Temperature Resistance of Salmonella in Low–Water Activity Whey Protein Powder as Influenced by Salt Content

Sources and Risk Factors for Contamination, Survival, Persistence, and Heat Resistance of Salmonella in Low-Moisture Foods

(2016) RICHARD PODOLAK et al.   JOURNAL OF FOOD PROTECTION

Modeling the influence of temperature, water activity and water mobility on the persistence of Salmonella in low-moisture foods

(2013) S.M. Santillana Farakos et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Low–Water Activity Foods: Increased Concern as Vehicles of Foodborne Pathogens

(2013) LARRY R. BEUCHAT et al.   JOURNAL OF FOOD PROTECTION

Global Transcriptional Analysis of Dehydrated Salmonella enterica Serovar Typhimurium

(2012) Nadia Gruzdev et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

A dry-inoculation method for nut kernels

(2012) Tyann Blessington et al.   FOOD MICROBIOLOGY

Effect of Desiccation on Tolerance ofSalmonella entericato Multiple Stresses

(2011) Nadia Gruzdev et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY