L. Everis

Microbial issues in salt reduction

L. Everis, G. Betts, 2019, Reducing Salt in Foods.

Microbial issues in reducing salt in food products

R. Betts, L. Everis, G. Betts, 2007 .

USE OF TREATMENTS TO PREVENT THE GROWTH OF PATHOGENS ON SPROUTED SEEDS

L. Everis, N. Saunders, 2016 .

Alternatives to hypochlorite washing systems for the decontamination of fresh fruit and vegetables

L. Everis, G. Betts, 2005 .

Injured bacteria in foods

L. Everis, 2001 .

pH stress can cause cell elongation in Bacillus and Clostridium species: a research note

L. Everis, G. Betts, 2001 .

Evaluation of Listeria challenge testing protocols: A practical study using cooked sliced ham

L. Everis, G. Betts, 2013 .

Use of survival analysis and Classification and Regression Trees to model the growth/no growth boundary of spoilage yeasts as affected by alcohol, pH, sucrose, sorbate and temperature.

L. Everis, G. Betts, D. G. Evans, 2004, International journal of food microbiology.