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Aliyar Fouladkhah
Colorado State University
11Publications
5H-index
64Citations
Publications 11
Newest
#1Abimbola AllisonH-Index: 3
#2Edward DanielsH-Index: 1
Last.Aliyar FouladkhahH-Index: 5
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With recent improvements in the commercial feasibility of high pressure pasteurization units, the technology is gaining rapid acceptability across various sectors of food manufacturing, thus requiring extensive validation studies for effective adoption. Various times (1 min to 10 min) and intensity levels (0 MPa to 380 MPa) of elevated hydrostatic pressure were investigated for decontamination of mesophilic background microflora and inoculated Salmonella in orange juice. Results were analyzed by...
4 CitationsSource
Although vital for maintaining health when consumed in moderation, various epidemiological studies in recent years have shown a strong association between excess dietary sodium with an array of health complications. These associations are robust and clinically significant for development of hypertension and prehypertension, two of the leading causes of preventable mortality worldwide, in adults with a high-sodium diet. Data from developed nations and transition economies show worldwide sodium in...
6 CitationsSource
#1Aliyar Fouladkhah (Yale University)H-Index: 5
#2Daniel BerlinH-Index: 1
Last.Devon BruntzH-Index: 1
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This study is a review of public health burden of high dietary sodium intake and practical interventions for production of low-sodium food products. Strong association between high intake of sodium and hypertension in adults as well as variety of other chronic health complications demonstrated by recent epidemiological investigations indicate an immediate need for short- and long-term strategies for reduction of sodium content of processed food products. Main interventions for sodium reduction o...
6 CitationsSource
#2Aliyar FouladkhahH-Index: 5
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#1Aliyar Fouladkhah (CSU: Colorado State University)H-Index: 5
#2Ifigenia Geornaras (CSU: Colorado State University)H-Index: 24
Last.John N. Sofos (CSU: Colorado State University)H-Index: 56
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Abstract This study compared lactic acid resistance of individual strains of wild-type and rifampicin-resistant non-O157 Shiga toxin-producing Escherichia coli (STEC) and of susceptible and multidrug-resistant (MDR) and/or MDR with acquired ampC gene (MDR-AmpC) Salmonella against E. coli O157:H7. After inoculation of sterile 10% beef homogenate, lactic acid was added to a target concentration of 5%. Before acid addition (control), after acid addition (within 2 s, i.e. time-0), and 2, 4, 6 and 8 ...
7 CitationsSource
#1Aliyar Fouladkhah (CSU: Colorado State University)H-Index: 5
#2Ifigenia Geornaras (CSU: Colorado State University)H-Index: 24
Last.John N. Sofos (CSU: Colorado State University)H-Index: 56
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This study compared biofilm formation by 7 serogroups of pathogenic Escherichia coli and 2 or 3 phenotypes of Salmonella (susceptible, multidrug-resistant [MDR], and/or multidrug resistant with ampC gene [MDR-AmpC]). One-week mature biofilms were also exposed to water, quaternary ammonium compound-based (QAC), and acid-based (AB) sanitizers. Seven groups (strain mixture) of above-mentioned pathogens were separately spot-inoculated onto stainless steel coupons surfaces for target inoculation of 2...
22 CitationsSource
#1Aliyar Fouladkhah (CSU: Colorado State University)H-Index: 5
#2Ifigenia Geornaras (CSU: Colorado State University)H-Index: 24
Last.John N. Sofos (CSU: Colorado State University)H-Index: 56
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This study evaluated growth of Listeria monocytogenes inoculated on cooked chicken meat with different marinades and survival of the pathogen as affected by microwave oven reheating. During aerobic storage at 7 °C, on days 0, 1, 2, 4, and 7, samples were reheated by microwave oven (1100 W) for 45 or 90 s and analyzed microbiologically. L. monocytogenes counts on nonmarinated (control) samples increased (P 2.4 to 5.0 (90 s) log CFU/g. With similar trends across different marinates, the high level...
4 CitationsSource
#1Aliyar FouladkhahH-Index: 5
#2Ifigenia GeornarasH-Index: 24
Last.John N. SofosH-Index: 56
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Studies were performed to determine whether lactic acid treatments used to reduce Escherichia coli O157:H7 on beef trimmings are also effective in controlling non-O157 Shiga toxin–producing E. coli (nSTEC), and multidrug-resistant and antibiotic-susceptible Salmonella. Beef trimming pieces (10 by 5 by 1 cm) were inoculated (3 log CFU/cm2) separately with four-strain mixtures of rifampin-resistant E. coli O157:H7, O26, O45, O103, O111, O121, and O145. Similarly, in a second study, trimmings were ...
11 CitationsSource
Source
Sensory properties, quality attributes (color, texture, total soluble solids, dry weight) and indicators of secondary metabolites (total phenolic compounds, radical scavenging capacity) of eight specialty leafy greens were evaluated in this study. Because of its commercial availability and consumer familiarity, red iceberg lettuce was chosen as the control for comparison with amaranth, huauzontle, pac choi, tai sai, arugula, mizuna and komatsuna. For a majority of the greens, more than 50% of pa...
4 CitationsSource
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