processing

R. Parker, J. Hotchkiss, 1990 .

Headspace gas composition and chitin content as measures of Rhizopus stolonifer growth

Y. Weng, J. Hotchkiss, 1991 .