Determination of Listeria monocytogenes Growth during Mushroom Production and Distribution

Author(s): Dara Leong | Avelino Alvarez-Ordóez | Floriane Guillas | Kieran Jordan
Volume: 2
Issue: 4
Year: 2013

Iridescence in Meat Caused by Surface Gratings

Author(s): Juan Leonardo Martinez-Hurtado | Muhammad Safwan Akram | Ali Kemal Yetisen
Volume: 2
Issue: 4
Year: 2013

Use of Optical Oxygen Sensors in Non-Destructively Determining the Levels of Oxygen Present in Combined Vacuum and Modified Atmosphere Packaged Pre-Cooked Convenience-Style Foods and the Use of Ethanol Emitters to Extend Product Shelf-Life

Author(s): Andreas W. Hempel | Dmitri B. Papkovsky | Joseph P. Kerry
Volume: 2
Issue: 4
Year: 2013

Dairy-Based Emulsions: Viscosity Affects Fat Difference Thresholds and Sweetness Perception

Author(s): Susann Zahn | Karin Hoppert | Franziska Ullrich | Harald Rohm
Volume: 2
Issue: 4
Year: 2013

Microbial Profile of Soil-Free versus In-Soil Grown Lettuce and Intervention Methodologies to Combat Pathogen Surrogates and Spoilage Microorganisms on Lettuce

Author(s): Sujata A. Sirsat | Jack A. Neal
Volume: 2
Issue: 4
Year: 2013

Sensory and Instrumental Flavor Changes in Green Tea Brewed Multiple Times

Author(s): Jeehyun Lee | Delores Chambers | Edgar Chambers
Volume: 2
Issue: 4
Year: 2013

Comparison of SPME Methods for Determining Volatile Compounds in Milk, Cheese, and Whey Powder

Author(s): Michael H. Tunick | Susan K. Iandola | Diane L. Van Hekken
Volume: 2
Issue: 4
Year: 2013

Development and Piloting of a Food Safety Audit Tool for the Domestic Environment

Author(s): Patricia Borrusso | Jennifer J. Quinlan
Volume: 2
Issue: 4
Year: 2013