Nicolas A. Lavieri, Ph.D.
Affiliations: | 2013 | Animal Science | Iowa State University, Ames, IA, United States |
Area:
Animal Culture and Nutrition Agriculture, Microbiology Biology, Food Science and Technology AgricultureGoogle:
"Nicolas Lavieri"Parents
Sign in to add mentor| Joseph C. Cordray | grad student | 2013 | Iowa State | |
| (Investigating the control of Listeria monocytogenes on uncured, no-nitrate-ornitrite-added ready-to-eat meat products using natural antimicrobial ingredients and post-lethality interventions.) | ||||
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Publications
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| Lavieri NA, Sebranek JG, Brehm-Stecher BF, et al. (2014) Investigating the control of Listeria monocytogenes on a ready-to-eat ham product using natural antimicrobial ingredients and postlethality interventions. Foodborne Pathogens and Disease. 11: 462-7 |
| Lavieri NA, Sebranek JG, Cordray JC, et al. (2014) Evaluation of the thin agar layer method for the recovery of pressure-injured and heat-injured Listeria monocytogenes. Journal of Food Protection. 77: 828-31 |
| Lavieri NA, Sebranek JG, Cordray JC, et al. (2014) Effects of different nitrite concentrations from a vegetable source with and without high hydrostatic pressure on the recovery of Listeria monocytogenes on ready-to-eat restructured ham. Journal of Food Protection. 77: 781-7 |
| Lavieri NA, Sebranek JG, Brehm-Stecher BF, et al. (2014) Investigating the control of Listeria monocytogenes on alternatively-cured frankfurters using natural antimicrobial ingredients or post-lethality interventions. Meat Science. 97: 568-74 |
| Horsch AM, Sebranek JG, Dickson JS, et al. (2014) The effect of pH and nitrite concentration on the antimicrobial impact of celery juice concentrate compared with conventional sodium nitrite on Listeria monocytogenes. Meat Science. 96: 400-7 |
| Sebranek JG, Jackson-Davis AL, Myers KL, et al. (2012) Beyond celery and starter culture: advances in natural/organic curing processes in the United States. Meat Science. 92: 267-73 |