K. Kay

Determination of 5-log reduction times for Escherichia coli O157:H7, Salmonella enterica, or Listeria monocytogenes in acidified foods with pH 3.5 or 3.8 3.

J. Osborne, F. Breidt, B. Ingham, 2013, Journal of food protection.

Multifunctional ZnO/Nylon 6 nanofiber mats by an electrospinning–electrospraying hybrid process for use in protective applications

X. Zhang, Q. Shi, Narendiran Vitchuli, 2011, Science and technology of advanced materials.

Escherichia coli O157:H7 Acid Sensitivity Correlates with Flocculation Phenotype during Nutrient Limitation

P. Fratamico, A. Grunden, D. Oh, 2017, Front. Microbiol..

Thermal processing of acidified foods with pH 4.1 to pH 4.6

J. Osborne, F. Breidt, B. Ingham, 2014 .