1995 - Meats Research Award, American Society of Animal Science
John N. Sofos mainly investigates Food science, Listeria monocytogenes, Food microbiology, Microbiology and Biotechnology. His Food science study focuses on Preservative in particular. His Listeria monocytogenes research includes themes of Food preservation, Yeast extract, Sodium acetate, Sodium lactate and Sodium diacetate.
His study in Food microbiology is interdisciplinary in nature, drawing from both Rump, Food contaminant, Salmonella and Meat packing industry. His Microbiology research incorporates elements of Inoculation, Tryptic soy broth and Lactic acid. His studies deal with areas such as Environmental health, Human decontamination, Food safety, Food processing and Hygiene as well as Biotechnology.
Food science, Microbiology, Listeria monocytogenes, Inoculation and Lactic acid are his primary areas of study. John N. Sofos has researched Food science in several fields, including Acetic acid, Salmonella, Antimicrobial and Agar. His studies link Marination with Acetic acid.
His Microbiology study combines topics from a wide range of disciplines, such as Human decontamination, Tryptic soy broth, Enterobacteriaceae and Biofilm. His work deals with themes such as Yeast extract, Sodium acetate, Sodium lactate, Sodium diacetate and Food microbiology, which intersect with Listeria monocytogenes. His Food microbiology research includes elements of Biotechnology, Food contaminant and Food safety.
The scientist’s investigation covers issues in Food science, Microbiology, Listeria monocytogenes, Food safety and Biotechnology. His research in Food science intersects with topics in Inoculation, Potassium lactate, Agar, Distilled water and Lactic acid. His study explores the link between Microbiology and topics such as Salmonella that cross with problems in Vegetable oil.
His biological study spans a wide range of topics, including Food microbiology, Microwave oven, Food storage and Food packaging. In his research, Food processing, Food quality, Food spoilage, Shelf life and Microorganism is intimately related to Food contaminant, which falls under the overarching field of Food safety. His study looks at the relationship between Biotechnology and fields such as Hygiene, as well as how they intersect with chemical problems.
John N. Sofos focuses on Food science, Listeria monocytogenes, Microbiology, Biotechnology and Salmonella. His Food science research incorporates themes from Inoculation, Microorganism, Antimicrobial, Distilled water and Lactic acid. His Listeria monocytogenes research is multidisciplinary, incorporating perspectives in Yeast extract, Food contaminant, Antiinfective agent, Agar and Food microbiology.
His Microbiology research includes themes of Tryptic soy broth, Enterobacteriaceae and Biofilm. His research integrates issues of Commensalism, Antibiotic resistance, Public health and Hygiene in his study of Biotechnology. His study in the field of Salmonella enteritidis is also linked to topics like Linear relationship.
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Challenges to meat safety in the 21st century
John N. Sofos.
Meat Science (2008)
Antimicrobial Activity of Sorbate
J. N. Sofos;F. F. Busta.
Journal of Food Protection (1981)
A review of the incidence and transmission of Listeria monocytogenes in ready-to-eat products in retail and food service environments
Alexandra Lianou;John N. Sofos.
Journal of Food Protection (2007)
Microbial populations on animal hides and beef carcasses at different stages of slaughter in plants employing multiple-sequential interventions for decontamination.
R. T. Bacon;K. E. Belk;J. N. Sofos;R. P. Clayton.
Journal of Food Protection (2000)
Traceability from a US perspective.
G.C. Smith;J.D. Tatum;K.E. Belk;J.A. Scanga.
Meat Science (2005)
Improved speed, specificity, and limit of determination of an aqueous acid extraction thiobarbituric acid-C18 method for measuring lipid peroxidation in beef
Sri. Raharjo;John N. Sofos;Glenn R. Schmidt.
Journal of Agricultural and Food Chemistry (1992)
Methodology for measuring malonaldehyde as a product of lipid peroxidation in muscle tissues: A review
S. Raharjo;J.N. Sofos.
Meat Science (1993)
Factors Affecting Quality and Safety of Fresh-Cut Produce
G A Francis;A Gallone;G J Nychas;J N Sofos.
Critical Reviews in Food Science and Nutrition (2012)
Scientific Opinion on the public health hazards to be covered by inspection of meat (swine)
Olivier Andreoletti;Herbert Budka;Sava Buncic;John D Collins.
EFSA Journal (2011)
Growth and fresh meat quality characteristics of pigs supplemented with vitamin E.
J E Cannon;J B Morgan;G R Schmidt;J D Tatum.
Journal of Animal Science (1996)
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