O. Mcquestin

发表

The influence of non-lethal temperature on the rate of inactivation of vegetative bacteria in inimical environments may be independent of bacterial species.

T. Ross, Lyndal Mellefont, Donglai Zhang, 2010, Food microbiology.

The future of predictive microbiology: strategic research, innovative applications and great expectations.

Tom Ross, John Bowman, T. Ross, 2008, International journal of food microbiology.

Kinetics of growth and inactivation of Salmonella enterica serotype Typhimurium DT104 in pasteurised liquid egg products.

M. Tamplin, O. Mcquestin, M. Musgrove, 2010, Food microbiology.

Quantiﬁcation of the Relative Effects of Temperature, pH, and Water Activity on Inactivation of Escherichia coli in Fermented Meat by Meta-Analysis (cid:1)

T. Ross, C. Shadbolt, O. Mcquestin, 2009 .

Low water activity-induced inactivation of Escherichia coli : kinetics, processes and applications

O. Mcquestin, 2006 .

Growth and survival of antibiotic-resistant Salmonella typhimurium DT104 in liquid egg products.

M. Tamplin, O. Mcquestin, L. Kelley, 2009, Journal of food protection.

Quantification of the Relative Effects of Temperature, pH, and Water Activity on Inactivation of Escherichia coli in Fermented Meat by Meta-Analysis

T. Ross, C. Shadbolt, O. Mcquestin, 2009, Applied and Environmental Microbiology.

Temperature governs the inactivation rate of vegetative bacteria under growth-preventing conditions.

T. Ross, Donglai Zhang, O. Mcquestin, 2008, International journal of food microbiology.

Effect of suspension media on nonthermal inactivation of Escherichia coli

T. Ross, T. McMeekin, O. Mcquestin, 2006, Letters in applied microbiology.