Andrew L. Milkowski - Concepedia

Author

Andrew L. Milkowski

University of Wisconsin–Madison

Also Known As

A Milkowski, A.L. Milkowski, Andrew L. Milkowski, Andrew Milkowski

Publications

1.9K

Citations

H-Index

Concepts

All Affiliations

University of Wisconsin–Madison Kraft Heinz (United States)WiCell

About

Andrew L. Milkowski is an author at University of Wisconsin–Madison specializing in food safety, microbiology, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	7	7	345
2	Public Health	4	4	89
3	Medicine	2	2	36
4	Education	1	1	22
5	Natural Sciences	1	1	19

Andrew L. Milkowski

Publications

706

Citations

H-Index

Page 1

	Year	Citations
The role of red and processed meat in colorectal cancer development: a perspective Marije Oostindjer, Jan Alexander, Gro V. Amdam, Meat Science	2014	176
Modeling the Growth of Listeria monocytogenes in Cured Ready-to-Eat Processed Meat Products by Manipulation of Sodium Chloride, Sodium Diacetate, Potassium Lactate, and Product Moisture Content Dennis L. Seman, A.C. Borger, J.D. Meyer, Journal of Food Protection Sodium ChlorideMicrobial ContaminationBiotechnologyFood MicrobiologyFood Engineering	2002	123
Determining the impact of varying levels of cherry powder and starter culture on quality and sensory attributes of indirectly cured, emulsified cooked sausages Matthew J. Terns, Andrew L. Milkowski, Scott A. Rankin, Meat Science Sensory AttributesStarter CultureFood AnalysisAgricultural EconomicsCherry Powder	2011	74
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
Activation of bovine epididymal sperm respiration by caffeine Andrew L. Milkowski, Donner F. Babcock, Henry A. Lardy Archives of Biochemistry and Biophysics Animal PhysiologyInfertilityAndrologyFertilityPhysiology	1976	43
Investigating the effect of incubation time and starter culture addition level on quality attributes of indirectly cured, emulsified cooked sausages Matthew J. Terns, Andrew L. Milkowski, J. Claus, Meat Science Quality AttributesFood EngineeringFood ProcessingMeat QualityFood Quality	2011	37
Modeling the Impact of Ingoing Sodium Nitrite, Sodium Ascorbate, and Residual Nitrite Concentrations on Growth Parameters of Listeria monocytogenes in Cooked, Cured Pork Sausage Amanda M. King, Kathleen A. Glass, Andrew L. Milkowski, Journal of Food Protection Residual Nitrite ConcentrationsMicrobial ContaminationFoodborne IllnessIngoing Sodium NitriteFood Microbiology	2016	28
Impact of Clean-Label Antimicrobials and Nitrite Derived from Natural Sources on the Outgrowth of Clostridium perfringens during Cooling of Deli-Style Turkey Breast Amanda M. King, Kathleen A. Glass, Andrew L. Milkowski, Journal of Food Protection Microbial ContaminationNitrite DerivedFood MicrobiologyDeli-style Turkey BreastEnvironmental Microbiology	2015	23
Comparison of the Effect of Curing Ingredients Derived from Purified and Natural Sources on Inhibition of Outgrowth during Cooling of Deli-Style Turkey Breast Amanda M. King, Kathleen A. Glass, Andrew L. Milkowski, Journal of Food Protection Animal PhysiologyAnimal NutritionAnimal SciencePhysiologyMammary Gland	2015	22
Processed Meat Thermal Processing Food Safety—Generating D-Values for Salmonella, Listeria monocytogenes, and Escherichia coli. Russell McMinn, Amanda M. King, Andrew L. Milkowski, Meat and Muscle Biology	2018	21

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