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United States Department of Agriculture

Agricultural Research Service

Related Topics

David J Geveke
Food Safety and Intervention Technologies Research
Chemical Engineering

Phone: (215) 233-6507
Fax: (215) 233-6406
Room 3028

600 E MERMAID LN
ERRC
WYNDMOOR , PA 190388598

Projects
Development and Validation of Innovative Food Processing Interventions
Appropriated (D)
  Accession Number: 430166
Food Safety Interventions of Eggs and Produce with University of Puerto Rico
Nonfunded Cooperative Agreement (N)
  Accession Number: 428893

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Pasteurization of shell eggs using radio frequency heating -
Geveke, D.J., Bigley, A.B., Brunckhorst, C. 2017. Pasteurization of shell eggs using radio frequency heating. Journal of Food Engineering. 193:53-57.
Modification of rheological, thermal and functional properties of tapioca starch using gum arabic -
Minimal thermal treatments for reducing bacterial population on cantaloupe rind surfaces and transfer to fresh-cut pieces -
Ukuku, D.O., Mukhopadhyay, S., Geveke, D.J., Olanya, O.M., Niemira, B.A. 2016. Minimal thermal treatments for reducing bacterial population on cantaloupe rind surfaces and transfer to fresh-cut pieces. Journal of Food Protection. DOI:10.4315/0362-028X.JFP-16-046.
Microbial safety and overall quality of cantaloupe fresh-cut pieces prepared from whole fruit after wet steam treatment -
Ukuku, D.O., Geveke, D.J., Chau, L.I., Niemira, B.A. 2016. Microbial safety and overall quality of cantaloupe fresh-cut pieces prepared from whole fruit after wet steam treatment. International Journal of Food Microbiology. doi: 10.1016/j.ijfoodmicro.2016.05.019.
Inactivation of salmonella in shell eggs by hot water immersion and its effect on quality -
Geveke, D.J., Gurtler, J., Jones, D.R., Bigley, A.R. 2016. Inactivation of salmonella in shell eggs by hot water immersion and its effect on quality. Journal of Food Science. 81(3):M709-M714.
Validation of a pulsed electric field process to pasteurize strawberry puree -
Geveke, D.J., Aubuchon, I., Zhang, H.Q., Boyd, G., Sites, J.E., Bigley, A. 2015. Validation of a pulsed electric field process to pasteurize strawberry puree. Journal of Food Engineering. 166:384-389.
Survival, injury and inactivation of Escherichia coli 0157:H7, salmonella and aerobic mesophilic bacteria in apple juice and cider amended with nisin-edta -
Ukuku, D.O., Geveke, D.J., Mukhopadhyay, S., Olanya, O.M., Juneja, V.K. 2014. Survival, injury and inactivation of Escherichia coli 0157:H7, salmonella and aerobic mesophilic bacteria in apple juice and cider amended with nisin-edta. Journal of Food Processing and Technology. 5:385.
Cost analysis and environmental impact of nonthermal technologies Reprint Icon -
Sampredo, F., Mcaloon, A.J., Yee, W.C., Fan, X., Geveke, D.J. 2014. Cost analysis and environmental impact of nonthermal technologies. Food and Bioprocess Technology. DOI:10.1007/s11947-014-1298-6.
Nondestructive pasteurization of shell eggs using radio frequency energy -
Geveke, D.J., Bigley Jr, A.B., Brunkhorst, C. 2013. Nondestructive pasteurization of shell eggs using radio frequency energy. Proceedings of the United States-Japan Cooperative Program in Natural Resources (UJNR), Food and Agriculture Panel 42nd Annual Meeting. December 7-12, 2013. Tsukuba, Japan. p.15-16.
Nonthermal processing by radio frequency electric fields -
Geveke, D.J., Trujillo, F. 2014. Nonthermal processing by radio frequency electric fields. Book Chapter. Sun, D.W, editor. Emerging Technologies for Food Processing.2nd Edition.Amsterdam:Elsevier Academic Press. p. 259-269.
Evaluation of microbial stability, bioactive compounds, physicochemical properties, and consumer acceptance of pomegranate juice processed in a commercial scale pulsed electric field system Reprint Icon -
Guo, M., Jin, Z.T., Geveke, D.J., Fan, X., Sites, J.E., Wang, L. 0203. Evaluation of microbial stability, bioactive compounds, physicochemical properties, and consumer acceptance of pomegranate juice processed in a commercial scale pulsed electric field system. Food and Bioprocess Technology. DOI:10.1007/s11947-013-1185-6.
Inactivation of natural microflora and Escherichia coli K-12 on cantaloupe rind surfaces using wet steam treatments -
Ukuku, D.O., Geveke, D.J., Chau, L.I., Bigley Jr, A.B. 2013. Inactivation of natural microflora and Escherichia coli K-12 on cantaloupe rind surfaces using wet steam treatments. International Association for Food Protection. 1:1.
Pasteurization of strawberry puree using a pilot plant pulsed electric fields (PEF) system -
Geveke, D.J., Aubuchon, I., Zhang, H.Q., Boyd, G., Sites, J.E., Bigley Jr, A.B. 2013. Pasteurization of strawberry puree using a pilot plant pulsed electric fields (PEF) system. Annual Meeting of the Institute of Food Technologists. 1:1.
Alternative food safety intervention technologies: flash pasteurization of finfish -
Sommers, C.H., Rajkowski, K.T., Geveke, D.J., Bigley Jr, A.B., Scullen, B.J. 2013. Alternative food safety intervention technologies: flash pasteurization of finfish. Meeting Proceedings. 1:1.
Inactivation of Escherichia coli on tomatoes using a ultraviolet(LED)light -
Geveke, D.J., Brunkhorst, C. 2013. Inactivation of Escherichia coli on tomatoes using a ultraviolet(LED)light. Meeting Abstract.Institute of food Technologists Annual Meeting.,Chicago, Illinois., July 13-16,2013., Volume 1, Page 1.
Rotating shell eggs immersed in hot water for the purpose of pasteurization -
Geveke, D.J., Bigley Jr, A.B. 2013. Rotating shell eggs immersed in hot water for the purpose of pasteurization. Meeting Abstract., Institute of Food Technologists Annual Meeting., Chicago, Illinois., July 13-16, 2013., Volume 1, Page 1.
Liquid egg white pasteurization using a centrifugal UV irradiator Reprint Icon -
Geveke, D.J., Torres, D. 2012. Liquid egg white pasteurization using a centrifugal UV irradiator. International Journal of Food Microbiology. 162(2013):43-47.
Inactivation of Salmonella on whole cantaloupe by application of an antimicrobial coating containing chitosan and allyl isothiocyanate -
Chen, W., Jin, Z.T., Gurtler, J., Geveke, D.J., Fan, X. 2012. Inactivation of Salmonella on whole cantaloupe by application of an antimicrobial coating containing chitosan and allyl isothiocyanate. International Journal of Food Microbiology. 155:165-170.
Cost analysis of commercial pasteurization of orange juice by pulsed electric fields -
Sampedro, F., Mcaloon, A.J., Yee, W.C., Fan, X., Zhang, H.Q., Geveke, D.J. 2013. Cost analysis of commercial pasteurization of orange juice by pulsed electric fields. Innovative Food Science and Emerging Technologies. 17:72-78.
Nonthermal processing of orange juice using a pilot-plant scale supercritical carbon dioxide system with a gas-liquid metal contactor Reprint Icon -
Yuk, H., Sampedro, F., Fan, X., Geveke, D.J. 2012. Nonthermal processing of orange juice using a pilot-plant scale supercritical carbon dioxide system with a gas-liquid metal contactor. Journal of Food Processing and Preservation. DOI:10.1111/jfpp.12013.
Transfer of Listeria monocytogenes serovars from cantaloupe rind surfaces to fresh cut pieces during preparation: effect of native microflora waiting period and storage temperature on the population of pathogens -
Ukuku, D.O., Olanya, O.M., Geveke, D.J., Sommers, C.H. 2012. Transfer of Listeria monocytogenes serovars from cantaloupe rind surfaces to fresh cut pieces during preparation: effect of native microflora waiting period and storage temperature on the population of pathogens. Journal of Food Protection. 75(11)1912-1919.
Effect of thermal and radio frequency electric fields treatments on Escherichia coli bacteria in apple juice -
Ukuku, D.O., Geveke, D.J., Cooke, P.H. 2012. Effect of thermal and radio frequency electric fields treatments on Escherichia coli bacteria in apple juice. Journal of Microbial and Biochemical Technology. 4(3):076-081.
Effect of storage temperature on the survival and growth of Listeria monocyotogenes populations in the presence of indigenous surface microflora of fresh-cut cantaloupes -
Ukuku, D.O., Olanya, O.M., Geveke, D.J., Sommers, C.H. 2012. Effect of storage temperature on the survival and growth of Listeria monocyotogenes populations in the presence of indigenous surface microflora of fresh-cut cantaloupes [abstract]. International Association for Food Protection Annual Meeting., July 20-25, 2012, Providence, Rhode Island. 1:1.
Inactivation of Listeria innocua on frankfurters using flash pasteurization and lauric arginate ester -
Sommers, C.H., Mackay, W., Geveke, D.J., Lemmenes, B., Pulsfus, S. 2012. Inactivation of Listeria innocua on frankfurters using flash pasteurization and lauric arginate ester. Journal of Food Processing and Technology. 3(3):1000147.
Pasteurization of grapefruit juice using a centrifugal ultraviolet light irradiator -
Geveke, D.J., Torres, D. 2012. Pasteurization of grapefruit juice using a centrifugal ultraviolet light irradiator. Journal of Food Engineering. 111(2):241-246.
Effect of heat and radio frequency electric field treatments on membrane damage and intracellular leakage of UV-substances of Escherichia coli K-12 in apple juice -
Ukuku, D.O., Geveke, D.J., Cooke, P.H. 2011. Effect of heat and radio frequency electric field treatments on membrane damage and intracellular leakage of UV-substances of Escherichia coli K-12 in apple juice. IAFP Meeting, Milwaukee, Wisconsin, 7/31 - 8/3/2011. Volume 1, Page 1.
Are the nonthermal technologies cost effective and environmentally friendly -
Sampedro, F., Mcaloon, A.J., Yee, W.C., Fan, X., Geveke, D.J. 2011. Are the nonthermal technologies cost effective and environmentally friendly [abstract]. June 13-15, 2011, New Orleans, LA. p.1.
Sodium benzoate, potassium sorbate, and citric acid induce sublethal injury and enhance pulsed electric field inactivation of E. coli O157:H7 and nonpathogenic surrogate E. coli in strawberry juice -
Gurtler, J., Bailey, R., Geveke, D.J., Zhang, H.Q. 2011. Sodium benzoate, potassium sorbate, and citric acid induce sublethal injury and enhance pulsed electric field inactivation of E. coli O157:H7 and nonpathogenic surrogate E. coli in strawberry juice. Food Control. 22(2011)1689-1694.
Pulsed electric field (PEF)research at USDA, ARS, ERRC -
Sampedro, F., Fan, X., Gurtler, J., Geveke, D.J., Zhang, H.Q. 2011. Pulsed electric field (PEF)research at USDA, ARS, ERRC. Institute of Food Technologists (IFT) Nonthermal Processing Divison. 13:1.
UV penetration depth in liquid egg white and liquid whole egg -
Geveke, D.J., Boyd, G., Zhang, H.Q. 2011. UV penetration depth in liquid egg white and liquid whole egg. Journal of Food Processing and Preservation. 35:754-757.
Novel Intervention Technologies to Ensure the Safety of Produce, Shell Eggs and Liquid Foods -
GEVEKE,D. 2010. Novel Intervention Technologies to Ensure the Safety of Produce, Shell Eggs and Liquid Foods [abstract].UJNR Food & Agricultural Panel Proceedings. Baltimore, MD. p.1.
Behavior of radio frequency electric fields injured Escherichia coli in nutrient and non nutrient media during storage -
Ukuku, D.O., Geveke, D.J., Zhang, H.Q. 2010. Behavior of radio frequency electric fields injured Escherichia coli in nutrient and non nutrient media during storage. International Journal of Food Microbiology. 8(3&4):170-174.
Pasteurization of Liquid Egg White using a Centrifugal Ultraviolet Light Device -
Geveke,D.,Torres,D. 2010. Pasteurization of Liquid Egg White using a Centrifugal Ultraviolet Light Device [abstract].Institute of Food Technologists Annual Meeting.Chicago, IL. p.1.
Selection of surrogate bacteria in place of E. coli O157:H7 and Salmonella Typhimurium for pulsed electric field treatment of orange juice -
Gurtler, J., Rivera, R.B., Geveke, D.J., Zhang, H.Q. 2010. Selection of surrogate bacteria in place of E. coli O157:H7 and Salmonella Typhimurium for pulsed electric field treatment of orange juice. International Journal of Food Microbiology. 139:1-8.
A combined treatment of UV-light and radio frequency electric field for the inactivation of Escherichia coli K-12 in apple juice -
Ukuku, D.O., Geveke, D.J. 2010. A combined treatment of UV-light and radio frequency electric field for the inactivation of Escherichia coli K-12 in apple juice. International Journal of Food Microbiology. 138:50-55.
Thermal and non-thermal processing of apple cider: storage quality under equivalent process conditions -
Azhuvalappil, Z., Fan, X., Geveke, D.J., Zhang, H.Q. 2010. Thermal and non-thermal processing of apple cider: storage quality under equivalent process conditions. Journal of Food Quality. 33(5):612-631.
Efficacy of supercritical carbon dioxide for nonthermal inactivation of Escherichia coli K12 in apple cider -
Yuk, H., Geveke, D.J., Zhang, H.Q. 2010. Efficacy of supercritical carbon dioxide for nonthermal inactivation of Escherichia coli K12 in apple cider. International Journal of Food Microbiology. 138:91-99.
Inactivation of microorganisms in apple cider and orange juice using supercritical carbon dioxide -
Geveke,D., Yuk,Hyun-Gyun, Novak,J.S., Zhang,H. 2009. Inactivation of microorganisms in apple cider and orange juice using supercritical carbon dioxide [abstract]. 2009 Beijing International Conference on Non-Thermal Processing Technologies. October 13-16, 2009. Beijing, China. p.1.
Effect of PEF, HHP and Thermal Treatment on PME Inactivation and Volatile Compounds Concentration of an Orange Juice-Milk Based Beverage -
Sampedro, F., Geveke, D.J., Fan, X., Zhang, H.Q. 2009. Effect of PEF, HHP and Thermal Treatment on PME Inactivation and Volatile Compounds Concentration of an Orange Juice-Milk Based Beverage. Innovative Food Science and Emerging Technologies. 10:463-469.
Inactivation of E. coli O157:H7 and nonpathogenic E. coli in strawberry juice by pulsed electric field, sodium benzoate, potassium sorbate, and citric acid -
Gurtler,J.,Geveke,D.,Zhang,H. 2009. Inactivation of E.coli O157:H7 and Nonpathogenic E.coli in Strawberry juice by pulsed electric field, sodium benzoate, potassium sorbate, and citric acid [abstract]. International Association for Food Protection, 96th Annual Meeting.Grapevine,TX.p.1.
Pulsed electric field inactivation of E. coli O157:H7 and surrogate bacteria in orange juice -
Gurtler,J.,Geveke,D.,Rivera,R.,Zhang,H. 2009. Pulsed electric field inactivation of E.coli O157:H7 and surrogate bacteria in Orange Juice [abstract].International Association for Food Protection, 96th Annual Meeting.Grapevine, TX. p.1.
Efficacy of supercritical carbon dioxide for inactivating Lactobacillus plantarum in apple cider -
Yuk, H., Geveke, D.J., Zhang, H.Q. 2009. Efficacy of supercritical carbon dioxide for inactivating Lactobacillus plantarum in apple cider. [abstract]. International Association for Food Protection. p. 1.
Supercritical carbon dioxide process for pasteurization of fruit juices -
Yuk,H-G.,Geveke, D.,Zhang, H. 2009. Supercritical carbon dioxide process for pasteurization of fruit juices [abstract].Conference of Food Engineering (CoFE 09).Columbus, OH. p.1.
Pasteurization of Grapefruit Juice using a Centrifugal Ultraviolet Light Device -
Geveke, D., Torres, D.,2009. Pasteurization of Grapefruit Juice using a Centrifugal Ultraviolet Light Device [abstract].Institute of Food Technologists Annual Meeting. Anaheim, CA. p.1.
Inactivation of foodborne pathogens on frankfurters using ultraviolet light and GRAS antimicrobials -
Sommers, C., Sites, J., Geveke, D. 2009. Inactivation of foodborne pathogens on frankfurters using ultraviolet light and GRAS antimicrobials [abstract] Institute of Food Technologists Annual Meeting. Anaheim, CA p.1.
Ultraviolet light (254 NM) inactivation of pathogens on foods and stainless steel surfaces -
Sommers, C., Sites, J., Musgrove, M., Geveke, D., 2009. Ultraviolet Light Inactivation of Pathogens on food and stainless steel surfaces [abstract]. Institute of Food Technologists Annual Meeting. Anaheim, CA. p.1.
Comparison of aluminum thermal-death-time disks with a pilot-scale pasteurizer on the thermal inactivation of Escherichia coli K12 in apple cider -
Yuk, H., Geveke, D.J., Zhang, H.Q., Jin, Z.T. 2009. Comparison of aluminum thermal-death-time disks with a pilot-scale pasteurizer on the thermal inactivation of Escherichia coli K12 in apple cider. Food Control. 20:1053-1057.
Inactivation of Listeria innocua on frankfurters by ultraviolet light and flash pasteurization -
Sommers, C.H., Geveke, D.J., Pulsfus, S., Lemmenes, B. 2009. Inactivation of Listeria innocua on frankfurters by ultraviolet light and flash pasteurization. Journal of Food Science. 74(3):M138-M141.
Shelf-Life Study of an Orange Juice-Milk Based Beverage after PEF and Thermal Processing -
Sampedro, F., Geveke, D.J., Fan, X., Rodrigo, D., Zhang, H.Q. 2009. Shelf-Life Study of an Orange Juice-Milk Based Beverage after PEF and Thermal Processing. Journal of Food Science. 74(2):S107-S112.
Inactivation of Lactobacillus plantarum in apple cider using radio frequency electric fields -
Geveke, D.J., Gurtler, J., Zhang, H.Q. 2009. Inactivation of Lactobacillus plantarum in apple cider using radio frequency electric fields. Journal of Food Protection. 72(3):656-661.
Radio frequency electric fields as a nonthermal process -
Geveke, D.J. 2011. Radio Frequency Electric Fields as a Nonthermal Process. In: Zhang, H.Q., Barbosa-Canovas, G.V., Balasubramaniam, V.M., Farkas, D., Yuan, J.L., editors. Nonthermal Processing Technologies for Food. Chichester, West Sussex, UK: Wiley-Blackwell. p. 213-221.
Nonthermal inactivation of Escherichia coli K12 in buffered peptone water using a pilot-plant scale supercritical carbon dioxide system with gas-liquid porous metal contractor -
Yuk, H., Geveke, D.J., Zhang, H.Q. 2009. Nonthermal inactivation of Escherichia coli K12 in buffered peptone water using a pilot-plant scale supercritical carbon dioxide system with gas-liquid porous metal contractor. Food Control. 20:847-851.
Comparison of thermal inactivation kinetics of E. coli K12 in apple cider using conventional glass tubes, aluminum thermal-death-time disks, and a pilot-scale pasteurizer -
Yuk, H., Geveke, D.J., Zhang, H.Q., Jin, Z.T. 2007. Comparison of thermal inactivation kinetics of E. coli K12 in apple cider using conventional glass tubes, aluminum thermal-death-time disks, and a pilot-scale pasteurizer. [astract]. Institute of Food Technologist. (IFT) Annual Meeting. p. 1.
Inactivation of E. coli K12 in buffered peptone water and apple cider by pilot-plant scale supercritical carbon dioxide system -
Yuk,H-Gyun,Geveke, D.,Zhang,H. 2008. Inactivation of E.coli K12 in buffered peptone water and apple cider by pilot-lant scale supercritical carbon dioxide system [abstract].Institute of Food Technologists (IFT) Annual Meeting.New Orelaans. LA. p.1.
Penetration depth of UV in liquid egg white and whole egg -
Geveke, D., Boyd, G.,Zhang, H. 2008. Penetration depth of UV in liquid egg white and whole egg [abstract]. Institute of Food Technologists Annual Meeting. p.1.
Inactivation of Listeria innocua on the surfaces of frankfurters using UVC light and flash pasteurization -
Sommers, C., Geveke, D., Pulsfus, Seth, Lemmenes, Bryan, 2008. Inactivation of Listeria innocua on the surfaces of frankfurters using UVC light and flash pasteurization. [abstract]. Institute of Food Technologists Annual Meeting. p. 1.
UV inactivation of E. coli in liquid egg white -
Geveke, D.J. 2008. UV inactivation of e. coli in liquid egg white. Food and Bioprocess Technology. 1(2):201-206.
Membrane Damage and Viability Loss of Escherichia coli K-12 in Apple Juice Treated with Radio Frequency Electric Fields -
Ukuku, D.O., Geveke, D.J., Cooke, P.H., Zhang, H.Q. 2008. Membrane Damage and Viability Loss of Escherichia coli K-12 in Apple Juice Treated with Radio Frequency Electric Fields. Journal of Food Protection. 71(4):684-690.
Flash Pasteurization inactivation of Listeria innocua on frankfurters that contain potassium lactate and sodium diacetate -
Sommers, C.H., Geveke, D.J., Fan, X. 2008. Flash Pasteurization inactivation of Listeria innocua on frankfurters that contain potassium lactate and sodium diacetate. Journal of Food Science. M1-M3.
Furan formation in sugar solutions and apple cider upon ultraviolet treatment -
Fan, X., Geveke, D.J. 2007. Furan formation in sugar solutions and apple cider upon ultraviolet treatment. Journal of Agricultural and Food Chemistry. 55:7816-7821.
Radio Frequency Electric Fields Inactivation of Escherichia coli in Apple Cider -
Geveke, D.J., Brunkhorst, C. 2007. Radio Frequency Electric Fields Inactivation of Escherichia coli in Apple Cider. Journal of Food Engineering. 85:215-221.
RADIO FREQUENCY ELECTRIC FIELDS PROCESSING OF ORANGE JUICE -
Geveke, D.J., Fan, X., Brunkhorst, C. 2007. Radio frequency electric fields processing of orange juice. Innovative Food Science and Emerging Technologies. 8:549-554.
Radio Frequency Electric Fields Inactivation of Lactobacillus plantarum in Apple Cider -
Geveke, D.J. 2007. Radio Frequency Electric Fields Inactivation of Lactobacillus plantarum in Apple Cider. [abstract]. International Food Technologists Annual Meeting. Paper No. 189-44.
CONFIRMATION OF THE VACUUM/STEAM/VACUUM PROCESS FOR THE REDUCTION OF BACTERIA ON CANTALOUPE USING A COMMERCIAL PROTOTYPE -
Geveke, D.J., Kozempel, M.F., Feze, N., Vang, T., Johnson, N., Goldberg, N.M., Hanson, R., Radewonuk, E.R. 2007. Confirmation of the vacuum/steam/vacuum process for the reduction of bacteria on cantaloupe using a commercial prototype. Fruit Processing. 160-163.
Inactivation of Listeria on Frankfurter Surfaces Using UVC Radiation and Vacuum-Steam-Vacuum Pasteurization -
Sommers, C.H., Geveke, D.J. 2006. Inactivation of Listeria on Frankfurter Surfaces Using UVC Radiation and Vacuum-Steam-Vacuum Pasteurization. In: Proceedings of the United States-Japan Cooperative Program in Natural Resources, October 21-28, 2006, Sonoma, California. p. F23-F25.
Advances in radio frequency electric fields, ultraviolet light, and dense-phase carbon dioxide processing -
Geveke, D.J. 2006. Advances in radio frequency electric fields, ultraviolet light, and dense-phase carbon dioxide processing [abstract]. IFT Nonthermal Processing Division Workshop on Application of Novel Technologies in Food and Biotechnology. p. 1.
KINETICS OF RADIO FREQUENCY ELECTRIC FIELDS INACTIVATION OF ESCHERICHIA COLI IN APPLE CIDER -
Geveke, D.J., Zhang, H.Q. 2006. Kinetics of radio frequency electric fields inactivation of escherichia coli in apple cider [abstract]. International Food Technologists. Paper No. 017-10.
PASTEURIZATION OF LIQUID EGG WHITES USING COMBINED ULTRAVIOLET LIGHT AND THERMAL TREATMENTS -
Geveke, D.J., Jin, Z.T., Zhang, H.Q. 2006. Pasteurization of liquid egg whites using combined ultraviolet light and thermal treatments [abstract]. International Food Technologists. Paper No. 017-07.
HEAT RESISTANCE OF E. COLI IN APPLE CIDER DURING REFRIGERATED STORAGE TIME -
Jin, Z.T., Zhang, H.Q., Boyd, G., Geveke, D.J. 2006. Heat resistance of e. coli in apple cider during refrigerated storage time. IFT Annual Meeting, June 24-28, 2006, Orlando, FL. Pager No. 054A-37.
NONTHERMAL INACTIVATION OF E. COLI IN FRUIT JUICES USING RADIO FREQUENCY ELECTRIC FIELDS -
Geveke, D.J., Brunkhorst, C., Cooke, P.H., Fan, X. 2006. Nonthermal inactivation of e. coli in fruit juices using radio frequency electric fields . In: Juneja, V.K., Cherry, J.P., Tunick, M.H., editors. Advances in Microbial Food Safety. Washington, D.C.:American Chemical Society. p. 121-139.
NONTHERMAL INACTIVATION OF ESCHERICHIA COLI AND LISTERIA INNOCUA IN APPLE CIDER USING A NOVEL ULTRAVIOLET LIGHT APPARATUS -
Geveke, D.J. 2005. Nonthermal inactivation of escherichia coli and listeria innocua in apple cider using a novel ultraviolet light apparatus [abstract]. American Institute of Chemical Engineers. Paper No. 606b.
NONTHERMAL INACTIVATION OF ESCHERICHIA COLI IN APPLE CIDER USING RADIO FREQUENCY ELECTRIC FIELDS -
Geveke, D.J. 2005. Nonthermal inactivation of escherichia coli in apple cider using radio frequency electric fields [abstract]. International Food Technologists. Paper No. 85-8.
ULTRAVIOLET INACTIVATION OF BACTERIA IN APPLE CIDER -
Geveke, D.J. 2005. Ultraviolet inactivation of bacteria in apple cider. Journal of Food Protection. 68(8):1739-1742.
NONTHERMAL PROCESSING BY RADIO FREQUENCY ELECTRIC FIELDS -
Geveke, D.J. 2005. Nonthermal processing by radio frequency electric fields. In: Sun, Da-Wen, editor. Emerging Technologies for Food Processing. Amsterdam: Elsevier Academic Press. p. 307-322.
RADIO FREQUENCY ELECTRIC FIELDS INACTIVATION OF ESCHERICHIA COLI IN ORANGE JUICE -
Geveke, D.J., Brunkhorst, C. 2004. Radio frequency electric fields inactivation of escherichia coli in orange juice. Paper No. 32-10.
RFEF PILOT PLANT FOR INACTIVATION OF ESCHERICHIA COLI IN APPLE JUICE -
Geveke, D.J., Brunkhorst, C. 2004. RFEF pilot plant for inactivation of escherichia coli in apple juice. Fruit Processing. 14(3):167-170.
INACTIVATION OF ESCHERICHIA COLI IN APPLE JUICE BY RADIO FREQUENCY ELECTRIC FIELDS -
Geveke, D.J., Brunkhorst, C. 2004. Inactivation of escherichia coli in apple juice by radio frequency electric fields. Journal of Food Science. 69(3):134-138.
RADIO FREQUENCY ELECTRIC FIELDS INACTIVATION OF ESCHERICHIA COLI IN APPLE JUICE USING AN 80 KW POWER SUPPLY -
Geveke, D.J., Brunkhorst, C. 2003. Radio frequency electric fields inactivation of escherichia coli in apple juice using an 80 kw power supply. American Institute of Chemical Engineers Annual Meeting, November 17-21, 2003, San Francisco, California. p. 123b.
INACTIVATION OF MICROORGANISMS IN LIQUIDS BY HIGH ELECTRIC FIELDS -
GEVEKE, D.J. INACTIVATION OF MICROORGANISMS IN LIQUIDS BY HIGH ELECTRIC FIELDS. JOURNAL OF THE ASSOCIATION OF FOOD AND DRUG OFFICIALS. 2004. P. 48-51.
INACTIVATION OF SACCHAROMYCES CEREVISIAE USING RADIO FREQUENCY ELECTRIC FIELDS -
GEVEKE, D.J., BRUNKHORST, C. INACTIVATION OF SACCHAROMYCES CEREVISIAE USING RADIO FREQUENCY ELECTRIC FIELDS. JOURNAL OF FOOD PROTECTION. 2003. V. 66(9). P. 1712-1715.
PULSED ELECTRIC FIELD EFFECTS ON BACTERIA AND YEAST CELLS -
GEVEKE, D.J., KOZEMPEL, M.F. PULSED ELECTRIC FIELD EFFECTS ON BACTERIA AND YEAST CELLS. FOOD RESEARCH INTERNATIONAL. 2003. v. 27. p. 65-72.
PRELIMINARY RESULTS OF RADIO PASTEURIZATION -
Geveke, D.J., Brunkhorst, C., Kozempel, M.F. 2002. Preliminary results of radio pasteurization. American Society of Agricultural Engineers Annual International Meeting, July 28-31, 2002, Chicago, Illinois. Paper 026005.
RADIO FREQUENCY ENERGY EFFECTS ON MICROORGANISMS IN FOODS -
Geveke, D.J., Kozempel, M.F., Scullen, O.J., Brunkhorst, C. Radio frequency energy effects on microorganisms in foods. Innovative Food Science and Emerging Technologies. 2002. V. 3. P. 133-138.
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