M. E. Matthews

发表

Acute Metabolic Responses to Myocardial Infarction: Changes in Glucose Utilization and Secretion of Insulin and Growth Hormone

H. Lebovitz, R. Scheele, K. Shultz, 1969, Circulation.

Time spent in state-recommended functions by consultant dietitians in Wisconsin skilled nursing facilities.

M. Theis, M. E. Matthews, 1991, Journal of the American Dietetic Association.

Food safety: review and implications for dietitians and dietetic technicians.

M. E. Matthews, P. Ollinger-Snyder, 1996, Journal of the American Dietetic Association.

Food Quality and Energy Usage in Foodservice Systems: Convective Thermal Processing of Turkey Rolls.

M. Zabik, R. B. Maxcy, M. E. Matthews, 1987 .

Fate of Bacillus cereus in Whipped Potatoes During Pre-Service Holding as Could Occur in a Conventional Foodservice System 1.

P. O. Snyder, E. H. Marth, M. E. Matthews, 1983, Journal of food protection.

COOK/CHILL FOODSERVICE SYSTEM WITH A MICROWAVE OVEN: THIAMIN CONTENT IN PORTIONS OF BEEF LOAF AFTER MICROWAVE‐HEATING

C. A. Dahl, M. E. Matthews, 1980 .

BEHAVIOR OF CLOSTRIDIUM PERFRINGENS IN PRECOOKED CHILLED GROUND BEEF GRAVY DURING COOLING, HOLDING, AND REHEATING1

E. H. Marth, S. Tuomi, M. E. Matthews, 1974 .

FATE OF Staphylococcus aureus IN BEEF‐SOY LOAVES SUBJECTED TO PROCEDURES USED IN HOSPITAL CHILL FOODSERVICE SYSTEMS

E. H. Marth, M. E. Matthews, W. Bunch, 1977 .

Thermal Inactivation of Listeria monocytogenes in Chicken Gravy.

E. H. Marth, A. Yousef, M. E. Matthews, 1992, Journal of food protection.

GROWTH AND SURVIVAL OF Listeria monocytogenes IN CHICKEN GRAVY DURING COOLING AND REFRIGERATED STORAGE

E. H. Marth, A. Yousef, M. E. Matthews, 1993 .

Microbiological Quality of Foodservice Menu Items Produced and Stored by Cook/Chill, Cook/Freeze, Cook/Hot-Hold and Heat/Serve Methods 1.

P. O. Snyder, M. E. Matthews, 1984, Journal of food protection.

Quality of beef stew in a hospital chill foodservice system.

M. E. Matthews, S. Nicholanco, 1978, Journal of the American Dietetic Association.

HOSPITAL CHILL FOODSERVICE SYSTEMS: ACCEPTABILITY AND MICROBIOLOGICAL CHARACTERISTICS OF BEEF-SOY LOAVES WHEN PROCESSED ACCORDING TO SYSTEM PROCEDURES

E. H. Marth, M. E. Matthews, W. Bunch, 1976 .

Survival of Streptococcus faecium in Beef loaf and Potatoes after Microwave-Heating in a Simulated Cook/Chill Foodservice System 1.

E. H. Marth, C. A. Dahl, M. E. Matthews, 1981, Journal of food protection.

Thermal Destruction of Listeria monocytogenes in Ground Pork Prepared with and without Soy Hulls.

E. H. Marth, N. Unklesbay, F. El-Gazzar, 1995, Journal of food protection.

A dietary survey of 14 Wisconsin nursing homes.

N. E. Johnson, C. Sempos, P. Elmer, 1982, Journal of the American Dietetic Association.

Development of a dietary intake monitoring system for nursing homes.

N. E. Johnson, C. Sempos, P. Elmer, 1982, Journal of the American Dietetic Association.

Profiles of the future for administrative dietitians via the Delphi Technique.

M. E. Matthews, W. Bunch, M. J. Mahaffey, 1975, Journal of the American Dietetic Association.

Temperature Histories of Menu Items During Meal Assembly, Distribution and Service in a Hospital Foodservice 1.

M. E. Matthews, S. Ridley, 1983, Journal of Food Protection.

A computer-based decision support system aids distribution in planning and control of foodservices.

J. Norback, M. E. Matthews, Z. R. Hicks, 1986, Journal of the American Dietetic Association.

Labor time spent in foodservice activities in one hospital: a 12-year profile.

M. E. Matthews, M. J. Mahaffey, M. V. Zardain, 1986, Journal of the American Dietetic Association.

Determining labor production time for roast entrées in hospital food services.

P. Zemel, M. E. Matthews, 1982, Journal of the American Dietetic Association.

Variables affecting productivity in food service systems of nursing homes.

N. E. Johnson, M. E. Matthews, V. K. Johnson, 1981, Journal of the American Dietetic Association.

Master standard data quantity food production code.

P. Zemel, M. E. Matthews, 1978, Journal of the American Dietetic Association.

Food production relationships between entrée combinations and forecasted demand.

P. Zemel, M. E. Matthews, M. J. Mahaffey, 1978, Journal of the American Dietetic Association.

Labor time code for assembling and microwave heating menu items in a hospital galley.

L. McProud, M. E. Matthews, S. Ridley, 1984, Journal of the American Dietetic Association.

A new approach to the design of information systems for foodservice management in health care facilities.

J. Norback, M. E. Matthews, 1984, Journal of the American Dietetic Association.

Effect of microwave heating in cook/chill food service system

D. Lund, C. A. Dahl, M. E. Matthews, 1981, Journal of the American Dietetic Association.