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X
Feeherry, F.E.
28  Ergebnisse:
Personensuche X
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1

Chlorine dioxide technologies for active food packaging and..:

, In: Food Engineering Innovations Across the Food Supply Chain,
Doona, Christopher J. ; Feeherry, F.E. ; Kustin, K.... - p. 291-306 , 2022
Link: https://doi.org/10.1016/..
 
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2

Contributors:

, In: Food Engineering Innovations Across the Food Supply Chain,
Al-Shannaq, Refat ; Allen, Simon ; Anandharamakrishnan, C.... - p. xvii-xxii , 2022
Link: https://doi.org/10.1016/..
 
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3

Combining sanitizers and nonthermal processing technologies..:

, In: Electron Beam Pasteurization and Complementary Food Processing Technologies,
Doona, C.J. ; Feeherry, F.E. ; Feng, H.... - p. 95-125 , 2015
Link: https://doi.org/10.1533/..
 
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4

List of contributors:

, In: Electron Beam Pasteurization and Complementary Food Processing Technologies,
Bolumar, T. ; Brown, D. ; Brown, E.J.... - p. xi-xii , 2015
Link: https://doi.org/10.1016/..
 
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5

Contributor contact details:

, In: Case Studies in Novel Food Processing Technologies,
Doona, C.J. ; Feeherry, F.E. ; Kustin, K.... - p. xiii-xvii , 2010
Link: https://doi.org/10.1016/..
 
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6

A case study in military ration foods: the Quasi-chemical m..:

, In: Case Studies in Novel Food Processing Technologies,
Doona, C.J. ; Feeherry, F.E. ; Ross, E.W. - p. 489-513 , 2010
Link: https://doi.org/10.1533/..
 
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7

Preface:

, In: Case Studies in Novel Food Processing Technologies,
Doona, C.J. ; Kustin, K. ; Feeherry, F.E. - p. xxvii-xxx , 2010
Link: https://doi.org/10.1016/..
 
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8

The mathematical properties of the quasi-chemical model for..:

Ross, E.W. ; Taub, I.A. ; Doona, C.J...
International Journal of Food Microbiology.  99 (2005)  2 - p. 157-171 , 2005
Link: https://doi.org/10.1016/..
 
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9

Effect of Water Activity on the Growth Kinetics of Staphylo..:

Feeherry, F.E. ; Doona, C.J. ; Taub, I.A.
Journal of Food Science.  68 (2003)  3 - p. 982-987 , 2003
Link: https://doi.org/10.1111/..
 
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10

A Quasi‐Chemical Kinetics Model for the Growth and Death of..:

TAUB, I.A. ; Feeherry, F.E. ; Ross, E.W...
Journal of Food Science.  68 (2003)  8 - p. 2530-2537 , 2003
Link: https://doi.org/10.1111/..
 
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11

A quasi-chemical model for the growth and death of microorg..:

DOONA, C ; FEEHERRY, F ; ROSS, E
International Journal of Food Microbiology.  100 (2005)  1-3 - p. 21-32 , 2005
Link: https://doi.org/10.1016/..
 
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12

Thermal inactivation and injury of Bacillus stearothermophi..:

Feeherry, F E ; Munsey, D T ; Rowley, D B
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC203666.  , 1987
Link: http://www.ncbi.nlm.nih...
 
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13

Microbial transformation of 2,4,6-trinitrotoluene and other..:

McCormick, N G ; Feeherry, F E ; Levinson, H S
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC169861.  , 1976
Link: http://www.ncbi.nlm.nih...
 
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14

High pressure germination ofBacillus subtilisspores with al..:

Doona, C.J. ; Ghosh, S. ; Feeherry, F.F....
Journal of Applied Microbiology.  117 (2014)  3 - p. 711-720 , 2014
Link: https://doi.org/10.1111/..
 
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15

Real-time FTIR monitoring and modeling Bacillus amyloliquef..:

Huang, Yaohua ; Ye, X. Philip ; Doona, Christopher J..
Applied Food Research.  2 (2022)  1 - p. 100049 , 2022
Link: https://doi.org/10.1016/..
 
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