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High pressure processing (HPP) of aronia berry purée: Effects on physicochemical properties, microbial counts, bioactive compounds, and antioxidant capacities

Innovative food science & emerging technologies, 2018-06, Vol.47, p.249-255

2018

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Effect of HPP treatment on the safety and quality of beef steak intended for sous vide cooking

Food science & technology, 2017-12, Vol.86, p.185-192

2017

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High pressure processing (HPP) of aronia berry puree: Pilot scale processing and a shelf-life study

Innovative food science & emerging technologies, 2018-06, Vol.47, p.241-248

2018

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Radiofrequency pasteurization process for inactivation of Salmonella spp. and Enterococcus faecium NRRL B-2354 on ground black pepper

Food microbiology, 2019-09, Vol.82, p.388-397

2019

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Acclimation of consortium of micro-algae help removal of organic pollutants from meat processing wastewater

Journal of cleaner production, 2019-03, Vol.214, p.95-102

2019

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Radio-Frequency Processing for Inactivation of Salmonella enterica and Enterococcus faecium NRRL B-2354 in Black Peppercorn

Journal of food protection, 2018-10, Vol.81 (10), p.1685-1695

2018

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Water reconditioning and reuse in the food processing industry: Current situation and challenges

Trends in food science & technology, 2017-03, Vol.61, p.72-79

2017

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Integration of ozone with co-immobilized microalgae-activated sludge bacterial symbiosis for efficient on-site treatment of meat processing wastewater

Journal of environmental management, 2021-05, Vol.285, p.112152, Article 112152

2021

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Direct processing of alginate-immobilized microalgae into polyhydroxybutyrate using marine bacterium of Saccharophagus degradans

Bioresource technology, 2022-05, Vol.351, p.126898-126898, Article 126898

2022

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Reduction in pathogenic load of wheat by tempering with saline organic acid solutions at different seasonal temperatures

International journal of food microbiology, 2020-01, Vol.313, p.108381-108381, Article 108381

2020

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Isolation and genetic identification of spore-forming bacteria associated with concentrated-milk processing in Nebraska

Journal of dairy science, 2017-02, Vol.100 (2), p.919-932

2017

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The effect of lactic acid in association with steam in reducing microorganisms in hard red winter wheat

Cereal chemistry, 2024-01, Vol.101 (1), p.179-190

2024

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Microbiological survey of equipment and wheat‐milled fractions of a milling operation

Cereal chemistry, 2021-01, Vol.98 (1), p.44-51

2021

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A risk assessment of dietary Ochratoxin a in the United States

Food and chemical toxicology, 2017-02, Vol.100, p.265-273

2017

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Condensation Removal Practices and Their Potential for Contributing to Environmental Pathogen Contamination in Food Processing Facilities

Journal of food protection, 2021-06, Vol.84 (6), p.1047-1054

2021

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Effect of high‐pressure processing on the microbial load and functionality of sugar‐cookie dough

Cereal chemistry, 2021-01, Vol.98 (1), p.70-80

2021

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Application of alginate immobilized microalgae in treating real food industrial wastewater and design of annular photobioreactor: A proof-of-concept study

Algal research (Amsterdam), 2021-12, Vol.60, p.102524, Article 102524

2021

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Quantifying changes in spore-forming bacteria contamination along the milk production chain from farm to packaged pasteurized milk using systematic review and meta-analysis

Food control, 2018-04, Vol.86, p.319-331

2018

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Effect of saline organic acid solutions applied during soft wheat tempering on microbial load and flour functionality

Cereal chemistry, 2019-11, Vol.96 (6), p.1048-1059

2019

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Biogenic amines in cheese and other fermented foods: a review

Journal of food protection, 1991-06, Vol.54 (6), p.460-470

1991

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Quantitative modeling of the survival of Listeria monocytogenes in soy sauce-based acidified food products

International journal of food microbiology, 2022-06, Vol.370, p.109635-109635, Article 109635

2022

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Reduction in Microbial Load of Wheat by Tempering with Organic Acid and Saline Solutions

Cereal chemistry, 2016-11, Vol.93 (6), p.638-646

2016

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Use of Enterococcus faecium as a Surrogate for Salmonella enterica during Extrusion of a Balanced Carbohydrate-Protein Meal

Journal of food protection, 2014, Vol.77 (1), p.75-82

2014

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Understanding the mycobiota of maize from the highlands of Guatemala, and implications for maize quality and safety

Crop protection, 2017-11, Vol.101, p.5-11

2017

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Response Surface Methodology for Salmonella Inactivation during Extrusion Processing of Oat Flour

Journal of food protection, 2018-05, Vol.81 (5), p.815-826

2018

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High pressure processing (HPP) of aronia berry purée: Effects on physicochemical properties, microbial counts, bioactive compounds, and antioxidant capacities

Effect of HPP treatment on the safety and quality of beef steak intended for sous vide cooking

High pressure processing (HPP) of aronia berry puree: Pilot scale processing and a shelf-life study

Radiofrequency pasteurization process for inactivation of Salmonella spp. and Enterococcus faecium NRRL B-2354 on ground black pepper

Acclimation of consortium of micro-algae help removal of organic pollutants from meat processing wastewater

Radio-Frequency Processing for Inactivation of Salmonella enterica and Enterococcus faecium NRRL B-2354 in Black Peppercorn

Water reconditioning and reuse in the food processing industry: Current situation and challenges

Integration of ozone with co-immobilized microalgae-activated sludge bacterial symbiosis for efficient on-site treatment of meat processing wastewater

Direct processing of alginate-immobilized microalgae into polyhydroxybutyrate using marine bacterium of Saccharophagus degradans

Reduction in pathogenic load of wheat by tempering with saline organic acid solutions at different seasonal temperatures

Isolation and genetic identification of spore-forming bacteria associated with concentrated-milk processing in Nebraska

The effect of lactic acid in association with steam in reducing microorganisms in hard red winter wheat

Microbiological survey of equipment and wheat‐milled fractions of a milling operation

A risk assessment of dietary Ochratoxin a in the United States

Condensation Removal Practices and Their Potential for Contributing to Environmental Pathogen Contamination in Food Processing Facilities

Effect of high‐pressure processing on the microbial load and functionality of sugar‐cookie dough

Application of alginate immobilized microalgae in treating real food industrial wastewater and design of annular photobioreactor: A proof-of-concept study

Quantifying changes in spore-forming bacteria contamination along the milk production chain from farm to packaged pasteurized milk using systematic review and meta-analysis

Effect of saline organic acid solutions applied during soft wheat tempering on microbial load and flour functionality

Biogenic amines in cheese and other fermented foods: a review

Quantitative modeling of the survival of Listeria monocytogenes in soy sauce-based acidified food products

Reduction in Microbial Load of Wheat by Tempering with Organic Acid and Saline Solutions

Use of Enterococcus faecium as a Surrogate for Salmonella enterica during Extrusion of a Balanced Carbohydrate-Protein Meal

Understanding the mycobiota of maize from the highlands of Guatemala, and implications for maize quality and safety

Response Surface Methodology for Salmonella Inactivation during Extrusion Processing of Oat Flour

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