| Validation of the baking process as a kill-step for controlling Salmonella in muffins LH Channaiah, M Michael, JC Acuff, RK Phebus, H Thippareddi, ... International journal of food microbiology 250, 1-6, 2017 | 59 | 2017 |
| Practice and Progress: Updates on Outbreaks, Advances in Research, and Processing Technologies for Low-moisture Food Safety JC Acuff, JS Dickson, JM Farber, EM Grasso-Kelley, C Hedberg, A Lee, ... Journal of Food Protection 86 (1), 100018, 2023 | 41 | 2023 |
| Inactivation of Salmonella enterica and Surrogate Enterococcus faecium on Whole Black Peppercorns and Cumin Seeds Using Vacuum Steam Pasteurization JJ Newkirk, J Wu, JC Acuff, CB Caver, K Mallikarjunan, BD Wiersema, ... Frontiers in Sustainable Food Systems 2, 48, 2018 | 35 | 2018 |
| Thermal inactivation of Salmonella, Shiga toxin-producing Escherichia coli, Listeria monocytogenes, and a surrogate (Pediococcus acidilactici) on raisins, apricot halves, and … JC Acuff, J Wu, C Marik, K Waterman, D Gallagher, H Huang, RC Williams, ... International Journal of Food Microbiology 333, 108814, 2020 | 27 | 2020 |
| Validation of a nut muffin baking process and thermal resistance characterization of a 7-serovar Salmonella inoculum in batter when introduced via flour or walnuts LH Channaiah, M Michael, JC Acuff, K Lopez, RK Phebus, H Thippareddi, ... International journal of food microbiology 294, 27-30, 2019 | 18 | 2019 |
| Thermal inactivation of Salmonella during hard and soft cookies baking process LH Channaiah, M Michael, JC Acuff, RK Phebus, H Thippareddi, ... Food Microbiology 100, 103874, 2021 | 15 | 2021 |
| Comparison of survival and heat resistance of Escherichia coli O121 and Salmonella in muffins M Michael, J Acuff, K Lopez, D Vega, R Phebus, H Thippareddi, ... International journal of food microbiology 317, 108422, 2020 | 15 | 2020 |
| Validation of a Simulated Commercial Frying Process to Control Salmonella in Donuts LH Channaiah, M Michael, J Acuff, K Lopez, D Vega, G Milliken, ... Foodborne Pathogens and Disease 15 (12), 763-769, 2018 | 12 | 2018 |
| Survivability and thermal resistance of Salmonella and Escherichia coli O121 in wheat flour during extended storage of 360 days M Michael, JC Acuff, D Vega, AS Sekhon, LH Channaiah, RK Phebus International Journal of Food Microbiology 362, 109495, 2022 | 11 | 2022 |
| Evaluation of thermal inactivation parameters of Salmonella in whole wheat multigrain bread LH Channaiah, M Michael, JC Acuff, RK Phebus, H Thippareddi, ... Food microbiology 82, 334-341, 2019 | 10 | 2019 |
| Evaluation of Listeria monocytogenes and Staphylococcus aureus Survival and Growth during Cooling of Hams Cured with Natural-Source Nitrite J Wu, J Acuff, K Waterman, M Ponder Journal of Food Protection 84 (2), 286-290, 2021 | 6 | 2021 |
| Evaluation of individual and combined antimicrobial spray treatments on chilled beef subprimal cuts to reduce Shiga toxin-producing Escherichia coli populations JC Acuff Kansas State University, 2017 | 6 | 2017 |
| Evaluating the safety of sous-vide cooking for beef products inoculated with single strains of Salmonella enterica and Escherichia coli O157 K Patil, M Adhikari, P Rubinelli, K Desiree, KR Vierck, JC Acuff Journal of Food Protection 87 (5), 100252, 2024 | 5 | 2024 |
| Validation of simulated commercial manufacturing of flour tortillas to control Salmonella contamination LH Channaiah, M Michael, JC Acuff, D Vega, K Lopez, RK Phebus, ... Journal of Food Safety 41 (2), e12879, 2021 | 4 | 2021 |
| The Bactericidal Activity of a Novel Aneurinibacillus aneurinilyticus Isolate Effectively Controls Foodborne Pathogens Campylobacter jejuni and Listeria monocytogenes PM Rubinelli, R Liyanage, J Lay, JC Acuff Applied Sciences 13 (18), 10257, 2023 | 3 | 2023 |
| Inactivation kinetics of a surrogate yield conservative predictions of foodborne pathogen reductions from low water activity foods of varying size and composition during low … JC Acuff, K Waterman, J Wu, CM Murphy, D Gallagher, MA Ponder Heliyon 9 (7), 2023 | 2 | 2023 |
| Thermal Resistance of Single Strains of Shiga Toxin–Producing Escherichia coli O121: H19 and O157: H7 Based on Culture Preparation Method and Osmolyte-Reduced Water Activity JC Acuff, K Waterman, J Ramakrishnan, MA Ponder Journal of Food Protection 84 (1), 122-127, 2021 | 2 | 2021 |
| Mitigating Mushroom Risks: Evaluating Cooking Practices for Salmonella Reduction in Dried Mushrooms. K Patil, K Desiree, M Adhikari, K Christmas, P Rubinelli, JC Acuff Food Protection Trends 44 (3), 2024 | 1 | 2024 |
| Face Masks as Sources of Cross-Contamination during Food Preparation. EL Kadas, PM Rubinelli, JA Lee, JC Acuff Food Protection Trends 43 (3), 2023 | 1 | 2023 |
| Corrigendum to “Survivability and thermal resistance of Salmonella and Escherichia coli O121 in wheat flour during extended storage of 360 days” in [Int. J. Food Microbiol. 362 … M Michael, JC Acuff, D Vega, AS Sekhon, LH Channaiah, RK Phebus International Journal of Food Microbiology 390, 110123, 2023 | 1 | 2023 |
