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Food and Environmental Virology|February 16, 2013
High pressure processing and its application to the challenge of virus-contaminated foodsDavid H KingsleyMicrobiology Spectrum|October 12, 2016
Emerging Foodborne and Agriculture-Related VirusesDavid H KingsleyFoods (Basel, Switzerland)|February 25, 2017
High Pressure Processing of Bivalve Shellfish and HPP's Use as a Virus InterventionDavid H KingsleyJournal of Virological Methods|December 23, 2006
An RNA extraction protocol for shellfish-borne virusesDavid H KingsleyInternational Journal of Food Microbiology|February 4, 2009
Influence of pH, salt, and temperature on pressure inactivation of hepatitis A virusDavid H Kingsley, Haiqiang ChenFood and Environmental Virology|March 18, 2016
Temperature-Dependent Persistence of Human Norovirus Within Oysters (Crassostrea virginica)Changsun Choi, David H KingsleyJournal of Food Protection|August 30, 2008
Aqueous matrix compositions and pH influence feline calicivirus inactivation by high pressure processingDavid H Kingsley, Haiqiang ChenFood and Environmental Virology|April 6, 2019
Evaluation of Steady-State Gaseous Chlorine Dioxide Treatment for the Inactivation of Tulane virus on Berry FruitsDavid H Kingsley, Bassam A AnnousJournal of Food Protection|February 25, 2003
Persistence of hepatitis A virus in oystersDavid H Kingsley, Gary P RichardsInternational Journal of Food Microbiology|October 19, 2013
The influence of temperature, pH, and water immersion on the high hydrostatic pressure inactivation of GI.1 and GII.4 human norovirusesXinhui Li, Haiqiang Chen, David H KingsleyPageof 5