1. Effect of the of 10-valent pneumococcal conjugate vaccine in Nepal 4 years after introduction: an observational cohort study. Issue 10 (October 2022) Authors: Shrestha, Shrijana; Gurung, Meeru; Amatya, Puja; Bijukchhe, Sanjeev; Bose, Anindya Sekhar; Carter, Michael J; Gautam, Madhav C; Gurung, Sunaina; Hinds, Jason; Kandasamy, Rama; Kelly, Sarah; Khadka, Bibek; Maskey, Pratistha; Mujadidi, Yama F; O'Reilly, Peter J; Pokhrel, Bhishma; Pradhan, Rahul; Sh... Journal: Lancet Issue: Volume 10:Issue 10(2022) Page Start: e1494 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Predictive model for growth of Clostridium botulinum from spores at temperatures applicable to cooling of cooked ground pork. (May 2022) Authors: Juneja, Vijay K.; Sidhu, Gaganpreet; Xu, Xinran; Osoria, Marangeli; Glass, Kathleen A.; Schill, Kristin M.; Golden, Max C.; Schaffner, Donald W.; Kumar, Govindaraj D.; Shrestha, Subash; Singh, Manpreet; Mishra, Abhinav Journal: Innovative food science & emerging technologies Issue: Volume 77(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. 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) ↗
4. Survival of Salmonella spp. in low water activity chicken base paste and powder formulated at different salt levels. (January 2016) Authors: Shrestha, Subash; Nummer, Brian Journal: Food control Issue: Volume 59(2016:Jan.) Page Start: 663 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗