1. Evaluating the efficacy of sodium acid sulfate to reduce Escherichia coli O157:H7 and its biofilms on food-contact surfaces. (March 2021) Authors: Weerarathne, Pabasara; Payne, Josh; Saha, Joyjit; Kountoupis, Tony; Jadeja, Ravi; Jaroni, Divya Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 139(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Influences of weight and thickness on cooking time required for various mechanically tenderized beef steaks to reach minimum safe internal temperature without resting. (August 2019) Authors: Saha, Joyjit; Jaroni, Divya; Nelson, Jacob; Willoughby, Chuck; McDaniel, Conner; Jadeja, Ravi Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 110(2019) Page Start: 365 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Investigation of the antimicrobial mode of action of sodium acid sulfate and potassium acid sulfate. (August 2021) Authors: McDaniel, Conner; Teng, Xin Mei; Jaroni, Divya; Jadeja, Ravi Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 148(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Predictive model for growth of Clostridium botulinum from spores during cooling of cooked ground chicken. (November 2021) Authors: Juneja, Vijay K.; Xu, Xinran; Osoria, Marangeli; Glass, Kathleen A.; Schill, Kristin M.; Golden, Max C.; Schaffner, Donald W.; Dev Kumar, Govindaraj; Dunn, Laurel; Jadeja, Ravi; Shrestha, Subash; Mishra, Abhinav Journal: Food research international Issue: Volume 149(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Value-added utilization of beef by-products and low-value comminuted beef: challenges and opportunities. (December 2022) Authors: Jadeja, Ravi; Teng, Xin M; Mohan, Anand; Duggirala, Krishnabrunda Journal: Current opinion in food science Issue: Volume 48(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗