R.C. Tetzloff - Concepedia

Author

R.C. Tetzloff

Also Known As

B Tepp, R. Tetzloff, R.C. Tetzloff

Publications

308

Citations

H-Index

Concepts

All Affiliations

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

#	Concept	H-Index	Publications	Citations
1	Microbiology	4	4	218
2	Engineering	1	1	27
3	Health Sciences	1	1	27
4	Medicine	1	1	77
5	Public Health	1	1	77

R.C. Tetzloff

Publications

218

Citations

H-Index

Page 1

	Year	Citations
Inactivation of Clostridium botulinum Type A Spores by High-Pressure Processing at Elevated Temperatures N. Rukma Reddy, Haim M. Solomon, R.C. Tetzloff, Journal of Food Protection Food MicrobiologyHigh-pressure ProcessingElevated TemperaturesMicrobiology	2003	92
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, Innovative Food Science & Emerging Technologies BacteriologyMicrobial EcologyHigh Pressure ProcessingFood MicrobiologyHigh Temperatures	2006	77
Model of the Inactivation of Bacterial Spores by Moist Heat and High Pressure Alfredo Rodriguez, John W. Larkin, J. Dunn, Journal of Food Science Microbial InactivationHigh Hydrostatic PressureEngineeringThermal ProcessingMoist Heat	2004	27
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 Food MicrobiologyIncubation ConditionsMicrobiologyHigh Pressure	2010	22

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