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Carbohydrates and lipids in Trichinella spiralis larvae and their utilization in vitro.
Highly reproducible samples of T. spiralis larvae were obtained and maintained in vitro for 48 hr without loss of infectivity. Initial values for carbohydrates, as % dry weight, were: TotalExpand
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The effect of recovery medium on the estimated heat‐inactivation of spores of non‐proteolytic Clostridium botulinum
Heating spores of non‐proteolytic strains of Clostridium botulinum at 85°C, followed by enumeration of survivors on a highly nutrient medium indicated a 5 decimal kill in less than 2 min. TheExpand
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Anaerobic energy metabolism in Moniliformis dubius (Acanthocephala).
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Heat‐resistance of spores of non‐proteolytic Clostridium botulinum estimated on medium containing lysozyme
Heat treatment of spores of non‐proteolytic strains of Clostridium botulinum at 75–90°C, and enumeration of survivors on a nutrient medium containing lysozyme gave biphasic survival curves. AExpand
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Biochemistry of normal and irradiated strains of Hymenolepis diminuta.
Abstract Procedures are described for obtaining uniform infections of Hymenolepis diminuta in rats, and for preparing random samples of this parasite for analysis or in vitro metabolic studies. BestExpand
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Carbon dioxide fixation and phosphoenolpyruvate metabolism in Trichinella spiralis larvae.
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Multienzymic nature of pyruvate kinase during development of Hymenolepis diminuta (Cestoda).
H. diminuta at different stages of development contained as many as five pyruvate kinase isozymes. Four of these were unusually sensitive to allosteric activation by fructose-1,6-P2. One isozymeExpand
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Factors affecting growth from heat‐treated spores of non‐proteolytic Clostridium botulinum
Heat treatment of spores of non‐proteolytic Clostridium botulinum at 85°C for 120 min followed by enumeration of survivors on a medium containing lysozyme resulted in a 4.1 and 4.8 decimal reductionExpand
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Combining heat treatment and subsequent incubation temperature to prevent growth from spores of non‐proteolytic Clostridium botulinum
Refrigerated processed foods of extended durability rely on a mild heat treatment combined with refrigerated storage to ensure microbiological safety and quality. The principal microbiological safetyExpand
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