Patrick Gerard to Food Handling
This is a "connection" page, showing publications Patrick Gerard has written about Food Handling.
Connection Strength
0.620
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Combined effect of packaging atmosphere and storage temperature on growth of Listeria monocytogenes on ready-to-eat shrimp. Food Microbiol. 2007 Oct-Dec; 24(7-8):703-10.
Score: 0.271
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Enumeration of sublethally injured Escherichia coli O157:H7 ATCC 43895 and Escherichia coli strain B-41560 using selective agar overlays versus commercial methods. J Food Prot. 2013 Apr; 76(4):674-9.
Score: 0.103
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Flavor variability and flavor stability of U.S.-produced whole milk powder. J Food Sci. 2009 Sep; 74(7):S334-43.
Score: 0.080
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Characterization of flavor and texture development within large (291 kg) blocks of Cheddar cheese. J Dairy Sci. 2007 Jul; 90(7):3091-109.
Score: 0.069
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Characterizing endogenous and exogenous peroxidase activity for bleaching of fluid whey and retentate. J Dairy Sci. 2014 Mar; 97(3):1225-32.
Score: 0.027
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The influence of bleaching agent and temperature on bleaching efficacy and volatile components of fluid whey and whey retentate. J Food Sci. 2013 Oct; 78(10):C1535-C1542.
Score: 0.027
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Influence of storage, heat treatment, and solids composition on the bleaching of whey with hydrogen peroxide. J Food Sci. 2012 Jul; 77(7):C798-804.
Score: 0.024
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Consumer preferences for mild cheddar cheese flavors. J Food Sci. 2008 Nov; 73(9):S449-55.
Score: 0.019