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Journal of Dairy Science|March 20, 2021
Growth potential and biofilm development of nonstarter bacteria on surfaces exposed to a continuous whey streamBrandon Selover, Joy G Waite-CusicAdvances in Applied Microbiology|September 5, 2009
Chapter 3: Antimicrobial properties of hydroxyxanthenesJoy G Waite, Ahmed E YousefJournal of Food Protection|September 25, 2008
Enhanced inactivation of foodborne pathogenic and spoilage bacteria by FD&C Red no. 3 and other xanthene derivatives during ultrahigh pressure processingJoy G Waite, Ahmed E YousefFood Microbiology|December 19, 2015
Conventional curing practices reduce generic Escherichia coli and Salmonella spp. on dry bulb onions produced with contaminated irrigation waterAlexander W Emch, Joy G Waite-CusicJournal of Dairy Science|April 5, 2021
Population dynamics of coliforms in a commercial Cheddar cheese production facilityBrandon Selover, Jared Johnson, Joy G Waite-CusicJournal of Dairy Science|December 18, 2017
Effect of leaving milk trucks empty and idle for 6 h between raw milk loadsEva Kuhn, Lisbeth Meunier-Goddik, Joy G Waite-CusicJournal of Dairy Science|November 5, 2018
Influence of cheese-making recipes on the composition and characteristics of Camembert-type cheeseDanton Batty, Joy G Waite-Cusic, Lisbeth Meunier-GoddikJournal of Dairy Science|December 25, 2017
Short communication: Snapshot of industry milk hauling practices in the western United StatesEva Kuhn, Lisbeth Meunier-Goddik, Joy G Waite-CusicJournal of Dairy Science|August 12, 2019
Camembert-type cheese quality and safety implications in relation to the timing of high-pressure processing during agingDanton Batty, Lisbeth Meunier-Goddik, Joy G Waite-CusicFood Microbiology|March 10, 2009
Isolation and identification of spoilage microorganisms using food-based media combined with rDNA sequencing: ranch dressing as a model foodJoy G Waite, Joseph M Jones, Ahmed E YousefPageof 2