Items where Author is "Rodgers, S."

Up a level
Export as [feed] RSS
Group by: Item Type | No Grouping
Number of items: 23.

Rodgers, S. (2008) Technological innovation supporting different food production philosophies in the food service sectors International Journal of Contemporary Hospitality Management, 20 (1). pp. 19-34. ISSN 0959-6119

Rodgers, S. (2007) Incorporation of probiotics in food service products: an exploratory study Journal of Foodservice, 18 (3). pp. 108-118. ISSN 1745-4506

Rodgers, S. (2007) Deriving Strategic Advantages from Extended Shelf-Life Journal of Cullinary Science & Technology, 5 (2/3). pp. 111-129. ISSN 1542-8044

Rodgers, S. (2007) Innovation in food service technology and its strategic role International Journal of Hospitality Management, 26 (4). pp. 899-912. ISSN 0278-4319

Rodgers, S. and Assaf, A. (2006) Quantitative Methods in Measuring Productivity of Foodservice Systems Journal of Foodservice Business Research, 9 (1). pp. 39-54. ISSN 1537-8020

Rodgers, S. (2005) Technological developments and the need for technical competencies in food services The Journal of the Royal Society for the Promotion of Health, 125 (3). pp. 117-123. ISSN 1476-9042

Rodgers, S. (2005) Applied research and educational needs in food service management International Journal of Contemporary Hospitality Management, 17 (4). pp. 302-314. ISSN 0959-6119

Rodgers, S. (2005) Food safety research underpinning food service systems - a review Food Service Technology, 5. pp. 67-76. ISSN 1471-5732

Rodgers, S. (2005) Selecting a food service system: a review International Journal of Contemporary Hospitality Management, 17 (2). pp. 157-169. ISSN 0959-6119

Rodgers, S. (2005) Technological Developments and the Need for Technical Competencies in Food Culinary Science & Technology, 4 (2). pp. 113-127. ISSN 1542-8044

Rodgers, S., Kailasapathy, K., Cox, J. and Peris, P. (2004) Co-incubation of Clostridium botulinum with protective cultures Food Research International, 37. pp. 659-666. ISSN 0963-9969

Rodgers, S. (2004) Novel approaches in controlling safety of cook-chill meals Trends in Food Science & Technology, 15. pp. 366-372. ISSN 0924-2244

Rodgers, S. (2004) The Review of Foodservice Systems and Associated Research Foodservice Research International, 14. pp. 273-290. ISSN 1524-8275

Rodgers, S. (2004) Value adding with functional meals Food Service Technology, 4 (4). pp. 149-158. ISSN 1471-5732

Rodgers, S., Peiris, P., Kailasapathy, K. and Cox, J. (2003) Inhibition of Non-proteolytic Clostridium botulinum with Lactic Acid Bacteria in Extended Shelf-Life Cook-Chill Soups Food Biotechnology, 17 (1). pp. 39-52. ISSN 1532-4249

Rodgers, S., Peiris, P. and Casdei, G. (2003) Inhibition of Nonproteolytic Clostridium botulinum wit Lactic Acid Bacteria and Their Bacteriocins at Refrigeration Temperatures Journal of Food Protection, 66 (4). pp. 674-678. ISSN 0362-028X

Rodgers, S. (2003) Long Shelf Life Cook-Chill Technologies: Food Safety Risks and Solutions Food Australia, 55 (3). pp. 80-101. ISSN 1032-5298

Rodgers, S. (2003) Potential applications of protective cultures in cook-chill catering Food Control, 14 (1). pp. 35-42. ISSN 0956-7135

Rodgers, S., Kailasapathy, K., Cox, J. and Peiris, P. (2002) Bacteriocin Production by Protective Cultures Food Service Technology, 2 (2). pp. 59-69. ISSN 1471-5732

Rodgers, S. (2002) Botulism Risk Prevention with Protective Cultures in Extended Shelf-Life, Cook-Chill Meals Food Service Research International, 13 (3). pp. 179-192. ISSN 1524-2244

Rodgers, S. (2002) Survival of Clostridium botulinum in hot-fill meals Food Service Technology, 2 (2). pp. 69-79. ISSN 1471-5732

Rodgers, S. and Odongo, R. (2002) Survival of Lactobacillus acidphilus, L. Casei and Bifidobacterium lactis in coleslaw during refrigerated storage Food Australia, 54 (5). pp. 185-188. ISSN 1032-5298

Rodgers, S. (2001) Preserving non-fermented refrigerated foods with microbial cultures—a review Trends in Food Science & Technology, 12. pp. 276-284. ISSN 0924-2244

This list was generated on Sun Oct 26 00:36:37 2014 BST.