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Reassessment of the cadmium toxicological reference value for use in human health assessments of foods.
Regul Toxicol Pharmacol. 2023 Oct;144:105487. doi: 10.1016/j.yrtph.2023.105487. Epub 2023 Aug 26.
Regul Toxicol Pharmacol. 2023.
PMID: 37640100
Free article.
A Quantitative Risk Assessment of Human Salmonellosis from Consumption of Pistachios in the United States.
Farakos SMS, Pouillot R, Davidson GR, Johnson R, Spungen J, Son I, Anderson N, Doren JMV.
Farakos SMS, et al.
J Food Prot. 2018 Jun;81(6):1001-1014. doi: 10.4315/0362-028X.JFP-17-379.
J Food Prot. 2018.
PMID: 29757010
Free article.
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Survival of Salmonella during Production of Partially Sprouted Pumpkin, Sunflower, and Chia Seeds Dried for Direct Consumption.
Keller SE, Anderson NM, Wang C, Burbick SJ, Hildebrandt IM, Gonsalves LJ, Suehr QJ, Farakos SMS.
Keller SE, et al. Among authors: farakos sms.
J Food Prot. 2018 Apr;81(4):520-527. doi: 10.4315/0362-028X.JFP-17-318.
J Food Prot. 2018.
PMID: 29513105
Free article.
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A Quantitative Assessment of the Risk of Human Salmonellosis Arising from the Consumption of Pecans in the United States.
Farakos SMS, Pouillot R, Johnson R, Spungen J, Son I, Anderson N, Davidson GR, Doren JMV.
Farakos SMS, et al.
J Food Prot. 2017 Sep;80(9):1574-1591. doi: 10.4315/0362-028X.JFP-16-511.
J Food Prot. 2017.
PMID: 28812908
Free article.
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Salmonella Survival Kinetics on Pecans, Hazelnuts, and Pine Nuts at Various Water Activities and Temperatures.
Farakos SMS, Pouillot R, Keller SE.
Farakos SMS, et al.
J Food Prot. 2017 May;80(5):879-885. doi: 10.4315/0362-028X.JFP-16-392.
J Food Prot. 2017.
PMID: 28414256
Free article.
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A Quantitative Assessment of the Risk of Human Salmonellosis Arising from the Consumption of Almonds in the United States: The Impact of Preventive Treatment Levels.
Farakos SMS, Pouillot R, Johnson R, Spungen J, Son I, Anderson N, Doren JMV.
Farakos SMS, et al.
J Food Prot. 2017 May 1;80(5):863-878. doi: 10.4315/0362-028X.JFP-16-403.
J Food Prot. 2017.
PMID: 28414255
Free article.
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Modeling the influence of temperature, water activity and water mobility on the persistence of Salmonella in low-moisture foods.
Farakos SM, Frank JF, Schaffner DW.
Farakos SM, et al.
Int J Food Microbiol. 2013 Sep 2;166(2):280-93. doi: 10.1016/j.ijfoodmicro.2013.07.007. Epub 2013 Jul 16.
Int J Food Microbiol. 2013.
PMID: 23973840
Free article.
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