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You searched for +publisher:"Virginia Tech" +contributor:("Williams, Robert C."). Showing records 1 – 30 of 62 total matches.

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Virginia Tech

1. Richter, Kevin. Effect of concentration of glutaraldehyde and glyoxal on binding lysozyme to zein based films to control foodborne pathogens in tomatoes.

Degree: MS, Biological Systems Engineering, 2012, Virginia Tech

 The demand for biodegradable packaging materials as an alternative to synthetic ones to reduce environmental cost has seen an increase in recent years. In addition,… (more)

Subjects/Keywords: Glyoxal; Glutaraldehyde; Lysozyme; Films; Zein; Active Packaging; Tomatoes; Cross linking; Food Safety; Listeria; Salmonella

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APA (6th Edition):

Richter, K. (2012). Effect of concentration of glutaraldehyde and glyoxal on binding lysozyme to zein based films to control foodborne pathogens in tomatoes. (Masters Thesis). Virginia Tech. Retrieved from http://hdl.handle.net/10919/41893

Chicago Manual of Style (16th Edition):

Richter, Kevin. “Effect of concentration of glutaraldehyde and glyoxal on binding lysozyme to zein based films to control foodborne pathogens in tomatoes.” 2012. Masters Thesis, Virginia Tech. Accessed November 29, 2020. http://hdl.handle.net/10919/41893.

MLA Handbook (7th Edition):

Richter, Kevin. “Effect of concentration of glutaraldehyde and glyoxal on binding lysozyme to zein based films to control foodborne pathogens in tomatoes.” 2012. Web. 29 Nov 2020.

Vancouver:

Richter K. Effect of concentration of glutaraldehyde and glyoxal on binding lysozyme to zein based films to control foodborne pathogens in tomatoes. [Internet] [Masters thesis]. Virginia Tech; 2012. [cited 2020 Nov 29]. Available from: http://hdl.handle.net/10919/41893.

Council of Science Editors:

Richter K. Effect of concentration of glutaraldehyde and glyoxal on binding lysozyme to zein based films to control foodborne pathogens in tomatoes. [Masters Thesis]. Virginia Tech; 2012. Available from: http://hdl.handle.net/10919/41893


Virginia Tech

2. Waldron, Calvin Michael. Efficacy of Delmopinol in Preventing the Attachment of Campylobacter jejuni  to Chicken, Stainless Steel and High-Density Polyethylene  .

Degree: MSin Life Sciences, Food Science and Technology, 2013, Virginia Tech

 Campylobacter spp. are the second leading bacterial cause of food borne illness in the U.S.  New antimicrobials that prevent bacterial attachment may be effective for… (more)

Subjects/Keywords: Campylobacter; delmopinol; chicken; steel; HDPE

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APA (6th Edition):

Waldron, C. M. (2013). Efficacy of Delmopinol in Preventing the Attachment of Campylobacter jejuni  to Chicken, Stainless Steel and High-Density Polyethylene  . (Masters Thesis). Virginia Tech. Retrieved from http://hdl.handle.net/10919/50861

Chicago Manual of Style (16th Edition):

Waldron, Calvin Michael. “Efficacy of Delmopinol in Preventing the Attachment of Campylobacter jejuni  to Chicken, Stainless Steel and High-Density Polyethylene  .” 2013. Masters Thesis, Virginia Tech. Accessed November 29, 2020. http://hdl.handle.net/10919/50861.

MLA Handbook (7th Edition):

Waldron, Calvin Michael. “Efficacy of Delmopinol in Preventing the Attachment of Campylobacter jejuni  to Chicken, Stainless Steel and High-Density Polyethylene  .” 2013. Web. 29 Nov 2020.

Vancouver:

Waldron CM. Efficacy of Delmopinol in Preventing the Attachment of Campylobacter jejuni  to Chicken, Stainless Steel and High-Density Polyethylene  . [Internet] [Masters thesis]. Virginia Tech; 2013. [cited 2020 Nov 29]. Available from: http://hdl.handle.net/10919/50861.

Council of Science Editors:

Waldron CM. Efficacy of Delmopinol in Preventing the Attachment of Campylobacter jejuni  to Chicken, Stainless Steel and High-Density Polyethylene  . [Masters Thesis]. Virginia Tech; 2013. Available from: http://hdl.handle.net/10919/50861


Virginia Tech

3. Estrada, Erika M. Investigating the Prevalence, Persistence, and Diversity of Listeria monocytogenes and Listeria species in Produce Packinghouses.

Degree: MSin Life Sciences, Food Science and Technology, 2019, Virginia Tech

 Listeria monocytogenes is one of the deadliest foodborne pathogens, accounting for about 20% of the deaths caused by foodborne illnesses in the US. Historically, L.… (more)

Subjects/Keywords: Listeria; Environmental monitoring.

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APA (6th Edition):

Estrada, E. M. (2019). Investigating the Prevalence, Persistence, and Diversity of Listeria monocytogenes and Listeria species in Produce Packinghouses. (Masters Thesis). Virginia Tech. Retrieved from http://hdl.handle.net/10919/89919

Chicago Manual of Style (16th Edition):

Estrada, Erika M. “Investigating the Prevalence, Persistence, and Diversity of Listeria monocytogenes and Listeria species in Produce Packinghouses.” 2019. Masters Thesis, Virginia Tech. Accessed November 29, 2020. http://hdl.handle.net/10919/89919.

MLA Handbook (7th Edition):

Estrada, Erika M. “Investigating the Prevalence, Persistence, and Diversity of Listeria monocytogenes and Listeria species in Produce Packinghouses.” 2019. Web. 29 Nov 2020.

Vancouver:

Estrada EM. Investigating the Prevalence, Persistence, and Diversity of Listeria monocytogenes and Listeria species in Produce Packinghouses. [Internet] [Masters thesis]. Virginia Tech; 2019. [cited 2020 Nov 29]. Available from: http://hdl.handle.net/10919/89919.

Council of Science Editors:

Estrada EM. Investigating the Prevalence, Persistence, and Diversity of Listeria monocytogenes and Listeria species in Produce Packinghouses. [Masters Thesis]. Virginia Tech; 2019. Available from: http://hdl.handle.net/10919/89919


Virginia Tech

4. Bowman, Lauren Stewart. Impacts of inoculation strategy on survival of Salmonella enterica and Enterococcus faecium at low water activity on dry peppercorn and cumin seeds.

Degree: MSin Life Sciences, Food Science and Technology, 2015, Virginia Tech

 Salmonella contamination of spices and other low water activity foods is a growing concern for the food industry due to increased frequency of salmonellosis outbreaks… (more)

Subjects/Keywords: Salmonella; Enterococcus; low water activity; surrogate; spice; biofilm

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APA (6th Edition):

Bowman, L. S. (2015). Impacts of inoculation strategy on survival of Salmonella enterica and Enterococcus faecium at low water activity on dry peppercorn and cumin seeds. (Masters Thesis). Virginia Tech. Retrieved from http://hdl.handle.net/10919/63926

Chicago Manual of Style (16th Edition):

Bowman, Lauren Stewart. “Impacts of inoculation strategy on survival of Salmonella enterica and Enterococcus faecium at low water activity on dry peppercorn and cumin seeds.” 2015. Masters Thesis, Virginia Tech. Accessed November 29, 2020. http://hdl.handle.net/10919/63926.

MLA Handbook (7th Edition):

Bowman, Lauren Stewart. “Impacts of inoculation strategy on survival of Salmonella enterica and Enterococcus faecium at low water activity on dry peppercorn and cumin seeds.” 2015. Web. 29 Nov 2020.

Vancouver:

Bowman LS. Impacts of inoculation strategy on survival of Salmonella enterica and Enterococcus faecium at low water activity on dry peppercorn and cumin seeds. [Internet] [Masters thesis]. Virginia Tech; 2015. [cited 2020 Nov 29]. Available from: http://hdl.handle.net/10919/63926.

Council of Science Editors:

Bowman LS. Impacts of inoculation strategy on survival of Salmonella enterica and Enterococcus faecium at low water activity on dry peppercorn and cumin seeds. [Masters Thesis]. Virginia Tech; 2015. Available from: http://hdl.handle.net/10919/63926


Virginia Tech

5. Saunders, Thomas Philip. Inactivation Of Salmonella And Surrogate Bacteria On Cashews And Macadamia Nuts Exposed To Saturated Steam And Propylene Oxide Treatments.

Degree: MSin Life Sciences, Food Science and Technology, 2017, Virginia Tech

 Saturated steam (SS) and propylene oxide (PPO) fumigation are two common methods to improve microbiological quality and safety of tree nuts. Validation of these processes… (more)

Subjects/Keywords: Salmonella; nuts; cashews; propylene oxide; saturated steam; low water activity; macadamia nuts; surrogates; Enterococcus faecium

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APA (6th Edition):

Saunders, T. P. (2017). Inactivation Of Salmonella And Surrogate Bacteria On Cashews And Macadamia Nuts Exposed To Saturated Steam And Propylene Oxide Treatments. (Masters Thesis). Virginia Tech. Retrieved from http://hdl.handle.net/10919/86138

Chicago Manual of Style (16th Edition):

Saunders, Thomas Philip. “Inactivation Of Salmonella And Surrogate Bacteria On Cashews And Macadamia Nuts Exposed To Saturated Steam And Propylene Oxide Treatments.” 2017. Masters Thesis, Virginia Tech. Accessed November 29, 2020. http://hdl.handle.net/10919/86138.

MLA Handbook (7th Edition):

Saunders, Thomas Philip. “Inactivation Of Salmonella And Surrogate Bacteria On Cashews And Macadamia Nuts Exposed To Saturated Steam And Propylene Oxide Treatments.” 2017. Web. 29 Nov 2020.

Vancouver:

Saunders TP. Inactivation Of Salmonella And Surrogate Bacteria On Cashews And Macadamia Nuts Exposed To Saturated Steam And Propylene Oxide Treatments. [Internet] [Masters thesis]. Virginia Tech; 2017. [cited 2020 Nov 29]. Available from: http://hdl.handle.net/10919/86138.

Council of Science Editors:

Saunders TP. Inactivation Of Salmonella And Surrogate Bacteria On Cashews And Macadamia Nuts Exposed To Saturated Steam And Propylene Oxide Treatments. [Masters Thesis]. Virginia Tech; 2017. Available from: http://hdl.handle.net/10919/86138


Virginia Tech

6. Greene, Sarah Elisabeth. Thermal Inactivation of Escherichia coli O157:H7 and Salmonella Agona in Wheat Flour.

Degree: MSin Life Sciences, Food Science and Technology, 2012, Virginia Tech

 Contaminated wheat flour has been identified as the probable vehicle of a multi-state outbreak of Escherichia coli O157:H7 associated with ready-to-bake cookie dough. Several cookie… (more)

Subjects/Keywords: thermal inactivation; Salmonella Agona; E. coli O157:H7; wheat flour; Sarah Elisabeth Greene

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APA (6th Edition):

Greene, S. E. (2012). Thermal Inactivation of Escherichia coli O157:H7 and Salmonella Agona in Wheat Flour. (Masters Thesis). Virginia Tech. Retrieved from http://hdl.handle.net/10919/42521

Chicago Manual of Style (16th Edition):

Greene, Sarah Elisabeth. “Thermal Inactivation of Escherichia coli O157:H7 and Salmonella Agona in Wheat Flour.” 2012. Masters Thesis, Virginia Tech. Accessed November 29, 2020. http://hdl.handle.net/10919/42521.

MLA Handbook (7th Edition):

Greene, Sarah Elisabeth. “Thermal Inactivation of Escherichia coli O157:H7 and Salmonella Agona in Wheat Flour.” 2012. Web. 29 Nov 2020.

Vancouver:

Greene SE. Thermal Inactivation of Escherichia coli O157:H7 and Salmonella Agona in Wheat Flour. [Internet] [Masters thesis]. Virginia Tech; 2012. [cited 2020 Nov 29]. Available from: http://hdl.handle.net/10919/42521.

Council of Science Editors:

Greene SE. Thermal Inactivation of Escherichia coli O157:H7 and Salmonella Agona in Wheat Flour. [Masters Thesis]. Virginia Tech; 2012. Available from: http://hdl.handle.net/10919/42521


Virginia Tech

7. Caver, Christopher Branden. Recovery of Salmonella from Steam and Ethylene Oxide-Treated Spices Using Supplemented Agar with Overlay.

Degree: MSin Life Sciences, Food Science and Technology, 2016, Virginia Tech

 Salmonella enterica has been associated with several outbreaks due to consumption of low water activity foods including spices. Consequently, to improve microbiological quality, spices are… (more)

Subjects/Keywords: Salmonella; recovery; low water activity; spices; steam; ethylene oxide

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APA (6th Edition):

Caver, C. B. (2016). Recovery of Salmonella from Steam and Ethylene Oxide-Treated Spices Using Supplemented Agar with Overlay. (Masters Thesis). Virginia Tech. Retrieved from http://hdl.handle.net/10919/81456

Chicago Manual of Style (16th Edition):

Caver, Christopher Branden. “Recovery of Salmonella from Steam and Ethylene Oxide-Treated Spices Using Supplemented Agar with Overlay.” 2016. Masters Thesis, Virginia Tech. Accessed November 29, 2020. http://hdl.handle.net/10919/81456.

MLA Handbook (7th Edition):

Caver, Christopher Branden. “Recovery of Salmonella from Steam and Ethylene Oxide-Treated Spices Using Supplemented Agar with Overlay.” 2016. Web. 29 Nov 2020.

Vancouver:

Caver CB. Recovery of Salmonella from Steam and Ethylene Oxide-Treated Spices Using Supplemented Agar with Overlay. [Internet] [Masters thesis]. Virginia Tech; 2016. [cited 2020 Nov 29]. Available from: http://hdl.handle.net/10919/81456.

Council of Science Editors:

Caver CB. Recovery of Salmonella from Steam and Ethylene Oxide-Treated Spices Using Supplemented Agar with Overlay. [Masters Thesis]. Virginia Tech; 2016. Available from: http://hdl.handle.net/10919/81456


Virginia Tech

8. Aviles, Bryan. Influence of Physiological State, Prolonged Dry Storage, and Passage through Simulated Digestion on the Survival and Gene Expression of Salmonella enterica sv. Tennessee.

Degree: MSin Life Sciences, Food Science and Technology, 2012, Virginia Tech

 Salmonella enterica serotypes have been linked to outbreaks associated with low water activity foods. The ability of biofilm forming pathogens, such as Salmonella, to survive… (more)

Subjects/Keywords: in vitro digestion; stress response; virulence; 16S rDNA; biofilms; low moisture; desiccation stress; Salmonella enterica; Viable but non-culturable

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APA (6th Edition):

Aviles, B. (2012). Influence of Physiological State, Prolonged Dry Storage, and Passage through Simulated Digestion on the Survival and Gene Expression of Salmonella enterica sv. Tennessee. (Masters Thesis). Virginia Tech. Retrieved from http://hdl.handle.net/10919/77002

Chicago Manual of Style (16th Edition):

Aviles, Bryan. “Influence of Physiological State, Prolonged Dry Storage, and Passage through Simulated Digestion on the Survival and Gene Expression of Salmonella enterica sv. Tennessee.” 2012. Masters Thesis, Virginia Tech. Accessed November 29, 2020. http://hdl.handle.net/10919/77002.

MLA Handbook (7th Edition):

Aviles, Bryan. “Influence of Physiological State, Prolonged Dry Storage, and Passage through Simulated Digestion on the Survival and Gene Expression of Salmonella enterica sv. Tennessee.” 2012. Web. 29 Nov 2020.

Vancouver:

Aviles B. Influence of Physiological State, Prolonged Dry Storage, and Passage through Simulated Digestion on the Survival and Gene Expression of Salmonella enterica sv. Tennessee. [Internet] [Masters thesis]. Virginia Tech; 2012. [cited 2020 Nov 29]. Available from: http://hdl.handle.net/10919/77002.

Council of Science Editors:

Aviles B. Influence of Physiological State, Prolonged Dry Storage, and Passage through Simulated Digestion on the Survival and Gene Expression of Salmonella enterica sv. Tennessee. [Masters Thesis]. Virginia Tech; 2012. Available from: http://hdl.handle.net/10919/77002


Virginia Tech

9. Lukas, Anthony R. Use of High Pressure Processing to Reduce Foodborne Pathogens in Coconut Water.

Degree: MSin Life Sciences, Food Science and Technology, 2013, Virginia Tech

 Juices have been implicated in numerous foodborne outbreaks over the last couple of decades. The FDA requires a 5-log10 reduction in juice products, which is… (more)

Subjects/Keywords: E. coli; Salmonella; Listeria; Coconut Water; High Pressure Processing

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APA (6th Edition):

Lukas, A. R. (2013). Use of High Pressure Processing to Reduce Foodborne Pathogens in Coconut Water. (Masters Thesis). Virginia Tech. Retrieved from http://hdl.handle.net/10919/24760

Chicago Manual of Style (16th Edition):

Lukas, Anthony R. “Use of High Pressure Processing to Reduce Foodborne Pathogens in Coconut Water.” 2013. Masters Thesis, Virginia Tech. Accessed November 29, 2020. http://hdl.handle.net/10919/24760.

MLA Handbook (7th Edition):

Lukas, Anthony R. “Use of High Pressure Processing to Reduce Foodborne Pathogens in Coconut Water.” 2013. Web. 29 Nov 2020.

Vancouver:

Lukas AR. Use of High Pressure Processing to Reduce Foodborne Pathogens in Coconut Water. [Internet] [Masters thesis]. Virginia Tech; 2013. [cited 2020 Nov 29]. Available from: http://hdl.handle.net/10919/24760.

Council of Science Editors:

Lukas AR. Use of High Pressure Processing to Reduce Foodborne Pathogens in Coconut Water. [Masters Thesis]. Virginia Tech; 2013. Available from: http://hdl.handle.net/10919/24760


Virginia Tech

10. Briggs, Nathan David. Effect of Ethanol Vapor Fumigation on Survival of Salmonella enterica biofilms on Whole Black Peppercorns.

Degree: MSin Life Sciences, Food Science and Technology, 2014, Virginia Tech

 Salmonella embedded biofilms were formed on whole black peppercorns and treated with ethanol vapor under atmospheric pressure conditions and under vacuum assisted pressure conditions. The… (more)

Subjects/Keywords: Salmonella; Ethanol Vapor; Spices; Black Pepper; Biofilms

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APA (6th Edition):

Briggs, N. D. (2014). Effect of Ethanol Vapor Fumigation on Survival of Salmonella enterica biofilms on Whole Black Peppercorns. (Masters Thesis). Virginia Tech. Retrieved from http://hdl.handle.net/10919/70876

Chicago Manual of Style (16th Edition):

Briggs, Nathan David. “Effect of Ethanol Vapor Fumigation on Survival of Salmonella enterica biofilms on Whole Black Peppercorns.” 2014. Masters Thesis, Virginia Tech. Accessed November 29, 2020. http://hdl.handle.net/10919/70876.

MLA Handbook (7th Edition):

Briggs, Nathan David. “Effect of Ethanol Vapor Fumigation on Survival of Salmonella enterica biofilms on Whole Black Peppercorns.” 2014. Web. 29 Nov 2020.

Vancouver:

Briggs ND. Effect of Ethanol Vapor Fumigation on Survival of Salmonella enterica biofilms on Whole Black Peppercorns. [Internet] [Masters thesis]. Virginia Tech; 2014. [cited 2020 Nov 29]. Available from: http://hdl.handle.net/10919/70876.

Council of Science Editors:

Briggs ND. Effect of Ethanol Vapor Fumigation on Survival of Salmonella enterica biofilms on Whole Black Peppercorns. [Masters Thesis]. Virginia Tech; 2014. Available from: http://hdl.handle.net/10919/70876


Virginia Tech

11. Kumar, Mona. Use of plant-derived essential oil compounds, naturally-occurring apple aroma compounds, and apple juice flavoring mixtures to control the growth of Escherichia coli O157:H7.

Degree: MSin Life Sciences, Food Science and Technology, 2012, Virginia Tech

 In recent years, there have been a number of studies looking at inhibition of microorganisms by spices, herbs or their extracts.  Many of these products… (more)

Subjects/Keywords: Essential oil compounds; natural antimicrobials; eugenol; cinnamaldehye; thymol; trans-2-hexenal; 1-hexanol; hexanal; E. coli O1

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APA (6th Edition):

Kumar, M. (2012). Use of plant-derived essential oil compounds, naturally-occurring apple aroma compounds, and apple juice flavoring mixtures to control the growth of Escherichia coli O157:H7. (Masters Thesis). Virginia Tech. Retrieved from http://hdl.handle.net/10919/49564

Chicago Manual of Style (16th Edition):

Kumar, Mona. “Use of plant-derived essential oil compounds, naturally-occurring apple aroma compounds, and apple juice flavoring mixtures to control the growth of Escherichia coli O157:H7.” 2012. Masters Thesis, Virginia Tech. Accessed November 29, 2020. http://hdl.handle.net/10919/49564.

MLA Handbook (7th Edition):

Kumar, Mona. “Use of plant-derived essential oil compounds, naturally-occurring apple aroma compounds, and apple juice flavoring mixtures to control the growth of Escherichia coli O157:H7.” 2012. Web. 29 Nov 2020.

Vancouver:

Kumar M. Use of plant-derived essential oil compounds, naturally-occurring apple aroma compounds, and apple juice flavoring mixtures to control the growth of Escherichia coli O157:H7. [Internet] [Masters thesis]. Virginia Tech; 2012. [cited 2020 Nov 29]. Available from: http://hdl.handle.net/10919/49564.

Council of Science Editors:

Kumar M. Use of plant-derived essential oil compounds, naturally-occurring apple aroma compounds, and apple juice flavoring mixtures to control the growth of Escherichia coli O157:H7. [Masters Thesis]. Virginia Tech; 2012. Available from: http://hdl.handle.net/10919/49564


Virginia Tech

12. Concha-Meyer, Anibal Andres. Survival of Listeria monocytogenes on Blueberries (Vaccinium corymbosum) and Shelf Life Determination under Controlled Atmosphere Storage.

Degree: PhD, Food Science and Technology, 2013, Virginia Tech

 Listeria monocytogenes represents a high risk for consumers, because it causes severe illness. This work studied in-vitro growth and survival of L. monocytogenes in media… (more)

Subjects/Keywords: Listeria monocytogenes; acid tolerance resistance; blueberries; controlled atmosphere storage; gaseous ozone.

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APA (6th Edition):

Concha-Meyer, A. A. (2013). Survival of Listeria monocytogenes on Blueberries (Vaccinium corymbosum) and Shelf Life Determination under Controlled Atmosphere Storage. (Doctoral Dissertation). Virginia Tech. Retrieved from http://hdl.handle.net/10919/51815

Chicago Manual of Style (16th Edition):

Concha-Meyer, Anibal Andres. “Survival of Listeria monocytogenes on Blueberries (Vaccinium corymbosum) and Shelf Life Determination under Controlled Atmosphere Storage.” 2013. Doctoral Dissertation, Virginia Tech. Accessed November 29, 2020. http://hdl.handle.net/10919/51815.

MLA Handbook (7th Edition):

Concha-Meyer, Anibal Andres. “Survival of Listeria monocytogenes on Blueberries (Vaccinium corymbosum) and Shelf Life Determination under Controlled Atmosphere Storage.” 2013. Web. 29 Nov 2020.

Vancouver:

Concha-Meyer AA. Survival of Listeria monocytogenes on Blueberries (Vaccinium corymbosum) and Shelf Life Determination under Controlled Atmosphere Storage. [Internet] [Doctoral dissertation]. Virginia Tech; 2013. [cited 2020 Nov 29]. Available from: http://hdl.handle.net/10919/51815.

Council of Science Editors:

Concha-Meyer AA. Survival of Listeria monocytogenes on Blueberries (Vaccinium corymbosum) and Shelf Life Determination under Controlled Atmosphere Storage. [Doctoral Dissertation]. Virginia Tech; 2013. Available from: http://hdl.handle.net/10919/51815


Virginia Tech

13. Sahmurat, Fatma. Hurdle Technologies Using Essential Oils And High Hydrostatic Pressure To Inactivate E. Coli In Fresh Beef.

Degree: PhD, Biological Systems Engineering, 2016, Virginia Tech

 In this study, potential of high hydrostatic pressure (HHP) and essential oils (EOs) as natural antimicrobials was evaluated to produce E. coli safe and quality… (more)

Subjects/Keywords: high hydrostatic pressure; essential oils; E. coli; beef quality; optimization

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APA (6th Edition):

Sahmurat, F. (2016). Hurdle Technologies Using Essential Oils And High Hydrostatic Pressure To Inactivate E. Coli In Fresh Beef. (Doctoral Dissertation). Virginia Tech. Retrieved from http://hdl.handle.net/10919/83442

Chicago Manual of Style (16th Edition):

Sahmurat, Fatma. “Hurdle Technologies Using Essential Oils And High Hydrostatic Pressure To Inactivate E. Coli In Fresh Beef.” 2016. Doctoral Dissertation, Virginia Tech. Accessed November 29, 2020. http://hdl.handle.net/10919/83442.

MLA Handbook (7th Edition):

Sahmurat, Fatma. “Hurdle Technologies Using Essential Oils And High Hydrostatic Pressure To Inactivate E. Coli In Fresh Beef.” 2016. Web. 29 Nov 2020.

Vancouver:

Sahmurat F. Hurdle Technologies Using Essential Oils And High Hydrostatic Pressure To Inactivate E. Coli In Fresh Beef. [Internet] [Doctoral dissertation]. Virginia Tech; 2016. [cited 2020 Nov 29]. Available from: http://hdl.handle.net/10919/83442.

Council of Science Editors:

Sahmurat F. Hurdle Technologies Using Essential Oils And High Hydrostatic Pressure To Inactivate E. Coli In Fresh Beef. [Doctoral Dissertation]. Virginia Tech; 2016. Available from: http://hdl.handle.net/10919/83442


Virginia Tech

14. Saucedo-Alderete, Raúl O. Post-harvest spray treatments to reduce Salmonella contamination on cantaloupe surfaces.

Degree: PhD, Food Science and Technology, 2013, Virginia Tech

 Since the surfaces of cantaloupes are highly rough or irregular, Salmonella enteric and other bacteria can easily attach to these surfaces and are difficult to… (more)

Subjects/Keywords: Salmonella; cantaloupe; delmopinol hydrochloride; cetylpyridinium chloride; cationic surfactant

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APA (6th Edition):

Saucedo-Alderete, R. O. (2013). Post-harvest spray treatments to reduce Salmonella contamination on cantaloupe surfaces. (Doctoral Dissertation). Virginia Tech. Retrieved from http://hdl.handle.net/10919/51831

Chicago Manual of Style (16th Edition):

Saucedo-Alderete, Raúl O. “Post-harvest spray treatments to reduce Salmonella contamination on cantaloupe surfaces.” 2013. Doctoral Dissertation, Virginia Tech. Accessed November 29, 2020. http://hdl.handle.net/10919/51831.

MLA Handbook (7th Edition):

Saucedo-Alderete, Raúl O. “Post-harvest spray treatments to reduce Salmonella contamination on cantaloupe surfaces.” 2013. Web. 29 Nov 2020.

Vancouver:

Saucedo-Alderete RO. Post-harvest spray treatments to reduce Salmonella contamination on cantaloupe surfaces. [Internet] [Doctoral dissertation]. Virginia Tech; 2013. [cited 2020 Nov 29]. Available from: http://hdl.handle.net/10919/51831.

Council of Science Editors:

Saucedo-Alderete RO. Post-harvest spray treatments to reduce Salmonella contamination on cantaloupe surfaces. [Doctoral Dissertation]. Virginia Tech; 2013. Available from: http://hdl.handle.net/10919/51831


Virginia Tech

15. Alshuniaber, Mohammad A.f. Risk Analysis Based on Performance Criteria: A  Food Safety Control System and Decision-making Tool to Control Salmonella from Whole Broilers.

Degree: PhD, Food Science and Technology, 2014, Virginia Tech

 Risk analysis is a powerful science-based tool that can be used to control and mitigate microbial food safety hazards. Codex recommends conducting preliminary risk management… (more)

Subjects/Keywords: Risk analysis; decision-making; food safety control system; performance criteria; whole broilers; Salmonella

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APA (6th Edition):

Alshuniaber, M. A. f. (2014). Risk Analysis Based on Performance Criteria: A  Food Safety Control System and Decision-making Tool to Control Salmonella from Whole Broilers. (Doctoral Dissertation). Virginia Tech. Retrieved from http://hdl.handle.net/10919/50409

Chicago Manual of Style (16th Edition):

Alshuniaber, Mohammad A f. “Risk Analysis Based on Performance Criteria: A  Food Safety Control System and Decision-making Tool to Control Salmonella from Whole Broilers.” 2014. Doctoral Dissertation, Virginia Tech. Accessed November 29, 2020. http://hdl.handle.net/10919/50409.

MLA Handbook (7th Edition):

Alshuniaber, Mohammad A f. “Risk Analysis Based on Performance Criteria: A  Food Safety Control System and Decision-making Tool to Control Salmonella from Whole Broilers.” 2014. Web. 29 Nov 2020.

Vancouver:

Alshuniaber MAf. Risk Analysis Based on Performance Criteria: A  Food Safety Control System and Decision-making Tool to Control Salmonella from Whole Broilers. [Internet] [Doctoral dissertation]. Virginia Tech; 2014. [cited 2020 Nov 29]. Available from: http://hdl.handle.net/10919/50409.

Council of Science Editors:

Alshuniaber MAf. Risk Analysis Based on Performance Criteria: A  Food Safety Control System and Decision-making Tool to Control Salmonella from Whole Broilers. [Doctoral Dissertation]. Virginia Tech; 2014. Available from: http://hdl.handle.net/10919/50409


Virginia Tech

16. Waldron, Calvin Michael. The Recovery and Transfer of Aerosolized Listeria Innocua.

Degree: PhD, Food Science and Technology, 2017, Virginia Tech

 Airborne pathogenic bacteria can present a significant public health risk. Pathogenic Listeria monocytogenes can colonize numerous surfaces as well, through direct and indirect cross contamination.… (more)

Subjects/Keywords: Listeria innocua; bioaerosol chamber; nebulizer; aerosolized; steel; HDPE

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APA (6th Edition):

Waldron, C. M. (2017). The Recovery and Transfer of Aerosolized Listeria Innocua. (Doctoral Dissertation). Virginia Tech. Retrieved from http://hdl.handle.net/10919/78907

Chicago Manual of Style (16th Edition):

Waldron, Calvin Michael. “The Recovery and Transfer of Aerosolized Listeria Innocua.” 2017. Doctoral Dissertation, Virginia Tech. Accessed November 29, 2020. http://hdl.handle.net/10919/78907.

MLA Handbook (7th Edition):

Waldron, Calvin Michael. “The Recovery and Transfer of Aerosolized Listeria Innocua.” 2017. Web. 29 Nov 2020.

Vancouver:

Waldron CM. The Recovery and Transfer of Aerosolized Listeria Innocua. [Internet] [Doctoral dissertation]. Virginia Tech; 2017. [cited 2020 Nov 29]. Available from: http://hdl.handle.net/10919/78907.

Council of Science Editors:

Waldron CM. The Recovery and Transfer of Aerosolized Listeria Innocua. [Doctoral Dissertation]. Virginia Tech; 2017. Available from: http://hdl.handle.net/10919/78907


Virginia Tech

17. Huff, Karleigh Rose. Association of foodborne pathogens with Capsicum annuum fruit and evaluation of the fruit for antimicrobial compounds.

Degree: PhD, Food Science and Technology, 2011, Virginia Tech

 Hot peppers are gaining popularity in the United States as both a vegetable and a spice. In 2008, jalapeño peppers were involved in a multistate… (more)

Subjects/Keywords: bacterial growth curve; foodborne pathogenic bacteria; liquid chromatography; growth and survival; Capsicum annuum

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APA (6th Edition):

Huff, K. R. (2011). Association of foodborne pathogens with Capsicum annuum fruit and evaluation of the fruit for antimicrobial compounds. (Doctoral Dissertation). Virginia Tech. Retrieved from http://hdl.handle.net/10919/77213

Chicago Manual of Style (16th Edition):

Huff, Karleigh Rose. “Association of foodborne pathogens with Capsicum annuum fruit and evaluation of the fruit for antimicrobial compounds.” 2011. Doctoral Dissertation, Virginia Tech. Accessed November 29, 2020. http://hdl.handle.net/10919/77213.

MLA Handbook (7th Edition):

Huff, Karleigh Rose. “Association of foodborne pathogens with Capsicum annuum fruit and evaluation of the fruit for antimicrobial compounds.” 2011. Web. 29 Nov 2020.

Vancouver:

Huff KR. Association of foodborne pathogens with Capsicum annuum fruit and evaluation of the fruit for antimicrobial compounds. [Internet] [Doctoral dissertation]. Virginia Tech; 2011. [cited 2020 Nov 29]. Available from: http://hdl.handle.net/10919/77213.

Council of Science Editors:

Huff KR. Association of foodborne pathogens with Capsicum annuum fruit and evaluation of the fruit for antimicrobial compounds. [Doctoral Dissertation]. Virginia Tech; 2011. Available from: http://hdl.handle.net/10919/77213

18. Yang, Lily L. Assessment of consumers' knowledge, attitudes, awareness, and beliefs of food handling and beef safety handling behaviors.

Degree: PhD, Food Science and Technology, 2018, Virginia Tech

 Consumers desire tender, juicy, and flavorful cuts of beef. Mechanical tenderization (MT) and enhancement methods applied to lower valued beef cuts can improve tenderness, flavor… (more)

Subjects/Keywords: food safety; mechanically tenderized beef; beef; consumer behavior; survey; focus groups; mixed-methods research

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APA (6th Edition):

Yang, L. L. (2018). Assessment of consumers' knowledge, attitudes, awareness, and beliefs of food handling and beef safety handling behaviors. (Doctoral Dissertation). Virginia Tech. Retrieved from http://hdl.handle.net/10919/84496

Chicago Manual of Style (16th Edition):

Yang, Lily L. “Assessment of consumers' knowledge, attitudes, awareness, and beliefs of food handling and beef safety handling behaviors.” 2018. Doctoral Dissertation, Virginia Tech. Accessed November 29, 2020. http://hdl.handle.net/10919/84496.

MLA Handbook (7th Edition):

Yang, Lily L. “Assessment of consumers' knowledge, attitudes, awareness, and beliefs of food handling and beef safety handling behaviors.” 2018. Web. 29 Nov 2020.

Vancouver:

Yang LL. Assessment of consumers' knowledge, attitudes, awareness, and beliefs of food handling and beef safety handling behaviors. [Internet] [Doctoral dissertation]. Virginia Tech; 2018. [cited 2020 Nov 29]. Available from: http://hdl.handle.net/10919/84496.

Council of Science Editors:

Yang LL. Assessment of consumers' knowledge, attitudes, awareness, and beliefs of food handling and beef safety handling behaviors. [Doctoral Dissertation]. Virginia Tech; 2018. Available from: http://hdl.handle.net/10919/84496


Virginia Tech

19. Yang, Lily L. Survival and Growth of attenuated Salmonella enterica serovars Newport and Typhimurium in Media Culture and Tomatoes.

Degree: MSin Life Sciences, Food Science and Technology, 2014, Virginia Tech

 Fresh market tomatoes have been associated with 15 multistate Salmonella outbreaks between 1973 and 2010. While, S. enterica survival has been studied in tomato plants,… (more)

Subjects/Keywords: Salmonella enterica; Typhimurium; Newport; tomato(es); attenuated; media

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APA (6th Edition):

Yang, L. L. (2014). Survival and Growth of attenuated Salmonella enterica serovars Newport and Typhimurium in Media Culture and Tomatoes. (Masters Thesis). Virginia Tech. Retrieved from http://hdl.handle.net/10919/49690

Chicago Manual of Style (16th Edition):

Yang, Lily L. “Survival and Growth of attenuated Salmonella enterica serovars Newport and Typhimurium in Media Culture and Tomatoes.” 2014. Masters Thesis, Virginia Tech. Accessed November 29, 2020. http://hdl.handle.net/10919/49690.

MLA Handbook (7th Edition):

Yang, Lily L. “Survival and Growth of attenuated Salmonella enterica serovars Newport and Typhimurium in Media Culture and Tomatoes.” 2014. Web. 29 Nov 2020.

Vancouver:

Yang LL. Survival and Growth of attenuated Salmonella enterica serovars Newport and Typhimurium in Media Culture and Tomatoes. [Internet] [Masters thesis]. Virginia Tech; 2014. [cited 2020 Nov 29]. Available from: http://hdl.handle.net/10919/49690.

Council of Science Editors:

Yang LL. Survival and Growth of attenuated Salmonella enterica serovars Newport and Typhimurium in Media Culture and Tomatoes. [Masters Thesis]. Virginia Tech; 2014. Available from: http://hdl.handle.net/10919/49690


Virginia Tech

20. Abdulmalik, Takiyah. Use of plant-derived essential oil compounds and naturally-occurring apple flavor compounds to control foodborne pathogens in apple juice.

Degree: PhD, Food Science and Technology, 2012, Virginia Tech

 Recent demands for minimally-processed foods, has led to the exploration of plant-derived essential oil (EO) compounds as an alternative means of preservation. While some of… (more)

Subjects/Keywords: apple juice; apple aroma compounds; foodborne pathogenic bacteria; Essential oil compounds

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APA (6th Edition):

Abdulmalik, T. (2012). Use of plant-derived essential oil compounds and naturally-occurring apple flavor compounds to control foodborne pathogens in apple juice. (Doctoral Dissertation). Virginia Tech. Retrieved from http://hdl.handle.net/10919/77367

Chicago Manual of Style (16th Edition):

Abdulmalik, Takiyah. “Use of plant-derived essential oil compounds and naturally-occurring apple flavor compounds to control foodborne pathogens in apple juice.” 2012. Doctoral Dissertation, Virginia Tech. Accessed November 29, 2020. http://hdl.handle.net/10919/77367.

MLA Handbook (7th Edition):

Abdulmalik, Takiyah. “Use of plant-derived essential oil compounds and naturally-occurring apple flavor compounds to control foodborne pathogens in apple juice.” 2012. Web. 29 Nov 2020.

Vancouver:

Abdulmalik T. Use of plant-derived essential oil compounds and naturally-occurring apple flavor compounds to control foodborne pathogens in apple juice. [Internet] [Doctoral dissertation]. Virginia Tech; 2012. [cited 2020 Nov 29]. Available from: http://hdl.handle.net/10919/77367.

Council of Science Editors:

Abdulmalik T. Use of plant-derived essential oil compounds and naturally-occurring apple flavor compounds to control foodborne pathogens in apple juice. [Doctoral Dissertation]. Virginia Tech; 2012. Available from: http://hdl.handle.net/10919/77367


Virginia Tech

21. Dev Kumar, Govindaraj. Role of airborne soil particulate in transfer of Salmonella spp. to tomato blossoms and consequential fruit contamination.

Degree: PhD, Food Science and Technology, 2011, Virginia Tech

 Contaminated tomatoes have become a commonly implicated vehicle of Salmonella outbreaks. Exposure of tomatoes to pathogen could occur in the field. Blossom inoculation with Salmonella… (more)

Subjects/Keywords: tomato; dust; soil; bioluminescence; Salmonella

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APA (6th Edition):

Dev Kumar, G. (2011). Role of airborne soil particulate in transfer of Salmonella spp. to tomato blossoms and consequential fruit contamination. (Doctoral Dissertation). Virginia Tech. Retrieved from http://hdl.handle.net/10919/40421

Chicago Manual of Style (16th Edition):

Dev Kumar, Govindaraj. “Role of airborne soil particulate in transfer of Salmonella spp. to tomato blossoms and consequential fruit contamination.” 2011. Doctoral Dissertation, Virginia Tech. Accessed November 29, 2020. http://hdl.handle.net/10919/40421.

MLA Handbook (7th Edition):

Dev Kumar, Govindaraj. “Role of airborne soil particulate in transfer of Salmonella spp. to tomato blossoms and consequential fruit contamination.” 2011. Web. 29 Nov 2020.

Vancouver:

Dev Kumar G. Role of airborne soil particulate in transfer of Salmonella spp. to tomato blossoms and consequential fruit contamination. [Internet] [Doctoral dissertation]. Virginia Tech; 2011. [cited 2020 Nov 29]. Available from: http://hdl.handle.net/10919/40421.

Council of Science Editors:

Dev Kumar G. Role of airborne soil particulate in transfer of Salmonella spp. to tomato blossoms and consequential fruit contamination. [Doctoral Dissertation]. Virginia Tech; 2011. Available from: http://hdl.handle.net/10919/40421


Virginia Tech

22. Newkirk, Jordan Jean. Inactivation of Salmonella enterica and Enterococcus faecium on Whole Black Peppercorns and Cumin Seeds Using Steam and Ethylene Oxide Fumigation.

Degree: MSin Life Sciences, Food Science and Technology, 2016, Virginia Tech

 Current methods to reduce the native microbiota and potential pathogens on spices include steam treatments and ethylene oxide (EtO) fumigation. The objectives of this research… (more)

Subjects/Keywords: Salmonella; Enterococcus; surrogate; spices; inactivation; processing; dry steam; vacuum assisted steam; ethylene oxide

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APA (6th Edition):

Newkirk, J. J. (2016). Inactivation of Salmonella enterica and Enterococcus faecium on Whole Black Peppercorns and Cumin Seeds Using Steam and Ethylene Oxide Fumigation. (Masters Thesis). Virginia Tech. Retrieved from http://hdl.handle.net/10919/80438

Chicago Manual of Style (16th Edition):

Newkirk, Jordan Jean. “Inactivation of Salmonella enterica and Enterococcus faecium on Whole Black Peppercorns and Cumin Seeds Using Steam and Ethylene Oxide Fumigation.” 2016. Masters Thesis, Virginia Tech. Accessed November 29, 2020. http://hdl.handle.net/10919/80438.

MLA Handbook (7th Edition):

Newkirk, Jordan Jean. “Inactivation of Salmonella enterica and Enterococcus faecium on Whole Black Peppercorns and Cumin Seeds Using Steam and Ethylene Oxide Fumigation.” 2016. Web. 29 Nov 2020.

Vancouver:

Newkirk JJ. Inactivation of Salmonella enterica and Enterococcus faecium on Whole Black Peppercorns and Cumin Seeds Using Steam and Ethylene Oxide Fumigation. [Internet] [Masters thesis]. Virginia Tech; 2016. [cited 2020 Nov 29]. Available from: http://hdl.handle.net/10919/80438.

Council of Science Editors:

Newkirk JJ. Inactivation of Salmonella enterica and Enterococcus faecium on Whole Black Peppercorns and Cumin Seeds Using Steam and Ethylene Oxide Fumigation. [Masters Thesis]. Virginia Tech; 2016. Available from: http://hdl.handle.net/10919/80438

23. Ewell, Ellen Sutton. Effect of Delmopinol Hydrochloride on the Prevention and Removal of Listeria monocytogenes and Salmonella enterica Stainless Steel-Adhered Biofilms.

Degree: MSin Life Sciences, Food Science and Technology, 2013, Virginia Tech

 Bacterial biofilms attached to food contact surfaces are an ongoing concern for the food industry due to the resistance of bacteria within biofilms to detergents… (more)

Subjects/Keywords: Listeria monocytogenes; Salmonella; Delmopinol; Surfactant; Biofilm; Stainless Steel

…University (Virginia Tech) has thus far been the only university to research the… 

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APA (6th Edition):

Ewell, E. S. (2013). Effect of Delmopinol Hydrochloride on the Prevention and Removal of Listeria monocytogenes and Salmonella enterica Stainless Steel-Adhered Biofilms. (Masters Thesis). Virginia Tech. Retrieved from http://hdl.handle.net/10919/24763

Chicago Manual of Style (16th Edition):

Ewell, Ellen Sutton. “Effect of Delmopinol Hydrochloride on the Prevention and Removal of Listeria monocytogenes and Salmonella enterica Stainless Steel-Adhered Biofilms.” 2013. Masters Thesis, Virginia Tech. Accessed November 29, 2020. http://hdl.handle.net/10919/24763.

MLA Handbook (7th Edition):

Ewell, Ellen Sutton. “Effect of Delmopinol Hydrochloride on the Prevention and Removal of Listeria monocytogenes and Salmonella enterica Stainless Steel-Adhered Biofilms.” 2013. Web. 29 Nov 2020.

Vancouver:

Ewell ES. Effect of Delmopinol Hydrochloride on the Prevention and Removal of Listeria monocytogenes and Salmonella enterica Stainless Steel-Adhered Biofilms. [Internet] [Masters thesis]. Virginia Tech; 2013. [cited 2020 Nov 29]. Available from: http://hdl.handle.net/10919/24763.

Council of Science Editors:

Ewell ES. Effect of Delmopinol Hydrochloride on the Prevention and Removal of Listeria monocytogenes and Salmonella enterica Stainless Steel-Adhered Biofilms. [Masters Thesis]. Virginia Tech; 2013. Available from: http://hdl.handle.net/10919/24763

24. Galagarza, Oscar Andres. Establishment and Utilization of Tools for Enhancing Foodfish Health.

Degree: PhD, Food Science and Technology, 2018, Virginia Tech

 Aquacultured products assist the human demands for seafood so that foodfish supplies can remain sustainable and consistent. Although the fish-farming industry has seen dramatic growth… (more)

Subjects/Keywords: tilapia; striped catfish; Bacillus subtilis; probiotics; reference intervals; hematology; immunity; recirculating aquaculture systems

…aquaculture systems located in the Food Science and Technology building at Virginia Tech… …Biosciences Building 1 at Virginia Tech ….78 Figure 3.3 Intraperitoneal injection of fish… 

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APA (6th Edition):

Galagarza, O. A. (2018). Establishment and Utilization of Tools for Enhancing Foodfish Health. (Doctoral Dissertation). Virginia Tech. Retrieved from http://hdl.handle.net/10919/91933

Chicago Manual of Style (16th Edition):

Galagarza, Oscar Andres. “Establishment and Utilization of Tools for Enhancing Foodfish Health.” 2018. Doctoral Dissertation, Virginia Tech. Accessed November 29, 2020. http://hdl.handle.net/10919/91933.

MLA Handbook (7th Edition):

Galagarza, Oscar Andres. “Establishment and Utilization of Tools for Enhancing Foodfish Health.” 2018. Web. 29 Nov 2020.

Vancouver:

Galagarza OA. Establishment and Utilization of Tools for Enhancing Foodfish Health. [Internet] [Doctoral dissertation]. Virginia Tech; 2018. [cited 2020 Nov 29]. Available from: http://hdl.handle.net/10919/91933.

Council of Science Editors:

Galagarza OA. Establishment and Utilization of Tools for Enhancing Foodfish Health. [Doctoral Dissertation]. Virginia Tech; 2018. Available from: http://hdl.handle.net/10919/91933

25. Fiedler, Kathryn. Integrated Approach to Understanding Tomato Sour Rot and Improving Disease Management on the Eastern Shore of Virginia.

Degree: PhD, Plant Pathology, Physiology, and Weed Science, 2014, Virginia Tech

 Sour rot of tomatoes, caused by Geotrichum candidum, occurs in the field and postharvest settings regularly, although postharvest losses are severe only in some years… (more)

Subjects/Keywords: postharvest pathology; Geotrichum candidum; sour rot; tomato; inoculation methods; MLST; azoxystrobin; dicloran; difenoconazole; fludioxonil; myclobutanil; propiconazole; prothioconazole; tebuconazole; cultivar evaluation

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APA (6th Edition):

Fiedler, K. (2014). Integrated Approach to Understanding Tomato Sour Rot and Improving Disease Management on the Eastern Shore of Virginia. (Doctoral Dissertation). Virginia Tech. Retrieved from http://hdl.handle.net/10919/49117

Chicago Manual of Style (16th Edition):

Fiedler, Kathryn. “Integrated Approach to Understanding Tomato Sour Rot and Improving Disease Management on the Eastern Shore of Virginia.” 2014. Doctoral Dissertation, Virginia Tech. Accessed November 29, 2020. http://hdl.handle.net/10919/49117.

MLA Handbook (7th Edition):

Fiedler, Kathryn. “Integrated Approach to Understanding Tomato Sour Rot and Improving Disease Management on the Eastern Shore of Virginia.” 2014. Web. 29 Nov 2020.

Vancouver:

Fiedler K. Integrated Approach to Understanding Tomato Sour Rot and Improving Disease Management on the Eastern Shore of Virginia. [Internet] [Doctoral dissertation]. Virginia Tech; 2014. [cited 2020 Nov 29]. Available from: http://hdl.handle.net/10919/49117.

Council of Science Editors:

Fiedler K. Integrated Approach to Understanding Tomato Sour Rot and Improving Disease Management on the Eastern Shore of Virginia. [Doctoral Dissertation]. Virginia Tech; 2014. Available from: http://hdl.handle.net/10919/49117

26. Levy, Jason M. Evaluation of Peanut Skin Extract, Grape Seed Extract, and Grape Seed Extract Fractions to Reduce Populations of Select Foodborne Pathogens.

Degree: MSin Life Sciences, Food Science and Technology, 2014, Virginia Tech

 Grape seed extract (GSE) and peanut skin extract (PSE) are waste products in the wine and peanut industries. Both extracts have high concentrations of polyphenols,… (more)

Subjects/Keywords: Polyphenols; natural antimicrobials; grape seed extract; Vitis vinifera; peanut skin extract; E. coli O157:H7; Listeria monocytogenes; S. aureus; Salmonella Typhimurium

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APA (6th Edition):

Levy, J. M. (2014). Evaluation of Peanut Skin Extract, Grape Seed Extract, and Grape Seed Extract Fractions to Reduce Populations of Select Foodborne Pathogens. (Masters Thesis). Virginia Tech. Retrieved from http://hdl.handle.net/10919/48896

Chicago Manual of Style (16th Edition):

Levy, Jason M. “Evaluation of Peanut Skin Extract, Grape Seed Extract, and Grape Seed Extract Fractions to Reduce Populations of Select Foodborne Pathogens.” 2014. Masters Thesis, Virginia Tech. Accessed November 29, 2020. http://hdl.handle.net/10919/48896.

MLA Handbook (7th Edition):

Levy, Jason M. “Evaluation of Peanut Skin Extract, Grape Seed Extract, and Grape Seed Extract Fractions to Reduce Populations of Select Foodborne Pathogens.” 2014. Web. 29 Nov 2020.

Vancouver:

Levy JM. Evaluation of Peanut Skin Extract, Grape Seed Extract, and Grape Seed Extract Fractions to Reduce Populations of Select Foodborne Pathogens. [Internet] [Masters thesis]. Virginia Tech; 2014. [cited 2020 Nov 29]. Available from: http://hdl.handle.net/10919/48896.

Council of Science Editors:

Levy JM. Evaluation of Peanut Skin Extract, Grape Seed Extract, and Grape Seed Extract Fractions to Reduce Populations of Select Foodborne Pathogens. [Masters Thesis]. Virginia Tech; 2014. Available from: http://hdl.handle.net/10919/48896


Virginia Tech

27. Johnson, Anjeanette Christina. Airborne Campylobacter in a Poultry Processing Plant.

Degree: MSin Life Sciences, Food Science and Technology, 2010, Virginia Tech

 Campylobacter is a foodborne pathogen commonly found in live poultry and raw poultry products. Identifying areas of contamination or modes of transmission during commercial processing… (more)

Subjects/Keywords: Campylobacter; air sampling; carcass rinse; poultry; gelatin filter; Campy-Cefex

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APA (6th Edition):

Johnson, A. C. (2010). Airborne Campylobacter in a Poultry Processing Plant. (Masters Thesis). Virginia Tech. Retrieved from http://hdl.handle.net/10919/32668

Chicago Manual of Style (16th Edition):

Johnson, Anjeanette Christina. “Airborne Campylobacter in a Poultry Processing Plant.” 2010. Masters Thesis, Virginia Tech. Accessed November 29, 2020. http://hdl.handle.net/10919/32668.

MLA Handbook (7th Edition):

Johnson, Anjeanette Christina. “Airborne Campylobacter in a Poultry Processing Plant.” 2010. Web. 29 Nov 2020.

Vancouver:

Johnson AC. Airborne Campylobacter in a Poultry Processing Plant. [Internet] [Masters thesis]. Virginia Tech; 2010. [cited 2020 Nov 29]. Available from: http://hdl.handle.net/10919/32668.

Council of Science Editors:

Johnson AC. Airborne Campylobacter in a Poultry Processing Plant. [Masters Thesis]. Virginia Tech; 2010. Available from: http://hdl.handle.net/10919/32668


Virginia Tech

28. Quicho, Joemel Mariano. Efficacy of Ultraviolet Light in Combination with Chemical Preservatives for the Reduction of Escherichia coli in Apple Cider.

Degree: MS, Food Science and Technology, 2005, Virginia Tech

 Hazard Analysis Critical Control Point (HACCP) regulations for juice manufacture require the application of a process that will result in a 5-log reduction (99.999%) of… (more)

Subjects/Keywords: Ultraviolet; Preservatives; Hydrogen Peroxide; Potassium Sorbate; Dimethyl Dicarbonate; Sodium Benzoate; Escherichia coli; Apple Cider

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APA (6th Edition):

Quicho, J. M. (2005). Efficacy of Ultraviolet Light in Combination with Chemical Preservatives for the Reduction of Escherichia coli in Apple Cider. (Masters Thesis). Virginia Tech. Retrieved from http://hdl.handle.net/10919/33621

Chicago Manual of Style (16th Edition):

Quicho, Joemel Mariano. “Efficacy of Ultraviolet Light in Combination with Chemical Preservatives for the Reduction of Escherichia coli in Apple Cider.” 2005. Masters Thesis, Virginia Tech. Accessed November 29, 2020. http://hdl.handle.net/10919/33621.

MLA Handbook (7th Edition):

Quicho, Joemel Mariano. “Efficacy of Ultraviolet Light in Combination with Chemical Preservatives for the Reduction of Escherichia coli in Apple Cider.” 2005. Web. 29 Nov 2020.

Vancouver:

Quicho JM. Efficacy of Ultraviolet Light in Combination with Chemical Preservatives for the Reduction of Escherichia coli in Apple Cider. [Internet] [Masters thesis]. Virginia Tech; 2005. [cited 2020 Nov 29]. Available from: http://hdl.handle.net/10919/33621.

Council of Science Editors:

Quicho JM. Efficacy of Ultraviolet Light in Combination with Chemical Preservatives for the Reduction of Escherichia coli in Apple Cider. [Masters Thesis]. Virginia Tech; 2005. Available from: http://hdl.handle.net/10919/33621


Virginia Tech

29. Romano, Dina Lynn. Characterization of alpha-cyclodextrin inclusion complexes with trans-cinnamic acid in an acid-based beverage system.

Degree: MSin Life Sciences, Food Science and Technology, 2008, Virginia Tech

 In response to a need for a natural antimicrobial to replace sodium benzoate, cinnamic acid was chosen. Due to cinnamic acidâ s solubility issues, α-cyclodextrin… (more)

Subjects/Keywords: alpha-cyclodextrin; cinnamic acid; solubility; antimicrobial; inclusion complex; preservative

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APA (6th Edition):

Romano, D. L. (2008). Characterization of alpha-cyclodextrin inclusion complexes with trans-cinnamic acid in an acid-based beverage system. (Masters Thesis). Virginia Tech. Retrieved from http://hdl.handle.net/10919/42111

Chicago Manual of Style (16th Edition):

Romano, Dina Lynn. “Characterization of alpha-cyclodextrin inclusion complexes with trans-cinnamic acid in an acid-based beverage system.” 2008. Masters Thesis, Virginia Tech. Accessed November 29, 2020. http://hdl.handle.net/10919/42111.

MLA Handbook (7th Edition):

Romano, Dina Lynn. “Characterization of alpha-cyclodextrin inclusion complexes with trans-cinnamic acid in an acid-based beverage system.” 2008. Web. 29 Nov 2020.

Vancouver:

Romano DL. Characterization of alpha-cyclodextrin inclusion complexes with trans-cinnamic acid in an acid-based beverage system. [Internet] [Masters thesis]. Virginia Tech; 2008. [cited 2020 Nov 29]. Available from: http://hdl.handle.net/10919/42111.

Council of Science Editors:

Romano DL. Characterization of alpha-cyclodextrin inclusion complexes with trans-cinnamic acid in an acid-based beverage system. [Masters Thesis]. Virginia Tech; 2008. Available from: http://hdl.handle.net/10919/42111


Virginia Tech

30. Gailunas, Karol Marie. Use of Ultraviolet Light for the Inactivation of Listeria monocytogenes and Lactic Acid Bacteria Species in Recycled Chill Brines.

Degree: MS, Food Science and Technology, 2003, Virginia Tech

 Ready-to-eat meat products have been implicated in several foodborne listeriosis outbreaks. Microbial contamination of these products can occur after the product has been thermally processed… (more)

Subjects/Keywords: lactic acid bacteria; brines; Listeria monocytogenes; ultraviolet light

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APA (6th Edition):

Gailunas, K. M. (2003). Use of Ultraviolet Light for the Inactivation of Listeria monocytogenes and Lactic Acid Bacteria Species in Recycled Chill Brines. (Masters Thesis). Virginia Tech. Retrieved from http://hdl.handle.net/10919/33938

Chicago Manual of Style (16th Edition):

Gailunas, Karol Marie. “Use of Ultraviolet Light for the Inactivation of Listeria monocytogenes and Lactic Acid Bacteria Species in Recycled Chill Brines.” 2003. Masters Thesis, Virginia Tech. Accessed November 29, 2020. http://hdl.handle.net/10919/33938.

MLA Handbook (7th Edition):

Gailunas, Karol Marie. “Use of Ultraviolet Light for the Inactivation of Listeria monocytogenes and Lactic Acid Bacteria Species in Recycled Chill Brines.” 2003. Web. 29 Nov 2020.

Vancouver:

Gailunas KM. Use of Ultraviolet Light for the Inactivation of Listeria monocytogenes and Lactic Acid Bacteria Species in Recycled Chill Brines. [Internet] [Masters thesis]. Virginia Tech; 2003. [cited 2020 Nov 29]. Available from: http://hdl.handle.net/10919/33938.

Council of Science Editors:

Gailunas KM. Use of Ultraviolet Light for the Inactivation of Listeria monocytogenes and Lactic Acid Bacteria Species in Recycled Chill Brines. [Masters Thesis]. Virginia Tech; 2003. Available from: http://hdl.handle.net/10919/33938

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