Schaffner DW - Search Results

1

Development and validation of a mathematical model for growth of pathogens in cut melons.

Li D, Friedrich LM, Danyluk MD, Harris LJ, Schaffner DW. Li D, et al. Among authors: schaffner dw. J Food Prot. 2013 Jun;76(6):953-8. doi: 10.4315/0362-028X.JFP-12-398. J Food Prot. 2013. PMID: 23726189

2

Evaluation of data transformations used with the square root and schoolfield models for predicting bacterial growth rate.

Alber SA, Schaffner DW. Alber SA, et al. Among authors: schaffner dw. Appl Environ Microbiol. 1992 Oct;58(10):3337-42. doi: 10.1128/AEM.58.10.3337-3342.1992. Appl Environ Microbiol. 1992. PMID: 1444367 Free PMC article.

3

Application of a statistical bootstrapping technique to calculate growth rate variance for modelling psychrotrophic pathogen growth.

Schaffner DW. Schaffner DW. Int J Food Microbiol. 1994 Dec;24(1-2):309-14. doi: 10.1016/0168-1605(94)90128-7. Int J Food Microbiol. 1994. PMID: 7703023

4

The application of the WLF equation to predict lag time as a function of temperature for three psychrotrophic bacteria.

Schaffner DW. Schaffner DW. Int J Food Microbiol. 1995 Oct;27(2-3):107-15. doi: 10.1016/0168-1605(94)00155-y. Int J Food Microbiol. 1995. PMID: 8579982

5

Analysis of the influence of environmental parameters on Clostridium botulinum time-to-toxicity by using three modeling approaches.

Schaffner DW, Ross WH, Montville TJ. Schaffner DW, et al. Appl Environ Microbiol. 1998 Nov;64(11):4416-22. doi: 10.1128/AEM.64.11.4416-4422.1998. Appl Environ Microbiol. 1998. PMID: 9797300 Free PMC article.

6

Modeling the germination kinetics of clostridium botulinum 56A spores as affected by temperature, pH, and sodium chloride.

Chea FP, Chen Y, Montville TJ, Schaffner DW. Chea FP, et al. Among authors: schaffner dw. J Food Prot. 2000 Aug;63(8):1071-9. doi: 10.4315/0362-028x-63.8.1071. J Food Prot. 2000. PMID: 10945583

7

Analysis and modeling of the variability associated with UV inactivation of Escherichia coli in apple cider.

Duffy S, Churey J, Worobo RW, Schaffner DW. Duffy S, et al. Among authors: schaffner dw. J Food Prot. 2000 Nov;63(11):1587-90. doi: 10.4315/0362-028x-63.11.1587. J Food Prot. 2000. PMID: 11079705

8

Modeling the growth boundary of Staphylococcus aureus for risk assessment purposes.

Stewart CM, Cole MB, Legan JD, Slade L, Vandeven MH, Schaffner DW. Stewart CM, et al. Among authors: schaffner dw. J Food Prot. 2001 Jan;64(1):51-7. doi: 10.4315/0362-028x-64.1.51. J Food Prot. 2001. PMID: 11198441

9

Quantification and variability analysis of bacterial cross-contamination rates in common food service tasks.

Chen Y, Jackson KM, Chea FP, Schaffner DW. Chen Y, et al. Among authors: schaffner dw. J Food Prot. 2001 Jan;64(1):72-80. doi: 10.4315/0362-028x-64.1.72. J Food Prot. 2001. PMID: 11198444

10

Comparison of logistic regression and linear regression in modeling percentage data.

Zhao L, Chen Y, Schaffner DW. Zhao L, et al. Among authors: schaffner dw. Appl Environ Microbiol. 2001 May;67(5):2129-35. doi: 10.1128/AEM.67.5.2129-2135.2001. Appl Environ Microbiol. 2001. PMID: 11319091 Free PMC article.

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