Search Results - "Silliker, J."

Results of the first North American comparison of absolute gravimeters, NACAG-2010 by Schmerge, D., Francis, O., Henton, J., Ingles, D., Jones, D., Kennedy, J., Krauterbluth, K., Liard, J., Newell, D., Sands, R., Schiel, A., Silliker, J., van Westrum, D.

“…The first North American Comparison of absolute gravimeters (NACAG-2010) was hosted by the National Oceanic and Atmospheric Administration at its newly…”
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Detailed gravity survey to help seismic microzonation: Mapping the thickness of unconsolidated deposits in Ottawa, Canada by Lamontagne, M., Thomas, M., Silliker, J., Jobin, D.

“…In this study, measurements of gravity were made to map and model the thickness of Quaternary deposits (sand and clay) overlying Ordovician limestones in a…”
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The measurement of gravitational acceleration for the NRC watt balance by Inglis, A D, Liard, J O, Gagnon, C G L, Silliker, R J, Robinson, I A

“…In 2009 NRC commenced construction of a new laboratory to house the NRC watt balance. We describe the procedures used and give results for the measurements of…”
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Food microbiology, looking backward and forward by Silliker, J.H. (Silliker Laboratories Group Inc., Homewood, IL.)

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ICMSF methods studies. II. Comparison of analytical schemes for detection of Salmonella in high-moisture foods by Gabis, D A, Silliker, J H

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ICMSF methods studies. V. The influence of selective enrichment media and incubation temperatures on the detection of salmonellae in raw frozen meats by Silliker, J H, Gabis, D A

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ICMSF methods studies. VI. The influence of selective enrichment media and incubation temperatures on the detection of Salmonella in dried foods and feeds by Gabis, D A, Silliker, J H

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ICMSF methods studies. VII. Indicator tests as substitutes for direct testing of dried foods and feeds for Salmonella by Silliker, J H, Gabis, D A

“…The correlation between the occurrence of indicator organisms and salmonellae in the same sample homogenate of various classes of dried foods was studied. In…”
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Salmonella in natural animal casings by Gabis, D.A, Silliker, J.H

“…Destruction of salmonellae in inoculated and naturally contaminated natural animal casings was studied. Salmonellae were effectively destroyed (99.999%) in…”
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ICMSF methods studies. I. Comparison of analytical schemes for detection of Salmonella in dried foods by Silliker, J H, Gabis, D A

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The effect of nitric oxide on bacteria by SHANK, J L, SILLIKER, J H, HARPER, R H

“…Nitric oxide, as well as several other oxides of nitrogen, were assayed for their antibacterial action. It is shown that nitric oxide has virtually no effect…”
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FOOD-POISONING POTENTIAL OF THE ENTEROCOCCI by DEIBEL, R H, SILLIKER, J H

“…Article Usage Stats Services JB Citing Articles Google Scholar PubMed Related Content Social Bookmarking CiteULike Delicious Digg Facebook Google+ Mendeley…”
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DNA hybridization assay for detection of Salmonella in foods: collaborative study by Flowers, R S, Klatt, M J, Mozola, M A, Curiale, M S, Gabis, D A, Silliker, J H

“…A collaborative study was performed in 11 laboratories to validate a DNA hybridization (DNAH) procedure for detection of Salmonella in foods. The DNAH…”
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ENHANCING EFFECT OF FECES ON ISOLATION OF SALMONELLAE FROM SELENITE BROTH by SILLIKER, J H, DEIBEL, R H, FAGAN, P T

“…The addition of feces to selenite broth significantly enhanced the ability of this medium to select for salmonellae in an environment initially containing…”
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OCCURRENCE OF GRAM-POSITIVE ORGANISMS POSSESSING CHARACTERISTICS SIMILAR TO THOSE OF SALMONELLA AND THE PRACTICAL PROBLEM OF RAPID AND DEFINITIVE SALMONELLA IDENTIFICATION by SILLIKER, J H, DEIBEL, R H, CHIU, J Y

“…The occurrence and incidence of gram-positive organisms which possess some biochemical and serological characteristics in common with salmonellae are…”
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SOME CHARACTERISTICS OF AN OLEATE-REQUIRING, HEMOLYTIC PEDIOCOCCUS by DEIBEL, R H, SILLIKER, J H, FAGAN, P T

“…Article Usage Stats Services JB Citing Articles Google Scholar PubMed Related Content Social Bookmarking CiteULike Delicious Digg Facebook Google+ Mendeley…”
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The development of a nonmicrobial off-condition in fresh meat by SHANK, J L, SILLIKER, J H, GOESER, P A

“…It has long been accepted, prima facie, that bacteria are the sole cause of a "sour" condition which is occasionally but persistently found in some fresh beef…”
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Enzyme immunoassay for detection of Salmonella in low-moisture foods: collaborative study by Flowers, R S, Klatt, M J, Robison, B J, Mattingly, J A, Gabis, D A, Silliker, J H

“…A collaborative study was performed in 15 laboratories to evaluate a modification of the enzyme immunoassay (EIA) method for detection of Salmonella in foods…”
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Agar medium to define acid producing bacteria by SHANK, J L, SILLIKER, J H

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ISOLATION OF SALMONELLAE FROM FOOD SAMPLES. VI. COMPARISON OF METHODS FOR THE ISOLATION OF SALMONELLA FROM EGG PRODUCTS by SILLIKER, J H, DEIBEL, R H, FAGAN, P T

“…THE RECOVERY OF SALMONELLAE FROM EGG PRODUCTS WAS STUDIED, BY USE OF THREE DIFFERENT ENRICHMENT PROCEDURES: (i) selenite broth, (ii) selenite broth containing…”
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