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Journal of Food Protection|August 18, 2009
Development of a high pressure processing inactivation model for hepatitis A virusStephen F Grove, Alvin Lee, Cynthia M Stewart, et al.Microorganisms|October 28, 2023
Comparison of Antibacterial Activity of Phytochemicals against Common Foodborne Pathogens and Potential for Selection of ResistanceRyan Sweet, Catherine Booth, Kathryn Gotts, et al.Food Microbiology|December 6, 2014
Cleaning and sanitation of Salmonella-contaminated peanut butter processing equipmentElizabeth M Grasso, Stephen F Grove, Lindsay A Halik, et al.Journal of Food Protection|April 25, 2006
Inactivation of foodborne viruses of significance by high pressure and other processesStephen F Grove, Alvin Lee, Tom Lewis, et al.International Journal of Food Microbiology|January 16, 2015
Norovirus cross-contamination during preparation of fresh produceStephen F Grove, Annamalai Suriyanarayanan, Balasubramanyam Puli, et al.Journal of Food Protection|June 14, 2012
Effect of growth on the thermal resistance and survival of Salmonella Tennessee and Oranienburg in peanut butter, measured by a new thin-layer thermal death time deviceSusanne E Keller, Elizabeth M Grasso, Lindsay A Halik, et al.Pageof 1