Concepedia

R.C. Tetzloff

RT

4

Publications

218

Citations

4

H-Index

2003

Active since

Affiliations

Center for Food Safety and Applied Nutrition(Current)

Institute for Food Safety and Health

United States Food and Drug Administration

Illinois Institute of Technology

R.C. Tetzloff is an author at Center for Food Safety and Applied Nutrition specializing in food microbiology, microbiology, and thermodynamics.

Top concepts

Publications per year

2003–2010

4

Publications

4

Inactivation of Clostridium botulinum Type A Spores by High-Pressure Processing at Elevated Temperatures

N. Rukma Reddy, Haim M. Solomon, R.C. Tetzloff et al. · Journal of Food Protection · 2003 · 92 citations

, , +1

Inactivation of Clostridium botulinum nonproteolytic type B spores by high pressure processing at moderate to elevated high temperatures

N. Rukma Reddy, R.C. Tetzloff, Haim M. Solomon et al. · Innovative Food Science & Emerging Technologies · 2006 · 77 citations

, , +5

Model of the Inactivation of Bacterial Spores by Moist Heat and High Pressure

Alfredo Rodriguez, John W. Larkin, J. Dunn et al. · Journal of Food Science · 2004 · 27 citations

, , +19

Effect of media, additives, and incubation conditions on the recovery of high pressure and heat-injured Clostridium botulinum spores

N. Rukma Reddy, R.C. Tetzloff, Guy E. Skinner · Food Microbiology · 2010 · 22 citations

, , +1

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