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Journal of Food Protection|February 25, 2006
Pathogen reduction in unpasteurized apple cider: adding cranberry juice to enhance the lethality of warm hold and freeze-thaw stepsSteven C Ingham, Erica L Schoeller, Rebecca A EngelThe Biochemical Journal|December 15, 1990
Interaction of heparin with fibronectin and isolated fibronectin domainsK C Ingham, S A Brew, D H AthaJournal of Food Protection|October 17, 2009
Lethality of home-style dehydrator processes against Escherichia coli O157:H7 and salmonella serovars in the manufacture of ground-and-formed beef jerky and the potential for using a pathogen surrogate in process validationA G Borowski, S C Ingham, B H InghamJournal of Food Protection|November 25, 2003
Comparison of the Baird-Parker agar and 3M Petrifilm Staph Express Count plate methods for enumeration of Staphylococcus aureus in naturally and artificially contaminated foodsSteven C Ingham, Katie L Becker, Melody A FanslauJournal of Food Protection|April 26, 2019
Comparative Growth Rates of Salmonella typhimurium and Pseudomonas fragi on Cooked Crab Meat Stored Under Air and Modified AtmosphereSteven C Ingham, Robert A Alford, A Paige McCownThe Journal of Speech and Hearing Disorders|February 1, 1986
Programming rapid generalization of correct articulation through self-monitoring proceduresL K Koegel, R L Koegel, J C InghamJournal of Food Protection|September 26, 2006
Survival of Staphylococcus aureus and Listeria monocytogenes on vacuum-packaged beef jerky and related products stored at 21 degrees CSteven C Ingham, Gina Searls, Sunish Mohanan, et al.Journal of Speech and Hearing Research|June 1, 1989
Stutterers' self-ratings of speech naturalness: assessing effects and reliabilityR J Ingham, J C Ingham, M Onslow, et al.Vox Sanguinis|January 1, 1984
Pasteurization of C1 inactivator in the presence of citrate saltsC Williams, M Wickerhauser, T F Busby, et al.Journal of Food Protection|September 9, 2014
Thermal tolerance of O157 and non-O157 Shiga toxigenic strains of Escherichia coli, Salmonella, and potential pathogen surrogates, in frankfurter batter and ground beef of varying fat levelsAkhila Vasan, Renae Geier, Steve C Ingham, et al.Pageof 20