Bradley P. Marks - Concepedia

Author

Bradley P. Marks

Also Known As

B MARKS, B P Marks, B. Marks, B. P. MARKS, B. P. Marks, B.P. MARKS, B.P. Marks, BRADLEY P. MARKS, Bradley Marks, Bradley P Marks

142

Publications

3.7K

Citations

H-Index

109

Concepts

All Affiliations

Michigan State University University of Arkansas at Fayetteville Cornell University Washington State University

About

Bradley P. Marks is an author at Michigan State University specializing in food safety, health sciences, and microbiology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	24	39	1.7K
2	Engineering	17	23	945
3	Medicine	15	17	683
4	Public Health	10	10	495
5	Education	1	1	15

Bradley P. Marks

Publications

Citations

H-Index

Page 1

	Year	Citations
Effect of meat temperature on proteins, texture, and cook loss for ground chicken breast patties R.Y. Murphy, Bradley P. Marks Poultry Science NutritionEngineeringMechanical EngineeringCook LossMeat Quality	2000	141
Water activity change at elevated temperatures and thermal resistance of Salmonella in all purpose wheat flour and peanut butter Roopesh M. Syamaladevi, Ravi Kiran Tadapaneni, Jie Xu, Food Research International Water Activity ChangePurpose Wheat FlourThermal ResistanceFood MicrobiologyMicrobiology	2016	116
Thermal Inactivation Kinetics of <i>Salmonella</i> and <i>Listeria</i> in Ground Chicken Breast Meat and Liquid Medium R.Y. Murphy, Bradley P. Marks, E.R. Johnson, Journal of Food Science Food Processing FacilitiesThermal InactivationThermal ProcessingSalmonella SerotypesFood Microbiology	2000	112
Inactivation of Salmonella and Listeria in Ground Chicken Breast Meat during Thermal Processing R.Y. Murphy, Bradley P. Marks, E.R. Johnson, Journal of Food Protection Microbial ContaminationFoodborne PathogensFoodborne IllnessFood ControlFood Microbiology	1999	101
Quantifying the Performance of Pediococcus sp. (NRRL B-2354: Enterococcus faecium) as a Nonpathogenic Surrogate for Salmonella Enteritidis PT30 during Moist-Air Convection Heating of Almonds Sanghyup Jeong, Bradley P. Marks, Elliot T. Ryser Journal of Food Protection Microbial ContaminationPediococcus SpFoodborne PathogensFood MicrobiologyFood Preservation	2011	94
Growth of Escherichia coli O157:H7 and Listeria monocytogenes in Packaged Fresh-Cut Romaine Mix at Fluctuating Temperatures during Commercial Transport, Retail Storage, and Display Wenting Zeng, Keith Vorst, Wyatt Brown, Journal of Food Protection Microbial ContaminationFoodborne PathogensRetail StorageFoodborne IllnessFood Microbiology	2014	94
A mathematical risk model for Escherichia coli O157:H7 cross-contamination of lettuce during processing Fernando Pérez‐Rodríguez, David Ribeiro CAMPOS, Elliot T. Ryser, Food Microbiology Microbial ContaminationMathematical Risk ModelFood MicrobiologyEscherichia Coli O157Food Safety Risk Assessment	2010	89
Quantitative Transfer of Escherichia coli O157:H7 to Equipment during Small-Scale Production of Fresh-Cut Leafy Greens Annemarie L. Buchholz, Gordon R. Davidson, Bradley P. Marks, Journal of Food Protection	2012	85
Modeling the Effect of Temperature and Water Activity on the Thermal Resistance of Salmonella Enteritidis PT 30 in Wheat Flour Danielle F. Smith, Ian M. Hildebrandt, Kaitlyn E. Casulli, Journal of Food Protection Water ActivityEngineeringWheat FlourThermal ResistanceFood Microbiology	2016	85
Sensory Descriptive Texture Analyses of Cooked Rice and Its Correlation to Instrumental Parameters Using an Extrusion Cell Jean‐Francois Meullenet, Jason Gross, Bradley P. Marks, Cereal Chemistry Food AnalysisAgricultural EconomicsSensory Science (Early Childhood Education)Grain QualitySensory Science	1998	79

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