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Food and Waterborne Parasitology|February 26, 2020
Low salt exposure results in inactivation of Toxoplasma gondii bradyzoites during formulation of dry cured ready-to-eat pork sausageJ Fredericks, D S Hawkins-Cooper, D E Hill, et al.Zoonoses and Public Health|December 9, 2009
Cessation of Trichinella spiralis transmission among scavenging mammals after the removal of infected pigs from a poorly managed farm: implications for trichinae transmission in the USD E Hill, V Pierce, K Darwin Murrell, et al.Journal of Food Protection|May 22, 2020
Inactivation of Toxoplasma gondii Bradyzoites after Salt Exposure during Preparation of Dry-Cured HamsJorrell Fredericks, Diane S Hawkins-Cooper, Dolores E Hill, et al.Food and Waterborne Parasitology|February 26, 2020
Curing conditions to inactivate Trichinella spiralis muscle larvae in ready-to-eat pork sausageD E Hill, J Luchansky, A Porto-Fett, et al.Frontiers in Parasitology|January 16, 2025
Identification of broadly-conserved parasitic nematode proteins that activate immunityBruce A Rosa, Dante S Zarlenga, Valsin M Fournet, et al.Food and Waterborne Parasitology|February 26, 2020
Rapid inactivation of Toxoplasma gondii bradyzoites during formulation of dry cured ready-to-eat pork sausageD E Hill, J Luchansky, A Porto-Fett, et al.The Journal of Parasitology|May 19, 2021
SEROPREVALENCE OF TOXOPLASMA GONDII IN MARKET HOGS COLLECTED FROM U.S. SLAUGHTERHOUSESJorrell Fredericks, Dolores E Hill, Diane S Hawkins-Cooper, et al.Pageof 2