P.E. Nelson

Biochemistry, Genetics and Molecular Biology · Life Sciences

22h-index2.1kcitations55works0.02yr avg
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Research Topics

Microbial Inactivation Methods(16), Listeria monocytogenes in Food Safety(13), Postharvest Quality and Shelf Life Management(9), Food Safety and Hygiene(6), Analytical Chemistry and Chromatography(4)

Publications55 total

Gas-/Vapor-Phase Sanitation (Decontamination) Treatments
2005· 15 cited
Decontamination of Strawberries Using Batch and Continuous Chlorine Dioxide Gas Treatments
Journal of Food Protection·2004· 113 cited
Effects of Recovery, Plating, and Inoculation Methods on Quantification of Escherichia coli O157:H7 and Listeria monocytogenes from Strawberries
Journal of Food Protection·2004· 12 cited
Efficacy of High Hydrostatic Pressure Treatment in Reducing <i>Escherichia coli</i> O157 and Listeria monocytogenes in Alfalfa Seeds
Journal of Food Science·2004· 57 cited
Decontamination of Bacillus thuringiensis spores on selected surfaces by chlorine dioxide gas.
PubMed·2003· 60 cited
Response Surface Modeling for the Inactivation of <i>Escherichia coli</i> O157:H7 on Green Peppers ( <i>Capsicum annuum</i> ) by Ozone Gas Treatment
Journal of Food Science·2002· 83 cited
A comparison of methods for recovery of chlorine dioxide-injured Escherichia coli O157:H7 and Listeria monocytogenes
Food Microbiology·2002· 29 cited
Reduction of Listeria monocytogenes on Green Peppers (Capsicum annuum L.) by Gaseous and Aqueous Chlorine Dioxide and Water Washing and Its Growth at 7°C
Journal of Food Protection·2001· 190 cited
Response Surface Modeling for the Inactivation of Escherichia coli O157:H7 on Green Peppers (Capsicum annuum L.) by Chlorine Dioxide Gas Treatments
Journal of Food Protection·2001· 102 cited
Inactivation of Escherichia coli O157:H7 on surface-uninjured and -injured green pepper (Capsicum annuum L.) by chlorine dioxide gas as demonstrated by confocal laser scanning microscopy
Food Microbiology·2000· 105 cited
The effects of washing and chlorine dioxide gas on survival and attachment of Escherichia coli O157: H7 to green pepper surfaces
Food Microbiology·2000· 191 cited
Efficacy of chlorine dioxide gas as a sanitizer for tanks used for aseptic juice storage
Food Microbiology·1999· 73 cited
High‐pressure processing and preservation of food
Food Reviews International·1998· 104 cited
EFFECT OF pH AND SOLUBLE SOLIDS ON THE SERUM VISCOSITY AND SERUM COLOR OF TOMATO JUICE AT ELEVATED TEMPERATURES<sup>1</sup>
Journal of Food Quality·1997· 7 cited
Evaluation of in-line sensors for selected properties measurements in continuous food processing
Food Control·1997· 9 cited
Inactivation of lipoxygenase in whole soy flour suspension by ultrasonic cavitation
Food / Nahrung·1997· 36 cited
Quality attributes of processed tomato products: A review
Food Reviews International·1996· 174 cited
Evaluation of in-line sensors for prediction of soluble and total solids/moisture in continuous processing of fruit juices
Food Control·1996· 22 cited
Processing of nutritious, safe and acceptable foods from celss candidate crops
Advances in Space Research·1996· 8 cited
Earth benefits of interdisciplinary CELSS-related research by the NSCORT in bioregenerative life support
Advances in Space Research·1996· 1 cited
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Frequent Co-authors

R.H. Linton(11), Y. Han(10), S. Suzanne Nielsen(8), B. R. Thakur(4), Johnson L. Thistle(3), R.S. Smith(3), Jorge H. Rodriguez(3), Michael A. Cousin(3), Rakesh K. Singh(2), T.L. Selby(2), John D. Floros(2), Bin Xiao Fu(2), Johan E. Hoff(2), M.C. Dale(2), Martin R. Okos(2), Thomas P. Moyer(2), P. L. CARADEC(2), Pawan Singh(2), Richa Singh(2), G. Sadler(2)