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International Journal of Food Microbiology|October 1, 1995
The application of the WLF equation to predict lag time as a function of temperature for three psychrotrophic bacteriaD W SchaffnerInternational Journal of Food Microbiology|December 1, 1994
Application of a statistical bootstrapping technique to calculate growth rate variance for modelling psychrotrophic pathogen growthD W SchaffnerJournal of Food Protection|May 12, 2001
Modeling the survival of Escherichia coli O157:H7 in apple cider using probability distribution functions for quantitative risk assessmentS Duffy, D W SchaffnerLetters in Applied Microbiology|July 24, 2022
Role of Salmonella Newport cell surface structures on bacterial attachment and transfer during cucumber peelingJ Jung, D W SchaffnerApplied and Environmental Microbiology|December 9, 2003
Inoculum size influences bacterial cross contamination between surfacesR Montville, D W SchaffnerJournal of Applied Microbiology|July 28, 2001
Modelling bacterial spoilage in cold-filled ready to drink beverages by Acinetobacter calcoaceticus and Gluconobacter oxydansA S Battey, D W SchaffnerBiotechnology and Bioengineering|January 5, 1991
Cellulase production by Trichoderma reesei when cultured on xylose-based media supplemented with sorboseD W Schaffner, R T ToledoApplied and Environmental Microbiology|October 1, 1992
Evaluation of data transformations used with the square root and schoolfield models for predicting bacterial growth rateS A Alber, D W SchaffnerApplied and Environmental Microbiology|April 1, 1997
Mathematical Models for the Effects of pH, Temperature, and Sodium Chloride on the Growth of Bacillus stearothermophilus in Salty CarrotsT M Ng, D W SchaffnerApplied and Environmental Microbiology|May 1, 1986
Fermentation of aqueous plant seed extracts by lactic Acid bacteriaD W Schaffner, L R BeuchatPageof 4