J.D. Legan - Concepedia

Author

J.D. Legan

Kraft Heinz (United States)

Also Known As

J. D. LEGAN, J. D. Legan, J. David Legan, J.D. LEGAN, J.D. Legan, J.David Legan

Publications

1.7K

Citations

H-Index

Concepts

All Affiliations

Kraft Heinz (United States)Heavitree Hospital University of Exeter The Ohio State University Rutgers, The State University of New Jersey

About

J.D. Legan is an author at Kraft Heinz (United States) specializing in microbiology, medicine, and food safety.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	6	6	311
2	Health Sciences	5	5	208
3	Engineering	3	3	225
4	Public Health	2	2	310
5	Biochemistry	1	1	46

J.D. Legan

Publications

1.4K

Citations

H-Index

Page 1

	Year	Citations
Mould spoilage of bread: the problem and some solutions J.D. Legan International Biodeterioration & Biodegradation MycologyMold ControlMicrobial InactivationFood SpoilageMould Spoilage	1993	263
Effect of Challenge Temperature and Solute Type on Heat Tolerance of <i>Salmonella</i> Serovars at Low Water Activity Karen Mattick, F. Jørgensen, P. Wang, Applied and Environmental Microbiology	2001	156
Survival and Filamentation of <i>Salmonella enterica</i> Serovar Enteritidis PT4 and <i>Salmonella enterica</i> Serovar Typhimurium DT104 at Low Water Activity Karen Mattick, F. Jørgensen, J.D. Legan, Applied and Environmental Microbiology	2000	147
Habituation of <i>Salmonella</i> spp. at Reduced Water Activity and Its Effect on Heat Tolerance Karen Mattick, F. Jørgensen, J.D. Legan, Applied and Environmental Microbiology	2000	115
<i>Staphylococcus aureus</i>Growth Boundaries: Moving towards Mechanistic Predictive Models Based on Solute-Specific Effects Cynthia M. Stewart, Martin Cole, J.D. Legan, Applied and Environmental Microbiology	2002	99
Calculating Salmonella Inactivation in Nonisothermal Heat Treatments from Isothermal Nonlinear Survival Curves Karen Mattick, J.D. Legan, T. J. Humphrey, Journal of Food Protection EngineeringSalmonella InactivationNonisothermal Heat TreatmentsThermal AnalysisThermal Processing	2001	96
Determining the concentration of microorganisms controlled by attributes sampling plans J.D. Legan, Mark Vandeven, S. Dahms, Food Control Environmental MonitoringEngineeringPassive SamplingSample TreatmentMicrobial Ecology	2001	83
Evaluating the impact of thermal and pressure treatment in preserving textural quality of selected foods Loc Thai Nguyen, Abdullatif Tay, V.M. Balasubramaniam, LWT Agricultural EconomicsPressure TreatmentFood PreservationTextural QualityFood Engineering	2009	76
Determination of the Monod substrate saturation constant for microbial growth J.D. Owens, J.D. Legan FEMS Microbiology Letters Microbial GrowthBioenergeticsBioprocess MonitoringMicrobial PhysiologyGrowth Rate-limiting Nutrient	1987	68
Modeling the Growth Boundary of Listeria monocytogenes in Ready-to-Eat Cooked Meat Products as a Function of the Product Salt, Moisture, Potassium Lactate, and Sodium Diacetate Concentrations J.D. Legan, Dennis L. Seman, Andrew L. Milkowski, Journal of Food Protection Foodborne IllnessFood MicrobiologyGrowth BoundaryFood Safety Risk AssessmentMicrobiology	2004	56

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