Janet S. Hayes

Lu, Z., Perez-Diaz, I. M., Hayes, J. S., & Breidt, F. (2020). Bacteriophages Infecting Gram-Negative Bacteria in a Commercial Cucumber Fermentation. FRONTIERS IN MICROBIOLOGY, 11. https://doi.org/10.3389/fmicb.2020.01306

Perez-Diaz, I. M., McFeeters, R. F., Moeller, L., Johanningsmeier, S. D., Hayes, J., Fornea, D. S., … Bass, D. (2015). Commercial Scale Cucumber Fermentations Brined with Calcium Chloride Instead of Sodium Chloride. JOURNAL OF FOOD SCIENCE, 80(12), M2827–M2836. https://doi.org/10.1111/1750-3841.13107

Breidt, F., Jr., Hayes, J., & McFeeters, R. F. (2007). 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. https://doi.org/10.4315/0362-028X-70.11.2638

Breidt, F., Hayes, J. S., Osborne, J. A., & McFeeters, R. F. (2005). Determination of 5-log pathogen reduction times for heat-processed, acidified vegetable brines. JOURNAL OF FOOD PROTECTION, 68(2), 305–310. https://doi.org/10.4315/0362-028X-68.2.305

Breidt, F., Hayes, J. S., & McFeeters, R. F. (2004). 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. https://doi.org/10.4315/0362-028x-67.1.12