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J. Legan · SciRah

Researcher profile · Semantic Scholar

J. Legan

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J. Legan — researcher profile on SciRah

h-index: 16
Works: 28
Citations: 1,646

Most-cited papers

Mould spoilage of bread: the problem and some solutions
J. Legan
1993275 citations
Semantic Scholar
Modelling the growth, survival and death of microorganisms in foods: the UK food micromodel approach.
P. Mcclure, C. de W. Blackburn, M. B. Cole, P. Curtis +7 more
1994Journal of food microbiology196 citations
Semantic Scholar
Effect of Challenge Temperature and Solute Type on Heat Tolerance of Salmonella Serovars at Low Water Activity
K. Mattick, F. Jørgensen, P. Wang, J. Pound +5 more
2001Applied and Environmental Microbiology166 citations Open access
Semantic Scholar
Survival and Filamentation of Salmonella entericaSerovar Enteritidis PT4 and Salmonella enterica Serovar Typhimurium DT104 at Low Water Activity
K. Mattick, F. Jørgensen, J. Legan, M. B. Cole +3 more
2000Applied and Environmental Microbiology162 citations Open access
Semantic Scholar
Habituation of Salmonella spp. at Reduced Water Activity and Its Effect on Heat Tolerance
K. Mattick, F. Jørgensen, J. Legan, H. Lappin-Scott +1 more
2000Applied and Environmental Microbiology121 citations Open access
Semantic Scholar
Yeast spoilage of bakery products and ingredients.
J. Legan, P. Voysey
1991Journal of Applied Bacteriology102 citations
Semantic Scholar
Calculating Salmonella inactivation in nonisothermal heat treatments from isothermal nonlinear survival curves.
K. Mattick, J. Legan, T. Humphrey, M. Peleg
2001Journal of Food Protection88 citations Open access
Semantic Scholar
Evaluating the impact of thermal and pressure treatment in preserving textural quality of selected foods
L. Nguyen, Abdullatif Tay, V.M. Balasubramaniam, J. Legan +2 more
201080 citations
Semantic Scholar
Determining the concentration of microorganisms controlled by attributes sampling plans
J. Legan, M. Vandeven, S. Dahms, Martin B. Cole
200178 citations
Semantic Scholar
Determination of the Monod substrate saturation constant for microbial growth
J. Owens, J. Legan
198771 citations Open access
Semantic Scholar
Modeling the growth boundary of Listeria monocytogenes in ready-to-eat cooked meat products as a function of the product salt, moisture, potassium lactate, and sodium diacetate concentrations.
J. Legan, D. Seman, A. Milkowski, John A. Hirschey +1 more
2004Journal of Food Protection64 citations Open access
Semantic Scholar
The boundary for growth of Zygosaccharomyces bailii in acidified products described by models for time to growth and probability of growth.
Phyllis Jenkins, Peter G. Poulos, Martin B. Cole, M. Vandeven +1 more
2000Journal of Food Protection52 citations Open access
Semantic Scholar
Kinetics of Bacillus cereus spore inactivation in cooked rice by combined pressure-heat treatment.
H. Daryaei, V.M. Balasubramaniam, J. Legan
2013Journal of Food Protection40 citations Open access
Semantic Scholar
Solute‐specific effects of osmotic stress on Staphylococcus aureus
C. Stewart, M. B. Cole, J. Legan, L. Slade +1 more
2005Journal of Applied Microbiology26 citations Open access
Semantic Scholar
Calculating Salmonella inactivation in non-isothermal heat treatments from non-linear isothermal survival curves
M. Peleg, K. Mattick, J. Legan, T. Humphrey
200120 citations
Semantic Scholar
Improving recovery of Salmonella enterica serovar typhimurium DT104 cells injured by heating at different water activity values.
K. Mattick, F. Jørgensen, J. Legan, H. Lappin-Scott +1 more
2001Journal of Food Protection19 citations Open access
Semantic Scholar
Modeling time to inactivation of Listeria monocytogenes in response to high pressure, sodium chloride, and sodium lactate.
A. Youart, Yang Huang, C. Stewart, Robin M. Kalinowski +1 more
2010Journal of Food Protection16 citations Open access
Semantic Scholar
Lethality enhancement of pressure-assisted thermal processing against Bacillus amyloliquefaciens spores in low-acid media using antimicrobial compounds
H. Daryaei, V.M. Balasubramaniam, A. Yousef, J. Legan +1 more
201614 citations
Semantic Scholar
Competition between Specialist and Generalist Methylotrophic Bacteria for an Intermittent Supply of Methylamine
J. Legan, J. Owens, G. Chilvers
198712 citations Open access
Semantic Scholar
Confectionery Products – Cakes and Pastries
P. Voysey, J. Legan
201411 citations
Semantic Scholar
Determination of Growth Parameters of Methylamine-using Bacteria
J. Legan, J. Owens
19877 citations Open access
Semantic Scholar
Modeling the growth, survival and death of microbial pathogens in foods
J. Legan, C. Stewart, M. B. Cole
20096 citations
Semantic Scholar
6 – Application of models and other quantitative microbiology tools in predictive microbiology
J. Legan, S. Brul, S. V. van Gerwen, M. Zwietering
20076 citations
Semantic Scholar
Bacterial competition for methylamine: Computer simulation of a three-strain continuous culture supplied continuously or alternately with two nutrients
J. Legan, J. Owens
19886 citations Open access
Semantic Scholar
A note on the selection of a non‐adhesive methylotrophic bacterium for use in continuous culture studies
J. Legan, J. Owens
19854 citations
Semantic Scholar
Hurdle Technology – or Is It? Multifactorial Food Preservation for the Twenty-First Century
J. Legan, Jairus R. D. David
20203 citations
Semantic Scholar
Microbiological Detection Methods — Assuring the Right Fit
P. Bird, Megan Brown, J. Dell’Aringa, L. Hahn +4 more
20191 citations
Semantic Scholar
Improving recovery of Salmonella enterica serovar Typhimurium DT104 cells following heat challenge at low water activity
K. Mattick, F. Jørgensen, J. Legan, H. Lappin-Scott +1 more
20010 citations
Semantic Scholar

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