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Journal of Food Protection|July 23, 2003
Managing the risk of staphylococcal food poisoning from cream-filled baked goods to meet a food safety objectiveCynthia M Stewart, Martin B Cole, Donald W SchaffnerJournal of Food Protection|August 18, 2009
Development of a high pressure processing inactivation model for hepatitis A virusStephen F Grove, Alvin Lee, Cynthia M Stewart, et al.Journal of Food Protection|January 12, 2011
Thermal death time measurement using thin flexible sleeves: a new experimental approach for determining microbial destruction kinetics in fluids of arbitrary viscosityGregory J Fleischman, Mani K Badvela, Andre Rehkopf, et al.Journal of Food Protection|August 28, 2004
Effects of high-pressure processing on the safety, quality, and shelf life of ready-to-eat meatsMelinda M Hayman, Irene Baxter, Patrick J O'Riordan, et al.Journal of Food Protection|May 18, 2005
Toward validation of process criteria for high-pressure processing of orange juice with predictive modelsMichelle K Bull, Elizabeth A Szabo, Martin B Cole, et al.Journal of Food Protection|November 12, 2010
Modeling time to inactivation of Listeria monocytogenes in response to high pressure, sodium chloride, and sodium lactateAlyssa M Youart, Yang Huang, Cynthia M Stewart, et al.Journal of Food Protection|April 25, 2006
Inactivation of foodborne viruses of significance by high pressure and other processesStephen F Grove, Alvin Lee, Tom Lewis, et al.International Journal of Food Microbiology|May 10, 2005
Effect of prior growth temperature, type of enrichment medium, and temperature and time of storage on recovery of Listeria monocytogenes following high pressure processing of milkMichelle K Bull, Melinda M Hayman, Cynthia M Stewart, et al.Applied and Environmental Microbiology|March 28, 2002
Staphylococcus aureus growth boundaries: moving towards mechanistic predictive models based on solute-specific effectsCynthia M Stewart, Martin B Cole, J David Legan, et al.Pageof 1