| Inactivation of Salmonella enterica and Enterococcus faecium NRRL B-2354 in cumin seeds by radiofrequency heating L Chen, X Wei, S Irmak, BD Chaves, J Subbiah Food Control 103, 59-69, 2019 | 76 | 2019 |
| Radiofrequency pasteurization process for inactivation of Salmonella spp. and Enterococcus faecium NRRL B-2354 on ground black pepper X Wei, SK Lau, J Stratton, S Irmak, J Subbiah Food Microbiology 82, 388-397, 2019 | 74 | 2019 |
| Radio-frequency processing for inactivation of Salmonella enterica and Enterococcus faecium NRRL B-2354 in black peppercorn X Wei, SK Lau, J Stratton, S Irmak, A Bianchini, J Subbiah Journal of Food Protection 81 (10), 1685-1695, 2018 | 59 | 2018 |
| Effect of water activity on the thermal inactivation kinetics of Salmonella in milk powders X Wei, SK Lau, BD Chaves, MGC Danao, S Agarwal, J Subbiah Journal of Dairy Science 103 (8), 6904-6917, 2020 | 51 | 2020 |
| Evaluation of Enterococcus faecium NRRL B‐2354 as a Surrogate for Salmonella During Extrusion of Low‐Moisture Food T Verma, X Wei, SK Lau, A Bianchini, KM Eskridge, J Subbiah Journal of food science 83 (4), 1063-1072, 2018 | 48 | 2018 |
| Response surface methodology for Salmonella inactivation during extrusion processing of oat flour T Verma, X Wei, SK Lau, A Bianchini, KM Eskridge, J Stratton, ... Journal of food protection 81 (5), 815-826, 2018 | 38 | 2018 |
| A microbial challenge study for validating continuous radio-frequency assisted thermal processing pasteurization of egg white powder X Wei, SK Lau, BS Reddy, J Subbiah Food microbiology 85, 103306, 2020 | 35 | 2020 |
| Inactivation of Salmonella enterica and Enterococcus faecium NRRL B2354 on cumin seeds using gaseous ethylene oxide L Chen, X Wei, BD Chaves, D Jones, MA Ponder, J Subbiah Food Microbiology 94, 103656, 2021 | 30 | 2021 |
| Modeling the effect of temperature and relative humidity on the ethylene oxide fumigation of Salmonella and Enterococcus faecium in whole black peppercorn X Wei, L Chen, BD Chaves, MA Ponder, J Subbiah LWT 140, 110742, 2021 | 26 | 2021 |
| Evaluation of Enterococcus faecium NRRL B-2354 as a surrogate for Salmonella enterica in milk powders at different storage times and temperatures X Wei, S Agarwal, J Subbiah Journal of Dairy Science 104 (1), 198-210, 2021 | 23 | 2021 |
| Gaseous chlorine dioxide technology for improving microbial safety of spices X Wei, T Verma, MGC Danao, MA Ponder, J Subbiah Innovative Food Science & Emerging Technologies 73, 102783, 2021 | 20 | 2021 |
| Evaluation of Enterococcus faecium NRRL B-2354 as a surrogate for Salmonella in ground black pepper at different water activities X Wei, S Vasquez, H Thippareddi, J Subbiah International Journal of Food Microbiology 344, 109114, 2021 | 19 | 2021 |
| Effect of traditional and radiofrequency assisted thermal processing on the gel firmness of egg white powder A Kar, X Wei, K Majumder, K Eskridge, A Handa, J Subbiah Lwt 133, 110091, 2020 | 16 | 2020 |
| Antimicrobial efficacy of gaseous chlorine dioxide for inactivation of Salmonella and Enterococcus faecium NRRL B-2354 on dried basil leaves T Verma, X Wei, BD Chaves, T Howell Jr, J Subbiah LWT 153, 112488, 2022 | 15 | 2022 |
| Thermal inactivation kinetics of Salmonella enterica and Enterococcus faecium NRRL B-2354 as a function of temperature and water activity in fine ground black pepper S Wason, T Verma, X Wei, A Mauromoustakos, J Subbiah Food Research International 157, 111393, 2022 | 14 | 2022 |
| Heating of milk powders at low water activity to 95° C for 15 minutes using hot air-assisted radio frequency processing achieved pasteurization X Wei, S Agarwal, J Subbiah Journal of Dairy Science 104 (9), 9607-9616, 2021 | 11 | 2021 |
| Effect of storage on microbial reductions after gaseous chlorine dioxide treatment of black peppercorns, cumin seeds, and dried basil leaves X Wei, T Verma, S Irmak, J Subbiah Food Control 148, 109627, 2023 | 10 | 2023 |
| Recent developments in low-moisture foods: microbial validation studies of thermal pasteurization processes S Liu, X Wei, J Tang, W Qin, Q Wu Critical Reviews in Food Science and Nutrition 63 (21), 5306-5321, 2023 | 7 | 2023 |
| Thermal inactivation of Salmonella on chicken wings cooked in domestic convection and air fryer ovens C Cano, X Wei, CA Etaka, BD Chaves Journal of Food Science 87 (8), 3611-3619, 2022 | 6 | 2022 |
| Influence of pectin domains and protein on the viscosity and gelation properties of alkali-extracted pectin from green tea residue C Zhang, Y Wang, Y Lv, X Yang, X Wei Food Chemistry 430, 137039, 2024 | 5 | 2024 |
Jeyamkondan SubbiahProfessor of Food Science and Director of Center for Scalable & Intelligent AutomationVerified email at uark.edu