Works by SOFOS, J. N.

Results: 33

Factors Affecting Quality and Safety of Fresh-Cut Produce.

Published in:

Critical Reviews in Food Science & Nutrition, 2012, v. 52, n. 7, p. 595, doi. 10.1080/10408398.2010.503685

By:

Francis, G. A.;
Gallone, A.;
Nychas, G. J.;
Sofos, J. N.;
Colelli, G.;
Amodio, M. L.;
Spano, G.

Publication type:

Article

An evaluation of the effectiveness of FreshCase technology to extend the storage life of whole-muscle pork and ground pork sausage.

Published in:

Journal of Animal Science, 2016, v. 94, n. 11, p. 4921, doi. 10.2527/jas.2016-0509

By:

Yang, X.;
Woerner, D. R.;
Hasty, J. D.;
Geornaras, I.;
Smith, G. C.;
Sofos, J. N.;
Belk, K. E.;
McCullough, K. R.

Publication type:

Article

An evaluation of the effectiveness of FreshCase technology to extend the storage life of whole muscle beef and ground beef.

Published in:

Journal of Animal Science, 2016, v. 94, n. 11, p. 4911, doi. 10.2527/jas.2016-0508

By:

Yang, X.;
Woerner, D. R.;
Hasty, J. D.;
McCullough, K. R.;
Geornaras, I.;
Sofos, J. N.;
Belk, K. E.

Publication type:

Article

ASAS Centennial Paper: Developments and future outlook for postslaughter food safety.

Published in:

Journal of Animal Science, 2009, v. 87, n. 7, p. 2448, doi. 10.2527/jas.2008-1264

By:

Sofos, J. N.

Publication type:

Article

Comparative acid stress response of Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella Typhimurium after habituation at different pH conditions.

Published in:

Letters in Applied Microbiology, 2004, v. 38, n. 4, p. 321, doi. 10.1111/j.1472-765X.2004.01491.x

By:

Koutsoumanis, K. P.;
Sofos, J. N.

Publication type:

Article

Effects of reduced salt (NaCl) levels on the stability of frankfurters

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 6, p. 1684, doi. 10.1111/j.1365-2621.1983.tb05061.x

By:

Sofos, J. N.

Publication type:

Article

Effects of reduced salt (NaCl) levels on sensory and instrumental evaluation of frankfurters

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 6, p. 1692, doi. 10.1111/j.1365-2621.1983.tb05062.x

By:

Sofos, J. N.

Publication type:

Article

Influence of potassium sorbate and pH on ten strains of type A & B Clostridium botulinum

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 2028

By:

Busta, F. F.;
Sofos, J. N.;
Blocher, J. C.

Publication type:

Article

Effects of various concentrations of sodium nitrite and potassium sorbate on nitrosamine formation in commercially prepared bacon

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1280

By:

Busta, F. F.;
Robach, M. C.;
Paquette, M. W.;
Owens, J. L.;
Sofos, J. N.

Publication type:

Article

Effects of various concentrations of sodium nitrite and potassium sorbate on color and sensory qualities of commercially prepared bacon

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1293

By:

Busta, F. F.;
Paquette, M. W.;
Sofos, J. N.;
Robach, M. C.

Publication type:

Article

Effects of various concentrations of sodium nitrite and potassium sorbate on Clostridium botulinum toxin production in commercially prepared bacon

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1285

By:

Allen, C. E.;
Busta, F. F.;
Paquette, M. W.;
Robach, M. C.;
Sofos, J. N.;
Bhothipaksa, K.

Publication type:

Article

Influence of pH on Clostridium botulinum control by sodium nitrite and sorbic acid in chicken emulsions

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 1, p. 7

By:

Busta, F. F.;
Allen, C. E.;
Sofos, J. N.

Publication type:

Article

Clostridium botulinum control by sodium nitrite and sorbic acid in various meat and soy protein formulations

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 6, p. 1662

By:

Allen, C. E.;
Sofos, J. N.;
Busta, F. F.

Publication type:

Article

Effects of sodium nitrite on Clostridium botulinum toxin production in frankfurter emulsions formulated with meat and soy proteins

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1267

By:

Allen, C. E.;
Busta, F. F.;
Sofos, J. N.

Publication type:

Article

Sodium nitrite and sorbic acid effects on Clostridium botulinum toxin formation in chicken frankfurter-type emulsions

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 668

By:

Busta, F. F.;
Allen, C. E.;
Bhothipaksa, K.;
Sofos, J. N.

Publication type:

Article

Effects of soy proteins and their levels of incorporation on the properties of wiener-type products

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 879

By:

Noda, I.;
Sofos, J. N.;
Allen, C. E.

Publication type:

Article

Effects of lean meat source and levels of fat and soy protein on theproperties of wiener-type products

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 875, doi. 10.1111/j.1365-2621.1977.tb12627.x

By:

Sofos, J. N.;
Allen, C. E.

Publication type:

Article

Nutritional evaluation of all-meat and meat-soy wieners

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 567, doi. 10.1111/j.1365-2621.1977.tb01555.x

By:

Noda, I.;
Allen, C. E.;
Sofos, J. N.

Publication type:

Article

Effect of Meat Binding Formulations on Thermal Inactivation of Escherichia coli O157:H7 Internalized in Beef.

Published in:

Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 2, p. M94, doi. 10.1111/j.1750-3841.2008.01035.x

By:

MUKHERJEE, A.;
YOON, Y.;
GEORNARAS, I.;
BELK, K. E.;
SCANGA, J. A.;
SMITH, G. C.;
SOFOS, J. N.

Publication type:

Article

Evaluation of Changes in Listeria monocytogenes Populations on Frankfurters at Different Stages from Manufacturing to Consumption.

Published in:

Journal of Food Science (Wiley-Blackwell), 2008, v. 73, n. 9, p. M430, doi. 10.1111/j.1750-3841.2008.00959.x

By:

Byelashov, O. A.;
Simpson, C. A.;
Geornaras, I.;
Kendall, P. A.;
Scanga, J. A.;
Sofos, J. N.

Publication type:

Article

Antilisterial Activity of Hops Beta Acids in Broth with or Without Other Antimicrobials.

Published in:

Journal of Food Science (Wiley-Blackwell), 2008, v. 73, n. 9, p. M438, doi. 10.1111/j.1750-3841.2008.00962.x

By:

Shen, C.;
Sofos, J. N.

Publication type:

Article

Autoinducer-2 Activity of Gram-Negative Foodborne Pathogenic Bacteria and Its Influence on Biofilm Formation.

Published in:

Journal of Food Science (Wiley-Blackwell), 2008, v. 73, n. 3, p. M140, doi. 10.1111/j.1750-3841.2008.00697.x

By:

Yoon, Y.;
Sofos, J. N.

Publication type:

Article

Antimicrobial Activity of ℇ-Polylysine against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in Various Food Extracts.

Published in:

Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 8, p. M330, doi. 10.1111/j.1750-3841.2007.00510.x

By:

Geornaras, I.;
Yoon, Y.;
Belk, K. E.;
Smith, G. C.;
Sofos, J. N.

Publication type:

Article

Extrusion Cooking of Corn/Soybean Mix in Presence of Thermostable α-Amylase.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 1, p. 99, doi. 10.1111/j.1365-2621.1991.tb07985.x

By:

LIKIMANI, T. A.;
SOFOS, J. N.;
MAGA, J. A.;
HARPER, J. M.

Publication type:

Article

Thermal Destruction of Listeria monocytogenes in a Meat Slurry and in Ground Beef.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 327, doi. 10.1111/j.1365-2621.1990.tb06754.x

By:

BOYLE, D. L;
SOFOS, J. N.;
SCHMIDT, G. R.

Publication type:

Article

Effect of ether extracts from condensed wood smokes on the growth ofAeromonas hydrophila and Staphylococcus aureus

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1840, doi. 10.1111/j.1365-2621.1988.tb07856.x

By:

Sofos, J. N.;
Maga, J. A.;
Boyle, D. L.

Publication type:

Article

Influence of varying pH and algin/calcium binders on selected physical and sensory characteristics of structured beef

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 5, p. 1266

By:

Schmidt, G. R.;
Clarke, A. D.;
Sofos, J. N.

Publication type:

Article

Effect of algin/calcium binder levels on various characteristics of structured beef

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 3, p. 711

By:

Schmidt, G. R.;
Clarke, A. D.;
Sofos, J. N.

Publication type:

Article

Binding, sensory and storage properties of algin/calcium structured beef steaks

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 2, p. 252, doi. 10.1111/j.1365-2621.1987.tb06586.x

By:

Means, W. J.;
Sofos, J. N.;
Schmidt, G. R.;
Clarke, A. D.

Publication type:

Article

Interaction of reduced NaCl, sodium acid pyrophosphate and pH on theantimicrobial activity of comminuted meat products

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1147, doi. 10.1111/j.1365-2621.1986.tb13070.x

By:

Madril, M. T.;
Sofos, J. N.

Publication type:

Article

Antimicrobial activity and functionality of reduced sodium chloride and potassium sorbate in uncured poultry products

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 16, doi. 10.1111/j.1365-2621.1986.tb10825.x

By:

Sofos, J. N.

Publication type:

Article

Improved cooking yields of meat batters formulated with potassium sorbate and reduced levels of NaCl

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1571, doi. 10.1111/j.1365-2621.1985.tb10536.x

By:

Sofos, J. N.

Publication type:

Article

Influence of sodium tripolyphosphate on the binding and antimicrobial properties of reduced NaCl-comminuted meat products

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 5, p. 1379, doi. 10.1111/j.1365-2621.1985.tb10481.x

By:

Sofos, J. N.

Publication type:

Article