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Denise Smith

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TOP 3
M J Stasiewicz; Bradley P Marks; Alicia Orta-Ramirez; Denise M Smith
Modeling the effect of prior sublethal thermal history on the thermal inactivation rate of Salmonella in ground turkey.
Carolyn F Goodridge; Randolph M Beaudry; James J Pestka; Denise M Smith
ELISA for monitoring lipid oxidation in chicken myofibrils through quantification of hexanal-protein adducts.
S Vaidya; Alicia Orta-Ramirez; Denise M Smith; Robert Y Ofoli
Effect of heat on phycoerythrin fluorescence: Influence of thermal exposure on the fluorescence emission of R-phycoerythrin.

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All Publications

2008: M J Stasiewicz; Bradley P Marks; Alicia Orta-Ramirez; Denise M Smith
Modeling the effect of prior sublethal thermal history on the thermal inactivation rate of Salmonella in ground turkey.
Journal of food protection 2008;71(2):279-85.
2003: Carolyn F Goodridge; Randolph M Beaudry; James J Pestka; Denise M Smith
ELISA for monitoring lipid oxidation in chicken myofibrils through quantification of hexanal-protein adducts.
Journal of agricultural and food chemistry 2003;51(26):7533-9.
2003: S Vaidya; Alicia Orta-Ramirez; Denise M Smith; Robert Y Ofoli
Effect of heat on phycoerythrin fluorescence: Influence of thermal exposure on the fluorescence emission of R-phycoerythrin.
Biotechnology and bioengineering 2003;83(4):465-73.
2003: Carolyn F Goodridge; Randolph M Beaudry; James J Pestka; Denise M Smith
Solid phase microextraction-gas chromatography for quantifying headspace hexanal above freeze-dried chicken myofibrils.
Journal of agricultural and food chemistry 2003;51(15):4185-90.
2003: Manee Vittayanont; James F Steffe; Stanley L Flegler; Denise M Smith
Gelation of chicken pectoralis major myosin and heat-denatured beta-lactoglobulin.
Journal of agricultural and food chemistry 2003;51(3):760-5.
2002: Manee Vittayanont; James F Steffe; Stanley L Flegler; Denise M Smith
Gelling properties of heat-denatured beta-lactoglobulin aggregates in a high-salt buffer.
Journal of agricultural and food chemistry 2002;50(10):2987-92.
2002: S E Smith; Alicia Orta-Ramirez; Robert Y Ofoli; Elliot T Ryser; Denise M Smith
R-phycoerythrin as a time-temperature integrator to verify the thermal processing adequacy of beef patties.
Journal of food protection 2002;65(5):814-9.
2002: Alicia Orta-Ramirez; Denise M Smith
Thermal inactivation of pathogens and verification of adequate cooking in meat and poultry products.
Advances in food and nutrition research 2002;44():147-94.
2001: Alicia Orta-Ramirez; J E Merrill; Denise M Smith
Sucrose, sodium dodecyl sulfate, urea, and 2-mercaptoethanol affect the thermal inactivation of R-phycoerythrin.
Journal of food protection 2001;64(11):1806-11.
2001: T L Zielinski; S A Smith; James J Pestka; J Ian Gray; Denise M Smith
Elisa to quantify hexanal-protein adducts in a meat model system.
Journal of agricultural and food chemistry 2001;49(6):3017-23.
2001: Manee Vittayanont; V Vega-Warner; James F Steffe; Denise M Smith
Heat-induced gelation of chicken Pectoralis major myosin and beta-lactoglobulin.
Journal of agricultural and food chemistry 2001;49(3):1587-94.
2001: V Vega-Warner; Denise M Smith
Denaturation and aggregation of myosin from two bovine muscle types.
Journal of agricultural and food chemistry 2001;49(2):906-12.
2000: A V Vega-Warner; H Gandhi; Denise M Smith; Zeynep Ustunol
Polyclonal-antibody-based ELISA to detect milk alkaline phosphatase.
Journal of agricultural and food chemistry 2000;48(6):2087-91.
1999: S A Smith; James J Pestka; J Ian Gray; Denise M Smith
Production and specificity of polyclonal antibodies to hexanal-lysine adducts.
Journal of agricultural and food chemistry 1999;47(4):1389-95.
1999: A I Sair; AM Booren; B W Berry; Denise M Smith
Residual triose phosphate isomerase activity and color measurements to determine adequate cooking of ground beef patties.
Journal of food protection 1999;62(2):156-61.
1998: G J Veeramuthu; J F Price; C E Davis; AM Booren; Denise M Smith
Thermal inactivation of Escherichia coli O157:H7, Salmonella senftenberg, and enzymes with potential as time-temperature indicators in ground turkey thigh meat.
Journal of food protection 1998;61(2):171-5.
1997: Aziz C Awad; MR Bennink; Denise M Smith
Composition and functional properties of cholesterol reduced egg yolk.
Poultry science 1997;76(4):649-53.
1997: G J Veeramuthu; AM Booren; Denise M Smith
Species, muscle type, and formulation influence the residual concentrations of three endpoint temperature indicators in poultry products.
Poultry science 1997;76(4):642-8.
1987: A M Salih; Denise M Smith; J F Price; L E Dawson
Modified extraction 2-thiobarbituric acid method for measuring lipid oxidation in poultry.
Poultry science 1987;66(9):1483-8.