M. Cole

发表

TPK gene products mediate cAMP-independent thermotolerance in Saccharomyces cerevisiae.

M. B. Cole, M. V. Jones, P. Coote, 1992, Journal of General Microbiology.

Food safety for food security: Relationship between global megatrends and developments in food safety

Thea King, Martin B. Cole, Jeffrey M. Farber, 2017 .

Towards a sustainable food system by design using faba bean protein as an example

M. B. Cole, M. Augustin, M. Cole, 2022, Trends in Food Science & Technology.

Recovery of wasted fruit and vegetables for improving sustainable diets

Edward M. Fox, L. Cobiac, L. Sanguansri, 2020 .

The science of food security

M. Robertson, J. Manners, M. Augustin, 2018, npj Science of Food.

Synergistic effects of weak‐acid preservatives and pH on the growth of Zygosaccharomyces bailii

M. B. Cole, M. Keenan, M. Cole, 1986, Yeast.

Trends in technology, trade and consumption likely to impact on microbial food safety.

L. Gorris, T. Quested, M. B. Cole, 2010, International journal of food microbiology.

Mycotoxin production in major crops as influenced by growing, harvesting, storage and processing, with emphasis on the achievement of Food Safety Objectives

J. Pitt, M. Taniwaki, M. B. Cole, 2013 .

Biphasic Thermal Inactivation Kinetics in Salmonella enteritidis PT4

M. B. Cole, L. Humpheson, M. R. Adams, 1998, Applied and Environmental Microbiology.

Induction of increased thermotolerance in Saccharomyces cerevisiae may be triggered by a mechanism involving intracellular pH.

M. B. Cole, M. V. Jones, P. Coote, 1991, Journal of general microbiology.

Relating microbiological criteria to food safety objectives and performance objectives

Tom Ross, Marcel H. Zwietering, Robert L. Buchanan, 2009 .

Food safety objective approach for controlling Clostridium botulinum growth and toxin production in commercially sterile foods.

R. C. Whiting, N M Anderson, J W Larkin, 2011, Journal of food protection.

Inactivation of hepatitis A virus, poliovirus and a norovirus surrogate by high pressure processing

T. Ross, C. Stewart, M. B. Cole, 2008 .

Estimating the survival of Clostridium botulinum spores during heat treatments.

M. Peleg, M. B. Cole, M. Cole, 2000, Journal of food protection.

A submerged‐coil heating apparatus for investigating thermal inactivation of micro‐organisms

M. B. Cole, M.V. Jones, M. Cole, 1990 .

Microorganisms in Foods 8: Use of Data for Assessing Process Control and Product Acceptance

Marcel H. Zwietering, K. M. J. Swanson, Robert L. Buchanan, 2011 .

Perspective article: Towards a new venture science model for transforming food systems

M. B. Cole, M. Augustin, D. Ferguson, 2021 .

Effects of weak acids and external pH on the intracellular pH of Zygosaccharomyces bailii, and its implications in weak‐acid resistance

M. B. Cole, M. Keenan, Michael H. J. Keenan, 1987 .

Modelling the growth, survival and death of microorganisms in foods: the UK food micromodel approach.

M W Peck, T. A. Roberts, M B Cole, 1994, International journal of food microbiology.

Application of a log-logistic model to describe the survival of Yersinia enterocolitica at sub-optimal pH and temperature.

M. B. Cole, C. Little, M. Adams, 1994, International journal of food microbiology.

Food wedges: Framing the global food demand and supply challenge towards 2050

J. Gardner, P. Carberry, M. Herrero, 2014 .

Microbiological performance objectives and criteria.

R. B. Tompkin, M. B. Cole, M. B. Cole, 2005 .

The effect of pH, salt concentration and temperature on the survival and growth of Listeria monocytogenes.

M. B. Cole, C. Holyoak, M. V. Jones, 1990, The Journal of applied bacteriology.

Staphylococcus aureus Growth Boundaries: Moving towards Mechanistic Predictive Models Based on Solute-Specific Effects

L. Slade, C. Stewart, M. B. Cole, 2002, Applied and Environmental Microbiology.

DESTRUCTION OF LISTERIA MONOCYTOGENES DURING MICROWAVE COOKING

M. Knox, M. B. Cole, B. Lund, 1989, The Lancet.

Managing the risk of staphylococcal food poisoning from cream-filled baked goods to meet a food safety objective.

C. Stewart, M. B. Cole, D. Schaffner, 2003, Journal of food protection.

Survival and Filamentation of Salmonella entericaSerovar Enteritidis PT4 and Salmonella enterica Serovar Typhimurium DT104 at Low Water Activity

H. Lappin-Scott, T. Humphrey, M. B. Cole, 2000, Applied and Environmental Microbiology.

Effect of heating rate on the thermal inactivation of Listeria monocytogenes.

M B Cole, P. J. Stephens, M. B. Cole, 1994, The Journal of applied bacteriology.

Toward validation of process criteria for high-pressure processing of orange juice with predictive models.

M. Bull, C. Stewart, Cynthia M Stewart, 2005, Journal of food protection.

Activity of the plasma membrane H(+)-ATPase is a key physiological determinant of thermotolerance in Saccharomyces cerevisiae.

I. Seymour, M. B. Cole, M. V. Jones, 1994, Microbiology.

Thermal inactivation of Listeria monocytogenes during a process simulating temperatures achieved during microwave heating.

M. B. Cole, C. Holyoak, P. Coote, 1991, The Journal of applied bacteriology.

Modelling the thermal inactivation of Salmonella typhimurium using bioluminescence data.

M. B. Cole, G. Stewart, W. Anderson, 1994, International journal of food microbiology.

Thermal inactivation of Listeria monocytogenes studied by differential scanning calorimetry.

M. B. Cole, M. V. Jones, N. Hedges, 1991, Journal of general microbiology.

Modeling the growth, survival and death of microbial pathogens in foods

C. Stewart, M. B. Cole, J. D. Legan, 2009 .

Food safety objective approach for controlling Clostridium botulinum growth and toxin production in commercially sterile foods.

R. C. Whiting, R. Buchanan, J. Larkin, 2011, Journal of food protection.

A vitalistic model to describe the thermal inactivation ofListeria monocytogenes

M. B. Cole, C. Holyoak, K. Davies, 1993, Journal of Industrial Microbiology.

Comparison of a quadratic response surface model and a square root model for predicting the growth rate of Yersinia enterocolitic

M. B. Cole, C. Little, M. Adams, 1992 .

Food safety: new concepts for the new millennium

Martin B. Cole, Cynthia M. Stewart, C. Stewart, 2002 .

The boundary for growth of Zygosaccharomyces bailii in acidified products described by models for time to growth and probability of growth.

M. B. Cole, P. G. Poulos, J. D. Legan, 2000, Journal of food protection.

Probability of growth of the spoilage yeast Zygosaccharomyces bailii in a model fruit drink system

M. B. Cole, J. G. Franklin, M.H.J. Keenan, 1987 .

Effects of water activity and pH on growth of Clostridium botulinum.

J. Smelt, M. B. Cole, P. McClure, 1994, Society for Applied Bacteriology symposium series.

Microbiological Testing in Food Safety Management

R. B. Tompkin, Lone Gram, S. Dahms, 2002 .

The use of automated tubidimetric data for the construction of kinetic models

M. B. Cole, P. McClure, W. Anderson, 1993, Journal of Industrial Microbiology.