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Search Results to Robert Baker

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One or more keywords matched the following items that are connected to Baker, Robert

Item TypeName
Concept Food Microbiology
Concept Food Contamination
Concept Food Industry
Concept Food Handling
Concept Food Analysis
Academic Article Pet food safety: a shared concern.
Academic Article Quantitative assessment of human and pet exposure to Salmonella associated with dry pet foods.
Academic Article Framework for managing mycotoxin risks in the food industry.
Academic Article The Incidence of Salmonella on Poultry Carcasses Following the Use of Slow Release Chlorine Dioxide (Alcide).
Academic Article Interference of mycotoxin binders with ELISA, HPLC and LC-MS/MS analysis of aflatoxins in maize and maize gluten.
Academic Article Evaluation of real-time nanopore sequencing for Salmonella serotype prediction.
Academic Article 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.
Academic Article Synergistic Effects of Butyl Para-Hydroxybenzoate and Mild Heating on Foodborne Pathogenic Bacteria.
Academic Article Summary of the AOAC-Sponsored Workshop Series Related to the Global Understanding of Food Fraud (GUFF): Mobilization of Resources for Food Authenticity Assurance and Food Fraud Prevention and Mitigation.
Academic Article Evaluation of nanopore sequencing technology to identify Salmonella enterica Choleraesuis var. Kunzendorf and Orion var. 15+, 34.
Academic Article 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.
Academic Article 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.
Academic Article Enhancement of Thermal Inactivation of Cronobacter sakazakii in Apple Juice at 58?C by Inclusion of Butyl Para-Hydroxybenzoate and Malic Acid.
Academic Article Assessment of trans-cinnamaldehyde and eugenol assisted heat treatment against Salmonella Typhimurium in low moisture food components.
Academic Article Genetic response of Salmonella Typhimurium to trans-cinnamaldehyde assisted heat treatment and its correlation with bacterial resistance in different low moisture food components.
Academic Article The power, potential, benefits, and challenges of implementing high-throughput sequencing in food safety systems.

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