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Items: 8

1.

Use of descriptive analysis and preference mapping for early-stage assessment of new and established apples.

Cliff MA, Stanich K, Lu R, Hampson CR.

J Sci Food Agric. 2016 Apr;96(6):2170-83. doi: 10.1002/jsfa.7334. Epub 2015 Aug 7.

PMID:
26171961
2.

Descriptive analysis and early-stage consumer acceptance of yogurts fermented with carrot juice.

Cliff MA, Fan L, Sanford K, Stanich K, Doucette C, Raymond N.

J Dairy Sci. 2013 Jul;96(7):4160-72. doi: 10.3168/jds.2012-6287. Epub 2013 May 9.

3.
4.

Destruction of Escherichia coli O157:H7 by vanillic acid in unpasteurized juice from six apple cultivars.

Moon KD, Delaquis P, Toivonen P, Bach S, Stanich K, Harris L.

J Food Prot. 2006 Mar;69(3):542-7.

PMID:
16541683
5.

Evidence of an antilisterial factor induced by wounding of iceberg lettuce tissues.

Delaquis PJ, Wen A, Toivonen PM, Stanich K.

Lett Appl Microbiol. 2006 Mar;42(3):289-95.

6.

Effect of pH on the inhibition of Listeria spp. by vanillin and vanillic acid.

Delaquis P, Stanich K, Toivonen P.

J Food Prot. 2005 Jul;68(7):1472-6.

PMID:
16013390
7.

Antimicrobial activity of individual and mixed fractions of dill, cilantro, coriander and eucalyptus essential oils.

Delaquis PJ, Stanich K, Girard B, Mazza G.

Int J Food Microbiol. 2002 Mar 25;74(1-2):101-9.

PMID:
11929164
8.

Disinfection of mung bean seed with gaseous acetic acid.

Delaquis PJ, Sholberg PL, Stanich K.

J Food Prot. 1999 Aug;62(8):953-7.

PMID:
10456753

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