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Foodborne Pathogens and Disease|March 3, 2025
The Minimum Growth Temperatures of Shiga Toxin-Producing Escherichia coliLin Walker, Shengqian Sun, Harshavardhan ThippareddiFood Microbiology|November 13, 2007
Predictive model for growth of Clostridium perfringens during cooling of cooked uncured beefVijay K Juneja, Harry Marks, Harshavardhan ThippareddiJournal of Food Science|November 3, 2017
Radiofrequency Heating for Enhancing Microbial Safety of Shell Eggs Immersed in Deionized WaterSoon Kiat Lau, Harshavardhan Thippareddi, Jeyamkondan SubbiahJournal of Food Protection|April 24, 2025
Efficacy of Residual Ozone on Surrogate Microorganisms for Waterborne Pathogens in Bottled WaterWilliam Ryan Schwaner, Sanjay Kumar, Harshavardhan ThippareddiJournal of Food Protection|July 27, 2025
Reduction of Enteric Pathogens in Bottled Water Using Residual OzoneWilliam Ryan Schwaner, Sanjay Kumar, Harshavardhan ThippareddiMeat Science|August 3, 2018
Practical use of natural antioxidants in meat products in the U.S.: A reviewNatalie J Oswell, Harshavardhan Thippareddi, Ronald B PeggJournal of Food Protection|February 22, 2017
Thermal Resistance of Clostridium difficile Spores in Peptone Water and Pork MeatMauricio Redondo-Solano, Dennis E Burson, Harshavardhan ThippareddiInternational Journal of Food Microbiology|October 8, 2010
Inactivation of Escherichia coli O157:H7 and Salmonella spp. on alfalfa seeds by caprylic acid and monocaprylinSu-sen Chang, Mauricio Redondo-Solano, Harshavardhan ThippareddiInternational Journal of Food Microbiology|March 2, 2021
Evaluation of Enterococcus faecium NRRL B-2354 as a surrogate for Salmonella in ground black pepper at different water activitiesXinyao Wei, Sabrina Vasquez, Harshavardhan Thippareddi, et al.Journal of Food Science|February 13, 2016
Novel Radiofrequency-Assisted Thermal Processing Improves the Gelling Properties of Standard Egg White PowderSreenivasula Reddy Boreddy, Harshavardhan Thippareddi, Glenn Froning, et al.Pageof 8