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Journal of Food Protection|March 15, 2000
Preliminary evidence that degradation of aflatoxin B1 by Flavobacterium aurantiacum is enzymaticR D Smiley, F A DraughonApplied and Environmental Microbiology|April 1, 1981
Inhibition of aflatoxin production by selected insecticidesF A Draughon, J C AyresApplied and Environmental Microbiology|June 1, 1985
Inhibition by antimicrobial food additives of ochratoxin A production by Aspergillus sulphureus and Penicillium viridicatumC H Tong, F A DraughonJournal of Food Protection|July 18, 2001
Nannocystis exedens: a potential biocompetitive agent against Aspergillus flavus and Aspergillus parasiticusW J Taylor, F A DraughonJournal of Food Protection|March 7, 2019
Microbial Spoilage of Mexican-Style SaucesF A Draughon, M Elahi, I E McCARTYApplied and Environmental Microbiology|April 1, 1981
Microbial profiles of country-cured hams aged in stockinettes, barrier bags, and paraffin waxF A Draughon, C C Melton, D MaxedonJournal of Food Protection|March 7, 2019
Fermentation of Lactose in Direct-Acid-Set Cottage Cheese WheyB J Demott, F A Draughon, P J HeraldJournal of Food Protection|March 15, 2019
Growth of Bacteria in Soy-Extended Ground Beef Stored at Three TemperaturesF A Draughon, C C Melton, J B StansburyJournal of Food Protection|July 18, 2001
Antimicrobial activity of essential oils from plants against selected pathogenic and saprophytic microorganismsM Elgayyar, F A Draughon, D A Golden, et al.Journal of Food Protection|March 15, 2019
Modification of the Processing Method for Home-Preservation of Tomato JuiceJ L Collins, Y Che Man, F A Draughon, et al.Pageof 2