H. Thippareddi

发表

Enhanced anthocyanin extraction from red cabbage using pulsed electric field processing.

M. Hanna, D. Snow, J. Subbiah, 2010, Journal of food science.

Modeling cooling of ready-to-eat meats by 3D finite element analysis: Validation in meat processing facilities

Curtis L. Weller, Jeyamkondan Subbiah, Mehrdad Negahban, 2013 .

Predictive model for growth of Clostridium perfringens during cooling of cooked beef supplemented with NaCl, sodium nitrite and sodium pyrophosphate.

H. Marks, H. Thippareddi, V. Juneja, 2013 .

Predictive model for growth of Clostridium perfringens during cooling of cooked uncured meat and poultry.

H. Marks, H. Thippareddi, V. Juneja, 2011, Food microbiology.

Development of an integrated model for heat transfer and dynamic growth of Clostridium perfringens during the cooling of cooked boneless ham.

L Wang, A. Amézquita, C. Weller, 2005, International journal of food microbiology.

Interactive effects of temperature, pH, and water activity on the growth kinetics of Shiga toxin-producing Escherichia coli O104:H4 3.

V. Wu, S. Mukhopadhyay, H. Thippareddi, 2014, Journal of food protection.

Texture of Fermented Summer Sausage With Differing pH, Endpoint Temperature, and High Pressure Processing Times

A. Stelzleni, H. Thippareddi, M. Rigdon, 2020 .

Emerging Meat Processing Technologies for Microbiological Safety of Meat and Meat Products

Cortney M. Leone, Manpreet Singh, H. Thippareddi, 2020 .

Blinding Protocols for Acquisition of Potentially Sensitive Food Safety Information.

H. Thippareddi, M. Harrison, B. F. Magdovitz, 2020, Journal of food protection.

Radiofrequency Heating for Enhancing Microbial Safety of Shell Eggs Immersed in Deionized Water.

J. Subbiah, S. Lau, H. Thippareddi, 2017, Journal of food science.

Evaluation of Enterococcus faecium NRRL B-2354 as a surrogate for Salmonella in ground black pepper at different water activities.

J. Subbiah, H. Thippareddi, Xinyao Wei, 2021, International journal of food microbiology.

Evaluating best practices for Campylobacter and Salmonella reduction in poultry processing plants.

M. Singh, H. Thippareddi, S. F. Bilgili, 2016, Poultry science.

Evaluation of multi blade shear (MBS) for determining texture of raw and cooked broiler breast fillets with the woody breast myopathy

A. Stelzleni, H. Zhuang, H. Thippareddi, 2021, Poultry science.

Inhibition of Clostridium perfringens spore germination and outgrowth by lemon juice and vinegar product in reduced NaCl roast beef.

H. Thippareddi, V. Juneja, D. Burson, 2012, Journal of food science.

Translocation of surface-inoculated Escherichia coli O157:H7 into beef subprimals following blade tenderization.

R. Phebus, H. Thippareddi, J. Call, 2008, Journal of food protection.

The efficacy of antimicrobial interventions on Shiga toxin producing Escherichia coli (STEC) surrogate populations inoculated on beef striploins prior to blade tenderization

A. Stelzleni, H. Thippareddi, M. Rigdon, 2020 .

Evaluation of post-fermentation heating times and temperatures for controlling Shiga toxin-producing Escherichia coli cells in a non-dried, pepperoni-type sausage

R. Phebus, H. Thippareddi, P. Taormina, 2018, Italian journal of food safety.

Use of an Electrostatic Spraying System or the Sprayed Lethality in Container Method To Deliver Antimicrobial Agents onto the Surface of Beef Subprimals To Control Shiga Toxin-Producing Escherichia coli.

Nicholas J. Sevart, R. Phebus, H. Thippareddi, 2017, Journal of food protection.

Microbiological Safety of Commercial Prime Rib Preparation Methods: Thermal Inactivation of Salmonella in Mechanically Tenderized Rib Eye.

H. Thippareddi, J. Luchansky, A. Porto-Fett, 2015, Journal of food protection.

Thermal inactivation of Escherichia coli O157:H7 and non-O157 shiga toxin-producing Escherichia coli cells in mechanically tenderized veal.

H. Thippareddi, J. Luchansky, A. Porto-Fett, 2014, Journal of food protection.

Thermal Inactivation of Escherichla coil 0157:1-17 in Blade-Tenderized Beef Steaks Cooked on a Commercial Open-Flame Gas GriIlt1

R. Phebus, H. Thippareddi, J. Luchansky, 2022 .

Machine Learning Model for Assuring Bird Welfare during Transportation

R. Pidaparti, H. Thippareddi, A. Moghadam, 2022, AgriEngineering.

Coronaviruses – Potential human threat from foodborne transmission?

S. Balamurugan, J. Brassard, J. Patel, 2020, LWT.

USE of OXYRASETM ENZYME IN ENRICHMENTS to ENHANCE the RECOVERY of ESCHERICHIA COLI O157:H7 FROM CULTURE MEDIA and GROUND BEEF1

R. Phebus, C. Kastner, H. Thippareddi, 1992 .

Prevalence and antimicrobial resistance of Salmonella in conventional and no antibiotics ever broiler farms in the United States

Cortney M. Leone, H. D. den Bakker, H. Thippareddi, 2021, Food Control.

Inhibition of germination and outgrowth of Clostridium perfringens spores by buffered calcium, potassium and sodium citrates in cured and non-cured injected pork during cooling

Saurabh Kumar, H. Thippareddi, V. Juneja, 2020 .

Phenotypic and Genotypic Characterization of Antimicrobial Resistance in Salmonella Strains Isolated from Chicken Carcasses and Parts Collected at Different Stages during Processing.

M. Bugarel, H. Thippareddi, M. Brashears, 2019, Journal of food protection.

Dynamic predictive model for growth of Salmonella spp. in scrambled egg mix.

J. Subbiah, G. Froning, H. Thippareddi, 2017, Food microbiology.

Growth potential of Clostridium perfringens from spores in acidified beef, pork, and poultry products during chilling.

H. Thippareddi, V. Juneja, T. Mohr, 2013, Journal of food protection.

Sanitary Carcass Dressing and Food Safety Practices in South Central U.S. Small and Very Small Establishments Manufacturing Fresh and Not-Ready-to-Eat Pork Product

H. Thippareddi, T. Taylor, J. Anding, 2018 .

Predictive models for the growth of Cronobacter sakazakii in reconstituted powdered infant formula

J. Subbiah, H. Thippareddi, P. R. Velugoti, 2019, Indian Journal of Dairy Science.

Behavior of Listeria monocytogenes in Butter milk, an Indian Fermented Milk Beverage

Saurabh Kumar, H. Thippareddi, Sanjay Kumar, 2016 .

Inhibition of Clostridium perfringens spore germination and outgrowth by buffered vinegar and lemon juice concentrate during chilling of ground turkey roast containing minimal ingredients.

H. Thippareddi, V. Juneja, D. Burson, 2010, Journal of food protection.

Inhibition of germination and outgrowth of Clostridium perfringens spores by lactic acid salts during cooling of injected turkey.

H. Thippareddi, V. Juneja, L. Bohra, 2007, Journal of food protection.

Control of Clostridium perfringens in cooked ground beef by carvacrol, cinnamaldehyde, thymol, or oregano oil during chilling.

M. Friedman, H. Thippareddi, V. Juneja, 2006, Journal of food protection.

Validation of a traditional Italian-style salami manufacturing process for control of Salmonella and Listeria monocytogenes.

R. Phebus, H. Thippareddi, J. Marsden, 2006, Journal of food protection.

Evaluation of thermal inactivation parameters of Salmonella in whole wheat multigrain bread.

G. Milliken, R. Phebus, H. Thippareddi, 2019, Food microbiology.

Chitosan Protects Cooked Ground Beef and Turkey Against Clostridium perfringens Spores During Chilling

M. Friedman, H. Thippareddi, V. Juneja, 2006 .

Thermal Resistance of Clostridium difficile Spores in Peptone Water and Pork Meat.

H. Thippareddi, M. Redondo-Solano, D. Burson, 2016, Journal of food protection.

Antimicrobial and immunomodulatory effects of tannic acid supplementation in broilers infected with Salmonella Typhimurium

H. Thippareddi, R. Gogal, Brett L Marshall, 2022, Poultry science.

Safety and Quality of Milk and Milk Products in Senegal—A Review

C. Ndiaye, H. Thippareddi, Younoussa Diallo, 2022, Foods.

Practical use of natural antioxidants in meat products in the U.S.: A review.

Natalie J. Oswell, R. Pegg, H. Thippareddi, 2018, Meat science.

Predictive model for growth of Clostridium perfringens during cooling of cooked uncured beef.

H. Marks, H. Thippareddi, V. Juneja, 2002, Food microbiology.

Effect of Dietary Fructooligosaccharide (FOS) Supplementation on Ileal Microbiota in Broiler Chickens

H. Thippareddi, Y. Shang, Sanjay Kumar, 2018, Poultry science.

Inactivation of Escherichia coli O157:H7 and Salmonella spp. on alfalfa seeds by caprylic acid and monocaprylin.

H. Thippareddi, M. Redondo-Solano, Su-Sen Chang, 2010, International journal of food microbiology.

Dynamic predictive model for the growth of Salmonella spp. in liquid whole egg.

J. Subbiah, G. Froning, H. Thippareddi, 2011, Journal of food science.

Effect of a carrageenan/chitosan coating with allyl isothiocyanate on microbial spoilage and quality of chicken breast

H. Thippareddi, J. Kataria, E. N. Rama, 2022, Poultry science.

Modeling the effect of temperature on growth of Salmonella in chicken.

Jeyamkondan Subbiah, Lihan Huang, Harshavardhan Thippareddi, 2007, Food microbiology.

A comparative study for determination of thermal inactivation parameters of Salmonella in high gel and standard egg white powder using three methods

H. Thippareddi, N. Anderson, Shengqian Sun, 2022, LWT.

Incidence, species and antimicrobial resistance of naturally occurring Campylobacter isolates from quail carcasses sampled in a commercial processing facility

J. Frye, J. Lawrence, K. Cook, 2018 .

Meat and Poultry

S. Balamurugan, Manpreet Singh, H. Thippareddi, 2019, Food Microbiology.

Comparison of survival and heat resistance of Escherichia coli O121 and Salmonella in muffins.

R. Phebus, H. Thippareddi, K. Lopez, 2017, International journal of food microbiology.

Validation of the baking process as a kill-step for controlling Salmonella in muffins.

G. Milliken, R. Phebus, H. Thippareddi, 2017, International journal of food microbiology.

Dynamic predictive model for growth of Salmonella enteritidis in egg yolk.

J. Subbiah, G. Froning, H. Thippareddi, 2007, Journal of food science.

Dynamic model for predicting growth of Salmonella spp. in ground sterile pork.

J. Subbiah, H. Thippareddi, V. Juneja, 2011, Food microbiology.

Inactivation of Escherichia coli K-12 in apple juice using combination of high-pressure homogenization and chitosan.

S. Zivanovic, H. Thippareddi, P. Davidson, 2009, Journal of food science.

Molecular ecology of Listeria monocytogenes and other Listeria species in small and very small ready-to-eat meat processing plants.

J. Sofos, M. Wiedmann, I. Geornaras, 2007, Journal of food protection.

A 3-D computational fluid dynamics model for forced air cooling of eggs placed in trays

Sohan Birla, Vikas Kumar, Harshavardhan Thippareddi, 2012 .

Effect of antibiotic withdrawal in feed on chicken gut microbial dynamics, immunity, growth performance and prevalence of foodborne pathogens

N. Indugu, Manpreet Singh, H. Thippareddi, 2018, PloS one.

Cetylpyridinium chloride treatment of ready-to-eat Polish sausages: effects on Listeria monocytogenes populations and quality attributes.

R. Phebus, M. Singh, H. Thippareddi, 2005, Foodborne pathogens and disease.

Efficacy of cetylpyridinium chloride against Listeria monocytogenes and its influence on color and texture of cooked roast beef.

R. Phebus, M. Singh, H. Thippareddi, 2005, Journal of food protection.

Antimicrobial activity of cetylpyridinium chloride against Listeria monocytogenes on frankfurters and subsequent effect on quality attributest.

R. Phebus, M. Singh, H. Thippareddi, 2005, Journal of food protection.

Evaluating the Efficacy of Three U.S. Department of Agriculture-Approved Antimicrobial Sprays for Reducing Shiga Toxin-Producing Escherichia coli Surrogate Populations on Bob Veal Carcasses.

Nicholas J. Sevart, D. Marx, R. Phebus, 2016, Journal of food protection.

Validation of Antimicrobial Interventions for Reducing Shiga Toxin-Producing Escherichia coli Surrogate Populations during Goat Slaughter and Carcass Chilling.

A. Stelzleni, Á. Rincón, H. Thippareddi, 2019, Journal of food protection.

Use of calcium, potassium, and sodium lactates to control germination and outgrowth of Clostridium perfringens spores during chilling of injected pork.

H. Thippareddi, L. Rajagopal, V. Juneja, 2007, Food microbiology.

Predictive model for Clostridium perfringens growth in roast beef during cooling and inhibition of spore germination and outgrowth by organic acid salts.

E. Blankenship, A. Amézquita, H. Thippareddi, 2005, Journal of food protection.

CONTROL OF CLOSTRIDIUM PERFRINGENS IN A MODEL ROAST BEEF BY SALTS OF ORGANIC ACIDS DURING CHILLING

H. Thippareddi, V. Juneja, 2004 .

Use of blade tenderization to improve wooden breast meat texture2.

A. Stelzleni, H. Zhuang, H. Thippareddi, 2019, Poultry science.

Texture and quality of chicken sausage formulated with woody breast meat

A. Stelzleni, H. Zhuang, H. Thippareddi, 2020, Poultry science.

Effects of chilling rate on outgrowth of Clostridium perfringens spores in vacuum-packaged cooked beef and pork.

R. Phebus, C. Kastner, E. Boyle, 2003, Journal of food protection.

Use of organic acids for the control of Clostridium perfringens in cooked vacuum-packaged restructured roast beef during an alternative cooling procedure.

H. Thippareddi, D. Fung, J. Marsden, 2003, Journal of food protection.

Clostridium perfringens growth from spore inocula in sous-vide processed pork-based Mexican entrée.

H. Thippareddi, E. A. Peña-Ramos, V. Juneja, 2009, Journal of food science.

Predictive Modeling of Pathogen Growth in Cooked Meats

J. Subbiah, H. Thippareddi, M. Sanchez-Plata, 2009 .

Validation of a Sequential Hide-On Bob Veal Carcass Antimicrobial Intervention Composed of a Hot Water Wash and Lactic Acid Spray in Combination with Scalding To Control Shiga Toxin-Producing Escherichia coli Surrogates†.

Nicholas J. Sevart, R. Phebus, H. Thippareddi, 2018, Journal of food protection.

Monitoring, validating and verifying the effectiveness of HACCP systems.

Dennis E. Burson, Harshavardhan Thippareddi, Elizabeth A. E. Boyle, 2005 .

USE OF UNIVERSAL PREENRICHMENT MEDIUM SUPPLEMENTED WITH OXYRASETM FOR THE SIMULTANEOUS RECOVERY OF ESCHERICHIA COLI O157:H7 AND YERSINIA ENTEROCOLITICA

R. Phebus, C. Kastner, H. Thippareddi, 1995 .

Effect of phosphate and meat (pork) types on the germination and outgrowth of Clostridium perfringens spores during abusive chilling.

H. Thippareddi, V. Juneja, N. R. Korasapati, 2010, Journal of food protection.

Evaluating the efficacy of peracetic acid on Salmonella and Campylobacter on chicken wings at various pH levels

Manpreet Singh, H. Thippareddi, J. Kataria, 2020, Poultry science.

Escherichia coli O157:H7 risk assessmentfor blade-tenderized beef steaks

R. Phebus, C. Kastner, H. Thippareddi, 2000 .

Ultraviolet and pulsed electric field treatments have additive effect on inactivation of E. coli in apple juice.

T. Gachovska, H. Thippareddi, J. Subbiah, 2008, Journal of food science.

Modified Atmosphere Packaging (MAP): Microbial Control and Quality

R. Phebus, M. Hunt, H. Thippareddi, 2002 .

Novel Radiofrequency-Assisted Thermal Processing Improves the Gelling Properties of Standard Egg White Powder.

Sreenivasula Reddy Boreddy, J. Subbiah, G. Froning, 2016, Journal of food science.

Effect of radio frequency assisted thermal processing on quality and functional properties of egg white powder.

Sreenivasula Reddy Boreddy, J. Subbiah, G. Froning, 2014 .

Validation of radio-frequency dielectric heating system for destruction of Cronobacter sakazakii and Salmonella species in nonfat dry milk.

R. Phebus, J. Subbiah, H. Thippareddi, 2014, Journal of dairy science.

Mathematical modeling of growth of Salmonella in raw ground beef under isothermal conditions from 10 to 45 degrees C.

Jeyamkondan Subbiah, Lihan Huang, Harshavardhan Thippareddi, 2009, International journal of food microbiology.

Mathematical Modeling of Growth of Salmonella in Raw Ground Beef under Isothermal Conditions from 10 to 45Â° C

J. Subbiah, H. Thippareddi, Lihan Huang, 2009 .

Validation of Baking To Control Salmonella Serovars in Hamburger Bun Manufacturing, and Evaluation of Enterococcus faecium ATCC 8459 and Saccharomyces cerevisiae as Nonpathogenic Surrogate Indicators.

Nicholas J. Sevart, G. Milliken, R. Phebus, 2016, Journal of food protection.

Analyzing aggregate environmental monitoring data for Listeria spp. in frozen food manufacturing environments

M. Berrang, H. Thippareddi, M. Harrison, 2021, Food Control.

Evaluating Environmental Monitoring Protocols for Listeria spp. and Listeria monocytogenes in Frozen Food Manufacturing Facilities.

H. Thippareddi, M. Harrison, B. F. Magdovitz, 2019, Journal of food protection.

Thermal Processing of Meat Products

H. Thippareddi, Marcos X Sánchez, 2005 .

Control of Clostridium perfringens spore germination and outgrowth by potassium lactate and sodium diacetate in ham containing reduced sodium chloride

H. Thippareddi, M. Redondo-Solano, V. Juneja, 2021 .

Effect of meat ingredients (sodium nitrite and erythorbate) and processing (vacuum storage and packaging atmosphere) on germination and outgrowth of Clostridium perfringens spores in ham during abusive cooling.

D. Snow, D. Cassada, H. Thippareddi, 2013, Food microbiology.

Response Surface Methodology for Salmonella Inactivation during Extrusion Processing of Oat Flour.

K. Eskridge, J. Subbiah, S. Lau, 2018, Journal of food protection.

Heat and Mass Transfer Modeling for Microbial Food Safety Applications in the Meat Industry: A Review

Curtis L. Weller, Harshavardhan Thippareddi, J. F. Cepeda, 2013, Food Engineering Reviews.

A Practical Method to Model Complex Three-dimensional Geometries with Non-Uniform Material Properties Using Image-based Design and COMSOL Multiphysics

J. Subbiah, H. Thippareddi, J. Cepeda, 2013 .

Predictive model for growth of Clostridium perfringens during cooling of cooked ground chicken

H. Marks, H. Thippareddi, V. Juneja, 2009 .

Interlaboratory Evaluation of Enterococcus faecium NRRL B-2354 as a Salmonella Surrogate for Validating Thermal Treatment of Multiple Low-Moisture Foods.

J. Subbiah, B. Marks, S. Lau, 2022, Journal of food protection.

Characterizing the gut microbiome of broilers raised under conventional and no antibiotics ever practices

H. D. den Bakker, H. Thippareddi, M. Bailey, 2023, Poultry science.

Growth comparison and model validation for growth of Shiga toxin-producing escherichia coli (STEC) in ground beef

H. Thippareddi, Shengqian Sun, Lin Walker, 2023, LWT.

Predictive model for growth of Clostridium perfringens during cooling of cooked pork supplemented with sodium chloride and sodium pyrophosphate.

Chase E. Golden, A. Mishra, N. Taneja, 2021, Meat science.

Thermal inactivation of Escherichia coli O157:H7 in blade-tenderized beef steaks cooked on a commercial open-flame gas grill.

Harshavardhan Thippareddi, R. Phebus, H. Thippareddi, 2009, Journal of food protection.

In vitro and in vivo evaluation of tannic acid as an antibacterial agent in broilers infected with Salmonella Typhimurium

H. Thippareddi, Janghan Choi, W. Kim, 2023, Poultry Science.

Growth potential of Clostridium perfringens from spores in acidified beef, pork, and poultry products during chilling.

H. Thippareddi, V. Juneja, T. Mohr, 2013, Journal of food protection.

High-Pressure Processing Helps Meet the Escherichia coli O157:H7 and Shiga Toxin – Producing E. coli (STEC) Performance Standards for Beef Summer Sausage

S. Kumar, A. Stelzleni, H. Thippareddi, 2023 .

Nicholas J. Sevart, G. Milliken, R. Phebus, 2016, Journal of food protection.

A predictive growth model for Clostridium botulinum during cooling of cooked uncured ground beef.

A. Mishra, H. Thippareddi, D. Schaffner, 2021, Food microbiology.

Interventions to reduce Salmonella and Campylobacter during chilling and post-chilling stages of poultry processing: a systematic review and meta-analysis

H. Thippareddi, Xinran Xu, Cortney Leone, 2024, Poultry science.

Modeling the Growth/No Growth Response of Non-O157 Shiga Toxin-Producing Escherichia coli to Temperature, pH and Water Activity

R. Phebus, J. Subbiah, S. Lau, 2024, LWT.