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Wei X, Verma T, Irmak S, Subbiah J. Effect of storage on microbial reductions after gaseous chlorine dioxide treatment of black peppercorns, cumin seeds, and dried basil leaves. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109627] [Reference Citation Analysis]
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Garcia JO, Wason S, Subbiah J, Eifert J, Strawn LK, Ponder MA. Media impacts recovery of Salmonella enterica and Enterococcus faecium NRRL B2354 from whole black peppercorns, basil leaves, and chia seeds treated with antimicrobial gasses. Front Food Sci Technol 2022;2. [DOI: 10.3389/frfst.2022.1033814] [Reference Citation Analysis]
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Seshadrinathan S, Chakraborty S. Fermentative Production of Erythritol from Cane Molasses Using Candida magnoliae: Media Optimization, Purification, and Characterization. Sustainability 2022;14:10342. [DOI: 10.3390/su141610342] [Reference Citation Analysis]
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Rana YS, Chen L, Balasubramaniam VM, Snyder AB. Superheated steam effectively inactivates diverse microbial targets despite mediating effects from food matrices in bench-scale assessments. Int J Food Microbiol 2022;378:109838. [PMID: 35863173 DOI: 10.1016/j.ijfoodmicro.2022.109838] [Reference Citation Analysis]
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Verma T, Wei X, Chaves BD, Howell T, Subbiah J. Antimicrobial efficacy of gaseous chlorine dioxide for inactivation of Salmonella and Enterococcus faecium NRRL B-2354 on dried basil leaves. LWT 2022;153:112488. [DOI: 10.1016/j.lwt.2021.112488] [Reference Citation Analysis]
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Wei X, Verma T, Danao MC, Ponder MA, Subbiah J. Gaseous chlorine dioxide technology for improving microbial safety of spices. Innovative Food Science & Emerging Technologies 2021;73:102783. [DOI: 10.1016/j.ifset.2021.102783] [Cited by in Crossref: 2] [Cited by in F6Publishing: 3] [Article Influence: 1.0] [Reference Citation Analysis]
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Xiong H, Zhu X, Lu S, Zhou C, Xu W, Zhou Z. Enhancement of plasma-catalytic oxidation of ethylene oxide (EO) over FeMn catalysts in a dielectric barrier discharge reactor. Sci Total Environ 2021;788:147675. [PMID: 34034179 DOI: 10.1016/j.scitotenv.2021.147675] [Cited by in Crossref: 8] [Cited by in F6Publishing: 8] [Article Influence: 4.0] [Reference Citation Analysis]
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Wason S, Verma T, Subbiah J. Validation of process technologies for enhancing the safety of low-moisture foods: A review. Compr Rev Food Sci Food Saf 2021. [PMID: 34323364 DOI: 10.1111/1541-4337.12800] [Cited by in Crossref: 8] [Cited by in F6Publishing: 10] [Article Influence: 4.0] [Reference Citation Analysis]
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Chen L, Jung J, Chaves BD, Jones D, Negahban M, Zhao Y, Subbiah J. Challenges of dry hazelnut shell surface for radio frequency pasteurization of inshell hazelnuts. Food Control 2021;125:107948. [DOI: 10.1016/j.foodcont.2021.107948] [Cited by in Crossref: 8] [Cited by in F6Publishing: 9] [Article Influence: 4.0] [Reference Citation Analysis]
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Dhowlaghar N, Zhu MJ. Control of Salmonella in low-moisture foods: Enterococcus faecium NRRL B-2354 as a surrogate for thermal and non-thermal validation. Crit Rev Food Sci Nutr 2021;:1-19. [PMID: 33798006 DOI: 10.1080/10408398.2021.1895055] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 1.5] [Reference Citation Analysis]
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