Holley R - Search Results

1

Low salt exposure results in inactivation of Toxoplasma gondii bradyzoites during formulation of dry cured ready-to-eat pork sausage.

Fredericks J, Hawkins-Cooper DS, Hill DE, Luchansky J, Porto-Fett A, Gamble HR, Fournet VM, Urban JF, Holley R, Dubey JP. Fredericks J, et al. Among authors: holley r. Food Waterborne Parasitol. 2019 Mar 14;15:e00047. doi: 10.1016/j.fawpar.2019.e00047. eCollection 2019 Jun. Food Waterborne Parasitol. 2019. PMID: 32095618 Free PMC article.

2

Rapid inactivation of Toxoplasma gondii bradyzoites during formulation of dry cured ready-to-eat pork sausage.

Hill DE, Luchansky J, Porto-Fett A, Gamble HR, Fournet VM, Hawkins-Cooper DS, Urban JF, Gajadhar AA, Holley R, Juneja VK, Dubey JP. Hill DE, et al. Among authors: holley r. Food Waterborne Parasitol. 2018 Aug 24;12:e00029. doi: 10.1016/j.fawpar.2018.e00029. eCollection 2018 Sep. Food Waterborne Parasitol. 2018. PMID: 32095600 Free PMC article.

3

Curing conditions to inactivate Trichinella spiralis muscle larvae in ready-to-eat pork sausage.

Hill DE, Luchansky J, Porto-Fett A, Gamble HR, Fournet VM, Hawkins-Cooper DS, Gajadhar AA, Holley R, Juneja VK, Dubey JP. Hill DE, et al. Among authors: holley r. Food Waterborne Parasitol. 2017 Jun 23;6-7:1-8. doi: 10.1016/j.fawpar.2017.06.001. eCollection 2017 Mar. Food Waterborne Parasitol. 2017. PMID: 32095637 Free PMC article.

4

Survival of Escherichia coli O157:H7 in dry fermented sausages containing micro-encapsulated probiotic lactic acid bacteria.

Muthukumarasamy P, Holley RA. Muthukumarasamy P, et al. Food Microbiol. 2007 Feb;24(1):82-8. doi: 10.1016/j.fm.2006.03.004. Epub 2006 Apr 4. Food Microbiol. 2007. PMID: 16943098

5

Survival of Escherichia coli O157:H7 in needle-tenderized dry cured Westphalian ham.

Graumann GH, Holley RA. Graumann GH, et al. Int J Food Microbiol. 2007 Sep 15;118(2):173-9. doi: 10.1016/j.ijfoodmicro.2007.07.008. Epub 2007 Jul 21. Int J Food Microbiol. 2007. PMID: 17706824

6

Predicting survival of Escherichia coli O157:H7 in dry fermented sausage using artificial neural networks.

Palanichamy A, Jayas DS, Holley RA. Palanichamy A, et al. Among authors: holley ra. J Food Prot. 2008 Jan;71(1):6-12. doi: 10.4315/0362-028x-71.1.6. J Food Prot. 2008. PMID: 18236656 Free article.

7

Inhibition of Escherichia coli O157:H7 in ripening dry fermented sausage by ground yellow mustard.

Graumann GH, Holley RA. Graumann GH, et al. J Food Prot. 2008 Mar;71(3):486-93. doi: 10.4315/0362-028x-71.3.486. J Food Prot. 2008. PMID: 18389690 Free article.

8

Microbial and chemical origins of the bactericidal activity of thermally treated yellow mustard powder toward Escherichia coli O157:H7 during dry sausage ripening.

Luciano FB, Belland J, Holley RA. Luciano FB, et al. Int J Food Microbiol. 2011 Jan 31;145(1):69-76. doi: 10.1016/j.ijfoodmicro.2010.11.028. Epub 2010 Nov 24. Int J Food Microbiol. 2011. PMID: 21146240

9

Use of deodorized yellow mustard powder to control Escherichia coli O157:H7 in dry cured Westphalian ham.

Nilson AM, Holley RA. Nilson AM, et al. Food Microbiol. 2012 Jun;30(2):400-7. doi: 10.1016/j.fm.2011.10.016. Epub 2011 Nov 4. Food Microbiol. 2012. PMID: 22365353

10

Inhibition of Listeria monocytogenes on cooked cured chicken breasts by acidified coating containing allyl isothiocyanate or deodorized Oriental mustard extract.

Olaimat AN, Holley RA. Olaimat AN, et al. Food Microbiol. 2016 Aug;57:90-5. doi: 10.1016/j.fm.2016.02.001. Epub 2016 Feb 3. Food Microbiol. 2016. PMID: 27052706

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