V. K. Juneja

• Artículos de revistas (11)

• Artículos de revistas

  • Chitosan Protects Cooked Ground Beef and Turkey Against Clostridium perfringens Spores During Chilling

    V. K. Juneja, Harshavardhan Thippareddi, Latiful Bari, Yasuhiro Inatsu, Shinichi Kawamoto, Mendel Friedman

    Journal of food science, ISSN 0022-1147, Vol. 71, Nº 6, 2006

    • Resumen
    

  • Effectiveness of Irradiation Treatments in Inactivating Listeria monocytogenes on Fresh Vegetables at Refrigeration Temperature

    M. L. Bari, S. Todoriki, M. Nakauma, V. K. Juneja

    Journal of food protection, ISSN 0362-028X, Vol. 68, Nº 2, 2005, págs. 318-323

    

  • Inhibitory effects of organic acid salts on growth of Clostridium perfringens from spore inocula during chilling of marinated ground turkey breast

    V. K. Juneja, H. Thippareddi

    International journal of food microbiology, ISSN 0168-1605, Vol. 93, Nº. 2, 2004, págs. 155-163

    

  • Effect of Spices and Organic Acids on the Growth of Clostridium perfringens during Cooling of Cooked Ground Beef

    D. Y. C. Fung, V. K. Juneja, J. R. Sabah

    Journal of food protection, ISSN 0362-028X, Vol. 67, Nº 9, 2004, págs. 1840-1847

    

  • Predictive Model for the Combined Effect of Temperature, Sodium Lactate, and Sodium Diacetate on the Heat Resistance of Listeria monocytogenes in Beef

    V. K. Juneja

    Journal of food protection, ISSN 0362-028X, Vol. 66, Nº 5, 2003, págs. 804-811

    

  • A comparative heat inactivation study of indigenous microflora in beef with that of Listeria monocytogenes, Salmonella serotypes and Escherichia coli O157:H7

    V. K. Juneja

    Letters in applied microbiology, ISSN 0266-8254, Vol. 37, Nº 4, 2003, págs. 292-298

    

  • Detection of Heat Injury in Listeria monocytogenes Scott A

    V. K. Juneja, J. S. Novak

    Journal of food protection, ISSN 0362-028X, Vol. 64, Nº 11, 2001, págs. 1739-1743

    

  • Heat Treatment Adaptations in Clostridium perfringens Vegetative Cells

    M. H. Tunick, J. S. Novak, V. K. Juneja

    Journal of food protection, ISSN 0362-028X, Vol. 64, Nº 10, 2001, págs. 1527-1534

    

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

    B. S. Eblen, V. K. Juneja, G. M. Ransom

    Journal of food science, ISSN 0022-1147, Vol. 66, Nº 1, 2001, págs. 146-152

    

  • Proteolytic Clostridium botulinum growth at 12–48°C simulating the cooling of cooked meat: development of a predictive model

    H. M. Marks, V. K. Juneja

    Food microbiology, ISSN 0740-0020, Vol. 16, Nº 6 (December), 1999, págs. 583-592

    

  • Predictive model for growth of Clostridium perfringens at temperatures applicable to cooling of cooked meat

    O. P. Snyder, H. M. Marks, R. C. Whiting, V. K. Juneja

    Food microbiology, ISSN 0740-0020, Vol. 16, Nº 4 (August), 1999, págs. 335-349

    

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