Comparing uncertainty resulting from two-step and global regression procedures applied to microbial growth models von Martino, K.G, Marks, B.P

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Evaluating the Predictive Ability of a Path-Dependent Thermal Inactivation Model for Salmonella Subjected to Prior Sublethal Heating in Ground Turkey, Beef, and Pork von Tenorio-Bernal, M.I, Marks, B.P, Ryser, E.T, Booren, A.M

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Effect of meat temperature on proteins, texture, and cook loss for ground chicken breast patties von Murphy, R Y, Marks, B P

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Modeling the Effect of Prior Sublethal Thermal History on the Thermal Inactivation Rate of Salmonella in Ground Turkey von Stasiewicz, M.J, Marks, B.P, Orta-Ramirez, A, Smith, D.M

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Thermal Inactivation of Salmonella in Whole Muscle and Ground Turkey Breast von Tuntivanich, V, Orta-Ramirez, A, Marks, B.P, Ryser, Elliot T, Booren, A.M

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Single Directional Migration of Salmonella into Marinated Whole Muscle Turkey Breast von Warsow, C.R, Orta-Ramirez, A, Marks, B.P, Ryser, E.T, Booren, A.M

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Comparison of raw meat quality and protein-gel properties of turkey breast fillets processed by traditional or cold-batter mincing technology von Lee, H C, Singh, P, Strasburg, G M, Marks, B P, Jin, H W, Kang, I

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Apparent specific heat of chicken breast patties and their constituent proteins by differential scanning calorimetry von Murphy, R.Y. (University of Arkansas, Fayetteville, AR.), Marks, B.P, Marcy, J.A

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A mathematical risk model for Escherichia coli O157:H7 cross-contamination of lettuce during processing von Pérez Rodríguez, F., Campos, D., Ryser, E.T., Buchholz, A.L., Posada-Izquierdo, G.D., Marks, B.P., Zurera, G., Todd, E.

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Evaluating previous thermal treatment of chicken patties by visible/near-infrared spectroscopy von Chen, H. (University of Arkansas, Fayetteville, AR.), Marks, B.P

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Cold-batter mincing of hot-boned and crust-freezing air-chilled turkey breast improved meat turnover time and product quality von Medellin-Lopez, M., Sansawat, T., Strasburg, G., Marks, B. P., Kang, I.

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Quantifying the robustness of a broth-based model for predicting Listeria monocytogenes growth in meat and poultry products von Martino, K.G, Marks, B.P, Campos, D.T, Tamplin, M.L

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Evaluation of Salmonella thermal inactivation model validity for slow cooking of whole-muscle meat roasts in a pilot-scale oven von Breslin, T J, Tenorio-Bernal, M I, Marks, B P, Booren, A M, Ryser, E T, Hall, N O

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Distribution of total aerobic and coliform bacterial counts among rice kernel components von Skyrme, D.S. (University of Arkansas, Fayetteville, AR.), Marks, B.P, Johnson, M.G, Siebenmorgen, T.J

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Thermal resistance of heat-, cold-, and starvation-injured Salmonella in irradiated comminuted turkey von Wesche, A.M, Marks, B.P, Ryser, E.T

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Thermal Inactivation Kinetics of Salmonella and Listeria in Ground Chicken Breast Meat and Liquid Medium von Murphy, R.Y., Marks, B.P., Johnson, E.R., Johnson, M.G.

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Inactivation of Salmonella and Listeria in ground chicken breast meat during thermal processing von MURPHY, R. Y, MARKS, B. P, JOHNSON, E. R, JOHNSON, M. G

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High pressure washing to remove decayed tissue and improve quality of Clingstone peach puree von Tidwell, A.N. (Univ. of Arkansas, Fayetteville, AR.), Gonzalez, A.R, Penn, P, Marks, B.P, Mauromoustakos, A

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Condensing-convective boundary conditions in moist air impingement ovens von Millsap, Scott C., Marks, Bradley P.

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Effect of water activity on thermal inactivation of Salmonella in ground turkey von Carlson, T.R, Marks, B.P, Booren, A.M, Ryser, E.T, Orta-Ramirez, A

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