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Denise M. Smith

Affiliations: 
Ohio State University, Columbus, Columbus, OH 
Area:
Meat
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"Denise Smith"
Mean distance: 18.51 (cluster 2)
 
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Children

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Manee Vittayanont grad student 2000 Michigan State
Alicia Orta-Ramirez grad student 1995-2000 Michigan State

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Publications

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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
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