Jayne E. Stratton, Ph.D.
Affiliations: | 2002 | The University of Nebraska - Lincoln, Lincoln, NE |
Area:
Food Science and Technology Agriculture, Microbiology Biology, Animal Culture and Nutrition AgricultureGoogle:
"Jayne Stratton"Parents
Sign in to add mentor| Robert Hutkins | grad student | 2002 | University of Nebraska - Lincoln | |
| (Genotypic characterization and antibiotic resistance of Campylobacter strains collected from a poultry farm from fall 2000 to summer 2001.) | ||||
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Publications
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| Sabillón L, Stratton J, Rose D, et al. (2019) Reduction in pathogenic load of wheat by tempering with saline organic acid solutions at different seasonal temperatures. International Journal of Food Microbiology. 313: 108381 |
| Wei X, Lau SK, Stratton J, et al. (2019) Radiofrequency pasteurization process for inactivation of Salmonella spp. and Enterococcus faecium NRRL B-2354 on ground black pepper. Food Microbiology. 82: 388-397 |
| Wei X, Lau SK, Stratton J, et al. (2018) Radio-Frequency Processing for Inactivation of Salmonella enterica and Enterococcus faecium NRRL B-2354 in Black Peppercorn. Journal of Food Protection. 1685-1695 |
| Verma T, Wei X, Lau SK, et al. (2018) Response Surface Methodology for Salmonella Inactivation during Extrusion Processing of Oat Flour. Journal of Food Protection. 815-826 |
| Yuan B, Danao MC, Stratton JE, et al. (2018) High pressure processing (HPP) of aronia berry purée: Effects on physicochemical properties, microbial counts, bioactive compounds, and antioxidant capacities Innovative Food Science & Emerging Technologies. 47: 249-255 |
| Yuan B, Danao MC, Lu M, et al. (2018) High pressure processing (HPP) of aronia berry puree: Pilot scale processing and a shelf-life study Innovative Food Science & Emerging Technologies. 47: 241-248 |
| Ortuzar J, Martinez B, Bianchini A, et al. (2018) Quantifying changes in spore-forming bacteria contamination along the milk production chain from farm to packaged pasteurized milk using systematic review and meta-analysis Food Control. 86: 319-331 |
| Sabillón L, Bianchini A, Stratton J, et al. (2017) Effect of Saline Organic Acid Solutions Applied During Wheat Tempering on Flour Functionality Cereal Chemistry Journal. 94: 502-507 |
| Meneses YE, Stratton J, Flores RA. (2017) Water reconditioning and reuse in the food processing industry: Current situation and challenges Trends in Food Science and Technology. 61: 72-79 |
| Sun S, Sullivan G, Stratton J, et al. (2017) Effect of HPP treatment on the safety and quality of beef steak intended for sous vide cooking Lwt. 86: 185-192 |