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Journal of Food Protection|February 9, 2019
Inhibition of Vibrio parahaemolyticus 04:K11 by Butylated HydroxyanisoleM C Robach, L A Smoot, M D PiersonJournal of Bacteriology|March 1, 1971
Biosynthesis during recovery of heat-injured Salmonella typhimuriumM D Pierson, R I Tomlins, Z J OrdalApplied and Environmental Microbiology|April 1, 1982
Inhibition of Clostridium botulinum by antioxidants, phenols, and related compoundsN R Reddy, M D Pierson, R V LechowichApplied and Environmental Microbiology|December 1, 1979
Differentiation of selected Enterobacteriaceae by pyrolysis-gas-liquid chromatographyN J Stern, A W Kotula, M D PiersonApplied and Environmental Microbiology|December 1, 1976
Sublethal heat stress of Vibrio parahaemolyticusB S Emswiler, M D Pierson, S P ShoemakerApplied and Environmental Microbiology|October 1, 1984
Intracellular glycosidases of human colon Bacteroides ovatus B4-11N R Reddy, J K Palmer, M D Pierson, et al.Journal of Food Protection|May 30, 2019
Use of a Modified Gompertz Equation to Model Nonlinear Survival Curves for Listeria monocytogenes Scott AR H Linton, W H Carter, M D Pierson, et al.Applied and Environmental Microbiology|November 1, 1979
Effect of sample transport systems on survival of bacteria in ground beefA W Kotula, M D Pierson, B S Emswiler, et al.Journal of Food Protection|December 1, 2001
Levels of Vibrio vulnificus and organoleptic quality of raw shellstock oysters (Crassostrea virginica) maintained at different storage temperaturesT A Lorca, M D Pierson, G J Flick, et al.Critical Reviews in Food Science and Nutrition|January 1, 1982
Legume-based fermented foods: their preparation and nutritional qualityN R Reddy, M D Pierson, S K Sathe, et al.Pageof 5