Kathryn L. Kay

Kay, K. L., Breidt, F., Fratamico, P. M., Baranzoni, G. M., Kim, G.-H., Grunden, A. M., & Oh, D.-H. (2017). Escherichia coli O157:H7 Acid Sensitivity Correlates with Flocculation Phenotype during Nutrient Limitation. FRONTIERS IN MICROBIOLOGY, 8. https://doi.org/10.3389/fmicb.2017.01404

Breidt, F., Jr., Kay, K., Cook, J., Osborne, J., Ingham, B., & Arritt, F. (2013). Determination of 5-Log Reduction Times for Escherichia coli O157:H7, Salmonella enterica, or Listeria monocytogenes in Acidified Foods with pH 3.5 or 3.8. JOURNAL OF FOOD PROTECTION, 76(7), 1245–1249. https://doi.org/10.4315/0362-028x.jfp-12-528

Vitchuli, N., Shi, Q., Nowak, J., Kay, K., Caldwell, J. M., Breidt, F., … Zhang, X. (2011). Multifunctional ZnO/Nylon 6 nanofiber mats by an electrospinning-electrospraying hybrid process for use in protective applications. SCIENCE AND TECHNOLOGY OF ADVANCED MATERIALS, 12(5). https://doi.org/10.1088/1468-6996/12/5/055004