 Connection
Robert Baker to Food Microbiology
This is a "connection" page, showing publications Robert Baker has written about Food Microbiology.
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Connection Strength |
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0.765 |
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Sullivan G, Guo X, Tokman JI, Roof S, Trmcic A, Baker RC, Tang S, Markwell P, Wiedmann M, Kovac J. Extended Enrichment Procedures Can Be Used To Define False-Negative Probabilities for Cultural Gold Standard Methods for Salmonella Detection, Facilitating Comparisons between Gold Standard and Alternative Methods. J Food Prot. 2020 Jun 01; 83(6):1030-1037.
Score: 0.185
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Baker RC, Ford RM, Helander ME, Marecki J, Natarajan R, Ray B. Framework for managing mycotoxin risks in the food industry. J Food Prot. 2014 Dec; 77(12):2181-8.
Score: 0.126
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Buchanan RL, Baker RC, Charlton AJ, Riviere JE, Standaert R. Pet food safety: a shared concern. Br J Nutr. 2011 Oct; 106 Suppl 1:S78-84.
Score: 0.101
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Ding Q, Ge C, Baker RC, Buchanan RL, Tikekar RV. Genetic response of Salmonella Typhimurium to trans-cinnamaldehyde assisted heat treatment and its correlation with bacterial resistance in different low moisture food components. Food Microbiol. 2023 Aug; 113:104271.
Score: 0.056
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Ding Q, Ge C, Baker RC, Buchanan RL, Tikekar RV. Assessment of trans-cinnamaldehyde and eugenol assisted heat treatment against Salmonella Typhimurium in low moisture food components. Food Microbiol. 2023 Jun; 112:104228.
Score: 0.056
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Gao Z, Ge C, Baker RC, Tikekar RV, Buchanan RL. Enhancement of Thermal Inactivation of Cronobacter sakazakii in Apple Juice at 58?C by Inclusion of Butyl Para-Hydroxybenzoate and Malic Acid. J Food Prot. 2022 11 01; 85(11):1515-1521.
Score: 0.055
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Gao Z, Ge C, Baker RC, Tikekar RV, Buchanan RL. Evaluation of Potential for Butyl and Heptyl Para-Hydroxybenzoate Enhancement of Thermal Inactivation of Cronobacter sakazakii during Rehydration of Powdered Infant Formula and Nonfat Dry Milk. J Food Prot. 2022 08 01; 85(8):1133-1141.
Score: 0.054
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Ding Q, Ge C, Baker RC, Buchanan RL, Tikekar RV. Assessment of butylparaben (4-hydroxybenzoic acid butyl ester)-assisted heat treatment against Escherichia coli O157:H7 and Salmonella enterica serotype Typhimurium in meat and bone meal. J Food Sci. 2021 Jun; 86(6):2569-2578.
Score: 0.049
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Gao Z, Ding Q, Ge C, Baker RC, Tikekar RV, Buchanan RL. Synergistic Effects of Butyl Para-Hydroxybenzoate and Mild Heating on Foodborne Pathogenic Bacteria. J Food Prot. 2021 Apr 01; 84(4):545-552.
Score: 0.049
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Lambertini E, Buchanan RL, Narrod C, Ford RM, Baker RC, Pradhan AK. Quantitative assessment of human and pet exposure to Salmonella associated with dry pet foods. Int J Food Microbiol. 2016 Jan 04; 216:79-90.
Score: 0.033
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Connection Strength
The connection strength for concepts is the sum of the scores for each matching publication.
Publication scores are based on many factors, including how long ago they were written and whether the person is a first or senior author.
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