| Validation of process technologies for enhancing the safety of low‐moisture foods: A review S Wason, T Verma, J Subbiah Comprehensive Reviews in Food Science and Food Safety 20 (5), 4950-4992, 2021 | 54 | 2021 |
| 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 |
| Validation of radio frequency assisted traditional thermal processing for pasteurization of powdered infant formula milk Y Lin, J Subbiah, L Chen, T Verma, Y Liu Food Control 109, 106897, 2020 | 42 | 2020 |
| 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 |
| Pasteurization of dried basil leaves using radio frequency heating: A microbial challenge study and quality analysis T Verma, BD Chaves, S Irmak, J Subbiah Food Control 124, 107932, 2021 | 35 | 2021 |
| Thermal inactivation kinetics of Salmonella and Enterococcus faecium NRRL B-2354 on dried basil leaves T Verma, BD Chaves, T Howell Jr, J Subbiah Food Microbiology 96, 103710, 2021 | 27 | 2021 |
| Fate of aflatoxins in cornmeal during single-screw extrusion: A bioaccessibility approach KC Massarolo, JR Mendoza, T Verma, L Kupski, E Badiale-Furlong, ... Lwt 138, 110734, 2021 | 25 | 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 |
| In-package pasteurization of dried basil leaves using radiofrequency heating S Wason, T Verma, S Irmak, J Subbiah Food Control 141, 109179, 2022 | 17 | 2022 |
| 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 |
| Conical twin-screw extrusion is an effective inactivation process for Salmonella in low-moisture foods at temperatures above 65 C T Verma, J Subbiah LWT 114, 108369, 2019 | 14 | 2019 |
| Use of residence time versus screw speed in the response surface model for microbial inactivation during single-screw extrusion of low-moisture food T Verma, J Subbiah Food Control 115, 107293, 2020 | 11 | 2020 |
| 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 |
| Stability of fumonisin B1 and its bioaccessibility in extruded corn-based products KC Massarolo, JR Mendoza, T Verma, L Kupski, E Badiale-Furlong, ... Mycotoxin Research 37, 161-168, 2021 | 7 | 2021 |
| Validation of extrusion processing for the safety of low-moisture foods T Verma | 5 | 2017 |
| Process interventions for improving the microbiological safety of low moisture food ingredients T Verma The University of Nebraska-Lincoln, 2021 | 3 | 2021 |
| A Novel, Clean-Label Antimicrobial Solution to Control the Outgrowth of Listeria monocytogenes in Deli-style Turkey L Brown, T Verma, AL Nguyen, R Garza, R Ames, G McCoy IAFP 2024, 2024 | | 2024 |
| Inhibition of Clostridium botulinum by Antimicrobial Ingredients in a Model Meat System T Verma, D Unruh, AL Nguyen, BJ Wanless, K Schill, K Glass IAFP 2023, 2023 | | 2023 |
| Control of Salmonella enterica in Soft Wheat Berries by Tempering Solutions Containing Lactic Acid L Brown, T Verma, S LaSuer, R Ames, D Unruh IAFP 2023, 2023 | | 2023 |
Xinyao WeiFuzhou UniversityAdresă de e-mail confirmată pe fzu.edu.cn