2020 journal article
Bacteriophages Infecting Gram-Negative Bacteria in a Commercial Cucumber Fermentation
FRONTIERS IN MICROBIOLOGY, 11.
2015 journal article
Commercial Scale Cucumber Fermentations Brined with Calcium Chloride Instead of Sodium Chloride
JOURNAL OF FOOD SCIENCE, 80(12), M2827–M2836.
2007 journal article
Determination of 5-log reduction times for food pathogens in acidified cucumbers during storage at 10 and 25 degrees C
JOURNAL OF FOOD PROTECTION, 70(11), 2638–2641.
2005 journal article
Determination of 5-log pathogen reduction times for heat-processed, acidified vegetable brines
JOURNAL OF FOOD PROTECTION, 68(2), 305–310.
2004 journal article
Independent effects of acetic acid and pH on survival of Escherichia coli in simulated acidified pickle products
JOURNAL OF FOOD PROTECTION, 67(1), 12–18.