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Advanced quantitative microbiology for food and biosystems: Models for predicting growth and inactivation (2006)
Presenting a novel view of the quantitative modeling of microbial growth and inactivation patterns in...
Direction reversals in the mechanical signature of cellular snacks: A measure of brittleness? (with M.G. Corradini), Journal of Texture Studies (2006)
The "mechanical signatures" of brittle cellular foods are known to be irregular and irreproducible. Nevertheless,...
Linear and non-linear kinetics in the synthesis and degradation of acrylamide in foods and model systems (with M.G. Corradini), Critical Reviews in Food Science and Nutrition (2006)
Isothermal acrylamide formation in foods and asparagine-glucose model systems has ubiquitous features. On a time...
Modeling and predicting non-isothermal microbial growth using general purpose software (with M.G. Corradini, A. Amezquita, and M.D. Normand), International Journal of Food Microbiology (2006)
Published experimental isothermal growth curves of Clostridium perfringens cells in ground ham were fitted with...
On expressing the equivalence of non-isothermal and isothermal heat sterilization processes (with M.G. Corradini and M.D. Normand), Journal of the Science of Food and Agriculture (2006)
Currently, the sterility of heat-processed food and pharmaceuticals is assessed in terms of an F0...