Mark A. Daeschel
Affiliations: | Oregon State University, Corvallis, OR |
Area:
Food Science and Technology Agriculture, Biochemistry, Biomedical EngineeringGoogle:
"Mark Daeschel"Mean distance: (not calculated yet)
Children
Sign in to add trainee| Silvia D. Stan | grad student | 2004 | Oregon State |
| Yawen Wu | grad student | 2004 | Oregon State |
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Publications
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| Weller LD, Daeschel MA, Durham CA, et al. (2013) Effects of water, sodium hypochlorite, peroxyacetic acid, and acidified sodium chlorite on in-shell hazelnuts inoculated with Salmonella enterica serovar Panama. Journal of Food Science. 78: M1885-91 |
| Duan J, Kim K, Daeschel MA, et al. (2009) Storability of antimicrobial chitosan-lysozyme composite coating and film-forming solutions. Journal of Food Science. 73: M321-9 |
| Duan J, Park SI, Daeschel MA, et al. (2008) Antimicrobial chitosan-lysozyme (CL) films and coatings for enhancing microbial safety of mozzarella cheese. Journal of Food Science. 72: M355-62 |
| Udompijitkul P, Daeschel MA, Zhao Y. (2007) Antimicrobial effect of electrolyzed oxidizing water against Escherichia coli O157:H7 and Listeria monocytogenes on fresh strawberries (Fragaria x ananassa). Journal of Food Science. 72: M397-406 |
| Wu Y, Daeschel MA. (2007) Lytic antimicrobial activity of hen egg white lysozyme immobilized to polystyrene beads. Journal of Food Science. 72: M369-74 |
| Waite JG, Daeschel MA. (2007) Contribution of wine components to inactivation of food-borne pathogens. Journal of Food Science. 72: M286-91 |
| Møretrø T, Daeschel MA. (2006) Wine is bactericidal to foodborne pathogens Journal of Food Science. 69: 3 |
| Stan SD, Daeschel MA. (2005) 5,5-Dimethyl-2-pyrrolidone-N-oxyl formation in electron spin resonance studies of electrolyzed NaCl solution using 5,5-dimethyl-1-pyrroline-N-oxide as a spin trapping agent. Journal of Agricultural and Food Chemistry. 53: 4906-10 |
| Stan SD, Woods JS, Daeschel MA. (2005) Investigation of the presence of OH radicals in electrolyzed NaCl solution by electron spin resonance spectroscopy. Journal of Agricultural and Food Chemistry. 53: 4901-5 |
| Stan SD, Daeschel MA. (2003) Reduction of Salmonella enterica on alfalfa seeds with acidic electrolyzed oxidizing water and enhanced uptake of acidic electrolyzed oxidizing water into seeds by gas exchange. Journal of Food Protection. 66: 2017-22 |