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Journal of Food Protection|May 5, 2007
Inhibition of germination and outgrowth of Clostridium perfringens spores by lactic acid salts during cooling of injected turkeyPadmanabha Reddy Velugoti, Lalit K Bohra, Vijay K Juneja, et al.Journal of Food Science|August 21, 2010
Enhanced anthocyanin extraction from red cabbage using pulsed electric field processingTanya Gachovska, David Cassada, Jeyamkondan Subbiah, et al.International Journal of Food Microbiology|March 3, 2009
Mathematical modeling of growth of Salmonella in raw ground beef under isothermal conditions from 10 to 45 degrees CVijay K Juneja, Martin Valenzuela Melendres, Lihan Huang, et al.Journal of Food Protection|July 31, 2020
Blinding Protocols for Acquisition of Potentially Sensitive Food Safety InformationBrittany F Magdovitz, Sanjay Gummalla, Harshavardhan Thippareddi, et al.Foods (Basel, Switzerland)|November 11, 2022
Safety and Quality of Milk and Milk Products in Senegal-A ReviewCortney Leone, Harshavardhan Thippareddi, Cheikh Ndiaye, et al.Journal of Food Protection|March 7, 2013
Fate of Escherichia coli O157:H7 in mechanically tenderized beef prime rib following searing, cooking, and holding under commercial conditionsAnna C S Porto-Fett, Bradley A Shoyer, Harshavardhan Thippareddi, et al.Poultry Science|September 17, 2025
Exposure assessment model of Campylobacter concentration in United States broiler processing plantsRafael E Rivera, Jinquan Wang, Abhinav Mishra, et al.Food Microbiology|February 19, 2017
Dynamic predictive model for growth of Salmonella spp. in scrambled egg mixLin Li, Jihan Cepeda, Jeyamkondan Subbiah, et al.Poultry Science|September 29, 2020
Evaluating the efficacy of peracetic acid on Salmonella and Campylobacter on chicken wings at various pH levelsJasmine Kataria, Sasikala Vaddu, Estefania Novoa Rama, et al.Poultry Science|October 28, 2025
Exposure assessment of Campylobacter in United States broiler processing plants - Part 2: prevalence modelRafael E Rivera, Jinquan Wang, Abhinav Mishra, et al.Pageof 8