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Schlesser, Joseph E; Parisi, Brian (2009) Inactivation of Yersinia pseudotuberculosis 197 and Francisella tularensis LVS in beverages by high pressure processing. J Food Prot 72:165-8
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Albillos, Silvia M; Menhart, Nicholas; Fu, Tong-Jen (2009) Structural stability of Amandin, a major allergen from almond (Prunus dulcis), and its acidic and basic polypeptides. J Agric Food Chem 57:4698-705
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Schlesser, J E; Gerdes, R; Ravishankar, S et al. (2006) Survival of a five-strain cocktail of Escherichia coli O157:H7 during the 60-day aging period of cheddar cheese made from unpasteurized milk. J Food Prot 69:990-8
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Fleischman, G J; Napier, C L; Stewart, D et al. (2003) Effect of temperature on the growth response of Salmonella enteritidis inoculated onto the vitelline membranes of fresh eggs. J Food Prot 66:1368-73
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Song, Y S; Begley, T; Paquette, K et al. (2003) Effectiveness of polypropylene film as a barrier to migration from recycled paperboard packaging to fatty and high-moisture food. Food Addit Contam 20:875-83
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Reddy, N R; Solomon, H M; Tetzloff, R C et al. (2003) Inactivation of Clostridium botulinum type A spores by high-pressure processing at elevated temperatures. J Food Prot 66:1402-7
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Jackson, Lauren S; Beacham-Bowden, Tina; Keller, Susanne E et al. (2003) Apple quality, storage, and washing treatments affect patulin levels in apple cider. J Food Prot 66:618-24
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Brusic, V; Petrovsky, N; Gendel, S M et al. (2003) Computational tools for the study of allergens. Allergy 58:1083-92
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Brusic, V; Millot, M; Petrovsky, N et al. (2003) Allergen databases. Allergy 58:1093-100
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Fu, Tong-Jen; Abbott, Upasana R; Hatzos, Catherine (2002) Digestibility of food allergens and nonallergenic proteins in simulated gastric fluid and simulated intestinal fluid-a comparative study. J Agric Food Chem 50:7154-60
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Showing the most recent 10 out of 31 publications
