Rasco B - Search Results

1

Efficacy of Food Safety Training in Commercial Food Service.

McFarland P, Checinska Sielaff A, Rasco B, Smith S. McFarland P, et al. Among authors: rasco b. J Food Sci. 2019 Jun;84(6):1239-1246. doi: 10.1111/1750-3841.14628. Epub 2019 May 8. J Food Sci. 2019. PMID: 31066914 Review.

2

Application of immunochemical assays to food analysis.

Gazzaz SS, Rasco BA, Dong FM. Gazzaz SS, et al. Among authors: rasco ba. Crit Rev Food Sci Nutr. 1992;32(3):197-229. doi: 10.1080/10408399209527597. Crit Rev Food Sci Nutr. 1992. PMID: 1418600 Review.

3

Effect of water phase salt content and storage temperature on Listeria monocytogenes survival in chum salmon (Oncorhynchus keta) roe and caviar (ikura).

Shin JH, Rasco BA. Shin JH, et al. J Food Sci. 2007 Jun;72(5):M160-5. doi: 10.1111/j.1750-3841.2007.00385.x. J Food Sci. 2007. PMID: 17995738

4

Quality changes of salmon (Oncorhynchus gorbuscha) muscle during thermal processing.

Kong F, Tang J, Rasco B, Crapo C, Smiley S. Kong F, et al. Among authors: rasco b. J Food Sci. 2007 Mar;72(2):S103-11. doi: 10.1111/j.1750-3841.2006.00246.x. J Food Sci. 2007. PMID: 17995850

5

Effect of temperature (-5 to 130 degrees C) and fiber direction on the dielectric properties of beef Semitendinosus at radio frequency and microwave frequencies.

Basaran-Akgul N, Basaran P, Rasco BA. Basaran-Akgul N, et al. Among authors: rasco ba. J Food Sci. 2008 Aug;73(6):E243-9. doi: 10.1111/j.1750-3841.2008.00835.x. J Food Sci. 2008. PMID: 19241544

6

Quality attributes and microbial storage stability of caviar from cultivated white sturgeon (Acipenser transmontanus).

Shin JH, Oliveira AC, Rasco BA. Shin JH, et al. J Food Sci. 2010 Jan-Feb;75(1):C43-8. doi: 10.1111/j.1750-3841.2009.01409.x. J Food Sci. 2010. PMID: 20492148

7

Influence of Xanthan-Curdlan Hydrogel Complex on Freeze-Thaw Stability and Rheological Properties of Whey Protein Isolate Gel over Multiple Freeze-Thaw Cycle.

Shiroodi SG, Rasco BA, Lo YM. Shiroodi SG, et al. J Food Sci. 2015 Jul;80(7):E1498-505. doi: 10.1111/1750-3841.12915. Epub 2015 May 25. J Food Sci. 2015. PMID: 26012512

8

Predicting the Quality of Pasteurized Vegetables Using Kinetic Models: A Review.

Aamir M, Ovissipour M, Sablani SS, Rasco B. Aamir M, et al. Among authors: rasco b. Int J Food Sci. 2013;2013:271271. doi: 10.1155/2013/271271. Epub 2013 Sep 26. Int J Food Sci. 2013. PMID: 26904594 Free PMC article. Review.

9

Efficacy of Neutral Electrolyzed Water, Quaternary Ammonium and Lactic Acid-Based Solutions in Controlling Microbial Contamination of Food Cutting Boards Using a Manual Spraying Technique.

Al-Qadiri HM, Ovissipour M, Al-Alami N, Govindan BN, Shiroodi SG, Rasco B. Al-Qadiri HM, et al. Among authors: rasco b. J Food Sci. 2016 May;81(5):M1177-83. doi: 10.1111/1750-3841.13275. Epub 2016 Mar 29. J Food Sci. 2016. PMID: 27027449

10

Oxidation-reduction potential and lipid oxidation in ready-to-eat blue mussels in red sauce: criteria for package design.

Bhunia K, Ovissipour M, Rasco B, Tang J, Sablani SS. Bhunia K, et al. Among authors: rasco b. J Sci Food Agric. 2017 Jan;97(1):324-332. doi: 10.1002/jsfa.7738. Epub 2016 May 4. J Sci Food Agric. 2017. PMID: 27030106

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