1. Application of MS bacteriophages on contaminated trimmings reduces Escherichia coli O157 and non-O157 in ground beef. (December 2020) Authors: Shebs-Maurine, E.L.; Torres, E.S.; Yeh-Parker, Y.; de Mello, A.S. Journal: Meat science Issue: Volume 170(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Bacteriophage application on red meats and poultry: Effects on Salmonella population in final ground products. (May 2017) Authors: Yeh, Y.; Purushothaman, P.; Gupta, N.; Ragnone, M.; Verma, S.C.; de Mello, A.S. Journal: Meat science Issue: Volume 127(2017) Page Start: 30 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effect of ultraviolet light, organic acids, and bacteriophage on Salmonella populations in ground beef. (May 2018) Authors: Yeh, Y.; de Moura, F.H.; Van Den Broek, K.; de Mello, A.S. Journal: Meat science Issue: Volume 139(2018) Page Start: 44 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effects of bacteriophages and peroxyacetic acid applications on beef contaminated with Salmonella during different grinding stages. (March 2021) Authors: Shebs-Maurine, E.L.; Giotto, F.M.; Laidler, S.T.; de Mello, A.S. Journal: Meat science Issue: Volume 173(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effects of finishing diets containing wet distillers grains plus solubles on beef quality attributes and fatty acid profile. (February 2018) Authors: de Mello, A.S.; Jenschke, B.E.; Senaratne, L.S.; Carr, T.P.; Erickson, G.E.; Calkins, C.R. Journal: Meat science Issue: Volume 136(2018) Page Start: 16 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effects of long spray-chilling on water pocket development in ribeyes. (July 2017) Authors: de Mello, A.S.; Ringkob, T.P.; Yeh, Y. Journal: Meat science Issue: Volume 129(2017) Page Start: 185 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Effects of MS bacteriophages, ultraviolet light, and organic acid applications on beef trim contaminated with STEC O157:H7 and the "Big Six" serotypes after a simulated High Event Period Scenario. (June 2022) Authors: Shebs, E.L.; Giotto, F.M.; de Mello, A.S. Journal: Meat science Issue: Volume 188(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Efficacy of bacteriophage and organic acids in decreasing STEC O157:H7 populations in beef kept under vacuum and aerobic conditions: A simulated High Event Period scenario. (April 2020) Authors: Shebs, E.L.; Lukov, M.J.; Giotto, F.M.; Torres, E.S.; de Mello, A.S. Journal: Meat science Issue: Volume 162(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Evaluation of palatability and muscle composition of novel value-added beef cuts. (January 2018) Authors: Yeh, Y.; Omaye, S.T.; Ribeiro, F.A.; Calkins, C.R.; de Mello, A.S. Journal: Meat science Issue: Volume 135(2018) Page Start: 79 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗