☰

Denise M. Smith

Affiliations: 
Ohio State University, Columbus, Columbus, OH 
Area:
Meat
Google:
"Denise Smith"
Mean distance: 18.51 (cluster 2)
 
Tree Publications Grants Similar researchers Related pubs Distance to... Nearest Nobel PubMed Report error

Parents

Sign in to add mentor

Children

Sign in to add trainee
Manee Vittayanont grad student 2000 Michigan State
Alicia Orta-Ramirez grad student 1995-2000 Michigan State

Collaborators

Sign in to add collaborator
BETA: Related publications

Publications

You can help our author matching system! If you notice any publications incorrectly attributed to this author, please sign in and mark matches as correct or incorrect.

Stasiewicz MJ, Marks BP, Orta-Ramirez A, et al. (2008) Modeling the effect of prior sublethal thermal history on the thermal inactivation rate of Salmonella in ground turkey. Journal of Food Protection. 71: 279-85
Vaidya S, Orta-Ramirez A, Smith DM, et al. (2003) Effect of heat on phycoerythrin fluorescence: Influence of thermal exposure on the fluorescence emission of R-phycoerythrin. Biotechnology and Bioengineering. 83: 465-73
Vittayanont M, Steffe JF, Flegler SL, et al. (2003) Gelation of chicken pectoralis major myosin and heat-denatured beta-lactoglobulin. Journal of Agricultural and Food Chemistry. 51: 760-5
Smith SE, Orta-Ramirez A, Ofoli RY, et al. (2002) R-phycoerythrin as a time-temperature integrator to verify the thermal processing adequacy of beef patties. Journal of Food Protection. 65: 814-9
Vittayanont M, Steffe JF, Flegler SL, et al. (2002) Gelling properties of heat-denatured beta-lactoglobulin aggregates in a high-salt buffer. Journal of Agricultural and Food Chemistry. 50: 2987-92
Orta-Ramirez A, Smith DM. (2002) Thermal inactivation of pathogens and verification of adequate cooking in meat and poultry products. Advances in Food and Nutrition Research. 44: 147-94
Orta-Ramirez A, Merrill JE, Smith DM. (2001) Sucrose, sodium dodecyl sulfate, urea, and 2-mercaptoethanol affect the thermal inactivation of R-phycoerythrin. Journal of Food Protection. 64: 1806-11
Vittayanont M, Vega-Warner V, Steffe JF, et al. (2001) Heat-induced gelation of chicken Pectoralis major myosin and beta-lactoglobulin. Journal of Agricultural and Food Chemistry. 49: 1587-94
Vega-Warner V, Smith DM. (2001) Denaturation and aggregation of myosin from two bovine muscle types Journal of Agricultural and Food Chemistry. 49: 906-912
Smith SE, Maurer JL, Orta-Ramirez A, et al. (2001) Thermal inactivation of Salmonella spp., Salmonella typhimurium DT104, and Escherichia coli O157:H7 in ground beef Journal of Food Science. 66: 1164-1168
See more...