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Journal of Food Science|March 27, 2018
Evaluation of Enterococcus faecium NRRL B-2354 as a Surrogate for Salmonella During Extrusion of Low-Moisture FoodTushar Verma, Xinyao Wei, Soon Kiat Lau, et al.Journal of Dairy Science|June 2, 2020
Effect of water activity on the thermal inactivation kinetics of Salmonella in milk powdersXinyao Wei, Soon Kiat Lau, Byron D Chaves, et al.Journal of Food Protection|April 13, 2018
Response Surface Methodology for Salmonella Inactivation during Extrusion Processing of Oat FlourTushar Verma, Xinyao Wei, Soon Kiat Lau, et al.Journal of Food Protection|June 20, 2022
Interlaboratory Evaluation of Enterococcus faecium NRRL B-2354 as a Salmonella Surrogate for Validating Thermal Treatment of Multiple Low-Moisture FoodsNurul Hawa Ahmad, Ian M Hildebrandt, Shannon R Pickens, et al.Pageof 2